🍽️ South Indian food has a small but solid presence in Chicago’s culinary landscape, but until now there’s been nothing to represent the food of its southeastern island neighbor. | ✍️ MikeSula
, due to its proximity to the coastal spice trade. Consequently it features a distinct Indonesian and Dutch influence.
Originally from the capital Colombo, Bopage has cooked all across the world over the past 25 years. He met Sivarasa in 2016 when they were both cooking at Devon Avenue’s late vegetarian South Indian Mysore Woodlands. Sivarasa, from northern Vavuniya, recently graduated from medical school in St. Vincent, where he was working the dosa station, while Bopage was the executive chef.
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