‘Doing’ Curry and Rice

    5 August 2018

    Of course I ate it, desperate not to be out of place while all the while feeling very much out of place.

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    Small Mulch

    Paul van Reyk
    According to Mum, my first attempt at cooking, at 6 or 7, was a ‘curry’ of leaves and twigs stirred up in kids' versions of earthenware pots still used in Sri Lanka - chatties.I've broadened my repertoire since, and upgraded the utensils, but stuck with leaves and twigs, Now, though, they’re likely to be spices and herbs used in my specialty, the food of South Asia – Sri Lanka, India, Pakistan, Bangladesh.I eat it, I cook it, I cater with it, and I take people on tours to find it – at home in Australia and back in South Asia.