During his July 2025 state visit, Prime Minister Narendra Modi attended a special dinner hosted by Trinidad and Tobago’s Prime Minister Kamla Persad-Bissessar. What made the evening unique was not just the menu but how it was served, on large, green Sohari leaves. Modi later shared on social media that the leaf has “great cultural significance” for Trinidadians of Indian origin.
This simple gesture highlighted the island’s rich Indo-Caribbean heritage, where using tropical leaves as plates remains a cherished tradition passed down through generations.
What Is a Sohari Leaf? Origin and Botanical Details
The Sohari leaf comes from the Calathea lutea plant, a tropical species related to ginger. Commonly known as the bijao or cigar plant, it grows widely across the Caribbean and Central and South America. The plant can reach up to 3 metres (10 feet) in height, and its broad, waxy leaves, often more than a metre long, are naturally suited to being used as food wrappers or plates.
In Trinidad’s hot and humid climate, these sturdy leaves are ideal for serving hot dishes like rice, curries, and vegetables, without breaking down or leaking.
Why Sohari Leaves Are Used for Serving Food in Trinidad
The term Sohari (also spelled Soharee) has roots in the Bhojpuri language and literally means “food for the gods.” Originally, the word referred to a type of ghee-basted flatbread (roti) that was traditionally offered to Hindu priests during religious rituals.
Over time, the large leaf used to serve this food also came to be known as the Sohari leaf. Today, it’s commonly used at religious gatherings, weddings, community feasts, and festivals such as Diwali. An entire meal, including rice, channa, curries, and sweets, is often served on a single Sohari leaf, making it a meaningful and eco-friendly tradition.
Local cultural researchers note that more than 100,000 Sohari leaves may be used each month at Hindu events across Trinidad, showing just how widespread and deeply rooted this practice is.
Why It Matters
Eating off a Sohari leaf is more than just a practical choice, it’s a strong cultural link to the past. For Indo-Trinidadians, it serves as a reminder of their ancestors' traditions from India. As PM Modi noted, the act of serving food on this leaf is especially meaningful for those with Indian roots.
The Sohari leaf, in this context, becomes more than a plate, it becomes a bridge between two cultures. It honours traditional Indian dining customs while also celebrating the unique Caribbean identity of a community that has lovingly preserved them.
Quick Facts About the Sohari Leaf
Meaning: The word Sohari comes from Bhojpuri and means “food for the gods.”
Cultural Use: Indo-Trinidadian Hindus have used the leaf in religious and social functions for over 100 years.
Plant Source: Comes from the Calathea lutea plant, also known as bijao, native to the Caribbean and known for its large, tough leaves.
This simple gesture highlighted the island’s rich Indo-Caribbean heritage, where using tropical leaves as plates remains a cherished tradition passed down through generations.
What Is a Sohari Leaf? Origin and Botanical Details
The Sohari leaf comes from the Calathea lutea plant, a tropical species related to ginger. Commonly known as the bijao or cigar plant, it grows widely across the Caribbean and Central and South America. The plant can reach up to 3 metres (10 feet) in height, and its broad, waxy leaves, often more than a metre long, are naturally suited to being used as food wrappers or plates.
In Trinidad’s hot and humid climate, these sturdy leaves are ideal for serving hot dishes like rice, curries, and vegetables, without breaking down or leaking.
Why Sohari Leaves Are Used for Serving Food in Trinidad
The term Sohari (also spelled Soharee) has roots in the Bhojpuri language and literally means “food for the gods.” Originally, the word referred to a type of ghee-basted flatbread (roti) that was traditionally offered to Hindu priests during religious rituals.
Over time, the large leaf used to serve this food also came to be known as the Sohari leaf. Today, it’s commonly used at religious gatherings, weddings, community feasts, and festivals such as Diwali. An entire meal, including rice, channa, curries, and sweets, is often served on a single Sohari leaf, making it a meaningful and eco-friendly tradition.
Local cultural researchers note that more than 100,000 Sohari leaves may be used each month at Hindu events across Trinidad, showing just how widespread and deeply rooted this practice is.
Why It Matters
Eating off a Sohari leaf is more than just a practical choice, it’s a strong cultural link to the past. For Indo-Trinidadians, it serves as a reminder of their ancestors' traditions from India. As PM Modi noted, the act of serving food on this leaf is especially meaningful for those with Indian roots.
The Sohari leaf, in this context, becomes more than a plate, it becomes a bridge between two cultures. It honours traditional Indian dining customs while also celebrating the unique Caribbean identity of a community that has lovingly preserved them.
Quick Facts About the Sohari Leaf
Meaning: The word Sohari comes from Bhojpuri and means “food for the gods.”
Cultural Use: Indo-Trinidadian Hindus have used the leaf in religious and social functions for over 100 years.
Plant Source: Comes from the Calathea lutea plant, also known as bijao, native to the Caribbean and known for its large, tough leaves.
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