Tamil Nadu
Saapadu on the banana leaf, tiffin and filter-coffee rituals, and temple-town dining. Coming soon.
Dining etiquette of India
How India eats, region by region. The customs of being served, eating by hand, and honest, respectful notes on hygiene.
Regions
Section titled “Regions”India has no single table manner. We’re starting with the southern states, one region at a time, with care and local input.
Kerala Banana-leaf sadya feasts, eating by hand, and the unhurried rhythm of being served.
Karnataka
The Udupi vegetarian tradition and banana-leaf oota, from coastal feasts to North Karnataka’s jowar rotti. Coming soon.
Andhra Pradesh
A fiery bhojanam on the leaf: pickles and podis first, and ghee poured generously. Coming soon.
Telangana
Millet staples (jonna, sajja), robust spice, and the Hyderabadi table. Coming soon.
What you’ll find in each guide
Section titled “What you’ll find in each guide”The feast
How a celebratory meal is laid out and eaten; for Kerala, the banana-leaf sadya.
Eating by hand
The technique, and which hand does what.
Serving & hosting
Who is served first, and how to politely say “enough”.
Hygiene, respectfully
Traditional practices, the real risks, and safer alternatives.
EtiKette is open source. If you know a regional custom, can correct a detail, or want to add a whole new region, contributions are welcome. No coding required, just Markdown.