News Tribune Piece on Feast

“Mary Anne Mohanraj missed a lot of things when she went off to college, but the thing she was most homesick for was her mother’s cooking.

When her parents immigrated to Connecticut from Colombo, Sri Lanka, in 1973, they brought with them their fiery curries, coconut sambols and countless rice dishes.

Many of the recipes were adapted to accommodate American ingredients. Her mother, Jacintha, for instance, used ketchup instead of tomatoes because coconut milk was hard to find. But even adulterated, the foods offered a comforting and familiar taste of their Tamil culture.”

The flavorful, and often overlooked, foods of Sri Lanka

This Sri Lankan stir-fry is made with roti, fresh veggies and leftover beef curry. It’s a popular street food. (Gretchen McKay/Pittsburgh Post-Gazette/TNS) Mary Anne Mohanraj missed a lot of things when she went off to college, but the thing she was most homesick for was her mother’s cooking.

Leave a Reply

Your email address will not be published.