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It is not uncommon for banana leaves to be
used as plates in the Southern India, though the thali service will be
more universal. Thali is a round metal tray that holds a few smaller
bowls known as katori, which happens to be made of metal too. Rice or
chapati are put on the metal tray while the curries along with other
accompaniments are usually served in the bowls. Indian food is eaten
using the fingers of the right hand only, for it is regarded as rude to
make use of the 'unclean' left hand to touch food.
Some orthodox Hindus believe that spoons, forks and dishes which have
been utilized over and over may be unclean, however in the majority of
Indian towns and cities, Western practices have taken over and Indian
food is served on dinner plates and served with spoon and fork.
Rice is served initial in the middle of the plate, after that different
curries and accompaniments are put around it. The rice is actually the
base, and only 1 curry ought to be sampled with every mouthful of rice
to be able to enjoy the individual spicing of every dish.
The challenge of amounts is crucial. One really needs to forget about
the Western concept of a lot of meat or even fish with a bit of rice.
Rice is definitely the main part of the meal and curries cooked with
meat, fish or vegetables need to be served in smaller servings. There is
wisdom with this too, since when food is spiced, it requires the bland
background of rice to please the taste buds and placate the digestion.
Whenever consuming Indian breads with a meal, there isn't any option but
to eat with one's fingers. Tear off a bit of chapati or paratha, use it
to scoop up the accompaniment, fold it over nicely, and then eat it.
Just like Chinese or Japanese cuisine is more enjoyable eaten with
chopsticks, Indian food tastes better eaten using the fingers.
Fingerbowls are provided, or course.
What to drink with an Indian meal has become the topic of much debate.
Cold drinking water is easily the most authentic, however , many Indians
favor a sweet drink like sharbat gulab or falooda. They are undoubtedly
helpful in quenching fiery spices. For individuals who desire an
alcoholic drink, a chilled lager or shandy, or wine cup using a
semi-sweet white wine or rose wine is allowable, but fine dry wines and
curries tend not to go together. One caution though, carbonated or
'fizzy' drinks, such as lager beer, often exaggerate the burning
discomfort of a really hot curry. So does ice-cold drinking water.
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