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The top half of the banana leaf is reserved for accessories, the lower half for the rice. In some communities, the rice will be served only after the guest has been seated. The lower right portion of the leaf may have a scoop of warm sweet milky rice Payasam, Kesari, Sweet Pongal or any Dessert items. While the top left includes a pinch of salt, a dash of pickle and salad/chutney. In the middle of the leaf there may be an odd number of fried items like small circles of chips either banana, yam or potato, thin crisp papads or frilly wafers Appalams and Vadai.

The top right hand corner is reserved for spicy foods including curry, hot, sweet, or sour and the dry items. If it is a vegetarian meal, the choices of vegetables are drumsticks, brinjals, carrot, cabbage, and cauliflower. (If it is a non-vegetarian meal, a separate leaf is provided for the fried meats, chicken, fish, crab, and so on.) But again, the variations are presented carefully, one dry one next to a gravy one.

There may be side attractions such as poli, poori, Chappati, some of the famed rice preparations such asGhee Pongal or Puliyodarai(tamarind rice) particularly if the family comes from Thanjavur, known as the rice bowl of Tamil Nadu.

Traditionally, sweets are eaten first. After having worked through the preliminaries, the long haul starts with rice. Sambar is added to rice and eaten with maybe a sprinkling of ghee. This is followed by rice with Kuzhambu and rice with Rasam. A final round of rice with curd or buttermilk signals the end of meals. Though there are varieties of kuzhambu, only one will be on offer in a given day. A banana may be served last.

After the meals, betel leaves and nuts are chewed in a leisurely way.

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