When leaves become plates in Goa’s living traditions

WHEN LIFE WAS SIMPLE

Long ago, when human needs were simple, people crafted their own utensils from nature with hearts full of gratitude and respect.

LEAVES AS UTENSILS

Leaves of various trees became natural serving tools. Locally called donne, a leaf rolled into a conical shape served as a drinking glass.

THE PATRAVAL PLATE

Then came the patraval, a stitched leaf plate, held together by sticks and love. These cute biodegradable plates still outshine today’s plastic alternatives.

JACKFRUIT LEAF WONDERS

Patravals are mostly made from jackfruit leaves, but other leaves can be used, too. Toys are also lovingly crafted from jackfruit leaves.

A LEAF FOR EVERY DISH

Certain dishes taste better when served on specific leaves, such as jackfruit vegetable on the leaf of Macaranga peltata (chanivdo).

THE KARMAL LEAF 

The lesser-known karmal leaf is used to serve paays, a rice and jaggery sweet. And, it is also used for serving food especially during the Baras festival.

A SMOKEY DELICACY

Banana leaves are still popular across India. But, have you ever tried mackerel, wrapped in a banana leaf, and roasted over a traditional chul (stove)? A smoky delicacy!

MAGIC OF HALDI LEAVES

Turmeric leaves (haldi) lend their aroma to patoleo, fish fries and Goan curries — a scent so deeply tied to the monsoons and memory.

POTLI – A POUCH OF MEMORIES  

Goan grandmothers have a secret recipe, potli, an aromatic pouch of haldi leaves stuffed with mushrooms and spices, slow-roasted over a chul.

LEAF SUBSTITUTE

When haldi leaves aren’t available, fatarfod (Ficus arnottiana) leaves step in to wrap the traditional sweet, patoli.

SWEET LEAF CONES

In South Goa, traditional sweet cones, stuffed with jaggery are still prepared — simple yet delicious leaf-wrapped treats.

LEAVES IN FESTIVALS

During Vat Pournima, married women offer houshe, leaf bowls used to serve small pieces of fruit in celebration and prayer.

NEXT: Goa's flavourful cuisine: A Journey through its spices