Latest news with #SouthIndian
Time of India
an hour ago
- Lifestyle
- Time of India
Why are banana leaves used as plates during festivals?
I prepared a delicious South Indian breakfast of soft idlis, crispy dosa, sambar, and coconut chutney, served fresh on a banana leaf. I prepared a delicious South Indian breakfast of soft idlis, crispy dosa, sambar, and coconut chutney, served fresh on a banana leaf. 1 2 Walk into any South Indian celebration — a wedding, a temple festival, a community feast — and chances are, lunch isn't served on ceramic or steel. It arrives on a bright green banana leaf, neatly laid out on the floor or a long table, already giving off a faint earthy aroma. Before the sambar flows, before the rice mound is shaped, the leaf itself sets the tone. But have you ever wondered why this leafy plate continues to be part of our most sacred and joyful meals? I prepared a delicious South Indian breakfast of soft idlis, crispy dosa, sambar, and coconut chutney, served fresh on a banana leaf. It's not just because banana leaves are easy to find or look pretty. There's a deeper reason this age-old practice still holds strong, especially during festivals and special occasions. In fact, this tradition blends culture, common sense, and quiet science in a way that most modern cutlery just can't compete with. Banana leaves are naturally vibrant and glossy. They bring a fresh, celebratory feel to the meal before a single dish is served. The moment a hot mound of rice hits that green surface, something shifts — the aroma lifts, the leaf softens, and the entire eating experience starts feeling more grounded, more festive, more… alive. Festivals are about colour, flavour, tradition, and connection. A banana leaf fits that mood perfectly. by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like A genetic disorder that is damaging his organs. Help my son Donate For Health Donate Now Undo It doesn't just hold the food — it becomes part of the memory. There's also a very real, very practical angle. Banana leaves are biodegradable. They don't need to be washed with soap or scrubbed with a sponge. Once the meal is done, the leaf is folded up, composted, or fed to cows. No waste, no plastic, no mess. For large gatherings and temple feasts, this is a godsend. Imagine cleaning hundreds of plates versus just letting nature do the job. It's the kind of eco-friendliness that's been around long before it was a trend. Now here's where it gets even more interesting: banana leaves are not just passive carriers. They subtly interact with the food. When hot rice or rasam touches the surface, the heat draws out a faint natural coating from the leaf — a kind of waxy layer that's believed to add a touch of flavour and even act as a mild antiseptic. It's not loud or obvious, but it's there. That soft, herbaceous undertone mingles with the spices, creating a richer eating experience. It's nature's version of seasoning a pan, except this one also gets eaten off and returned to the soil. Hygiene is another reason this tradition holds strong. Banana leaves are large, smooth, and grow in layers. The top layer is peeled and used fresh, often just wiped with clean water. There's no worry about lingering soap, metal reactions, or musty smells. It's a clean slate every time. Especially during festivals, when purity and freshness matter, this aspect makes banana leaves feel like the right choice — both spiritually and practically. And then there's the cultural symbolism. Banana plants are considered auspicious in many parts of India. They're used in rituals, tied outside homes, and offered to deities. So when food is served on a banana leaf, it's not just about convenience — it's about intention. The meal becomes a small act of devotion. The leaf represents fertility, prosperity, and respect for nature. Eating on it is a quiet nod to something greater than the self — a moment of gratitude woven into every bite. Let's not forget the structure of the leaf itself. It's perfectly designed to host a full Indian thali — rice in the middle, sabzis to one side, chutneys and pickles near the top, sweets on the edge. No bowls, no compartments needed. The leaf's slight slope guides the runny dishes gently toward the right places, and its width offers enough space to stretch out a true festive spread. There's an order to how food is placed on the leaf, and that itself becomes part of the ritual. It's not just about eating; it's about receiving and respecting the meal. Of course, food served on a banana leaf also tastes different. It's hard to explain until you've done it — but something about scooping up hot pongal or spicy curry with your hands off a banana leaf adds an earthy richness. The textures play differently, the heat feels gentler, and even the act of eating slows down just enough to make it meaningful. In today's fast-paced, delivery-box world, eating off a banana leaf feels almost rebellious. It asks for presence. It calls for sitting down, using your hands, and connecting with the food in a tactile, honest way. During festivals, when everything is about pausing, reflecting, and celebrating — the banana leaf becomes more than a plate. It becomes a symbol. Of community. Of simplicity. Of nature. Of tradition that still makes sense.
Hans India
an hour ago
- General
- Hans India
Kancheepuram's sacred ‘Koil Idli ' inches closer to GI tag recognition
Kancheepuram: The iconic Koil Idli, a time-honoured delicacy served as an offering at the historic Sri Varadharaja Perumal Temple in Kancheepuram, is now on the path to receiving a Geographical Indication (GI) tag, a move expected to cement its cultural and culinary significance. The Tamil Nadu Food Processing and Agri Export Promotion Corporation (TNAPEx) has submitted the formal application for GI status, with support from the Madurai Agribusiness Incubation Forum -- an initiative jointly promoted by NABARD and the Tamil Nadu Agricultural University (TNAU). The recognition, if granted, will offer legal protection and boost efforts to preserve the traditional method of preparation that makes the Koil Idli unique. This distinctive idli, unlike its soft and fluffy South Indian counterpart, is known for its coarse texture, rich flavour, and sacred significance. Measuring nearly a foot in length, it forms part of the daily ritual offerings to Lord Varadharaja during the temple's Thiruvaradhanai ceremony. By 7.45 a.m., the steamed idlis are distributed to devotees as prasadam, alongside other traditional offerings like Venn Pongal, Ksheera Annam, Dhadhyonam, and Puliyodharai. The idli's preparation is rooted in centuries-old temple tradition. Coarsely ground parboiled rice and whole urad dal form the base, mixed with crushed black pepper, cumin seeds, dry ginger powder, asafoetida, curry leaves, ghee, sesame oil, sour curd, and salt. The batter, fermented overnight, is then poured into bamboo baskets or steel tumblers lined with dried Mandharai leaves, which impart a distinctive aroma. The containers are covered with more leaves and steamed gently for up to an hour. S. Balaji, who has been making Koil Idlis at the temple's Pathukadai prasadam counter for over four decades, insists that the recipe must be followed precisely. 'Even a slight variation changes the flavour. The Mandharai leaves play a crucial role. People from far and wide come here to take it home in large quantities,' he said. Religious scholar Akkarakani Srinidhi Swami hailed the move to secure GI status. 'The origin of this offering may be lost to time, but its presence in temple rituals has been constant. It's fitting that such a sacred dish receives due recognition.' If granted, the GI tag will help protect and promote one of Tamil Nadu's most revered culinary offerings -- one that blends spirituality, tradition, and taste.
News18
2 hours ago
- Entertainment
- News18
Tanushree Dutta's Journey From Miss Universe To Films And Beyond
1/10 Born in Jamshedpur, Jharkhand, into a Bengali Hindu family, Tanushree pursued her early education at D.B.M.S. English School. She later attended Savitribai Phule Pune University before diving into the world of modelling. (Image: Instagram) 3/10 In 2004, her life changed when she won the Femina Miss India title, which catapulted her to national fame. That same year, she represented India at Miss Universe in Ecuador, finishing as the sixth runner-up. (Image: Instagram) After her appearance in a few Bollywood projects, the 41-year-old ventured into South Indian cinema. She appeared in the 2010 Tamil film Theeradha Vilaiyattu Pillai. The actress starred alongside Vishal, Sarah-Jane Dias, and Neetu Chandra in the film. (Image: IMDb) Currently, Tanushree is in the news after she came forward with shocking allegations. In an emotional Instagram video, the actress was breaking down in tears, claiming that she is being harassed at her house. (Image: Instagram)
News18
5 hours ago
- Entertainment
- News18
Not Kapoors, Khans, Or Bachchans: This Is Bollywood's Richest Family
1/7 Surprisingly, the second-richest Bollywood family is that of filmmaker Aditya Chopra, with an estimated net worth of Rs 8,000 crore. In comparison, the Bachchan family's net worth stands at around Rs 4,500 crore, while the Kapoor family reportedly holds assets worth Rs 2,000 crore, according to BollywoodShaadis. Prominent South Indian cinema families, such as the Akkineni and Allu-Konidela (Mega) clans, are also featured in the rankings. (News18 Hindi) 3/7 According to the Hurun India Rich List 2024, the entertainment industry, especially Bollywood, has some significant entries among India's wealthiest. At the top is Bhushan Kumar and his family, owners of the T-Series group, with an estimated net worth of Rs 10,000 crore (over $1.2 billion). That officially makes the Kumar family the richest in Bollywood. (News18 Hindi) Gulshan Kumar, the founder of T-Series, was born on May 5, 1951 in Delhi to a fruit juice vendor from Daryaganj. He left school after Class 10 and initially helped with the family business. He later began selling pirated Bollywood cassettes to meet growing demand but soon dreamt bigger. In 1983, he founded Super Cassettes Industries Ltd, popularly known as T-Series, which went on to change the face of the Indian music and film industry. (News18 Hindi) Following Gulshan Kumar's tragic death, his son Bhushan Kumar took over the company. Today, he is one of the most influential producers in Bollywood. His uncle, Krishan Kumar, who is both an actor and co-owner of T-Series, plays a major role in managing the business and adds significantly to the family's overall wealth. (News18 Hindi) Bhushan Kumar is married to actress and filmmaker Divya Khosla Kumar. The couple has a son named Ruhaan. Reports suggest Divya owns just 0.45% of the company, while Bhushan's personal wealth is estimated to be around Rs 414 crore. Recently, rumours of a separation surfaced when Divya dropped 'Kumar' from her Instagram name. However, sources clarified that the change was due to astrological beliefs. She also added an extra 's' to her maiden name 'Khosla'. (News18 Hindi) Gulshan and Sudesh Kumari married in 1975 and had three children, Bhushan, Tulsi, and Khushali Kumar. While Bhushan leads the company, Tulsi is a popular playback singer and Khushali is both a singer and actress. Media reports estimate Tulsi's net worth at Rs 250 crore and Khushali's at Rs 100 crore. From humble beginnings to building a musical empire, the Kumars have not just kept Gulshan Kumar's legacy alive, they've taken it to new heights. (News18 Hindi)
News18
7 hours ago
- Business
- News18
Capricorn Horoscope Today, July 23, 2025
Written By : Chirag Daruwalla GaneshaGrace Last Updated: July 23, 2025, 06:55 IST Capricorn Horoscope Today: Astrological predictions by Chirag Daruwalla for makara rashi on July 23 2025. (AI generated image) Capricorn Daily Horoscope Today, 23 July 2025: Ganesha says there is a possibility of financial loss. You have to be careful in financial matters. You should make appropriate investments today to improve your financial situation. Make sure you can justify these rising costs by putting in the necessary hard work. In business, someone special or close to you may betray you. You will keep pace with your work. Take advantage of opportunities. Help your relatives. Business work will gain momentum. Important matters will come in your favour. You will remain focused on your goals. You will fulfill your promises. Attractive offers will come to you. You will enhance management. You will communicate with clarity. You will pay attention to yourself. Health will be good. Your diet will be attractive. Activity will increase in personal matters. You will engage in excellent work. Morale will be high. Recommended Stories Positive: Property-related work will be completed. Make sure to take time to socialize with people and expand your circle of contacts. This will give you some new information and achievements, and you will feel stress-free and energetic. Negative: Pay attention to the advice of senior and elderly people of the house. You may get some important advice. Which will prove beneficial in the future. But keep your mind restrained and do not let ego dominate you. Business: You will get guidance from influential people in business related to foreign countries, but using them depends on your work capacity. You will also get some new proposals. Your promotion is also assured in the job based on proper work capacity. Finance: Today will bring you big financial benefits in your workplace. If you work in a charitable organization or have started one, you may find that your company's financial condition has started to look better today. Some donations or grants may come your way and brighten your monetary prospects to a great extent. Make the best use of this money. Love: Family life will be normal. There may be concerns about the health of the life partner. There is a possibility of getting some good news for unmarried people. Health: People affected by diabetes and high blood pressure should take special care of themselves and keep getting regular checkups done. It would be better to take indigenous treatment. View All Miss India World 2024 Nikita Porwal Opens Up About Her Win, Personal Life & Ambitions Sobhita Dhulipala Radiates Timeless Charm In A Traditional South Indian Look For Her Haldi Ceremony Saif Ali Khan, Kunal Kemmu, Ali Fazal, Richa & MORE Arrive At The MAMI Mumbai Film Festival | WATCH Kylie Jenner, Kendall Jenner & Kim Kardashian Put Up An ICONIC Show At Academy Museum Gala | N18G Nicolas Cage, Joan Chen, Colman Domingo & June Squibb Get Honoured At Newport Beach Film Fest | N18G View all Lucky Colour: Sky Blue Lucky Number: 16 (The author Chirag Daruwalla is the son of Astrologer Bejan Daruwalla). Chirag Daruwalla, a renowned Indian astrologer with 18+ years of experience, provides expert guidance in career, health, finance, business, and more. He combines Vedic and Western astrology, I-Ching, Tarot, Numerology, the Kabalah, and Palmistry for accurate predictions. Embracing an open mind and a big heart, Chirag Daruwalla emphasizes the importance of timing in astrology and life. News astrology Capricorn Horoscope Today, July 23, 2025
