The art of serving food....
Maharshtra- Till date, a traditional formal meal will be a sit-down affair with a specific order of serving of savouries and sweets, curries and rice or rotis, and a person who does not know this is not considered to be well trained in th...e art of hospitality. A typical lunch or dinner usually starts with poli (bread), accompanied by one or more bhajis (vegetables) and a koshimbir (salad) along with some accompaniment usually pickle. This is usually followed by a second course of varan (thick dal), aamti (sour dal) or rassa (curry) with rice. The plate served has a specific place for each food item served. The bhaji is served in the plate on the right hand side while the chutney, koshimbir are served from left going up the periphery of the circular plate. The papad, bhaji are served below the koshimbir with the rice and poli served at the bottom of the circle closed to the diner’s hand. The puran is served at the top in the inner concentric circle. The amti, rassa is served in separate bowls placed on right hand side of the diner. Water is placed on the left hand side. It is considered ill mannered to use the left hand while eating.
Simple way to remembr the Maharashtrian way f servng fud iz,KO,LO,CHI,MI,BHA-the basic part then the other order follows.puran,dahi,a bit f khir.
BTW when food is served on the 12th or 13th day after a death, The order mentioned above changes. It is just the opposite the!
Kerala Style: The method of serving a sadya or meal in Kerala is very precise. The leaves to be eaten from are always the end section of the plantain leaf. When it is laid on the table, the narrow part of the leaf must always be on the left... side. Serving begins from the bottom left half of the leaf on which is placed a small yellow banana. Next to this are served jaggery coated banana chips plain banana chips and papad. Then beginning from the top left half of the leaf are placed lime curry, mango pickle, injipuli (a thick ginger tamarind curry), lime pickle, thoran (a dry mix of any vegetable with coconut), vegetable stew or olan (gourd is the main ingredient), aviyal (a thick mixture of vegetables in a coconut based gravy), Pachadi (raw mango and curd mixture) and khichdi. Only after all these are placed on the leaf, does the person begin eating. Thereafter the rice is served at the bottom center. The sambhar (a lentil based gravy that came to Kerala from neighboring Tamil Nadu) and kalan (a curry of yam and curd, spiced with pepper) is poured onto the rice. When the meal is over, pradaman (rice flour, coconut milk and jaggery) or pal payasam (sugar sweetened milk and rice) is served onto the leaf. After dessert, rasam (fiery pepper water) is poured into cupped hands to be drunk and then a little bit of curd to aid digestion.
Simple way to remembr the Maharashtrian way f servng fud iz,KO,LO,CHI,MI,BHA-the basic part then the other order follows.puran,dahi,a bit f khir.
BTW when food is served on the 12th or 13th day after a death, The order mentioned above changes. It is just the opposite the!
Kerala Style: The method of serving a sadya or meal in Kerala is very precise. The leaves to be eaten from are always the end section of the plantain leaf. When it is laid on the table, the narrow part of the leaf must always be on the left... side. Serving begins from the bottom left half of the leaf on which is placed a small yellow banana. Next to this are served jaggery coated banana chips plain banana chips and papad. Then beginning from the top left half of the leaf are placed lime curry, mango pickle, injipuli (a thick ginger tamarind curry), lime pickle, thoran (a dry mix of any vegetable with coconut), vegetable stew or olan (gourd is the main ingredient), aviyal (a thick mixture of vegetables in a coconut based gravy), Pachadi (raw mango and curd mixture) and khichdi. Only after all these are placed on the leaf, does the person begin eating. Thereafter the rice is served at the bottom center. The sambhar (a lentil based gravy that came to Kerala from neighboring Tamil Nadu) and kalan (a curry of yam and curd, spiced with pepper) is poured onto the rice. When the meal is over, pradaman (rice flour, coconut milk and jaggery) or pal payasam (sugar sweetened milk and rice) is served onto the leaf. After dessert, rasam (fiery pepper water) is poured into cupped hands to be drunk and then a little bit of curd to aid digestion.
posted by me ra at 11:20 AM
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