Serving an Indian Meal

In southern India, banana leaves are often used as plates, but more universal is the thali service - the thali being a circular metal tray on which are placed a number of small bowls called katori, also made of metal. Rice or chapati are placed directly on the tray while curries and other accompaniments are served in the bowls. The food is eaten with the fingers of the right hand only, for it is considered impolite to use the 'unclean' left hand to touch food.

Some orthodox Hindus feel that spoons, forks and plates that are used again and again are quite unhygienic, but in most Indian cities, Western customs have taken over and food is served on dinner plates and eaten with spoon and fork.

Rice is served first in the center of the plate, then various curries and accompaniments are placed around it. The rice is the base, and only one curry should be tasted with each mouthful of rice in order to appreciate the individual spicing of each dish.

The matter of proportions is all-important. One needs to forget the Western idea of a large amount of meat or fish with a small amount of rice. Rice is the main part of the meal and curries of meat, fish or vegetables should be served in much smaller portions. There is wisdom in this too, because when food is spiced, it needs the bland background of rice to delight the palate and placate the digestion.

When eating Indian breads with a meal, there is no choice but to eat with one's fingers. Tear off a piece of chapati or paratha, use it to scoop up the accompaniment, fold it over neatly, then eat it. Just as Chinese or Japanese food tastes better eaten with chopsticks, Indian food tastes better eaten with the fingers. Fingerbowls are provided, or course.

What to drink with an Indian meal has always been the subject of much argument. Cold water is the most authentic, but many Indians prefer a sweet drink such as sharbat gulab or falooda. These are certainly effective in quenching fiery spices. For those who want an alcoholic beverage, a chilled lager or shandy, or wine cup using a semi-sweet white wine or rose wine is permissible, but fine dry wines and curries do not go together. One warning though, carbonated or 'fizzy' drinks, including lager beer, tend to exaggerate the burning sensation of a really hot curry. So does ice-cold water.