When the simple act of partaking food becomes a sacred event, one just doesn’t feed the stomach but feeds the soul.
A very good example is the traditional South Indian meal that is served on a banana leaf (biodegradable and lends a special flavor). The food is simple and wholesome, prepared from scratch, with love and devotion. The distinct aroma and flavors achieved by the correct blend of fresh spices such as curry leaves, mustard seeds, coriander, ginger, garlic, chili, pepper, cinnamon,cloves, green cardamom, cumin, nutmeg, coconut and rosewater.
Whenever I travel back to my homeland, I have the pleasure of savoring such meals in the homes of my family members where tradition is still adhered to especially during festivals and formal occasions. The above picture shows a very basic South Indian vegetarian meal that consists of cooked white rice, banana chips, lentil papadam (thin, crisp, disc shaped, deep fried appetizers), beetroot poriyal (vegetable), savory lentil vada (fritter), yogurt and payasam (pudding made by boiling rice, cracked wheat or vermicelli with milk and sugar).
The wooden man is dressed in traditional South Indian attire of cotton dhoti (long loincloth) and angavastram (upper garment).