The etiquette of eating Indian varies with the region in India.
Usually, both in urban and rural areas, South and East India wash their hands thoroughly before eating, then eat with their fingers, without any cutlery. This practice is historic and based on the premise of culture that eating is a sensual activity, and touch is part of the experience along with the taste, aroma of food, and its presentation as in Thali , or on a large plate made of banana leaves the washed, or the stitched and washed leaves. Traditionally, the fingers are also used to sense food temperature for one's taste and to combine flavors.
In North and West India, eating with your fingers is a strange thing: 'eat like a Bengali'. People take rice and other food with a spoon, aided with a fork to push food together. At the same time, they tore a small piece of bread ( Bread , Naan ) folded it into a small bag to pick up the desired amount of food. Tomatoes, raw onions and cucumbers, which accompany the food, can be eaten with fingers, like other dry items such as papad (a North Indian name for an item known as papadum in the south). Knives are not used as cutlery: most of the food is prepared for bite size; place large items, e.g. chicken legs, served can be eaten with someone's hands.
In rural areas, sitting together on a mat with comfortable clothes is common. In the restaurant and hotel setting, typical tables and chairs. Many middle-to-upper urban homes also do the same.
In many areas, when eating with the help of a person's fingers, only one hand is used for feeding (the right hand), the other remains dry and is only used to provide food or to serve or drink water. In many cases, strict vegetarians and non-vegetarians eat together, but their etiquette is not to mix equipment that serves between meals, in honor of the non-violent spiritual beliefs of animals common to strict vegetarians. Similarly, cleanliness and hygiene are important, and except in cases of couples or family intimacy, people do not normally dip, serve or receive food with fingers or cutlery that has entered a person's mouth. While cooking too, cooks do not taste food and use the same tools to stir food. After the food is tasted with a tool, it is stored for washing. Foods that have been dyed with fingers and cutlery used for eating are considered jhoota or contaminated ( dushita , literally "blemished , spoiled ", sometimes). Doctrine does not pollute all foods or drinks with bacteria or viruses in the saliva of a person's special concern because one's health can be threatened through cross-contamination.
Most foods, except bread and desserts, are served on the same plate with small portions with or without small cups. Indian food combines many of the whole herbs and powders sourced from various roots, bark, seeds, leaves. All herbs such as cloves, leaves or stems are not eaten as part of culturally acceptable eating practices, only separated and set aside by the restaurant that is usually on the plate.
Eating usually with family and friends, with housewife on the table watching the table, bringing and offering more food. In larger food groups or celebrations, a volunteer or attendant may not eat with a group, and dedicate himself to bringing courses to feed, feed and serve the group. Ask for water, salt, and self-help for items received and cheered. Special requests such as less or more heat, yogurt and other items are usually welcomed. Sometimes groups can eat quietly, but asking questions to loved ones, chasing about a person's day and conversation are common.
Regionally, traditions vary from not wasting food on a person's plate, just eating what is felt and leaving the rest. However, in some areas, leaving food as an offering is a common thing; some people regard this as a method that just wants to consume the pure spirit of food and food that is discarded will represent evil spirits in the past. Washing someone's hands after eating and drying them with the towels provided is a norm.
Video Etiquette of Indian dining
See also
- Diet in Hinduism
- Culinary India
Maps Etiquette of Indian dining
References
Source of the article : Wikipedia
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