Journal of Ethnic Foods 5 (2018) 20e23

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Journal of Ethnic Foods

journal homepage: http://journalofethnicfoods.net

Review Article

Traditional Indian way of eating e an overview

Shweta Hegde, Leena P. Nair, Haritha Chandran, Haroon Irshad*
Department of Maulika Siddhanta (Basic Principles of Ayurveda), Amrita School of Ayurveda, Amritapuri, Amrita Vishwa Vidyapeetham, India

a r t i c l e i n f o a b s t r a c t

Article history: Eating (also known as consuming) is the ingestion of food, typically to provide a heterotrophic organism
Received 18 January 2018 with energy and to allow for growth. Hands are most vital for cooking sustenance and for eating. Many
Received in revised form individuals find eating with hands unhygienic, primitive, and nauseating; however, eating food with
1 February 2018
hands is associated with not just the body but also the psyche and soul. There is rationality behind the
Accepted 2 February 2018
Available online 13 February 2018
Indian routine of eating with fingers. Different types of vessels are used as needed to set up the suste-
nance . In Indian families, distinctive leaves such as banana leaf and jerk teak leaf are used for serving
food. While eating in abundance, one must use hands to feel the food. Eating with a spoon or fork is often
Keywords:
Hands the current practice and is considered clean and advantageous; however, the vast majority of people do
Leaves not understand that there is reasoning behind eating sustenance with hands. Eating by sitting on the
Meal on the floor floor has multitudinous advantages and is yet to be popularized in different regions across Asia.
Vessels © 2018 Korea Food Research Institute. Published by Elsevier B.V. This is an open access article under the
Way of eating CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).

1. Introduction 1.1. Hands and sustenance

Nowadays, in many Indian families, the act of eating sustenance
with hands has been substituted with the use of cutlery such as
spoons, blades, or forks, depending on the dish. Many individuals
find eating with hands unhygienic, primitive, and disturbing;
however, eating sustenance with hands is associated with not just
the body but also the psyche and soul (Kamat, 2014). There is logic
behind the Indian routine of eating with fingers. Eating with hands
gives both physical and mental health and gives satisfaction. Eating
with spoons or forks is often the current practice and is considered
sterile and advantageous; however, the vast majority of people do
not understand that there is reasoning behind eating food with
hands. Numerous Indian families use different leaves for eating
food [1]. Food is served on leaves such as banana leaf and jerk teak
leaf in various nature reserve. Eating by sitting on the floor has
many advantages and is yet to be popularized in different regions
across Asia. The idea is that one should appreciate the eating pro-
cess with the maximum number of senses such as taste, smell,
sight, and touch. This is an example of features of Indian culture
that may appear to be peculiar and unordinary at the first look, but
can be extremely shocking and lead to a large amount of learning
when analyzed critically. Some call eating by hands "primal"
because it was in practice in times before utensils were first made
(Kamat, 2014).
* Corresponding author.
E-mail address: haroon84irshad@gmail.com (H. Irshad).
Hands are the basic tool to cook the sustenance. Hands are
required in every process of cooking, from washing the vegetables,
cutting to blending. One can mix the ingredients perfectly using
hands, for example, blending flour for making chapati, paratha, and
so forth. According to the Vedas, our fingers and toes correspond to
the pancha mahabhoota (five components). The thumb is related to
agni (fire), the forefinger to vayu (air), the middle finger to akasha
(ether), the ring finger to prithvi (earth), and the little finger to jala
(water) (Kamat, 2014).
Indian foods are so different in shape and structure that no
combination of cutlery (eg, blades, spoons, forks) would truly do
the entire job. One needs to use all the fingers to handle the sus-
tenance. The type of cutlery used is chosen based on the type of
food that we eat. Indian sustenance tastes best when eaten with
fingers and is intended to be eaten by hand. Chapatis, parathas, and
dosas are to be torn and wrapped around the side dish. Rice is
usually mixed with curries, so every sizable chunk is one of a kind.
When one eats off a leaf (plate), endeavoring to use a blade and fork
would tear the plate (Kamat, 2014).
1.2. Meals on the floor
When individuals sit on the floor (regardless of whether it is
vajrasana, sukhasana, or some other yoga posture) [1], a significant
number of muscles are used compared with when one sits on a

https://doi.org/10.1016/j.jef.2018.02.001
2352-6181/© 2018 Korea Food Research Institute. Published by Elsevier B.V. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/
licenses/by-nc-nd/4.0/).
 S. Hegde et al / Journal of Ethnic Foods 5 (2018) 20e23 21

seat. When one's feet are beneath the heart (as in a position when
sitting on a seat), the blood flow is directed to feet, whereas when
one sits with folded legs on the floor, the heart gets the advantage
of better dissemination. Sitting on the floor strengthens the lumbar
region of the body, reducing torment and distress. The hips are
open, making the pelvis and legs more adaptable. Central muscles
are reinforced, and the lower legs additionally get delicately
extended. When the individual sits to eat in an appropriate posi-
tion, digestion-related juices are secreted in the stomach, which
gets ready for processing the food. The vagus nerve (the principle
nerve that transmits signals from the stomach to the cerebrum)
sends signals to the brain as the individual eats, regardless of
whether the person is satisfied. When the individual sits on the
floor, the nerve performs better and transmits all signals effec-
tively; furthermore, the stomach and cerebrum get time to relate Fig. 1. Food served on a banana leaf.

the signs of feeling full (Sampath, 2014). As a result, sitting on the

floor and eating has a huge weight reduction advantage
1.3. Leaves
Leaves are the prime plates used for serving food. Since the time
humans lived in forests, leaves have been used for various reasons,
such as eating food off leaves. Many nature reserve even now serve
food on leaves. Eating on leaves is savvy, and cleaning the mess
after eating is simple. In Indian culture, different varieties of leaves
are used for serving sustenance. Generally, water is sprinkled on
banana leaves before use as a demonstration of cleansing. The use
of banana leaves to serve food dates back to a period before the use
of metals became the backbone of cutlery. Using fresh leaves was
considered more sterile and expendable than using wooden uten-
sils. Banana leaves are inexhaustible, huge, thick, and not easily
punctured. Banana leaves contain a lot of polyphenols, a charac-
teristic cancer-preventing agent found in many plant-based foods.
The banana leaf additionally imparts a smell to the sustenance and
improves the taste. While serving sustenance, the banana leaf is
placed in a specific way: the tip of the leaf should be on the left side.
Sages opine that the development of universe occurred on the left
side and obliteration occurs on the right side. Therefore, the tip of
leaf should be on the left side to indicate development and
advancement. This demonstrates the useful effect of leaf on
development of the body. Sages encourage using the tipped leaf for
Table 1
Leaves and their benefits [2]
eating food because they compared it to the spinal line [1]. The
jackfruit leaf is also used to serve the sustenance. However, storing
foods for long periods in this leaf causes acid reflux. Sages prefer the
lotus leaf, which is restricted to household use. The explanation for
this is that lotus leaf never adheres to the water droplets even
though it is always in water. Shree Rangamahaguru explains that a
greasy layer present on the lotus leaf repels water. Likewise, sages
do not get attached to the extravagant matter of outside world
because of the inner power. Along these lines, the sages prompted
the usage of lotus leaf to serve prasad as the blossom is viewed as
sacrosanct and unadulterated [1] (Table 1 and Figs. 1e4).
1.4. Vessels
Vessels are called paatra, which means the object that protects
the food from falling [1]. In the kitchen, one can see varieties of
vessels made of aluminum, copper, precious stones, and so on. Each
type has its own advantage to ensure the sustenance. According to
Acharya Sushruta, ghee should be kept in iron vessels; fruits and all
eatables (snacks) in vessels made of leaves; parishuska (cooked
meat), pradigdha (cooked meat soaked in milk), and drinks in silver
vessels; sour food items (eg, sauces, cooked buttermilk, and so on)
in vessels made of stone; water well boiled and then cooled in
copper vessels; syrups and wine in vessels made of mud, glass, or
rock crystal (stone) (which makes them cold and decorative); and
raga, sadava, and sattaka in vessels of gems and precious stones
(Acharya) (see Table 2 and Figs. 5e10).

Name of the leaf Benefits

2. Discussion

Plantain leaf Cordial, aphrodisiac, strengthening,

Bastard teak leaf
Ricinus communis leaf
Calotropis leaf
Castor leaf
Secrete milky sap leaf
Lotus petals
Tahitian screwpine leaf
Stereospermum suaveolens leaf
Eating by using hands and sitting on the floor with crossed legs
improves taste, stimulates the digestive
fire, useful in the treatment of toxicity, was the customary method. Each finger helps in the change of
tiredness, and gout.
Alleviates vata and kapha, treats ascites
and abdominal tumor, cures dyspnea,
improves taste, and promotes health.
Alleviates kapha, kills worms, and treats
fever.
Treats abdominal tumor, pain, poisoning,
dyspnea, anemia, and skin diseases but
aggravates pitta.
Greatly beneficial for eyes and light to
digest. Stimulates the digestive fire and
alleviates vata
Helps to overcome thirst, burning
sensation, and bleeding disorder.
Aphrodisiac, removes weariness, and is
recommended for travelers.
Treats all types of glandular swellings and
is beneficial to the eyes.
Cures anemia, inflammatory swelling,
dyspnea, and sexual disorders [2].
Fig. 2. Food served on a lotus leaf.
22 S. Hegde et al / Journal of Ethnic Foods 5 (2018) 20e23

Fig. 3. Vessels prepared out of a banana Leaf.

Fig. 5. Naan preparation in a clay utensil.

consideration is given to it, regarding how the food is picked up,

Fig. 4. Eating by sitting on the floor.
sustenance, before it passes on to internal processing in the
stomach. The activities associated with eating are derived from
mudras (hand positions) that are part of yoga, reflection, and
traditional Indian culture. It is trusted that these five components
nourish the food, purifying it of any negative vibes and setting up
the food for eating (Kamat, 2014). The five components are acti-
vated when the fingertips touch the food, which welcomes agni
(fire related to stomach) to secrete digestion-related juices. In
addition, this enhances the individual's awareness of the tastes,
texture, and resembles of the food they are eating, which add to the
joy of eating. When one eats the food with hands, more cautious
what temperature the food is, what amount of food can be taken,
and how the hand must be held to keep the sustenance in it. When
one touches the sustenance with fingers, nerve endings in the
fingers sense the temperature and texture of the food, and based on
this information, the brain triggers the release of relevant
digestion-related juices. Ayurveda studies have shown that the
body can react to the touch of food by releasing the required
chemicals and initiating digestion-related movements in the
stomach before the sustenance even meets the lips and that the
fingers themselves contain proteins that begin the digestion-
related process on the first touch of food. The microscopic organ-
isms found on skin shield one from numerous unsafe microbes
from outside. Eating with spoon for long time can change the
course of action of ordinary vegetation. It results in diminished
synchronous invulnerability to natural bacterial germs. In India,
many nature reserve serve food on leaves, as prasad. People believe
that eating that prasad cures the diseases and controls the
wrongdoing. A typical South Indian feast is, for the most part,
served on a banana leaf. Eating sustenance on a banana leaf is
viewed as healthy. Serving hot sustenance on these leaves exudes a
few supplements that improve one's nourishment. They could
without much of a stretch convey dishes like curries, chutneys and
so forth. Every vessel has its own advantage in cooking or storing
food. Individuals store water in copper vessels as a result of its
intoxication property. According to Ayurveda, ghee should not be
stored in a bronze vessel for over 10 days. When it is stored for
more than 10 days, ghee becomes toxic. Similarly, every material
has its own properties with consequences for well-being.

Table 2
Vessels and their benefits [2]

Vessel Benefits

Gold Alleviates doshas, improves sight, and

gives wholesome to the body
Silver Improves sight and alleviates doshas
Bell metal Imparts intellect, improves appetite, and
purifies the blood
Brass Alleviates kapha and destroys worms but
aggravates vata
Iron Confers success, treats swelling and
anemia, imparts strength, and is an
excellent treatment for jaundice.
Earthen Brings misfortune.
Wooden Improves appetite and aggravates kapha
Leaves Appetizing, stimulates the digestive fire,
removes toxins, and destroys sins.
Crystal Pure and cooling [2]
Fig. 6. Water stored in copper utensils.
 S. Hegde et al / Journal of Ethnic Foods 5 (2018) 20e23 23

Fig. 7. Food served in golden utensils. Fig. 10. Ingredients kept in wooden utensils.

seated in a place that is devoid of people, beautiful, free from

troubles (such as dust, smoke, sunlight, rain, loud sound etc…),
auspicious, clean, adorned with sweet smelling flowers, and even
surfaced. The diner should be sitting comfortably, at a slightly high
position, and body parts should be kept normally; the diner should
be intent on food and take food at the proper time, food being the
accustomed one that is easily digestible, oily, warm, with more of
liquids; the diner should eat quickly, should eat only after getting
hungry, and decide the quantity based on the knowledge obtained
from the scriptures (texts of Ayurveda).
Sitting cross-legged is an old custom in India. This position is not
just used while eating but also for contemplation and other basic
exercises. Despite the fact that in the modern world, sofas and seats
have changed the way individuals sit, sitting cross-legged (not just
while eating) has countless advantages and is yet to be popularized
Fig. 8. Clay utensils.
in different regions across Asia. The conventional method for eating
was by using hands and sitting on the floor with crossed legs.

3. Conclusion

Many individuals find eating with hands unhygienic, primitive,

Fig. 9. Traditional cooking utensils.
and sickening; however, eating sustenance with hands is associated
with not just the body but also the psyche and soul. Acharya
Charaka had said that sparsha (touch) is the only thing that has
connection with both sense organs and mind. Majority of the
utensils in the current age are extremely costly, whereas the leaves,
endorsed by Acharya, are exceptionally modest and advantageous.
Nowadays, one can seldom see people eating with hands by sitting
on the floor. However, when this practice is adopted, there is no
better remedy to diseases, such as gastritis and obesity, which is
essential at this age. As previously explained, utensils are called
paatra, which means the objects that holds the sustenance, which
implies that one should use a vessel that secures the nourishment
in food and gives well-being. In the olden days, people used leaves
and appropriate vessels, ate with hands by sitting on the floor, and
lived a long life. Similarly, people in the modern age should adopt
such practices and lead a long life.

2.1. In Ayurveda References

[1] Vidvan Chayapathi, Ashtangayoga vijnana mandira, Bangalore, “Ahara-Arogya-

An intelligent person, who knows the arrangements of foods in Adhyatma”, 1st ed., pg no. 129e134.
the aforementioned manner, makes the person (king) to dine, [2] Raghunatha Suri, English translation, “Bhojana Kutoohalam”.