Indian Dining and Table Etiquette

Currently, I am immersed in the vibrant culture of incredible India. I've had the pleasure of indulging in sumptuous curries ranging from meat to vegetables, grains and pulses using the age-old tradition of eating curry with one's fingers as I travel India or known locally as Bharat ( derived from the Sanskrit name for the country.) I've embraced the centuries-old motto and tweaked it a little, 'When in India, do as the Indians do.' I've found myself eschewing utensils in favour of the tactile connection afforded by using my fingers. It's a practice that prompted a deeper reflection on the origins of utensil use.

The act of eating with one's hands also has historical and utensil-usage implications. In the book ‘Feeding Desire: Design and the Tools of the Table, 1500-2005’ Coffin et al. explains that utensils like knives, forks, and spoons have enriched our dining experiences by acting as extensions of our hands, suggesting an evolution from direct hand-to-food to changes in dining etiquettes and experiences over centuries.

Eating with your hands is not just a cultural norm, it's an integral part of the dining experience. Using your fingers to scoop up flavourful curries with rice or bread connects you more intimately with the food and heightens the sensory experience. Before you start, most restaurants will make a basin available in the dining room to wash your hands. Traditionally, you will use your right hand to eat, as the left hand is considered unclean.

Bread, known as roti, naan, paratha, chapati, and the list goes on, are just a few examples of the diverse array of breads found in Indian cuisine, each with its unique texture, flavour, and cooking method. These breads are central to Indian cuisine, serving as the perfect accompaniment to curries that could contain lentils or chickpeas, and grilled meats. They are my favourite accompaniment to an Indian meal. I use two techniques. One is to tear the bread and pick up the ‘dry’ curry with the bread. The second is to fold the bread in a cone shape to pick up the ‘wet’ curries.

Another way to eat curry is with rice. Depending on what part of India you are in, rice will vary from basmati to laal chawal, laal meaning red. You will be given a large serving of rice with various curries surrounding it. Find a clean space on your thali plate to scoop up a small portion of rice and curry. Mix the curry with the rice using only your fingertips, not the whole hand. This is done so the curry is absorbed into the rice, ready for you to eat and enjoy. Gently picking up the mixed food with your fingers, shape the rice and curry into a small bite-sized portion. Push the bite of food into your mouth by sliding the food down your fingers levered by your thumb. Be careful not to let your fingers touch your lips.

I hope this information is helpful to you. It’s always good to try to do as the locals do. It helps ensure that your culinary experiences in India are conducted with cultural sensitivity and authenticity. - Source, “Feeding Desire: Design and the Tools of the Table, 1500-2005”

For many years, Etiquipedia contributor, Elizabeth Soos, has had a keen interest in cultural customs. With her European background and extensive travel, Soos developed an interest in the many forms of respect and cultural expectations in the countries she has visited. With her 20 years’ experience in customer service within private international companies based in Australia, and her lifetime interest in manners and research, she decided to branch out into the field of etiquette and deportment. Through her self-directed studies and by completing the Train-The-Trainer’s course offered by Emma Dupont’s School of Etiquette in London and by Guillaume Rue de Bernadac at Academie de Bernadac based in Paris and Shanghai, she founded Auersmont School of Etiquette. Elizabeth is currently traveling throughout India and brushing up on her Hindi.

🍽Etiquette Enthusiast, Maura J. Graber, is the Site Editor for the Etiquipedia© Etiquette Encyclopedia