‘My Tamil Kitchen’ is a journey about identity and resistance in post war Sri Lanka as I learn to cook the recipes from a homeland now under occupation and to which I can’t return.
The recipes are vegetarian as I am horrified by factory farming and the impacts it is having on communities and the environment. This means some of our famous dishes – kool, meen porriyal (fried fish etc) and lamb curry won’t be featured. I am aware that these dishes are an important part of our family and communal life, but living in Australia means little access to ethical farming practices.
I hope you enjoy the blog. Feel free to link and share, but please do credit and follow the instragram account @mytamilkitchen.
Brami Jegan, Sydney
Photo credit: Chiyo Eto, 2016