Hyderabad, Sept. 4 -- When we think of a Telugu meal, one image comes to mind: a green banana leaf filled with rice, pappu, pulusu, pickles and curries. Known locally as arati aaku, it is common at festive meals and weddings.

But banana is not the only leaf used in Telangana and Andhra Pradesh. Leaves were used to serve, wrap and cook food.

Here are five leaves that reveal a lesser-known side of Telugu food traditions.

1. Arati Aaku - Banana Leaf

The most familiar, arati aaku remains a favourite. Its broad surface can hold rice, dal, pickles and sweets. Festivals and weddings often feel more traditional when food arrives on a banana leaf.

Banana leaves contain polyphenols, and laboratory studies have found antioxidant and antimicrobi...