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The lighting of the fire to prepare the sadya is done after a prayer to Agni, and the first serving is offered on a banana leaf in front of a lighted nilavilakku as an offering to Ganapati. In a sadya, the meals are served on a banana leaf. [5] The leaf is folded and closed once the meal is finished. [13]
Map of South India. According to culinary historians K. T. Achaya and Ammini Ramachandran, the ancient Sangam literature dated from 3rd century BCE to 3rd century CE offers early references to food and recipes during Sangam era, whether it's a feast at king's palace, meals in towns and countryside, at hamlets in forests, pilgrimage and the rest-houses during travels.
[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]
In South India, cleaned banana leaves, which can be disposed of after meals, are used for serving food. When hot food is served on banana leaves, the leaves add distinctive aromas and taste to the food. [236] Leaf plates are less common today, except on special occasions.
Unni appam - Deep-fried rice cakes made with jaggery, banana, and coconut. Ela Ada - A steamed snack made with rice flour dough, filled with jaggery and grated coconut, wrapped in banana leaves. Pazham Poori - Bananas are slit lengthwise after peeling and is dipped into a batter made from all-purpose flour, salt, turmeric powder and sugar. This ...
Thali (meaning "plate" or "tray") or Bhojanam (meaning "full meal") is a round platter used to serve food in South Asia, Southeast Asia and the Caribbean. Thali is also used to refer to an Indian-style meal made up of a selection of various dishes which are served on a platter. [1] Thali is also used in south Asia for ceremonial purposes.
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