top of page

"I learned how to cook Sri Lankan food from my mother ... As a child, I observed her cooking from a distance, but, as the years passed, I found myself increasingly by her side, absorbing everything I could. I dedicated a notebook solely to scribbling down recipes that had been passed down from my grandmother. Watching my mother use traditional techniques, I learned the secrets to a recipe’s success; among them, how to use key ingredients—including pandan and curry leaves, cinnamon bark, turmeric root and coconut—in ways that make our food distinct." Chatelaine Magazine
 

Illustration by Emily Dakin, Courtesy Chatelaine Magazine

bottom of page