This week I talk to the lovely Gayani. We bonded over our shared passion for food. Today she shares some of her childhood food memories andher journey to becoming a vegan chef.
About Gayani
Gayani was born in Sri Lanka in a town surrounded by mountains. She lived and trained in Sri Lanka until her (now ex) husband needed to complete higher studies in England. Gayani then lived in Loughborough and completed further studies. Growing up around food inspired Gayani to use food within her career and as she studied design, she could apply this to her work.
Gayani’s late friend Lesley would regularly go to her house and would ask for the curry powder “dust” that Gayani used for her curry, hence the name “Gayani Gold Dust”.
Gayani now
Gayani is now a vegan chef and uses lots of ingredients plus all parts of ingredients to add plenty of flavour. For example, she even uses the skin of bananas! Gayani always likes to use all of her ingredients, something that she has learned from her childhood. Her Grandmother taught her that “if your diet is wrong, medicine is of no use, if your diet is good, medicine is of no need”.
Gayani grows many things at home including curry leaves, aubergines, beans, tomatoes and cucumbers. She also grows herbs including a longevity herb which is great for your nervous system and your brain. It is similar to parsley and can be used within your meals.
Quick fire questions!
- What food reminds you of your childhood? Lots of banana! I love to eat food on banana leaves with my fingers. I have 5 banana trees at home and pick the leaves to use to serve food instead of using plastic plates.
- Eat out or eat in? Definitely eat in because I like to eat home cooked soul food. I do go out to eat but I am very particular about where I eat.
- What’s your favourite spice? I love my gold dust as it has 13 ingredients! I like cinnamon which is originally from Sri Lanka but also like cardamom and Turmeric.
- Sweet or savoury? Savoury. I even add ingredients like salt and pepper to cashew nuts!
Gayani’s links
My links
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