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 hope to learn how to make dishes from auntys and uncles from other parts of Sri Lanka.
For the moment the recipes do not include meat dishes 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 Jaffna recipes for kool, meen porriyal (fried fish etc), lamb curry. However maybe one day I can go and spend time with community that respects their animals… till then.
Brami Jegan, Sydney