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In India, the tradition of eating with hands goes beyond comfort - it is considered an act that awakens the senses and connects you deeply with food. According to Ayurveda, the fingertips are considered to carry energy that improves digestion, making the practice not only enjoyable but meaningful. Beyond science and symbolism, there is a joy in tearing into a puffed luchi, digging into spicy curry with soft neer dosa, or mixing bajra roti with ker sangri by hand.
The comfort of food, the mixed textures, and the ability to balance each bite the way you like create an experience that cutlery can never deliver. Across the regional cuisines, some dishes are meant to be eaten by hand, which lets you immerse and enjoy the culture as well. Here are five dishes that truly celebrate the joy of eating with hands.
Kerala Erachi Puttu
A unique dish hailing from Kerala, where steamed rice and coconut pieces are layered with spiced minced meat. Eating erachi puttu by hand improves the experience- breaking the soft steamed pieces and mixing them with the aromatic filling of meat. The subtle spice of black pepper, cardamom, and curry leaves, when combined with the soft rice, forms a comforting and wholesome bite. Enjoying this dish with your hands connects you with the tradition of the earthy cuisine of Kerala.
Bengali Luchi With Aloo Dum
Luchi (similar to poori) paired with lightly spiced aloo dum (a spicy aloo curry) is a Bengali breakfast favourite. The crispness of luchi combined with the tender, fragrant aloo dum tastes amazing when eaten by hand, allowing every piece to be soaked in curry and broken to your liking. Eating luchi with hands heightens the flavours - the slight crunch of luchi, the warmth of turmeric and cumin-spiced potatoes, and the subtle hint of ghee make every bite deeply satisfying.
Goan Pork Vindaloo With Sannas
Goa’s traditional pork vindaloo, tangy with vinegar and tempering of spices, goes amazingly with fluffy sannas (fermented rice cakes). Eating by hand lets you tear the soft sannas and scoop up the spicy, tangy meat, which creates an enjoyable mix of flavours and textures. The heat of red chillies, the earthy aroma of cloves, and the tender texture of pork blend to make each bite rich and indulgent. This hands-on experience sweetens the joy of sharing a Goan feast.
Rajasthani Bajra Roti With Ker Sangri
Bajra roti, prepared from pearl millet, paired with the traditional ker sangri (a traditional Rajasthani stir-fry), is best enjoyed when eaten with your hand. Eating the roti with a generous amount of ghee rubbed on it, filling it with ker sangri and some cutney, directly strikes into your senses. Eating with hands allows the coarse roti to blend perfectly with the spicy, tangy ker sangri, which gives an authentic taste of Rajasthan.
Konkani Neer Dosa With Fish Curry
Neer dosa, thin rice crepes hailing from the Konkan coast, paired with spicy coconut-based fish curry, offers maximum flavour when eaten by hand. Rolling the delicate dosa and scooping a generous amount of curry with your fingers provides the perfect ratio of soft, delicate crepe and tangy, spiced curry in every morsel. The hand improves the sensory experience- the warmth of the dosa, the aromatic coconut and curry leaves, and the subtle warmth of spices- that creates an intimate, coastal culinary moment in every bite that cutlery can’t even replicate.
