Sri Lankan food. Sai Yoganahtan. A Kitchen Well-Traveled

Sai Yoganathan learnt the fundamentals of cooking from her mother during her childhood in Jaffna in northern Sri Lanka. Since then she has adopted many countries as home living in Africa, New Zealand and Australia. Fresh Sri Lankan ingredients are never far from the dishes she creates, but many of the recipes in her cookbook A Kitchen Well Traveled also reflect her globe trotting. We'll talk about Sri Lankan staples sothi and coconut sambal.