Multi Cultural Siva Kaneswaran of Boy Band, “The Wanted”

Siva Kaneswaran is a member of boy band The Wanted. Like his band mate, Jay McGuiness, he has a twin brother, Kumar. Siva grew up in Ireland with an Irish mother and Sri Lankan Tamil father, along with six other siblings. He joined The Wanted after being spotted through his modelling campaigns.  Kaneswaran made Glamour’s Sexiest Men Alive list, ranking at 32 out of 100.   READ MORE

Watch The Wanted’s Video- Glad You Came

About Sri Lanka String Hoppers & Recipe

From the Sri Lankan Pride Page on Facebook

Appam or Appam hoppers are a type of food mainly in KeralaTamil Nadu and Sri Lankan cuisine.

  • String hopper (Noolputtu)
Or idiyappam (pronounced [iʈijapːam]), is made from rice noodles curled into flat spirals. It is served for breakfast with a thin fish orchicken curry, containing only one or two pieces of meat, a dhal (lentil) dish, and a spicy sambol or fresh chutney. String hoppers are made from steamed rice flour made into a dough with water and a little salt, and forced through a mould similar to those used for pasta to make the strings. They are cooked by steaming. These hoppers can be bought ready-made. The Indian and Sri Lankan population eats String Hoppers for breakfast or dinner. There are many variations to this, depending on the type of flour used etc. This simple dish can be adapted into other foods such as String Hopper Biriyani, by adding scrambled eggs or vegetables.
See Recipe from

San Francisco has Catering Sri Lankan Style

curries1-131x179Lakdiva Food is Located in the Greater San Francisco (Bay Area).  The catering company has some great Christmas holiday specials.  Visit their website.

Lakdiva Foods wants you to know that good food is found in abundance in Sri Lanka, with a wide choice of cuisine to choose from. The Portuguese, Dutch and British invaders as well as the Indian, Arab, Malay and Moor traders have all contributed to the variety of Sri Lankan cuisine. Sri Lankan cuisine ranges from mild and subtly flavoured
dishes to hot and spicy ones. The food is flavoured with a variety of herbs
and spices, garlic, ginger, lemon grass etc.. and curry powder which is
prepared by blending atleast 5 different ingredients.

Sri Lanka: Meen Molee Recipe(Fish Cocunut Curry)

Way down at the tip of India you willl find this island nation, separate from India, yet close in culture and culinary taste. Sri Lanka is famous for its “white curries” always made with cocunut and cocunut milk, and for its spices and hot peppers. Side dishes of soothing fresh tropical fruit are a pleasing contrast to hot curry. (The Multicultural Cookbook for Students)
                                                                                                                      Meen Molee is a favorite recipe:
meen molee
Serves 4
  • Active Time:25 min
  • Start to Finish:45 min

January 2008 Gourmet Magazine

  • 8 garlic cloves, chopped, divided
  • 1 teaspoon ground coriander
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon turmeric
  • 2 tablespoons vegetable oil
  • 2 medium onions, sliced 1/4 inch thick
  • 3 (4- to 5-inch-long) thin fresh hot green chiles, or to taste, thinly sliced, including seeds if desired
  • 1 tablespoon minced peeled ginger
  • 1 sprig fresh curry leaves (about 15 leaves; see cooks’ note, below)
  • 1 (14-oz) can unsweetened coconut milk (do not shake)
  • 1 (1 1/4-lb) piece halibut fillet (3/4 inch thick)
  • 1 medium tomato, sliced 1/2 inch thick
  • Garnish:

    fried red onions; golden raisins; cashews
  • Mince and mash half of garlic to a paste with 1/4 teaspoon salt, then stir together with spices.
  • Heat oil in a 12-inch heavy nonstick skillet over medium-high heat until it shimmers, then cook onions, chiles, ginger, curry leaves, and remaining garlic, stirring occasionally, until lightly browned, about 5 minutes. Stir in spice mixture and cook over medium-low heat, stirring occasionally, 5 minutes.
  • Meanwhile, spoon off thick cream from coconut milk (about 1/2 cup) and reserve separately from remaining coconut milk.
  • Push onion mixture to edge of skillet and put fish in center, then pile onion mixture on top of fish. Add thin coconut milk and simmer, covered, shaking skillet occasionally, until fish is just cooked through, 8 to 10 minutes. Transfer to a platter and keep warm, covered.
  • Add thick coconut cream and tomato to skillet and simmer until tomato is slightly softened, about 1 minute. Season sauce with salt and spoon over fish.
Cooks’ Note: Fresh curry leaves are available at Indian markets and

Photograph by Romulo Yanes