During his state visit to the island nation, Prime Minister Narendra Modi attended a traditional dinner hosted by Trinidad and Tobago’s Prime Minister, Kamla Persad-Bissessar. What made the evening special was not just the food, but the way it was served, on large, green Sohari leaves. Serving the meal on a Sohari leaf was a symbolic tribute to the rich cultural heritage and traditions carried to the Caribbean by Indian ancestors who arrived over 175 years ago. The practice still holds deep significance for the country’s Indian-origin community.
Sharing the moment on social media platform X, Prime Minister Modi wrote, “The dinner hosted by Prime Minister Kamla Persad-Bissessar had food served on a Sohari leaf, which is of great cultural significance to the people of Trinidad & Tobago, especially those with Indian roots. Here, food is often served on this leaf during festivals and other special programmes.”
What is Sohari Leaf?
Sohari leaf comes from the Calathea lutea plant, a tropical species related to ginger and belonging to the Marantaceae family. Also known locally as the cigar leaf or bijao, it closely resembles a banana leaf but has distinct qualities that make it especially suitable for serving hot meals.
The plant can grow up to 3 metres (about 10 feet) tall. Its leaves are large, broad, waterproof, and eco-friendly. Their sturdy structure prevents tearing or leaking, making them ideal for traditional meals often served during religious or festive occasions.
Native to tropical regions of the Caribbean, Central and South America, Calathea lutea is often used for its waxy leaves as natural food wrappers or plates. In Trinidad and Tobago, the Sohari leaf remains a traditional choice for serving meals at Hindu rituals, weddings, and cultural celebrations.
Significance of Sohari Leafs in Trinidad
The term “Sohari” has its roots in the Bhojpuri language, spoken by many of the early Indian immigrants to the Caribbean. Originally, "Sohari" referred to ghee- coated rotis offered to priests or deities. Over time, the leaf on which the food was served also came to be known as the Sohari leaf.
Among Indo-Trinidadians, serving food on this leaf is a practice that connects generations with their Bhojpuri-speaking ancestors from India’s Bihar and Uttar Pradesh regions. During Diwali, Ramleela festivals, or pujas, meals are commonly served on Sohari leafs, signifying purity, tradition, and respect for the Earth. For the Indian diaspora in Trinidad & Tobago, the use of the Sohari leaf represents more than a dining tradition.
Sohari Leaf Benefits
Beyond its cultural significance, the Sohari leaf is also a sustainable and eco-conscious alternative to plastic or paper plates. It is 100% biodegradable, chemical-free, and naturally insulating, making it ideal for serving hot foods like rice, chana, or curry without the need for disposable utensils or containers. Its large, sturdy surface ensures it doesn’t tear or leak, even when handling spicy or oily dishes.
Many believe that food served on natural leaves like Sohari not only retains its aroma but also absorbs subtle, beneficial compounds from the leaf's surface. These compounds are said to aid digestion and enhance both taste and nutritional value. Unlike synthetic materials, the leaf adds a touch of authenticity and freshness to the meal.
PM Modi’s meal on the Sohari leaf was more than just a dinner, it was a powerful cultural moment that reflected the history of Indian migration and the deep-rooted connections between India and Trinidad & Tobago.
