A study about food consumption, food provisioning and the status of meat among Tamil, and other South Asian communities, in Toronto and the GTA, is taking place at the University of Toronto Scarborough.
As a flag is synonymous with a country’s boundaries, so too is a dish intrinsically associated with a country’s people. What Jerk is to Jamaicans, Pie is to Aussies, Doner Kebab to the Turkish or Bunny Chow to South Africans; Kothu is to us.
Johnne Phinehas and his wife own and operate Saffron Spice Kitchen, a Sri Lankan takeout shop on Queen West. “I use my mother’s recipes to make the curries on my menu, but the kothu roti is what I’m most passionate about,” says Phinehas. “People line up for it every day.”