In ‘My Tamil Kitchen’ I am learning to cook the recipes from my homeland in northern Sri Lanka which is now under occupation. This project is about my identity, culture and resistance.
The recipes are all of the vegetarian as I am strongly strongly against Western farming practices. 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