A delicious spread of authentic Sri Lankan food


Yummy meals to look forward to at the festival include the Jaffna-style crab curry. — Photos: SAM THAM/The Star

Dr Parvathy Kanthasamy may be dressed to impress in a colourful silk saree, but she clearly isn’t afraid to get her hands dirty.

Placing some ginger, shallots, curry leaves, grated coconut and dried chilli on a huge, sturdy grinding stone (batu giling), she sets about rolling the long, heavy pestle over the concoction until it forms a smooth paste, a tedious, back-breaking process that remains a labour of love for Parvathy.

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