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Leaf plates are eating plates, bowls or trenchers made with broad leaves, particularly in India and Nepal. In India they are known as Patravali, Pattal, Vistaraku, Vistar or Khali; in Nepal, as Tapari (Nepali: टपरी). They are mainly made from sal, dhak, bauhinia or banyan tree leaves.
Making of sal leave plate. The dry leaves of sal are a major source for the production of leaf plates and bowls called patravali in India and Nepal. The used leaves/plates are readily eaten by goats and cattle. The tree has therefore protected northern India from a flood of styrofoam and plastic plates that would have caused tremendous pollution.
In villages of many parts of India, for example in Maharashtra, this tree provides the leaves that are used either with many pieced together or singly (only in case of a banana leaf) to make a leaf-plate for serving a meal. Up until a century ago, a would-be-son-in-law was tested on his dexterity in making this plate and bowl (used to serve ...
Betel leaf used to make paan is produced in different parts of India. Some states that produce betel leaf for paan include West Bengal, Bihar, Assam, Andhra Pradesh, Uttar Pradesh. In West Bengal, two types of betel leaves are produced. These are "Bangla Patta (Country Leaf)" and Mitha Patta (Sweet Leaf)".
[1] [2] This practice is historic and premised on the cultural premise that eating is a sensory activity, and touch is part of the experience along with the taste, aroma of the food, and its presentation such as on a thali, or on a large plate made from washed banana leaf (used in south), or stitched and washed siali (used in the north) leaves. [1]
This image shows a prasāda in a traditional areca leaf bowl at ISKCON Temple Bangalore. The best-known member of the genus is A. catechu , the areca nut palm. [ 1 ] [ 4 ] Several species of areca nuts, known for their bitter and tangy taste, raw or dried, are routinely used for chewing, especially in combination with the leaves of betel and ...
The betel leaf, which is native to the Indian subcontinent, has been used for 5000 years.About 50 years ago, the Mysore betel leaves were grown in the gardens of the Mysore Maharaja and were later spread to 100 acres from Poorniah Choultry in Old Agrahara to Vidyaranyapuram junction, which connects the Mysore-Nanjangud Road in Mysore.
A partially-eaten plate of Indian food. The food on the plate is called Uchchhishta (noun). The plate is said to be Uchchhishta (adjective). Uchchhishta (Sanskrit: उच्छिष्ट, IAST: Ucchiṣṭa, pronounced [ʊtːɕʰɪʂʈɐ]), known by various regional terms, is an Indian and a Hindu concept related to the contamination of food by saliva.