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Reviews

Pasta making class in Tooting with Minestra Supper

Tooting Mama
18 Comments
May 16, 2019
4 Mins read
589 Views
Insta_pasta_1

I recently had the sheer joy of attending a pasta making class in Tooting with Elisabetta Costantini from Minestra Supper.

I love eating pasta. But I have never really thought about making it.

I have seen contestants making pasta on MasterChef. It looks amazing when they make their own ravioli stuffed with lobster and truffles. But seriously I’m not going to make that.

Pasta in our home is a quick meal for a hungry family. We have our usual stalwarts – sausage pasta with broccoli and rosemary, cream and lardons, or just a simple spaghetti with anchovies and garlic.

And to be honest, making my own pasta, it seems like such a faff. And it’s just so easy to buy really good pasta therefore why go to the effort of making it?

Learning to make pasta with Elisabetta Costantini from Minestra Supper


Elisabetta hosts her pasta making classes in her own home. It’s great to see this is where the pasta magic happens.

Within minutes of arrival Elisabetta has me wearing an apron and measuring out flour on to a wooden board.

The secret to good pasta? It’s all in the flour

This is the big take away for me, that the flour I use really matters.

If I want to make my own pasta I need to go out and source Italian 00 flour as it’s purer than the usual plain flour I use for my cakes and bakes.

Note to self, seek out Italian deli.

And the eggs matter too

The quality of eggs makes a real difference. The yolk needs to be rich and yellow, verging on orange, and large eggs are best.

Elisabetta is from Ravenna, in the Emilia-Romagna region of Northern Italy, the same region that Parmesan originates from. In this region pasta is made with flour and eggs, the further South you go, pasta is made with flour and water.

Pasta making is physical

The flour is measured, a mound of blindingly white flour is formed into which I scoop out a well. I crack in three eggs. My well is too small and my eggs run down the side like eggy lava, taking a trail of flour with it.

I quickly try and rescue the situation, and using my hands I scrape up the flour and egg together. My effort to knead flour and egg into a dough is pathetic. I should have a nice smooth ball of dough, but my escaping eggs mean I now have a dry, crumbly, floury lump.

Elisabetta spots that I have a tonne of wet pasta stuck to my board. We scape it up and add it my dry lump. A couple of drops of water and the consistency of my pasta dough is just about right.

My pasta kneading action is wrong. The chief problem is I’m kneading the dough like a wuss.

Elisabetta demonstrates.

I need to use my full body weight and give this dough a good pounding, using the heel of my hand to stretch and knead the dough. This takes force and effort. I am building up a sweat!

Time to make pasta

In Elisabetta’s class, we make two types of pasta: tagliatelle and cappelletti.

We learn to master the pasta maker, rolling out sheets of pasta. Each sheet is rolled five times, gradually getting the right level of thinness. These are draped across the kitchen and left to dry. In the meantime, Elisabetta whips up ricotta and parmesan to create a filling for our cappelletti.

I could happily sit in a corner and eat the cappelletti filling. It’s simply ricotta, and a lot and I mean a lot of parmesan, a scraping of nutmeg, pepper and salt.

We cut little pasta squares and stuff and shape our cappelletti pasta. It’s fiddly work, squishing the ricotta into the pasta, squeezing and folding, but soon I am in a rhythm, getting into the pasta making zone. This is therapeutic.

The tagliatelle is easier, as soon as the pasta sheets are dry enough, we use an extension to the pasta machine to cut our sheets into thin strips.

In minutes I have a mountain of tagliatelle.

Time for lunch

The class ends with us getting the chance to taste our efforts with a glass of wine.

We enjoy our tagliatelle with a homemade tomato sauce, and the cappelleti is served with a simple butter and sage sauce. Both are divine.

Will I be making my own pasta?

I absolutely will.

My experience of Elisabetta’s pasta making class in Tooting was glorious.

I loved the fact in two hours I gained this new skill, I got to eat my effort, and I had enough pasta to bring home for the family to enjoy. I am a pasta making convert.

There was enough pasta to take home to feed the family. We ate this with a creamy sauce and lardons. There wasn’t a scrap left, and double thumbs up all around.

If you want to take a pasta making class in Tooting

You can contact Elisabetta at Minestra Supper for her next pasta making class. Classes start at £45 per person for a two-hour class.

*I was kindly gifted the pasta making class by Minestra Supper.

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18 Comments
  1. Laura Schwormstedt

    May 22, 2019 9:07 am

    Oh wow what a cool experience, I would love to learn how to make fresh pasta!! This master class sounds ace

    Laura x

    Reply
    1. Tooting Mama

      May 23, 2019 12:19 pm

      Thank you so much, I was super lucky to get this opportunity.

      Reply
  2. Kira

    May 21, 2019 10:49 am

    Oh this looks great. We love pasta in this house and I’d love to try making my
    Own 🙂
    Kira recently posted…SAGE & CAJUN DIRTY RICEMy Profile

    Reply
    1. Tooting Mama

      May 21, 2019 8:04 pm

      It’s so good! So much than the shop bought pasta.

      Reply
  3. Kara

    May 20, 2019 5:03 pm

    This sounds like it was a fun class, i have never tried to make my own pasta
    Kara recently posted…Silent Sunday – 19th May 2019My Profile

    Reply
    1. Tooting Mama

      May 21, 2019 9:24 pm

      It’s really worth a go. Give it a try.

      Reply
  4. fashionandstylepolice

    May 20, 2019 1:11 pm

    I love the sound of this master class. We love Pasta!
    fashionandstylepolice recently posted…Introducing Eves Interiors For Designing and Styling Any SpaceMy Profile

    Reply
    1. Tooting Mama

      May 21, 2019 9:25 pm

      Yay, it was an awesome experience.

      Reply
  5. Sabina Green

    May 20, 2019 8:32 am

    This looks like such great fun! I have tried making pasta at home but doing it with a professional would be fantastic.

    Reply
    1. Tooting Mama

      May 21, 2019 9:25 pm

      Elisabetta was so good, it was great to be in the hands of a true pasta pro!

      Reply
  6. Ella @ Typical Mummy

    May 20, 2019 8:15 am

    This sounds like great fun! Although I’m coeliac so the flour everywhere would be a no-no! I wonder how well it works with gluten-free flour!
    Ella @ Typical Mummy recently posted…5 Family-Friendly Festivals in the Midlands, 2019My Profile

    Reply
    1. Tooting Mama

      May 21, 2019 9:26 pm

      OOh I have no idea if it would work with gluten-free flour, the flour we used was super refined and incredibly white.

      Reply
  7. Anosa

    May 20, 2019 7:09 am

    Making my own pasta is something I have always wanted to learn, luckily for us we too are attending a class in London soon and excited for it.
    Anosa recently posted…Prague Group Trip with #traveleatslayMy Profile

    Reply
    1. Tooting Mama

      May 21, 2019 9:27 pm

      Great and I hope you blog about the experience!

      Reply
  8. Lyndsey O'Halloran

    May 19, 2019 7:40 pm

    Pasta is my favourite meal but I’ve never made my own before! A class sounds like fun.
    Lyndsey O’Halloran recently posted…How To Help Your Child Deal With The Death Of A PetMy Profile

    Reply
    1. Tooting Mama

      May 21, 2019 9:28 pm

      Pasta is a brilliant meal. It was a fun class if you get the chance you must try it!

      Reply
  9. Rowena

    May 19, 2019 12:39 pm

    This class sounds great, especially the tasting afterwards with a glass of wine! It’s testament to a good class that you will be making your own pasta at home. Thanks so much for sharing. What a wonderful skill to learn and great idea for an original gift too.
    Rowena recently posted…The Balancing ActMy Profile

    Reply
    1. Tooting Mama

      May 21, 2019 9:29 pm

      That was the best part, eating our efforts. I think gifting a pasta class would make an amazing present.

      Reply
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I'm Ranji! I am a food photographer, recipe creator, lover of Sri Lankan food which I want to share with you.

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I was at the @britishlibrary food season ​​​ I was at the @britishlibrary food season ​​​​​​​​​
It’s an annual event with a host of great speakers, if you love food, a serious foodie this is your event! 

I pulled up my  seat to listen to @chetnam, @poppy.Otoole, @rockandsquash talk about social media - the good, bad & the ugly. Chaired by the wonderful Itamar of @honeyandco

Here are my takeaways from the talk:

1. Working in food can help you build a career that you want - for Chetna it’s spending time with the kids, for Poppy not slaving in restaurants 70 hours a week
2. Find a niche and own it. I mean OWN it, slay it, mine your niche, become that expert, once you’re there you can branch out
3. Pick your channels and own them. I’m focussing on Instagram and my newsletter 
4. Do followers convert? Not as well as mainstream media - TV, press, radio…yup thinking cap on for ideas to pitch! 
5. The bad…it can be hard dealing with the negative feedback. And trolls. They are out there and if you are on a platform it’s it’s gonna happen. I got called a meat eating hoar… well if you’re gonna take me down getting your spelling right! 
6. What does engagement success look like? For me it’s building a supportive community of Sri Lankan food lovers. Taking Sri Lankan food and flavours to a wider community through recipes that taste fantastic. And, attracting clients who want their stories told though photography & video.
7. What’s the future? Who knows where TikTok will be, Instagram is more and more like TikTok. New players keep chomping at the heels of the established platforms. Writing platforms like Substack are emerging, And let’s not even talk about AI….

Conclusion: Create content. Own your niche, build a community, the rest will follow 😘

#londonfoodie #Londonfoodphotographer #foodcontentcreation #foodcontentcreation #restaurantphotographer #foodstylingandphotography
Go get you’re palate rattled at rambutan_ldn. T Go get you’re palate rattled at rambutan_ldn.

That’s what I did last week with two of my Sri Lankan girlfriends. @deegibson2017 @missteasmith 

Rambutan is London’s newest Sri Lankan restaurant a mere shuffle from London Bridge Station, right opposite Borough Market. 

Opened by @cynthia.uma, author of the prize winning Rambutan cookbook.

Rambutan serves up sharing plates of Sri Lankan food. 

What did we eat? 

Devilled cashews, Gundu dosa, red prawn curry, buttermilk fried chicken with pol sambol, broccoli varai, dhal. 

What did a drink? The Rambutang cocktail (now obsessed with Arrack!)

💫 A full write up went out to my newsletter community.

🌟 You can now read it on my website (link in bio)

Was it good? Hell yeah? 💃🏻

Should you go? Yup!

Go get your palate rattled!  @rambutan_ldn

#srilankanfoodrecipes #srilankanfoodphotograher #srilankanfoodlovers #srilankanfoodiesaroundtheworld #foodstylingandphotography #foodstylingphotography #foodphotographymagazine #londoncommercialphotographer #restaurantphotographer #londonfoodphotographer #seedifferently #sonyalpha #sonyalphafemale #seedifferently #sonyalpha #sonyalphafemale #femalefounders #womenphotographers #foodcontentcreator #foodcontentcreation
This Easter we were back in Paris, and headed back This Easter we were back in Paris, and headed back to the 11th. One of my favourite meals to have in Paris is Os a  Moelle au four and a steak, specifically an entrecôte cooked saignant. And Chez Denis is my spot for that. 

For our venture into the 11th, I wanted to taste something fresher, lighter, different.  I found Clamato a seafood restaurant just around the corner from a cute wine bar, with crowds that spilled into onto the street.

I probably wouldn’t have ordered the white asparagus. But I saw a lady at the bar, and I wanted what she had. 

What arrived in front of me, was a work of art, and tasted incredible. I’d never dream of pairing white asparagus with fish roe and a garnish of toasted hazelnuts. Ingredients that seemingly shouldn’t work together just did, to perfection.

I’m not usually one for dessert, I don’t have a sweet tooth. I was tempted by the yoghurt sorbet. I’m delighted I relented, and gave in, because each mouth was creamy deliciousness. 

I’m now tempted to make my own yoghurt sorbet creation. I’m thinking perhaps a take on Falooda, that Asian milkshake like drink made with rose syrup…my little trip to Paris has inspired me back into the kitchen! 

#Parisfood #foodphotographer #restaurantphotographer #londonfoodphotographer #foodphotographyparis #whiteasparagusseaspon #clamato #londoncreatives #londonrestaurantphotographer #shotoniphone #iohonefoodphotography #iphonefoodphoto
Rosh, is the Queen of Hoppers. Growing up, in our Rosh, is the Queen of Hoppers.

Growing up, in our house eating hoppers was a big deal. 

Hoppers were only served on super special occasions. 

Hoppers/appam. Or as some people call them Sri Lankan pancakes. With the growth of high end Sri Lankan restaurants, hoppers are enjoying their moment in the spotlight.

Mum nor Dad made hoppers, having hoppers meant piling into the car and going out for a slap up Sri Lankan meal, in Rayners Lane or further afield to Wembley.

I’ve always been intimated at the thought of making hoppers. So much so, I’ve never tried. 

I’ve always left it to the chefs, the experts who can wield the hopper pan with adeptness and skill to get the crispness of the edges and spongey, softness of the centre which are the essential qualities of a perfectly made hopper. 

I had the pure joy of photographing Rosh @hop-roll while she made hoppers.

As a female founder of @hop_roll she juggles motherhood and her law career, while helping people learn to make hoppers through her hopper kits and classes. 

Rosh is part of a burgeoning movement of the Asian, Sri Lankan diaspora who are taking ownership to showcase their food, culture and identity. 

As a photographer I wanted this shoot to capture the spirit of Rosh and the finer detail of making a hopper, and the  process of making this iconic #srilankan dish.

Photography: Moi
Styling: Moi
Reel: Moi

#srilankanfoodrecipes #srilankanfoodphotograher #srilankanfoodlovers #srilankanfoodiesaroundtheworld  #foodstylingandphotography #foodstylingphotography #foodphotographymagazine #londoncommercialphotographer #restaurantphotographer #londonfoodphotographer #seedifferently #sonyalpha #sonyalphafemale #seedifferently #sonyalpha #sonyalphafemale #femalefounders #womenphotographers #foodcontentcreator #foodcontentcreation
When @polboy.ldn told me he was planning a recipe When @polboy.ldn told me he was planning a recipe e-book to raise funds for Sri Lanka I was only to happy to be involved. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I am honoured to be part of the Resilience. I am honoured to have my humble Love Cake recipe sitting alongside some the great Sri Lankan culinary names @dee_williams_82 @hop_roll @malis.cooking @kolamba.ldn @paradisesoho @spice_and_light and me.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
For many Sri Lanka is a paradise holiday destinations, golden beaches, palm trees, yoga, wellness, kick back and sup on arrack cocktails. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
For me it’s where my parents come from.  Parents who have left to build new and  better life for their family and send support back to  their families in the mother land.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
The cookbook, with recipes from Sri Lanka's diaspora raises funds for vulnerable communities in Sri Lanka to support them during the country’s ongoing economic crisis. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
Recipes, whether passed down through word of mouth or written down, have been a source of resilience for diasporic communities. When adjusting to a foreign land, the ability to eat and cook food that reminds you of home can be a crucial lifeline. Right now, it is the people on the island of Sri Lanka who are in need of a lifeline.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
100% of the profit made from sales of the cookbook will go to Community Meal Share. Community Meal Share is a collective that aspires to bridge the gap between the privileged and underprivileged in Sri Lanka.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
And I thank @polboy.ldn from the bottom of my heart for pulling this together. ❤️⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
What can you do to support Sri Lanka? Buy the book,  the link is in my bio⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
#srilankanrecipes #srilankancooking #srilankanfood #charitycookbook #srilankancuisine
It’s a story that started with a jar. ​​​​​​​​​
Jars packed full of curries, to be stored and eaten later. 

Krish and Joey then started selling jars of curries in jars at local farmers' markets, as @muvsallday
Inspired my Krish’s mum and her nifty idea using those jars for curry.

I've tried MUVs curries, and I am deeply fond of their aubergine curry and their spinach dhal.  It's like a taste of home.

Steadily, Kirsh and Joey have built a strong, loyal following. 

And now, they have moved to a super cool space, in Tooting.

It's in this space that Krish and Joey will welcome you with open arms to their most wonderful supper clubs. Where you can dine out on a deliciously authentic Sri Lankan cooking menu.

Along with the food is a wonderfully curated wine list. Handpicked wines that support small vineyards like @aslina_wines.

Everything about Krish and Joey is well thought out and well planned.

I'm delighted to support them, and you should too!

And btw this is not a PR post but one of genuine affection because I love Krish & Joey and everything they do!

Please check them out, and support this brilliant new business! ❤️

📸 by moi

@fooodphotoaward #pinkladysnapsmar23 @pinkappleuk @davidloftus

#foodphotobiteswithritu

#srilankanfoodrecipes #srilankanfoodphotograher #londonsupperclub #popuprestaurant #srilankanfoodlovers #srilankanfoodiesaroundtheworld #srilankantraveldiaries #srilankantravel #foodandflatlay #foodstylingandphotography #foodstylingphotography #foodphotographymagazine #restaurantphotographer #londonfoodphotographer #seedifferently #sonyalpha #sonyalphafemale #seedifferently #sonyalpha #streets sonyalphafemale #tooting
Follow
I was at the @britishlibrary food season ​​​ I was at the @britishlibrary food season ​​​​​​​​​
It’s an annual event with a host of great speakers, if you love food, a serious foodie this is your event! 

I pulled up my  seat to listen to @chetnam, @poppy.Otoole, @rockandsquash talk about social media - the good, bad & the ugly. Chaired by the wonderful Itamar of @honeyandco

Here are my takeaways from the talk:

1. Working in food can help you build a career that you want - for Chetna it’s spending time with the kids, for Poppy not slaving in restaurants 70 hours a week
2. Find a niche and own it. I mean OWN it, slay it, mine your niche, become that expert, once you’re there you can branch out
3. Pick your channels and own them. I’m focussing on Instagram and my newsletter 
4. Do followers convert? Not as well as mainstream media - TV, press, radio…yup thinking cap on for ideas to pitch! 
5. The bad…it can be hard dealing with the negative feedback. And trolls. They are out there and if you are on a platform it’s it’s gonna happen. I got called a meat eating hoar… well if you’re gonna take me down getting your spelling right! 
6. What does engagement success look like? For me it’s building a supportive community of Sri Lankan food lovers. Taking Sri Lankan food and flavours to a wider community through recipes that taste fantastic. And, attracting clients who want their stories told though photography & video.
7. What’s the future? Who knows where TikTok will be, Instagram is more and more like TikTok. New players keep chomping at the heels of the established platforms. Writing platforms like Substack are emerging, And let’s not even talk about AI….

Conclusion: Create content. Own your niche, build a community, the rest will follow 😘

#londonfoodie #Londonfoodphotographer #foodcontentcreation #foodcontentcreation #restaurantphotographer #foodstylingandphotography
Go get you’re palate rattled at rambutan_ldn. T Go get you’re palate rattled at rambutan_ldn.

That’s what I did last week with two of my Sri Lankan girlfriends. @deegibson2017 @missteasmith 

Rambutan is London’s newest Sri Lankan restaurant a mere shuffle from London Bridge Station, right opposite Borough Market. 

Opened by @cynthia.uma, author of the prize winning Rambutan cookbook.

Rambutan serves up sharing plates of Sri Lankan food. 

What did we eat? 

Devilled cashews, Gundu dosa, red prawn curry, buttermilk fried chicken with pol sambol, broccoli varai, dhal. 

What did a drink? The Rambutang cocktail (now obsessed with Arrack!)

💫 A full write up went out to my newsletter community.

🌟 You can now read it on my website (link in bio)

Was it good? Hell yeah? 💃🏻

Should you go? Yup!

Go get your palate rattled!  @rambutan_ldn

#srilankanfoodrecipes #srilankanfoodphotograher #srilankanfoodlovers #srilankanfoodiesaroundtheworld #foodstylingandphotography #foodstylingphotography #foodphotographymagazine #londoncommercialphotographer #restaurantphotographer #londonfoodphotographer #seedifferently #sonyalpha #sonyalphafemale #seedifferently #sonyalpha #sonyalphafemale #femalefounders #womenphotographers #foodcontentcreator #foodcontentcreation
This Easter we were back in Paris, and headed back This Easter we were back in Paris, and headed back to the 11th. One of my favourite meals to have in Paris is Os a  Moelle au four and a steak, specifically an entrecôte cooked saignant. And Chez Denis is my spot for that. 

For our venture into the 11th, I wanted to taste something fresher, lighter, different.  I found Clamato a seafood restaurant just around the corner from a cute wine bar, with crowds that spilled into onto the street.

I probably wouldn’t have ordered the white asparagus. But I saw a lady at the bar, and I wanted what she had. 

What arrived in front of me, was a work of art, and tasted incredible. I’d never dream of pairing white asparagus with fish roe and a garnish of toasted hazelnuts. Ingredients that seemingly shouldn’t work together just did, to perfection.

I’m not usually one for dessert, I don’t have a sweet tooth. I was tempted by the yoghurt sorbet. I’m delighted I relented, and gave in, because each mouth was creamy deliciousness. 

I’m now tempted to make my own yoghurt sorbet creation. I’m thinking perhaps a take on Falooda, that Asian milkshake like drink made with rose syrup…my little trip to Paris has inspired me back into the kitchen! 

#Parisfood #foodphotographer #restaurantphotographer #londonfoodphotographer #foodphotographyparis #whiteasparagusseaspon #clamato #londoncreatives #londonrestaurantphotographer #shotoniphone #iohonefoodphotography #iphonefoodphoto
Rosh, is the Queen of Hoppers. Growing up, in our Rosh, is the Queen of Hoppers.

Growing up, in our house eating hoppers was a big deal. 

Hoppers were only served on super special occasions. 

Hoppers/appam. Or as some people call them Sri Lankan pancakes. With the growth of high end Sri Lankan restaurants, hoppers are enjoying their moment in the spotlight.

Mum nor Dad made hoppers, having hoppers meant piling into the car and going out for a slap up Sri Lankan meal, in Rayners Lane or further afield to Wembley.

I’ve always been intimated at the thought of making hoppers. So much so, I’ve never tried. 

I’ve always left it to the chefs, the experts who can wield the hopper pan with adeptness and skill to get the crispness of the edges and spongey, softness of the centre which are the essential qualities of a perfectly made hopper. 

I had the pure joy of photographing Rosh @hop-roll while she made hoppers.

As a female founder of @hop_roll she juggles motherhood and her law career, while helping people learn to make hoppers through her hopper kits and classes. 

Rosh is part of a burgeoning movement of the Asian, Sri Lankan diaspora who are taking ownership to showcase their food, culture and identity. 

As a photographer I wanted this shoot to capture the spirit of Rosh and the finer detail of making a hopper, and the  process of making this iconic #srilankan dish.

Photography: Moi
Styling: Moi
Reel: Moi

#srilankanfoodrecipes #srilankanfoodphotograher #srilankanfoodlovers #srilankanfoodiesaroundtheworld  #foodstylingandphotography #foodstylingphotography #foodphotographymagazine #londoncommercialphotographer #restaurantphotographer #londonfoodphotographer #seedifferently #sonyalpha #sonyalphafemale #seedifferently #sonyalpha #sonyalphafemale #femalefounders #womenphotographers #foodcontentcreator #foodcontentcreation
When @polboy.ldn told me he was planning a recipe When @polboy.ldn told me he was planning a recipe e-book to raise funds for Sri Lanka I was only to happy to be involved. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
I am honoured to be part of the Resilience. I am honoured to have my humble Love Cake recipe sitting alongside some the great Sri Lankan culinary names @dee_williams_82 @hop_roll @malis.cooking @kolamba.ldn @paradisesoho @spice_and_light and me.⠀⠀⠀⠀⠀⠀⠀⠀⠀
⠀⠀⠀⠀⠀⠀⠀⠀⠀
For many Sri Lanka is a paradise holiday destinations, golden beaches, palm trees, yoga, wellness, kick back and sup on arrack cocktails. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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For me it’s where my parents come from.  Parents who have left to build new and  better life for their family and send support back to  their families in the mother land.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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The cookbook, with recipes from Sri Lanka's diaspora raises funds for vulnerable communities in Sri Lanka to support them during the country’s ongoing economic crisis. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Recipes, whether passed down through word of mouth or written down, have been a source of resilience for diasporic communities. When adjusting to a foreign land, the ability to eat and cook food that reminds you of home can be a crucial lifeline. Right now, it is the people on the island of Sri Lanka who are in need of a lifeline.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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100% of the profit made from sales of the cookbook will go to Community Meal Share. Community Meal Share is a collective that aspires to bridge the gap between the privileged and underprivileged in Sri Lanka.⠀⠀⠀⠀⠀⠀⠀⠀⠀
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And I thank @polboy.ldn from the bottom of my heart for pulling this together. ❤️⠀⠀⠀⠀⠀⠀⠀⠀⠀
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What can you do to support Sri Lanka? Buy the book,  the link is in my bio⠀⠀⠀⠀⠀⠀⠀⠀⠀
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#srilankanrecipes #srilankancooking #srilankanfood #charitycookbook #srilankancuisine
It’s a story that started with a jar. ​​​​​​​​​
Jars packed full of curries, to be stored and eaten later. 

Krish and Joey then started selling jars of curries in jars at local farmers' markets, as @muvsallday
Inspired my Krish’s mum and her nifty idea using those jars for curry.

I've tried MUVs curries, and I am deeply fond of their aubergine curry and their spinach dhal.  It's like a taste of home.

Steadily, Kirsh and Joey have built a strong, loyal following. 

And now, they have moved to a super cool space, in Tooting.

It's in this space that Krish and Joey will welcome you with open arms to their most wonderful supper clubs. Where you can dine out on a deliciously authentic Sri Lankan cooking menu.

Along with the food is a wonderfully curated wine list. Handpicked wines that support small vineyards like @aslina_wines.

Everything about Krish and Joey is well thought out and well planned.

I'm delighted to support them, and you should too!

And btw this is not a PR post but one of genuine affection because I love Krish & Joey and everything they do!

Please check them out, and support this brilliant new business! ❤️

📸 by moi

@fooodphotoaward #pinkladysnapsmar23 @pinkappleuk @davidloftus

#foodphotobiteswithritu

#srilankanfoodrecipes #srilankanfoodphotograher #londonsupperclub #popuprestaurant #srilankanfoodlovers #srilankanfoodiesaroundtheworld #srilankantraveldiaries #srilankantravel #foodandflatlay #foodstylingandphotography #foodstylingphotography #foodphotographymagazine #restaurantphotographer #londonfoodphotographer #seedifferently #sonyalpha #sonyalphafemale #seedifferently #sonyalpha #streets sonyalphafemale #tooting
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About Me

Ranji Thangiah

Food writer, recipe creator and photographer

I'm Ranji! I am a food photographer, recipe creator, lover of Sri Lankan food which I want to share with you.

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