If you’ve ever had Sri Lankan cuisine, on the surface it may seem similar to Indian cooking, but author Ruwanmali Samarakoon-Amunugama (she/her) is here to tell you otherwise! In her new book “Milk, Spice and Curry Leaves: Hill Country Recipes from the Heart of Sri Lanka” Ruwanmali takes us on a journey into the hills and lays out the foundation of Sri Lankan food, something that is still underrepresented on cookbook shelves in North America. What is Sri Lankan food? What is curry really? How does food intersect with identity? Kaylee and Michael explore these questions with Ruwanmali and we have our first call-in nerd out! A transcript of the episode can be found here: https://bit.ly/3ugGe5u
Learn more about “Milk, Spice and Curry Leaves” and try Ruwanmali’s small-batch Sri Lankan spice blend at https://www.savouringserendipity.com/
Check out the Fraser Valley BatPack program: https://www.fvrl.bc.ca/batpacks.php
Nerd Herd call-in jingle by Pramodh Senarath Yapa
Audio editing by Elise Hall-Meyer
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