6 Types of Unconventional Indian Cutlery That Still Make us Nostalgic

In a way, the unique cutlery added a finishing touch to the foods. I often miss this third element of serving food in classic ways.

We often end up reminiscing about certain Indian foods when we eat them in desi restaurants in the United States. For instance, arhar ki dal always reminds me of my dadi ma’s lentil preparation. Favorite foods have the power to walk you down the memory lane—the smell and taste of the foods we like settle in our senses forever.

Out of all five of our senses, food flirts the most with taste and smell. But we hardly realize that there is a third dimension—the attractiveness of the foods also plays a vital role in the Indian foodscape. I can never forget eating bhel from paper cones, buttermilk from tall copper glasses, the roti roll wrapped in banana leaves or coconut rice in empty coconut shells during traditional ceremonies. I can never forget grabbing a bite of all these foods, and the authentic, traditional ways in which they were served.

In a way, the cutlery added a finishing touch to these foods, but I often miss this third element of serving food in classic ways. A few weeks ago, I visited the Amber Restaurant in San Francisco and was taken by surprise when I saw that all the foods in the lunch buffet were served in huge copper handis, similar to the ones used back home (traditionally during rituals or feasts).

A few restaurants in India have taken these new unconventional ways of serving foods in traditional cutlery a step further by including miniature trucks, rickshaws, and miniature telephone booths. At Farzi Cafe in India, for example, you will be served fried chicken in a mini truck and Mac and Cheese pakora bites in mini rickshaws.

It seems like fancy, expensive cutlery is now a thing of the past. Restaurant owners are becoming smarter by using cheaper serving utensils that are quirky, different and are making statements across the Indian food industry. Restaurants are exploring new ways of presenting foods, making it more interesting to eat them. It reignites the Indian cultural experience of eating food and blends it brilliantly with the modern fine dining culture. In a way, it keeps the urban Indian population rooted to Indian-ness. Here are six such

1. Pickle Jars

At Monkey Bar in New Delhi, food is served in pickle jars. Desis living in the U.S. are aware of the growing in American restaurants of serving beverages in mason jars; similarly, in India, pickle jars are back in vogue.

2. Paper Cones

With paper cones, it seems like we are getting the best of both worlds—eating street-style food while dining at a luxury eatery. Apparently, at Locale Cafe and Bar, chutneys and sauces are served in tiny paper bowls and cones.

3. Veggie BBQ

A restaurant named Sigdi in Southern California swept me off my feet—there was a BBQ at the center of the table! Paneer, corn, plantain, were being grilled right on the table, one can simply pick it up and devour!

4. Dabba

At Unplugged Courtyard in India, if you order “Aam aadmi chicken,” the waiter brings a potli with a steel dabba, while ringing a bell, in which you will find the delicious chicken dish.

5. Syringes

So far, this has been the most enthralling platter makeover. In a few restaurants in India, sauces are being served in syringes as if they were injections! The quirkier the platter, more eyeballs the food catches.

6. Brass Cutlery and Banana Leaves

Most south Indian restaurants, even in the U.S., are switching to thalis made of brass and banana leaves to serve authentic south Indian dishes like dosas and idlis.