The taste of Roti
The taste of Roti Salt, Fire and Memory Denzil Jayasinghe 5 min read · 21 hours ago W e’ll do it,” said Kadayamma, her voice low but certain, like the breeze that stirred the guava leaves outside. “Come, I’ll show you.” She led the way into the kitchen, her bare feet making soft sounds against the red cement floor. The boy followed, small and quiet, like a shadow stitched to her presence. The kitchen smelt of old woodsmoke and cumin. Sunlight slipped in through the slats of the window and fell across jars of lentils and dried red chillies. Everything here seemed to belong to another time – battered clay pots, rusted ladles, a coal-black kettle that had whistled through many school holidays. From one of the earthen jars tucked into a corner, Kadayamma scooped a fistful of flour and placed it carefully in a mixing pot. Then she picked up a coconut, brown and fibrous, tapping it with her knuckles like one tests for ripeness in mangoes. Crack! It split cle...