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  Channel NewsAsia 16 Dec 05
Indian restaurants in Malaysia face dwindling supply of banana leaves
By ASEAN News Exchange

KUALA LUMPUR : In many Indian restaurants in Malaysia, food is eaten off banana leaves instead of plates. But with more land being cleared each year to make way for urban development, it has become increasingly difficult to source for banana leaves.

For centuries, Indians have used banana leaves instead of plates when they have their meals. To share their culture with other races, eateries specialising in Indian food started offering this practice as well.

In Malaysia's capital Kuala Lumpur, they enjoy a roaring business. Sit at a table and a banana leaf will be immediately placed in front of you. On top of this, a waiter will scoop a large mound of rice, followed by a variety of meat and vegetable curries.

Traditionally, Indians use their fingers instead of cutlery. But a fork and spoon is usually available for those not used to the practice. And when you have had your fill, remember to fold the leaf in half, facing you - as an indication that it was a satisfying meal.

Indian food lovers say that hot food served on a banana leaf not only emits an appetising aroma, but also adds to the taste and flavour. R. Ramalingam Pillai, Owner of Banana Leaf Restaurant, said: "When they come to Malaysia, they want to have a banana leaf lunch. They want to experience, these European tourists want to eat on banana leaves."

Many restaurants in the capital get their leaves from wild banana trees found in the jungles nearby. This is because the leaf is thinner than commercially grown ones and has a nicer aroma.

Supplier K. Manogaran gets about US$5 to US$6 for a bunch of 100 leaves. But in recent years, he has found supply dwindling as more land is being cleared to make way for urban development. He has had to go deeper into far away jungles and because it is more dangerous, may have to start charging more for his hand-plucked banana leaves. - CNA/de
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