PLASTIC guilt is what keeps me at the stove these days. Alarmed by the menacing, growing pile of plastic containers that arrive with every food delivery, I have been consciously cutting back on ordering in.
Fortunately, a small but growing tribe of home cooks and restaurateurs are finding eco-friendly alternatives: biodegradable containers and brown paper bags. And, best of all, banana leaves are seeing a revival as traditional packed lunches like pothichoru and kizhi parottas get trendy again.
There is a jaunty air of festivity wrapped around this delivery as it comes in a cloth bag reminiscent of traditional wedding giveaways. “We put a lot of hard work into the packaging,” says Chef Vijayakumar Manikandan, who along with his partner Chef Navin Prasad recently launched Thara Local.
A “post lockdown project,” the brand attempts to capture the bright flavours and cheery energy of street food with their short, but thoughtfully
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