Learn how to roast, grind, and mix your own spice blends. We’ll be making Sri Lankan curry powder, and will talk about the history of spices and cooking in Sri Lanka.
You will learn about the history of spices and cooking in Sri Lanka, an island near the tip of India whose cuisine has been influenced by three waves of colonization and thousands of years of cultural exchange. We will also discuss ways you can adjust heat level and flavors to your own preferences.
Our presenter, Mary Anne Mohanraj, is a UIC English professor, author of two Sri Lankan cookbooks, A Feast of Serendib and Vegan Serendib, along with numerous fiction and nonfiction titles.
