Dr Ramesh V Bhat writes from Hyderabad:
Many mouth watering dishes in South India (see enclosed pictures) are cooked wrapped in a variety of leaves. Be it teak, banana or jack leaves,it is mostly the use of locally available resources which are eco friendly and biodegradable, without any toxic or harmful constituents. Moreover, the natural leaves packing, besides imparting special unique flavour to the dish, during the process of steam cooking imparts to the food various photochemicals, flavours and even colour . A good example for leaching of the colour is the pinkish brown colour of tender teak leaf to " Gidde" , a jackfruit preparation. The leaf packing culture of food had spread from India to countries like Indonesia .The leaf packing culture for food need to be preserved for posterity
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