Customs and etiquette in Indian dining

[1][2] This practice is historic and premised on the cultural premise that eating is a sensory activity, and touch is part of the experience along with the taste, aroma of the food, and its presentation such as on a thali, or on a large plate made from washed banana leaf (used in south), or stitched and washed siali (used in the north) leaves.

The precept of not contaminating all the food or a drink with bacteria or viruses in one's saliva is of particular concern as the health of someone could be threatened through cross-contamination.

[6] Indian food incorporates numerous whole and powdered spices sourced from various roots, barks, seeds, and leaves.

Whole spices such as cloves, bay leaves or cinnamon sticks are not to be eaten as part of culturally accepted dining practice, just separated and set aside by the diner usually on their plate.

[citation needed] Eating is usually with family and friends, with the homemaker keeping an eye on the table, bringing and offering more food.

Sometimes the group may eat silently, but asking questions to a loved one, catching up about one's day or discussing various topics of society and life and conversations in general is encouraged.

Ideally, the correct time for one's heaviest meal should be at noon, because that is when Pitta dosha (which helps cover various digestive activities, e.g. kindling an appetite, producing saliva and gastric enzymes, digesting and absorbing nutrients, and separating the food into useful and non-useful by-products that eventually leave the body), which is strongly influenced by the Sun, as agni (fire) is one of the two pancha mahabhutas that make up the pitta dosha, reaches its peak.