The etiquette of Indian dining varies with the region in India
Typically, both in urban and rural settings, South and East Indians wash their hands thoroughly prior to dining, then eat with their fingers, without any cutlery. This practice is historic and premised on the cultural premise that eating is a sensual 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, or stitched and washed leaves. Traditionally, the fingers are also used to feel the temperature of the food to one's taste and to combine flavors.
In North and West India, eating with hands is less common. People pick up rice and other food items with a spoon, assisted by a fork to push the food along. At the same time, they tear small portions of bread (Roti, Naan) folding it into a small pocket to scoop a desired amount of food. Tomatoes, raw onions and cucumbers, which accompany food, may be eaten with the fingers, as may other dry items such as papads (the North Indian name for the item known as papadum in the south). The knife is not used as cutlery: most food is prepared to be of bite size; where large items, e.g. a chicken leg, are served it is acceptable to eat with one’s hands.
In rural settings, sitting down together on floor mats in comfortable clothes is common. In restaurants and hotel settings, tables and chairs are typical. Many urban, upper-middle class homes also do the same
