Plates and bowls made of leaves finds mentioned in
Hindu,
Jain and
Buddhist texts. According to Hindu tradition food eaten on prescribed leaves is believed to have numerous health and spiritual benefits. Buddhist texts like
Susiddhikara Sūtra prescribes making offering to deities on lotus leaf and
dhak leaves.
Ayurvedic Samhita texts classifies leaves into
Ekapatra (unifoliate, such as lotus leaf and plantain leaf),
Dvipatra,
Tripatra, or
Saptapatra and so on according to the number of leaflets. According to Ayurvedic Samhita eating on
lotus leaf is as beneficial as eating on golden plate, among prescribed leaves for making Patra include;
Nelumbo,
Nymphaea rubra,
Nymphaea nouchali,
Shorea robusta,
Bauhinia variegata,
Bauhinia vahlii,
Bauhinia purpurea,
Butea monosperma,
Musa acuminata,
Ficus religiosa,
Ficus benghalensis,
Artocarpus heterophyllus,
Curcuma longa,
Ficus auriculata,
Erythrina stricta etc., each of these are believed to improve taste and promotes health benefits according to these texts.
Customs In Nepal, pattal is called Tapara/ Tapari, particular made with sal leaves. Nepalese Hindus extensively and compulsorily use it in religious ceremonies, feasts, marriage, birth and funeral rituals. It is also used as a popular substitute for metal or plastic plates in street food culture in Nepal and India. In India, it is a custom to serve food in a patravali on religious festivals and temple offerings like
prasadam are also distributed to devotees in pattal bowls. Pattals are also used for wrapping food or steaming food. In olden days, until a century ago, a would-be son-in-law was tested on his dexterity in making a patravali plate and bowl (for serving more liquid parts of the meal such as
daal or stew) before being declared acceptable by the soon to be father-in-law. ==Modern day==