I recently stopped at a roadside stall in Kolkata for a plate of phuchka. Instead of the familiar stitched sal leaf bowl I had grown up eating from, the vendor handed it to me in a small plastic bowl. It made me wonder: what happened to those humble sal leaf bowls that were once an inseparable part of street food across West Bengal, Odisha and Jharkhand? Curious, I began looking for answers. Ironically, I discovered that while they've quietly disappeared from many Indian streets, sal leaf plates and bowls have found a new home thousands of kilometres away. Today, restaurants, hotels and eco-conscious businesses across Europe are embracing them as a sustainable alternative to single-use plastic. A global market for an age-old Indian tradition The irony isn't hard to miss. When German startup Leaf Republic launched leaf tableware in 2016, it was celebrated internationally as an eco-friendly innovation. Its products combined stitched leaves with plant-based waterproof layers to create disposable plates free of plastic, glue and chemicals. For many Indians, however, the idea felt familiar. Leaf plates stitched by hand have been part of everyday life in villages across eastern and central India for generations. Although Leaf Republic eventually shut...

For years, sal leaf plates were a familiar part of everyday life in many Indian homes and street food stalls. From serving phuchka and snacks to being used during weddings and community meals, these hand-stitched plates were once everywhere. But as plastic slowly replaced traditional alternatives, the humble leaf plate began disappearing from many Indian markets. Now, the same plates are finding a new audience abroad. As Europe searches for alternatives to single-use plastic, restaurants, hotels and environmentally conscious consumers are turning towards biodegradable tableware made by tribal communities in India’s forest regions. Don't Miss: Visa plans 2,600 job cuts as payments giant reduces workforce by 7% Unlike plastic or thermocol plates that remain in the environment for years, sal leaf plates naturally break down within weeks. They require no chemical processing, are compostable and, after use, can even be fed to cattle. Tradition in India had long before sustainability became a trend The global popularity of leaf plates may look like a new sustainability movement, but for tribal communities in Jharkhand, Odisha and Chhattisgarh, it has been a part of life for generations. Women from forest communities have traditionally collected fallen sal and siali leaves, carefully selected them without...

Deepika Padukone’s love for food takes her to iconic destinations, and a historic 120-year-old phuchka spot in Kolkata is among her favourites. Known for its tangy, spicy flavours and unmatched legacy, this iconic eatery has charmed locals and celebrities alike. Discover the story behind this beloved spot and why it holds a special place in Kolkata’s culinary history.

I'm a dosa connoisseur. One of the two favorite food in the world, the other is gol gappa or pani puri or phuchka. This is the first time I had the Benne dosa and it was delicious even though I don't like any innovation done to my favourites. For those who don't know – Benne [...] The post I ate] Benne Dosa in Mumbai appeared first on [foodiedude.