An unprecedented water crisis is seeing the return of few traditional practices in Chennai, particularly at eating joints.

As the water scarcity turns grimmer with each passing day, city-based hotels and restaurants have moved to banana leaves. They are either directly serving food on the leaves, which can be simply disposed of after use, or placing them on steel plates.

Offering food on banana leaves has roots in ancient cultures of Tamil Nadu and Kerala. Traditionally, during wedding feasts, temple puja offerings, and festival meals, food would be served on plantain leaves.

"We were a society that was more used to natural products, natural packaging and much more. From leaf-based to stem-based packaging material, it's all available. There used to be communities that used to thrive on an economy based on this. Its time we revived all of it," said Arun Krishnamurthy, founder of Environmentalist Foundation of India.

According to Anand Krishnan, director of Namma Veedu Vasanta Bhavan that runs a chain of vegetarian restaurants, "Of late, we have started using plantain leaves for all the dishes that we serve. For the main course, we give them a single plate topped with a plantain leaf and request the guests to not ask for additional plates when they order new dishes."

Several restaurants have switched to seawater for hand wash, with many putting up notices "SALT WATER". Bills requesting customers to cooperate have been put up at many eateries.

The water crisis has also impacted the supply of vegetables and plantain leaves, resulting in price rise.

"If the same scenario prevails, we will be forced to increase the prices a little bit. For 25,000 liters of water, we now pay Rs 6000, whereas it'd cost only Rs 1500 a few months ago.

"If things worsen we may also have to cut down on our menu and reduce the number of dishes that we serve," added Anand Krishnan.

― Zee Media Newsroom