Banana Leaves Have Been An Arch Piece Of Indian Cuisine For Generations. Here’s Why

Whether it’s steaming idli, Gujarati snack panki, Parsi patra ni machchi, Assam’s bhapot diya maach, or Kerala’s exquisite Onam Sandhya, the humble banana leaf has trickled down into a variety of cuisines.

Food can be steamed, grilled, or deep-fried, which makes it quite versatile. It can serve as both a serving plate and a packing material.

Banana leaves have long been a part of Indian cuisine and traditions, but did you know they possess health advantages as well?

Here’s why:
Antioxidants found in banana leaves may help to prevent or delay cell damage. They have a high amount of polyphenols, which the food absorbs. They help to neutralise potentially harmful free radicals in our body. Cancer, ageing, and other lifestyle diseases can all be fought with them.

The leaves are also antimicrobial, making them beneficial against food germs. Additionally, leaves are far more environmentally friendly than plastic tableware. The waxy covering on the leaves keeps dust and grime at bay.

“Dining on a banana leaf is both nutritious and cost-effective. It is high in antioxidants and so beneficial to your health. Polyphenols found in banana leaves help to prevent illnesses including Parkinson’s and hypertension. Take, for example, the patra ni machi. Because the fish is cooked in banana leaves, it retains its calcium and protein. Banana leaf is also beneficial for dandruff and scalp dryness. “You may minimise both by putting the dried leaves in hair oil,” says Kamal Palia, Chief Nutritionist at Ruby Hall Clinic.