5 Recipes Where A Banana Leaf Creates Magic

Utilising banana leaves in cooking is a technique used for centuries across India and other parts of the world too (think Thailand, Mexico, China, Laos, Vietnam, Brazil, the Philippines and so on).

A banana leaf wrapping enhances the aroma of food being cooked in it; locks in moisture, besides adding a subtle earthy flavour.

Chefs/home cooks in many parts of India dive for a banana leaf when they want to cook something special.

Here is a selection of Indian cookery recipes that use the kela ka patta.

Photograph: Chef Tehmtan Dumasia for Rediff

1. Patra Ni Macchi

A recipe for the beloved Parsi dish by Chef Tehmtan Dumasia: The fish -- usually white pomfret is chosen, like in this preparation -- is coated in a tangy green chutney and steamed in the leaves. Served during festive occasions, it has a unique blend of freshness and spice.

Please find the recipe here: Patra Ni Macchi

Photograph: Hitesh Harisinghani/ Rediff

2. Bareda Ireta Gatti

A traditional coastal delicacy, this soft, steamed rice and coconut pancake is made in banana leaves. Niranjini Boloor makes it two ways -- savoury with chillies and curry leaves or sweet using cardamom and jaggery.

Please find the recipe here: Bareda Ireta Gatti

Photograph: Ammu's Kitchen for Rediff

3. Meen Pollichathu

In Kerala, quite like the Parsi classic, black pomfret gets a final steaming in patta. The difference is that Ramapriya Suresh marinates the fish and then fries it before doing the leaf exercise, producing an end product that bursts with the bold flavours of curry leaves, coconut oil, spices.

Please find the recipe here: Meen Pollichathu

Photograph: Kind courtesy Rajesh Karkera/ Rediff

4. Baked Fish In Green Masala

From Mangaluru comes another version of banana leaf-parcelled fish: Rajesh Karkera presents his late mother Shobha Karkera's recipe where the pomfret gets coated in a lemony, vibrant green masala before steaming.

Please find the recipe here: Baked Fish In Green Masala

Photograph: Chef Subhash Jha for Rediff

5. Fish Paturi

A Bengali favourite, Chef Subhash Jana douses bhetkis in a mustard paste that has chillies, coconut and mustard oil in it too and then does the wrap-in-banana-leaves-steaming number. The final dish is fragrant and reflects Bengal's signature flavours.

Please find the recipe here: Fish Paturi

Text and Presentation: Hemantkumar Shivsharan/Rediff