Banana leaf has a lot of culinary significance in South India. Cooks in every household, restaurants use banana leaves extensively in their kitchen. The leaves are not eaten by themselves but are used as natural disposable plates and food wrappers. In South India, traditionally food is served on banana leaf. It was common to use for serving food before plates were discovered, and when plates were not widely available. Food wrapped and cooked in banana leaves absorbs flavor and nutrients, making food lusciously aromatic and much healthier. A natural seasoning God gifted to us. Eco-friendly, all-natural, chemical free disposable serving plates and utensils. Precisely as someone said – A beautifully biodegradable table setting.
Taro roots are large and nutty version of arbi, arvi or colocasia roots. Taro is not arbi as many think. Different species of Taro roots are native to Southeast Asia and southern India. Now it is cultivated and used in many places all around the world. Taro has reddish brown lines over pure white. It is not as sticky as arbi. Stir fry comes out perfect. Safely replace potato or sweet potato in a recipe. Taro can be roasted, boiled, simmer, mashed, or fried.