Superstar Rajinikanth is known for his effortless screen presence, who’s film career spans over five decades, in which he has done more than 170 films that includes films in Tamil, Hindi, Telugu, Kannada, Bangla, and Malayalam. Apart from his acting skills he has also made headlines for his food choices. In the most recent news, she was seen in Rishikesh, enjoying a simple meal in pattal. Scroll down to read the details.
As per a viral post by the paparazzi page called Viral Bhayani, superstar Rajinikanth has taken a break from his acting projects to embark on a spiritual journey in the serene town of Rishikesh. Accompanied by his close friends, the legendary actor is seeking inner peace and reconnecting with his spiritual side amidst the tranquil Himalayan surroundings.
The viral post also highlights that in a humble move, he is seen enjoying simple food from a street-side pattal, embracing the local lifestyle. This retreat marks a rare moment of solitude for the superstar, away from the glamour and demands of the silver screen, states the post.
In the viral post he can be seen eating a chapati-like bread dish with a curry served in a small leaf bowl. And on the side, one can see a dish which resembles medu vada.
If we talk about his love for food, as per online media reports, his favorite dishes include traditional fare such as masala dosa, idli, sambar, vatha kuzhambu, and paal payasam, and he appreciates the positivity and humility with which food is served. He is also a fan of Vatha Kuzhambu, a traditional Tamilian dish made with sun dried black nightshade berries and tamarind, which Rajnikant often enjoys with steamed rice.
The Rice Payasam or Paal Payasam is also Rajnikath’s favourite. As per reports, Paal Payasam is always made for Rajnikanth on his birthday and he enjoys it with his family.
Benefits of eating in pattal
Across India banana, palash, sal, teak, and lotus leaves are used to serve food. And the one in which Rajnikanth is seen eating, it resembles sal leaves. The size of Sal and Teak leaves is big and they are hard, and it is very easy to eat them.
You will easily find its leaves in rural and wooded areas. These are commonly used in the areas of West Bengal, Jharkhand, UP, and Bihar. Both Sal and Teak leaves possess natural antimicrobial properties, which can help prevent the growth of harmful bacteria on food. These leaves are also known to impart a subtle flavour to the food, enhancing the overall taste experience. Moreover, using Sal and Teak leaves as plates is eco-friendly, as they are biodegradable and do not contribute to plastic waste. Embracing this traditional practice also connects us with nature and promotes a sustainable and healthier way of dining. Also, according to Ayurveda, eating on leaves helps in balancing body heat and aids digestion. Sal leaves have natural antibacterial and antifungal qualities, which help keep food safe when served on them. And interestingly, in rural areas, stitching sal leaves into plates and bowls provides livelihood opportunities, especially for women.
