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Publicity for Jayaflava

Here are a few articles and stories that talk about Tasha and the multi-ethnic food that she has highlighted in her debut cookbook, Jayaflava.

The taste by Vir Sanghvi

Last week, in Colombo I spoke to Tasha Marikkar, a food writer whose family history merges many of Sri Lanka ethnic groups and whose excellent book Jaya Flava, I would recommend to anyone who is interested in Sri Lankan food.

The Hindu

When one thinks of Sri Lankan cuisine, familiar staples like sambol, string hoppers, fish cutlets, crab, and coconut-rich gravies come to mind. However, Jayaflava: A Celebration of Food, Flavour, and Recipes from Sri Lanka by Tasha Marikkar, published by Harper Collins, showcases a broader culinary spectrum.

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The New Indian Express

But what do you do when you don’t have enough materials to walk you through to make your favourite dish? You write your own cookbook. That’s what London-based Tasha Marikkar has done with Jayaflava, A Celebration of Food, Flavour, and Recipes from Sri Lanka.

Down to Earth Magazine

So, when Tasha Marikkar’s Jayaflava: A Celebration of Food, Flavour and Recipes from Sri Lanka came my way, I set out on a culinary journey to the neighbouring island nation, eager to discover common threads between the two coastal cultures and sink my teeth into this part of South Asian cuisine.

The Print

Tasha Marikkar observed that since 1950, Sri Lankan cookbooks have focused on a single ethnic cuisine. That’s when she got the idea of uniting the entire island’s food culture in one book.

The Daily Mirror

Jayaflava marks the culinary debut of Tasha Marikkar, a talented cook and author passionate about showcasing the genuine essence of Sri Lankan cuisine. Finally, a cookbook narrating the authentic tale of Sri Lankan food through the eyes of a true local.

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The Sunday Times

Tasha Marikkar launched her debut cookbook ‘Jayaflava’ on December 20 at the Stables at Park Street Mews describing it as “a mouthwatering culinary tour of Sri Lanka.”

The Daily FT

Marikkar’s experience and inspiration behind the multi-ethnic celebrations in the book stem from her mixed ethnic background; Sinhalese, Ceylon Moor, and Colombo Chetty that her mother, Neela Marikkar, refers to as an ‘achcharu’.

HT Slurrp

“As a port nation, we were always cosmopolitan, so our cuisine was influenced by different countries. Nothing encompasses this principle more than the banana leaf rice pack lamprais, which the Dutch called lomprijst,” Tasha Marikkar notes.

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