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Tea Leaves

Variations of the traditional Tamil dish have conquered the culinary world

Curries vary by type and flavor not only from country to country, but from home to home. (All photos by Meenakshi J)

MEENAKSHI J, Contributing writerMay 15, 2024 08:00 JST | Sri Lanka

“This Jaffna curry powder is freshly prepared,” said the manager of my hotel in the northern Sri Lankan town of Jaffna, handing over a small rattan box as I prepared to leave for Colombo. The powder — a heady mix of spices with a distinct hint and aroma of Ceylon cinnamon — was a much-appreciated farewell gift.

As a curry connoisseur, I love to sample vegetarian versions of curries from the countries I visit — dishes that often carry their own unique colonial history intertwined with distinct local flavors and ingredients.

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