Tea with Tooting Mama discovering heritage and culture through Sri Lankan food

It’s only fitting that I kick off my Sri Lankan travel series with my podcast with Sam Clark from Experience Travel.Over the years, people had been telling me I had to meet with Sam. He runs this great travel company, the Experience Travel Group, and has a genuine interest in Sri Lanka. We finally met this summer.Tooting Mama is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber.One morning, after my swim in Tooting Lido, I made my way to Balham to meet Sam for a coffee and talk about Sri Lanka. We discussed my forthcoming trip, the podcast I had created, and my plans for a Tooting Sri Lankan culinary tour.It was this conversation that precipitated my now ten-day trip around Sri Lanka, which took me from Colombo to the Mudhouse eco-retreat, a colonial estate in the heart of the coconut triangle, the hill country, then down to Sri Lanka’s southern coast to explore Galle, Thalpe and Hiriketiya. The journey can only be described as profound and brought me closer to my heritage and culture.Returning to the UK was hard as I tried to acclimatise to the onset of autumn and to pick up my life.The trip has been the inspiration for this travel series, allowing me to reflect on my journey and share the best moments with you through:* The serialisation of my trip here on Substack with recipes, travel stories, and photography about the places that stole my heart and crept under my skin.* Tea with Tooting Mama: Sri Lankan Travel Stories, conversations with the people about Sri Lankan travel, food, and hospitality.* Future recipes home-style dishes inspired by aunties and chefs’ Sri Lankan kitchens.I’d like to extend my thanks to Sam and the team at the Experience Travel Group, who kick-started this project, and to Jean Marc Flambert from Secrets of Ceylon, who hosted me. And to my nephew, Abishek Gunaratnam, who drove me around Sri Lanka and captured my trip with his stunning videography skills (creativity runs in our family).Sri Lankan Travel Stories: Curating A Transformative Journey in Sri LankaIn this episode of Tea with Tooting Mama, I’m joined by Sam Clark, co-founder of the Experience Travel Group.It was youthful curiosity that brought Sam to Sri Lanka, and those early travels had a huge impact, exposing Sam to a way of life vastly different from his own. This formative experience sowed the seeds for the Experience Travel Group, which creates bespoke travel itineraries to help visitors get beyond the beach and discover Sri Lanka’s hidden depths.By crafting tailor-made packages that include immersive experiences, giving back to communities, and a touch of surprise. Travellers are guaranteed more than a holiday; they get a transformative experience.Sam shares his belief in travel as a force for good, highlighting how carefully crafted interactions can honour and uplift local cultures.A Wanderlust LegacyTravel is in Sam’s blood; it’s a passion he inherited from his formidable grandmother. As a young woman in the 1930s, she’d pack a trunk and journey around the globe, something almost unheard of at the time. It was her stories of driving ambulances during the war, skydiving in her late 80s, that fired Sam’s desire to explore the world. It’s a legacy that has undoubtedly shaped his career and his life.Sri Lanka’s Resilience and Rich Culture.Our conversation explores how Sri Lanka has weathered numerous challenges over the decades, including a civil war lasting over 25 years, the tsunami, economic crisis and civil unrest and more.Despite this, the country consistently bounces back, demonstrating resilience and a vibrant entrepreneurial spirit. Sam talks passionately about the importance of sustainable travel, not just as a business model but as a catalyst for positive change within local communities.Culinary AdventuresFood is integral to the Sri Lankan experience. Sam insists the best meals don’t come from high-end restaurants but from local villages, with food cooked over open fires in clay pots. Something you need to try when you visit Sri Lanka.For anyone contemplating a holiday to Sri Lanka, Sam Clark assures it is one of the safest and most rewarding destinations imaginable.Go grab your cuppa and settle in for this conversation with Sam Clark.00:00 Welcome and Introduction00:20 Meet Sam Clark: A Passion for Travel01:15 Sam’s Inspirational Grandmother05:43 First Impressions of Sri Lanka07:49 The Birth of the Experience Travel Group10:03 The Tsunami Experience13:36 Sri Lanka’s Resilience and Recovery15:38 The Ethos of Experience Travel Group20:43 Striving for Transformational Experiences21:16 The Allure of Sri Lanka23:05 Hidden Gems and Scenic Beauty23:57 Historical Marvels of Sri Lanka25:08 Wildlife Wonders26:26 Sustainable Travel Practices28:33 The Tipping Culture31:16 Sri Lankan Cuisine and Dining36:38 Final Thoughts and Contact Information* The Experience Travel Group* The MudhouseTea with Tooting Mama is in Feedspot’s 30 Best Sri Lanka PodcastsGrab my free guide to Sri Lankan cooking, and join the Tooting Mama community by signing up for my weekly newsletter here.Find my recipes here.Check out my Instagram hereNever miss a single episode by subscribing to the podcast on Apple Podcasts, or Spotify, and tell your friends about Tea with Tooting Mama and my Stubstack Tooting Mama. Get full access to Tooting Mama at tootingmama.substack.com/subscribe

Finding Authenticity: Jack Lury’s Culinary Journey from Pop-Ups to Lury, HastingsIn this episode, Tea with Tooting Mama, I’m sitting down with Jack Lury, founder and chef of Lury in Hastings, to explore the intersections of Sri Lankan, Dutch, Portuguese, and British culinary heritage. Jack shares his journey from pop-ups in London to opening his own restaurant on the South Coast, and how his unique background shapes his approach to food.I had spotted Jack on Instagram and I was curious about his food. I had been meaning to go to one of his pop-ups which were in and around Dulwich just as the world opened up after COVID. I never quite made it, and then Jack’s Instagram feed went cold. Until, a few months later, he started posting from Hastings, with a new restaurant and a new baby.I knew I had to have Jack on my podcast to talk about his unique take on food which combines his classical culinary training with the flavours of Sri Lankan cuisine. Though I have eaten at Lury’s, and the food is excellent, this isn’t a review. This is more of an exploration of Jack’s heritage and identity interpreted through food.A Heritage of Many FlavorsJack’s culinary journey is deeply rooted in his multicultural background. Jack is of dual heritage British Sri Lankan. His Sri Lankan roots are of both Dutch and Portuguese Burgher (people who are descended from European settlers) . And it’s Jack’s family history which is reflected in his cuisine.  “The Burger community brought a whole new palette of food to the culture, making it so diverse now,” Jack explains. From the use of butter and meat to the introduction of European pastries and cakes, these influences are woven into the very fabric of his menu.Blending Classical Techniques with Sri Lankan SoulJack’s cooking style is a fusion of classical training and Sri Lankan flavours. He’s not interested in simply modernising traditional dishes; instead, he reinterprets family recipes through his own lens. Signature dishes like crab and squid ink pasta are more than just culinary experiments; they're personal expressions, marrying the nostalgia of Sri Lankan crab curry with the refinement of French technique.From Pop-Ups to Permanent RootsThe path to opening Lury wasn’t straightforward. Jack began with pop-ups in London, testing concepts and building a following. The transition to a permanent space in Hastings brought its own set of challenges from renovating a crumbling building to navigating the logistics of a full-scale restaurant. Jack’s adamant he’s not just another London restaurant that’s lifted and shifted itself to the South Coast,: “We wanted to feel like it is part of the community, not just a London restaurant transplanted to Hastings.” For that I applaud him.Sourcing Local, Celebrating CommunityLury is as much about place as it is about food. Jack and his partner Izzy have made a conscious effort to source ingredients locally, balancing quality with the realities of running a small kitchen. Their collaboration with local artists and ceramicists has transformed the restaurant into a living gallery, where every plate and napkin ring tells a story. The design, led by Izzy, draws on the colors and textures of Jack’s dishes, creating a warm, welcoming environment.Sourcing Textiles: Bringing Sri Lankan Heritage to the Table with BarefootThe story of Luri isn’t just told through food, it's in the fabric of the restaurant itself which draws inspiration from his Sri Lankan roots. One of the most meaningful collaborations has been with Barefoot, the legendary Sri Lankan textile company known for its vibrant, handwoven fabrics.Izzy, with her background in design, was determined to avoid anything that felt too overtly “touristy” or clichéd. Instead, she wanted the interiors to subtly echo the colors and textures of Jack’s heritage and the food he cooked.After discovering Barefoot’s work on Instagram, she reached out to the company, who custom-designed a fabric for the restaurant when the original pattern was no longer available.This thoughtful approach to design, makes Lury more than just a place to eat. Lury’s is a sensory experience that celebrates culture, memory, diversity of the Sri Lankan identity. Authenticity, Diaspora, and the Creative ProcessFor Jack, authenticity isn’t about strict adherence to tradition, it's about honesty and personal expression. During our discussion Jack was candid about the imposter syndrome that comes with representing a heritage that’s both his and not his. “The food is authentic simply by virtue of it being mine. It’s a reflection of who I am.” This philosophy guides his menu development, allowing him to balance innovation while respecting his roots. Advice for Aspiring RestaurateursJack’s journey offers valuable lessons for anyone considering the leap from pop-ups to bricks-and-mortar. “Be prepared for the unexpected”, he advises, and don’t underestimate the importance of community both in terms of customers and collaborators. Word-of-mouth has been Lury’s greatest asset, building a reputation that’s as much about connection as it is about cuisine.A Restaurant That Feels Like HomeAt its heart, Lury is a celebration of heritage, culture, creativity, and community. I believe Jack’s story is a reminder that authenticity comes from within, and that the best food tells a story that's as rich and complex as the people who create it.Connect with Jack and Lury:Instagram: @luri.hastings00:00 – Introduction & Host Welcome00:27 – How Jack and the Host Connected; Jack’s Culinary Heritage01:54 – The Burger Community and Its Influence on Sri Lankan Cuisine03:51 – Bread, Pastry, and Cake Traditions07:27 – Family Cooking Memories and Early Influences09:15 – Developing the Restaurant’s Menu: Fusion and Reinterpretation12:55 – Signature Dishes: Crab & Squid Ink Pasta, Mars Pan, and More14:40 – Jack’s Culinary Training and Early Career18:42 – Imposter Syndrome and Embracing Heritage19:59 – The COVID Pivot: Pop-Ups and Meal Kits22:24 – Moving to Hastings and Opening a Permanent Restaurant24:32 – Renovation Challenges and Lessons for Aspiring Restaurateurs28:36 – Collaborating with Local Artists and Ceramics in the Restaurant28:36 – Sourcing Sri Lankan Textiles: The Barefoot Story33:34 – Building Community and Reputation in Hastings36:56 – Balancing Authenticity, Innovation, and Diaspora Identity44:42 – Sourcing Ingredients: Local vs. Quality48:20 – Jack’s Ideal Sri Lankan Meal at Home49:45 – Favorite Sri Lankan Restaurants51:49 – What’s Next for Luri and Jack’s Vision53:33 – Closing Remarks & Thanks Get full access to Tooting Mama at tootingmama.substack.com/subscribe

Baobab: How Jollof Rice and Biryani are building a new Sri Lankan-West African fusion lifestyle brand Zaynab Zubair, or Zee, grew up in the foothills of Kandy in Sri Lanka, which prepared her for life in Devon, by way of Bahrain and Australia.This global childhood has left its mark on Zee's life and its found its way into her relationship, her family, the book she's writing, and Baobab, the brand she's launching with her Gambian husband.I talked to Zee about her soon-to-be-published novel, Finding Serendipity, which was started during lockdown. The novel began to take shape once Zee had met her husband. The Sri Lankan and West African voice is an integral part of the novel, and we view this through the eyes of the main protagonists.Zee used food, in particular, jollof rice and biryani, to help her characters explore their culture and identity as people growing up far from their homeland. This draws from Zee’s own life experiences. The fusion of West African and Sri Lankan cultures and identities continues to leave its mark on Z's life.We talk about Zee's dual heritage relationship and family, and how, by fusing their cultures, Zee and her husband launched Baobab, which expresses Sri Lankan and West African culture through food, fashion, events, and wellness. Because I recorded this episode in the evening, and even though I told everyone to be quiet, my son gets a little overexcited during his PlayStation gaming session - apologies for that! Go grab your cuppa, and settle in as I chat to Zee.00:00 Welcome and Introduction00:47 Childhood and Cultural Identity05:26 Writing 'Finding Serendipity'08:18 Food and Cultural Fusion11:46 Sri Lankan Literature Recommendations16:52 Pilgrimage to The Gambia and Sri Lanka21:52 Exploring the Ga Literary Festival24:03 The Fusion Brand: Boabab24:28 The Mission of Boabab28:11 The Supper Club Experience30:14 Perfect Dinner Party Menu33:51 Favourite Sri Lankan and West African Restaurants and Future PlansFinding SerendipityBaobab Diet Paratha Usha JeyZee’s restaurant picksSri Lankan restaurantsKolambaRambutan Machan KitchenWest African Restaurants Monica’s Restaurant, DeptfordPapa L’s KitchenZee’s guide to getting started with Sri Lankan literature Ameena Hussein Ashok Ferry Carl Muller Nayomi MunaweeraSaraid de SilvaShehan KarunatilakaShyam SelvaduraiSonali Deraniyagala V. V. Ganeshananthan  Get full access to Tooting Mama at tootingmama.substack.com/subscribe

In this episode of Tea with Tooting Mama, I’m talking to Laura Hicks about her remarkable life story, starting at age 17 with her battle against a rare form of bone cancer. She discusses how her illness led to a deep passion for cooking, taking part in MasterChef. Laura is a dual heritage British Sri Lankan. We talk about how this affected her growing up, how she brought Sri Lankan food to Masterchef, and how this experience led her to a career in food and reconnecting with her Sri Lankan Dutch Burgher heritage. Laura has done a lot to showcase Sri Lankan food on mainstream TV, but this wasn’t without controversy as trolls questioned her right to identify herself as Sri Lankan.Laura highlights the influence of her family's hundred-year-old cookbook, created by four generations of women, the challenges of balancing motherhood with her restaurant career, and how she hopes to publish her family’s cookbook. At the time of recording, Laura was pregnant with her third child. I’m delighted to say Laura has since given birth to her gorgeous son, Billy Hynes.00:00 Introduction and Early Life00:18 Battling Cancer at 1700:54 Chemotherapy and Its Aftermath01:27 Discovering a Love for Food03:16 Journey to MasterChef04:04 MasterChef Experience06:57 Sri Lankan Heritage and Family09:06 Identity and Cultural Challenges12:31 The Hundred-Year-Old Cookbook13:23 Exploring the Family Cookbook13:51 Generational Cooking Stories14:12 Diverse Culinary Heritage15:27 MasterChef and Culinary Career16:10 Supper Clubs and Popups19:40 Balancing Family and Career21:50 Favourite Sri Lankan Dishes24:52 Nostalgic Restaurant Memories25:58 Future Plans and AspirationsLaura Hicks InstagramThe ScranditThe Kandyan, BristolBeach WadiyaGrab my free guide to Sri Lankan cooking, and join the Tooting Mama community by signing up for my weekly newsletter here.Find my recipes here.Check out my Instagram hereNever miss a single episode by subscribing to the podcast on Apple Podcasts, or Spotify, and tell your friends about Tea with Tooting Mama and my Stubstack Tooting Mama. Get full access to Tooting Mama at tootingmama.substack.com/subscribe

In this episode of Tea with Tooting Mama, I welcome Mehala Ford, the founder of the Friday Sari Project.We talk about how we first met at Mehala's unique concept store in Dulwich, which showcased innovative clothing and jewellery from contemporary designers in India and Sri Lanka.Mehala shares her journey of rediscovering her Sri Lankan heritage, which inspired her to create the Friday Sari Project, a platform dedicated to promoting contemporary South Asian fashion and culture.We dive into topics such as the significance of Tropical Modernism in Sri Lankan architecture, the burgeoning creative scene in Sri Lanka, and the intersection of ethical fashion and sustainability.Mehala discusses her plans for the Friday Sari Project and her focus on promoting ethically conscious, craft-oriented designs.We also explore Sri Lanka's vibrant and health-conscious food culture. Mehala shares some of her recent food discoveries, the brunch she would prepare for friends, and her favourite Sri Lankan restaurant.We wrap up the episode by looking ahead to the future of the Friday Sari Project and its role in bridging South Asian traditions with contemporary global culture.Go grab your cuppa and let's talk fashion, sustainability, and food.00:00 Introduction and Welcome00:33 The Friday Sari Project: Origins and Inspirations01:32 Exploring Tropical Modernism and Cultural Reconnection07:27 The Concept Store and Modern South Asian Design14:27 Sustainability and Ethical Fashion in Sri Lanka22:40 Food and Fashion: A Fusion of Cultures31:42 Future Plans and Final ThoughtsFashion and cultureFriday Sari ProjectArc en CielBarefoot and Barbara SansoniBeerlu Lace CherubGeoffery BawaKurMercedes Benz Fashion WeekOld RailwayRice and CarrySri Lankan Design FestivalRestaurants Sri LankaCafe KumbukDine and SipGalle Face Hotel Life’s Good KitchenSeed Cafe Restaurants LondonRambutanKolambaOru SpaceHopper classes and spice blendsHop & RollGrab my free guide to Sri Lankan cooking, and join the Tooting Mama community by signing up for my weekly newsletter here.Find my recipes here.Check out my Instagram hereNever miss a single episode by subscribing to the podcast on Apple Podcasts,Spotify, and tell your friends about Tea with Tooting Mama and my Stubstack Tooting Mama. Get full access to Tooting Mama at tootingmama.substack.com/subscribe

Our family gatherings with the small clutch of relatives we had in the U.K. would always happen on a Sunday.  That gave my parents enough time for a round trip to the Sri Lankan grocery store to stock up on curry leaves, and a big bunch of fresh coriander, a bundle of garlic and ginger, Maldive fish, and cheaper-than-the-supermarket vegetables.  And enough time for my mum to make the chicken curry, pork curry, aubergine curry, green beans, cabbage mallung, dhal, white rice, and yellow rice. And probably devilled potatoes.  Standard fare for a Sunday family gathering.  Once we’d piled all the food on our plates, sat and devoured, us kids were swept upstairs to play while the grown-ups sat in the living room to sort out Sri Lankan politics.  Inevitably, the conversation would drift towards food—how great our collective mothers and aunties were at cooking, how the food was so much better than the restaurants we frequented in the late ’70s and ’80s. Wouldn’t it be great if we opened a restaurant? Perhaps not realising that those restaurants weren’t aimed at skilled and knowledgeable home cooks but at people who just wanted a basic bhuna and a beer.  In my podcast, I am talking to Vibushan Thirukumar, the co-founder of Oru Space, and this recollection is something we touched on—the first generation’s immigrant desire to set up a restaurant to showcase their food.  I remember this conversation coming up time and time again in my family. But, of course, come Monday, we were back at school, my dad and uncles were back at work, and mothers and aunties were back in the kitchen.  But Vibushan not only opened a restaurant, Trincos, inspired by his Sri Lankan heritage, he also co-founded Oru Space, a co-working space with wellness and community at its heart.  In this episode of Tea with Tooting Mama, Vibushan shares his journey from arriving in the U.K. as a Sri Lankan refugee to establishing a successful co-working and wellness concept in East Dulwich and Sutton.  He discusses his early life challenges, educational journey, and career shift from accounting to entrepreneurship. He delves into the inspiration behind Oru Space, the integration of his Sri Lankan heritage, and the impact of his family’s experiences.  Our conversation also covers his venture failures that led to his eventual success, his innovative approach to business, and the plans for Oru Space.  00:00 Introduction to Vibhishan Thirukumar and Oru Space00:47 Vibhishan's Early Life and Education01:52 Struggles and Career Shifts07:36 Finding Passion in Retail08:55 Transition to Accountancy10:52 The Birth of Oru Space15:43 Challenges and Adventures in Sri Lanka23:21 A Dangerous Encounter in Trincomalee24:11 Abandoning the Sri Lanka Project24:29 Starting Fresh in London26:13 Incorporating Wellness into Coworking28:24 The Birth of Trinco Restaurant28:46 Reflecting Heritage in Oru Space37:19 Expanding OruSpace to Sutton38:31 Future Plans and Community Focus* Oru Space* Rambutan* Everest Curry King* That Jay Rayner Review Grab my free guide to Sri Lankan cooking, and join the Tooting Mama community by signing up for my weekly newsletter here.Find my recipes here.Check out my Instagram hereNever miss a single episode by subscribing to the podcast on Apple Podcasts,Spotify, and tell your friends about Tea with Tooting Mama and my Stubstack Tooting Mama.Tooting Mama is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Get full access to Tooting Mama at tootingmama.substack.com/subscribe

In this episode, I talk to Mahesha Rice, a Reiki master and EFT practitioner, to unravel her incredible journey from a happy childhood in Sri Lanka to a new life in France. At the age of six, Mahesha made a life-changing decision that led to her adoption by an aunt in France.  She faced many challenges, including language barriers, cultural differences. Mahesha's story is a profound testament to resilience and determination. Mahesa was incredibly brave opening up to me about her life story, and I really wanted to hold space for Mahesha as we talked about her past. Throughout our conversation, Mahesha shares candid memories of her childhood, the difficulties of feeling isolated, the abuse she faced and the ways in which she found hope and inner strength through building a network of friends who supported her..Mahesha’s story is one of resilience, determination, and searching for hope when  you think there is none, and finding the light.The episode also touches on her passion for Sri Lankan cuisine, highlighted by her cookbook on simple Sri Lankan recipes. As a trigger warning, this episode includes discussions about abuse. Join us for an inspiring story of hope, healing, and finding light in the darkest of times.00:00 Introduction to Mahisha Rice01:23 Early life in Sri Lanka02:55 The decision to move to France06:20 Adjusting to a new life12:02 Building resilience and finding support20:04 Healing and embracing therapy30:30 Writing and cooking 34:45 Future plans and final thoughtsTooting Mama SubstackMahesha Rice websiteReiki and EFT Tapping   Mahesha’s cookbookMahesha’s restaurant recommendationsColombo 16Moonstone Get full access to Tooting Mama at tootingmama.substack.com/subscribe

In this podcast episode, I interview Tasha Marikkar about her new cookbook, Jayaflava, which dives into the rich and diverse world of Sri Lankan cuisine. I loved talking to Tasha who shares her passion for Sri Lanka food, our legendary aunties of Sri Lankan cooking and the unique blend of heritage, ethnicity, and religion that is reflected in Sri Lankan food.Tasha tells me how she selected 80 recipes out of 200, shares her favorite places to eat in Sri Lanka and the UK, discusses the cultural significance of dishes like ribbon cake and how Felix Buxton of the band Basement Jaxx helped inspire the cookbook’s title: Jayaflava.Tasha also hints at an upcoming TV series that will further explore Sri Lankan culinary traditions.00:00 Introduction to Tasha Marrikar and her cookbook00:31 A deep dive into into Sri Lankan cuisine01:30 Tasha's background and family heritage03:14 Exploring the diversity of Sri Lankan food05:30 The journey of writing Jayaflava10:48 Choosing Jayaflava’s rockstar recipes 21:14 Fusion recipes23:48 Tasha's dinner party and restaurant recommedations 28:01 Upcoming projects and where to buy JayaflavaYou can buy Jayaflava here.Tasha’s favourite restaurants in Sri Lanka and the UKSri Lanka * Gini* Ministry of Crab* Renuka City Hotel* Smoke and BittersLondon* Hoppers* Jaffna House * Rambutan* Paradise SohoGrab my free guide to Sri Lankan cooking, join the Tooting Mama community by signing up for my weekly newsletter here. Find my recipes here. Check out my Instagram hereNever miss a single episode by subscribing to the podcast on Apple podcasts, Spotify and tell your friends about Tea with Tooting Mama and my Stubstack Tooting Mama Why not take a screenshot of the podcast and post it on your  Instagram stories and let’s spread the word about this podcast and the fantastic stores we have to share within the Sri Lankan community. Get full access to Tooting Mama at tootingmama.substack.com/subscribe

Sarah Baldwin is the founder of SerendipIt’s a business inspired by Sarah’s love of travel, and a childhood spent living in several different countries including Sri Lanka. The ethos of Sarah's business is to source artisan products that are handmade in Sri Lanka - and you’ll hear about the efforts Sarah goes to, to track down true artisan makers.In our conversation we talk about the brands Sarah has sourced and how as a child she became accustomed to living in different cultures and getting used to different foods.Sarah will give you her recommendations for restaurants in Sri Lanka and here in the UK.Go grab your tea and settle in as I talk to Sara about her childhood, her business, Sri Lanka and most importantly food.SerendipThe Kandy Esala PeraheraRice and CarryBarefootHop & RollLittle SambolEverest Curry KingRambutanEmpire Cafe, Kandy Get full access to Tooting Mama at tootingmama.substack.com/subscribe

In this South Asian Heritage Month edition of Tea with Tooting Mama, I’m talking to Krisha Puwanarajah, the co-founder of MUVs ALL DAY. Originally MUVs started out as curries delivered to customers in jars, then became a cult supper club. Krish is now on her journey to transform MUVs. We discuss why Krish started a food business, how she used food and stories to connect people to her Sri Lankan culture and her heritage recipe. We talk about how working in Sri Lankan food has freed her to be herself. Grab your cuppa and tune into this podcast. This mini-edition of Tea with Tooting Mama is supported by Hera Project X Sri Lanka and Wandsworth Council.* MUVs ALL Day photo story* MUVs ALL DAYGrab my free guide to Sri Lankan cooking, join the Tooting Mama community by signing up for my weekly newsletter here. Find my recipes here. Check out my Instagram hereNever miss a single episode by subscribing to the podcast on Apple podcasts, Spotify and tell your friends about Tea with Tooting Mama and my Stubstack Tooting Mama Why not take a screenshot of the podcast and post it on your  Instagram stories and let’s spread the word about this podcast and the fantastic stores we have to share within the Sri Lankan community.Tooting Mama is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Get full access to Tooting Mama at tootingmama.substack.com/subscribe

In this South Asian Heritage Month edition of Tea with Tooting Mama, I’m talking to Thana Sivasambu, the founder of Ruci Foods. You may remember Thana from a previous episode of Tea with Tooting Mama.We discuss Thana's motivation for starting a food business, how she uses food to connect people to Sri Lankan culture and her heritage recipe. A recipe she loves and one she would want to pass on. Free to be me is the theme for this year’s South Asian Heritage Month. We talk about how working in Sri Lankan food has freed her to be herself. Thana’s response might surprise you! Grab your cup of tea and tune into this podcast.This mini-edition of Tea with Tooting Mama is supported by Hera Project X Sri Lanka and Wandsworth Council.* Rebuilding Sri Lanka with chutneys, pickles and sambols* Ruci Foods* Thana’s heritage recipe Grab my free guide to Sri Lankan cooking, join the Tooting Mama community by signing up for my weekly newsletter here. Find my recipes here. Check out my Instagram hereNever miss a single episode by subscribing to the podcast on Apple podcasts, Spotify and tell your friends about Tea with Tooting Mama and my Stubstack Tooting Mama Why not take a screenshot of the podcast and post it on your  Instagram stories and let’s spread the word about this podcast and the fantastic stores we have to share within the Sri Lankan community.Tooting Mama is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Get full access to Tooting Mama at tootingmama.substack.com/subscribe

South Asian Heritage Month seeks to raise the profile and help people understand the richness and diversity of South Asian culture in Britain today. The 2024 celebrations focus on the theme, free to be me.For this special edition of Tea with Tooting Mama I’m talking to the women behind the Sri Lankan Culture Collective: Rosh Olivelle, Thana Samasambu and Krish Puwanarajah.It’s a platform to showcase modern Sri Lankan culture and identity in the UK.You’re going to hear from Rosh Olivelle, the founder of Hop and Roll. Rosh sells hopper making kits which allows customers to make Sri Lanka’s iconic dish at home. As well as this, Rosh runs hopper making classes and caters for events. And she has just gone on to win a Great Taste Award for her Sri Lankan roasted curry powder.As you will see Sri Lankan food is a big part of Sri Lankan culture. Making food central to our lives has helped Rosh, Thana and Krish be free to be themselves. Join me as I dig deeper into their stories, their Sri Lankan heritage and identity, and find out why food plays such an important role in their lives.Hop & Roll Hop & Roll InstagramBuy Hop & Roll Hopper kits South Asian Heritage MonthSri Lankan Culture Collective Boutique FestivalGrab my free guide to Sri Lankan cooking, join the Tooting Mama community by signing up for my weekly newsletter here. Find my recipes here. Check out my Instagram hereNever miss a single episode by subscribing to the podcast on Apple podcasts, Spotify and tell your friends about Tea with Tooting Mama and my Stubstack Tooting Mama Why not take a screenshot of the podcast and post it on your  Instagram stories and let’s spread the word about this podcast and the fantastic stores we have to share within the Sri Lankan community.Tooting Mama is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. Get full access to Tooting Mama at tootingmama.substack.com/subscribe

ShownotesRuci Foods Paradise SohoRambutanMUVS ALLDAYLarry Jeyasekara Get full access to Tooting Mama at tootingmama.substack.com/subscribe

In this episode of Tea with Tooting Mama, I am joined by Dee Gibson, a highly sought-after British Sri Lankan interior designer. We talked about a pivotal holiday in Sri Lanka that changed her life resulting in Dee becoming a hotelier through the creation of her boutique hotel, Kalukanda House, which has been featured in HIP Hotels and Conde Nast Traveller. Kalulanda House is more than just a hotel. It has become the foundation to start a new conversation to shift the narrative of Sri Lanka. Her new initiative, HERA Project X, is a curated programme of events, retreats, and cultural exchange to champion women’s creativity and entrepreneurship in Sri Lanka and the global diaspora. Dee is looking out for like minded retreat leaders with impact who can offer enticing options and are able to provide reciprocal scholarship places to local HERA Project X beneficiaries. During our conversation Dee revealed her favourite Sri Lankan restaurant in London and the way she has weaved Sri Lankan food into her bicultural family’s lives.Shownotes:* Discover Kalukanda House and HERA Project X in HIP Hotel and  Conde Nast Traveller* Find out more about Dee’s successful interior design practice Velvet Orange * The restaurants we discussed: Kolamba restaurant, Jaffna House, MUVS ALLDAYTooting Mama is a reader-supported publication. To receive new posts and support my work, consider becoming a free or paid subscriber. I just want to say a big thank you to Dee who, over the last few months, has been gently prodding me to get this podcast off the ground.Whether you are building a hotel or launching your podcast:You just got to start! Dee Gibson, Founder of Kalukanda House and HERA Project XGrab my free guide to Sri Lankan cooking, join the Tooting Mama community by signing up for my weekly newsletter here. Find my recipes here. Check out my Instagram hereNever miss a single episode by subscribing to the podcast on Apple podcasts, Spotify and tell your friends about Tea with Tooting Mama and my Stubstack Tooting Mama Why not take a screenshot of the podcast and post it on your  Instagram stories and let’s spread the word about this podcast and the fantastic stores we have to share within the Sri Lankan community. Get full access to Tooting Mama at tootingmama.substack.com/subscribe