Blog Archives

Rice morning, noon, and night in Sri Lanka – By Zinara Rathnayake In Sri Lanka, rice is more than a sustaining staple. It is an undeniable main character in its history and identity. Source : aljazeera My mother is a good cook. My father is just slightly better. That’s how my younger sister would always describe my parents’ food. She’s right. My mother cooked delicious curries. But my father cooked the food we hold dear. My father grew up in Nabiriththawewa, a small village in Kurunegala, about 120km (75 miles) from Colombo. Unlike his two older brothers who were more interested in going out with their friends, my father accompanied my grandfather to every village wedding. From what I could gather, my grandfather was the chef at every function in the village. He had cooked to feed hundreds. “I followed him like a thread follows the needle. That’s how I learned ...