Ballys Magazine August 2017 Ballys Magazine January 2017 Published by Ballys | Page 12

10
THE DEPTHS OF COLOMBO'S NIGHT LIFE
December 2016 - January 2017
MY SRILANKAN CUISINE EXPERIENCE
My mentors were my friend Suami
Apeksha Gomis and her mother, who
patiently showed me everything step-by-
step. Our joint labour resulted in a number
of delicious dishes, which I am still able
to cook in my home kitchen today. Having
known the basics of Sri Lankan cuisine, I
was able to experiment by preparing new
types of vegetable dishes most of which
are present in Europe such as; carrots,
cabbage, leeks, beetroot, aubergines,
cucumbers, tomatoes, green beans and
many more.
Each of these dishes filled me with warm,
happy memories of my trip and the joy
of meeting extremely friendly people.
Each cup of tea reminds me of how many
delicate feminine hands have to collect
the leaves on the bustling tea plantations.
There are also a few exceptions such
as the taste of fresh fruits and juices as
well as Curd with Kithul which are not
available at home which means that I may
have to visit Sri Lanka again!
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