Traditional Method of Serving Food

Tracing the history of food service in India, serving food in banana leaves was a common practice before the culture of serving food in metal plates came to the mainstream. Indians were not in the habit of using soap until 17th century when Arab traders introduced these which were later popularized by the British invaders. Because it was considered unhygienic to use the same utensil to eat food, therefore using a banana leaf was considered a hygienic practice also because it could be disposed easily, else an individual might just reuse the unwashed utensil over and over again.

cremica saucesTo further reason out the prevalent use of banana leaves for food service in India in the past could possibly be that no other variety of leaf which was this large was that accessible. However this cultural practice of serving is still retained even when regular chutneys are replaced by Thousand Island dressing in India and especially in the southern part of India. Here are some of the reasons and benefits of using banana leaves for serving purposes:

food service

It is one of the most eco-friendly measures and food-serving system. Also because it degrades quickly so unlike metallic plates it doesn’t require extensive cleaning and washing with water.

It is a healthy. Because banana is rich in antioxidants it helps in fighting and controlling cancer. Several researches also prove that the leaves contain polyphenol oxidase which assists in combating Parkinson’s disease. Its leaves are also used to prepare certain ayurvedic medicines. Therefore by serving hot food on banana leaves, you certainly ensure a good health.

In spite of eating in a metallic plate which is barely washed, it is better to serve in banana leaves which shall be equally hygienic every time you eat.

It is a plausible choice. Since not every leaf is as big as banana leaves so banana leaves are a better and practical choice to serve food in.

It is an authentic practice. Serving in banana leaves communicates effectively our cultural inheritance.

Traditional Method of Serving Food

Tracing the history of food service in India, serving food in banana leaves was a common practice before the culture of serving food in metal plates came to the mainstream. Indians were not in the habit of using soap until 17th century when Arab traders introduced these which were later popularized by the British invaders. Because it was considered unhygienic to use the same utensil to eat food, therefore using a banana leaf was considered a hygienic practice also because it could be disposed easily, else an individual might just reuse the unwashed utensil over and over again.

salad-cremica

To further reason out the prevalent use of banana leaves for best food service in India in the past could possibly be that no other variety of leaf which was this large was that accessible. However this cultural practice of serving is still retained even when regular chutneys are replaced by Thousand Island dressing in India and especially in the southern part of India. Here are some of the reasons and benefits of using banana leaves for serving purposes:

-It is one of the most eco-friendly measures and food-serving system. Also because it degrades quickly so unlike metallic plates it doesn’t require extensive cleaning and washing with water.

-It is a healthy. Because banana is rich in antioxidants it helps in fighting and controlling cancer. Several researches also prove that the leaves contain polyphenol oxidase which assists in combating Parkinson’s disease. Its leaves are also used to prepare certain ayurvedic medicines. Therefore by serving hot food on banana leaves, you certainly ensure a good health.

-In spite of eating in a metallic plate which is barely washed, it is better to serve in banana leaves which shall be equally hygienic every time you eat.

-It is a plausible choice. Since not every leaf is as big as banana leaves so banana leaves are a better and practical choice to serve food in.

-It is an authentic practice. Serving in banana leaves communicates effectively our cultural inheritance.

For more details visit:- http://www.cremica.com/

Spice Up Your Brown Bag

Eating lunch at your desk shouldn’t mean unhealthy choices and outside food nor should it imply settling for less flavour. Remember the brown parcel mother used to pack for school?

Yes. Brown-bagging isn’t just for kids. It hasn’t have to be always boring. And lunch doesn’t always mean just ‘lunch’.

healthy breakfast

By taking out just a little time for yourself you can cook delicious lunch parcels for yourself, every single day of the week. Pick something from an array of easy and healthy breakfast recipes, brunch dishes or something you would ideally love as a side-dish, and you would find yourself actually looking forward to the clock to chime one.

Just incorporate these pointers with a sprinkle of your own imagination to liven-up your midday meal!

‘Eggetarian’

If you are in love with eggs then use this superfood for good. Centre your lunch on it and you will be surprised what this multi-purpose ingredient can be turned into. Cook yourself a French toast or stuff some leftover scrambles in your sandwich, put some tuna salad into the yolk cavity of your hard boils, or indulge in the classic whipped cheese omelette. When lost for ideas, google out a few recipes and give yourself a perpetual start all over again. After all what’s better than a protein packed low cost lunch that’s equally delicious.

Turn vegan once a week

Leave out the meat and poultry once or twice a week for a happy stomach. Swipe your mayo for hummus and bacon for soy patty. Stock up your sandwich on veggies and herbs for a refreshing and light meal.

Skip the bread

The culprit behind monotonicity of your lunch parcel are sandwiches, or rather the bread. No matter how much you fiddle around with the insides, the crust is immune to change. So why not skip it all together? Redefine your sandwich by leaving behind the bread and save yourself some carbs. Use a lettuce leaf, or a slice of turkey.