The Food

Call me Savindri.

I am, very obviously female, located s

A Lankan Foodie
“No man in the world has more courage than the man who can stop after eating one peanut.”
– Channing Pollock

omewhere in the outskirts of Colombo, and I am a massive foodie. If you have seen me in real life, and how big my rear end looks in a pair of jeans, this fact is something you’d know at once Actually, no, I have no rear end to speak of, but the rest of my oh so FLABulous body is a shining homage to how much I truly adore food and everything to do with food. I love writing, and I have been blogging since I was 13, back when blogging was not even heard of within most of the Lankan common community. My blogs were always my creative outlets, and I never really idulged in the conventional type of blogging where the blog is somewhat of a diary. I used to post my essays and poems. It was this passion for blogging and even bigger passion for food that led to the creation of The Tuk Tuk Thosai.

I don’t just eat food, I live it, breathe it and dream about it. My thoughts are constantly on recipes I read and cooking shows I saw and dishes that I have tasted or want to taste. I am young, bordering on the early twenties, and I believe that food is an experience that should be looked at as something beautiful. My mother is truly an amazing cook, and I am not just saying that to be nice about the woman who raised me. She honestly is amazing at whipping out all sorts of dishes. From classic, clean, traditional Lankan curries like white potato curry and okra sauteed, and of course international favourites, my mother has instilled in me a love for food from all over the world. I love everything she cooks, but my favourite would be her Moroccan moussaka and her gooey Butterscotch pudding. I cook a lot at home and I love experimenting with flavours. I can spend hours and hours lost in the produce section of a market, looking, touching, smelling and experience fruits, vegetables and all sorts of ingredients. Aromatics play a huge role in my life. From the smell of sauteeing onions, fresh garlic, pungent curry leaves, burny ginger and zingy, fresh lemongrass, I appreciate fresh ingredients more than any other person my age. I love working with fresh meat and fish as well, and I love turning fruits into salads and scrumptious desserts. If you talk to me about, that conversation isn’t something that’s going to end briefly.

My favourite chefs/food connoisseurs include Peter Gilmore of Quay, Jamie Oliver, Nigella Lawson, Luke Nguyen, David Chang, Marco Pierre White, Manu Fieldel and Eric Lanlard. However, none of these chefs will ever really be a match to the woman who nourished me my entire life, my mother.

Here are some random facts about me:

  • I love black tea, especially flavoured ones.
  • I hate peppers, be it bell peppers, capsicums, Jalapenos, whatever.
  • I dislike peanuts in savoury food. I love them in sweets.
  • I hate eating more than four squares of chocolate in one go.
  • I hate meat that is rare/medium rare. I don’t care if you have fifty Michelin stars, if your chef makes my meat anything under well done, it’s a no go.
  • I hate milk tea. It’s an abomination.
  • I love broccoli. It’s such an unappreciated vegetable.
  • I love pineapple in savoury things. Especially pizza.
  • I am home grown Lankan. Rice and curry over pasta, any day.
  • I love Mexican food because it’s so close to Lankan flavours.
  • I love Japanese food. It is very cleansing to the palate.
  • I won’t knock off anything unitl I have tried it. Even if it has peppers

So that is all there is to know. Please feel free to ask me anything.

Happy eating!



2 thoughts on “The Food

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s