THE ART OF EATING WITH HANDS

AND HOW IT AIDS DIGESTION AND MINDFUL EATING

- REYA MEHROTRA

The recent Rani Mukerji-starrer Mrs Chatterjee Vs Norway, based on a true story, stirred many conversations and debates. Among them, was the debate on how eating with hands has often been viewed as “uncivilised, uncultured” by the west. But, is it a practice prevalent only in third world countries? Of course not. The art of eating with hands is not simply about “polite” or “impolite” eating habits that grew out of cultural, climate and civilisational changes. And, as more people turn to it today citing scientific, practical and even sensual benefits, it is clear that it is here to stay.

Hot dal or sambhar poured over rice, mixed with a generous helping of vegetables, some pickle thrown in, papad crushed, an occasional helping of curd poured over. This amalgamation is then mixed with the finger tips, rolled into a bite-sized ball and pushed into the mouth. As the flavours release on the tongue, it satisfies the senses. Rice and curries in Kolkata, vada pav in Maharashtra, yakhni pulao in Kashmir, and khakras, bhakharis and handvos in Gujarat are all best enjoyed with bare hands. Sri Lankans, Malaysians, Indonesians, Pakistanis and Nepalis feast with hands. Further away, people in the Middle East, Africa and South America, too, eat with hands.

The experience