KUALA LUMPUR, FEb 16 If given a choice, I would always pick Sri Lankan food. There's something magical about their dishes with the liberal use of freshly grated coconut which lightens up the flavours. And of course, they make the most wonderful appams, which is my all-time favourite treat. I.
PETALING JAYA, Nov 4 Stacks of delicate appam. Stir fried snake gourd with dal, mustard seeds and dried chillies. And best of all, nasi lemak, with a choice of sambal prawns, sotong or irresistible mutton varuval. Wouldn’t your mouth water too? They say that nothing tastes quite as good as.
COMMENTARY, Nov 2 A freshly made thosai (or dosa, as it’s also called) is a beautiful thing. I learned this from my friend M. who has also taught me the difference between a benne dosa and a podi dosa. (A generous amount of butter, accompanied by a coconut chutney, for the former; a vibrant.