Check Out: Why People in Kerala Eat Food With Their Hands???
You may have often wondered about why People in Kerala Eat Food With Their Hands??? Eating meal with your hands feeds not only your body but also the mind and the soul.
That is the Vedic sense behind Kerala’s famous Banana Leaf Familiarity whose desire can only be appreciated fully. It is said that if one eats with hands not with fork and spoon.
Check Out Reason Behind Why People in Kerala Eat Food With Their Hands:
Traditionally, Indians not just in kerala have always eaten with their hands but the experience and its assets have been raised to a cooking art by the chefs at Vivanta by Taj Bekal.
An attractive 26-acre resort in the northern Kasaragod district of Kerala edged by the famous backwaters and the Lakshadweep Sea.
And to give logic to the eating-by-hand skill for frilly foreigners, specially Westerners who would think twice before taking up curry with their fingers, the maitre d’hotel rests before each guest at Space – the multi-cuisine restaurant with an intonation on regional Kerala cuisine and a beautiful view of peaceful waters and swaying palm fronds – captured briefly in printed paper the “Vedic wisdom behind eating with your hands”.
The paper explains that, “Our hands and feet are said to be the channels of the five elements. The Ayurveda texts teach that each finger is an extension of one of the five elements. The thumb is agni (fire) — you might have seen children sucking their thumb, this is nature’s way of serving the digestion at an age when they are incapable to masticate; the forefinger is vayu (air), the middle finger is akash (ether — the tiny intercellular spaces in the human body), the ring finger is prithvi (earth) and the little finger is jal (water)”.
The ‘banana leaf experience’ has been redefined by the hotel from the old-style ‘sadya’, or banquet, in Malayalam, says Ashok Pillai, the executive sous chief. Sadya is traditionally a veggie meal served on a banana leaf on special occasions, during weddings and other celebrations.
All the dishes are served on the leaf and eaten with hands sans silverware, the palm and fingers being cupped to form a scoop.
Samir Khanna, the genial general manager, told IANS during a recent trip, A sadya can have about 24-28 dishes aided as a single course and is usually served for lunch as it is quite heavy on the stomach.
Preparations begin at dawn and the dishes are made before 10 in the morning on the day of the celebration. At Vivanta by Taj at Bekal we have given a twist to the experience by adding tasty preparation of fish or meats as per request.
The flagship of sadya is navara, a homoeopathic rice type that is one of the native heritable resources of Kerala and well-known for its use in Ayurveda.
Navara is used as a nutritional rice and health food and is said to be beneficial for conditions such as arthritis, paralysis, ulcers, and urinary tract infections, neuralgic and neurological disorders.
For a novitiate to Kerala cuisine, the food does not stop coming, and the helpings are as much as you can consume. Most people stop at the second serving and respond in surprise when waiters with buckets of curry offer to server more on the leaf-plate.
Foreigners, after their initial cultural oppositions about eating with their hands, crudelytaste and lap up the food, any dirtiness be damned. As a concern to non-vegetarians, karimeen or pearl spot, the local fish, is served fried or in curry form.
Since the “experience” requires some preparation, those guests who want to participate of it need to warm the chef in advance and tables are laid out separately in the restaurant for those who are eating on the banana leaf.
A Typical Sadya Resort Menu:
- Banana Chips
- Jagerry Chips
- Kerala Pappadom
- Parippu Curry (Simmered lentils enhanced with ghee)
- Pachadi (Preserved cucumber in Yoghurt)
- Inchi Puli (An blend of tamarind, jaggery and ginger)
- Kichadi (Coconut enriched gravy with pineapple)
- Erissery (Mashed Pumpkins and red beans in coconut)
- Kaalan (Raw banana cooked in slightly spiced coarse coconut)
- Olan (White pumpkin simmered with beans in coconut milk)
- Avial (Ethnic vegetable cooked dry with tastelessly ground coconut and yoghurt)
- Thoran (Any local vegetable cooked dry with coarsely ground coconut)
- Kootu Curry (Assortment of vegetables and spices)
- Sambar (Stew of lentil and vegetables)
- Pulissery (Tempered yoghurt with turmeric with curry leaf drink)
- Pachamoru (Spice butter milk)
- Banana Payasam (Dessert with jaggery, coconut milk flavore with cardamom)