In ‘My Tamil Kitchen’ I combine that which is sacred to me: resistance – identity – my mother’s delicious Tamil recipes and my family.
My mother comes from Manippai in Jaffna – a town in northern Sri Lanka – so her recipes are that of Jaffna Tamils. In time I will learn how to make dishes from auntys and uncles from other parts of our land in Sri Lanka.
The recipes are all of the vegetarian flavor as I am strongly strongly against Western farming practices. I now and then eat fish – trying to stop. And Oysters. Eek. This means I will not be sharing some of the famous recipes for kool, meen porriyal (fried fish etc), lamb curry. One day I hope to spend time with a community that respects their animals, so that I can document these delish dishes that are such an important part of our family and communal life. Till then.
Brami Jegan, Sydney