Karunika was born in a beautiful coastal town of Southern Sri Lanka. She was lucky to live in an environment where she was exposed to indigenous knowledge of many things including the culinary art by her grandparents as well as parents who had been utilizing such knowledge in their day to day activities such as culinary art and medical treatment. Today she is ready to share it with all of you. When I was a child, I used to sit on the floor and watch how my grandmother was preparing a vegetable for cooking. Early in the morning, the grandmother grinds all necessary spices on traditional grinding stone mixing with drops of water separately, and arrange them as a beautifully coloured plate of spices. Then a pinch of salt is placed on each nugget of spices to prevent staling of the ground stuff. The attractive mixture of colors of the nuggets of spices and the aroma were so attractive and amazing. My grandmothers style of slicing vegetables to give different shape cuts varied depending on the type of the vegetable. Her argument was that this helps to absorb the essence of spices better. Sometimes she combined two or three vegetables to cook one curry. Adding spices was aimed at not only making it tasty but also make it a source of nourishment and a healthy meal. Her experience had made her a professional in the art of spice mixing. She was versed in knowledge of how to put ideal quantities from each spice so that final plate will serve to make a nutritious and healthy meal which contributes the longevity of the family member. She was concerned about the different health levels, the age and health and wellbeing of all family members. If all cannot be commonly served she used to cook separate items for the use of individuals with special needs, such as children, the elderly and those having ailments. She was knowledgeable as to how different spices, vegetables and the herbs should be added or changed in quantities in response to the weather and climatic conditions. For example she would add a pinch of ginger when the temperature levels are declined so that family members would not catch cold . When serving plates of fried curries she as a matter of a rule necessarily serves another anti-fat plate having a higher quantity of garlic, fenugreek, goraka ( Cambodia garcia).or curry leaves so that mal-effects of fat could be easily minimized. In preparing a meat curry she used to add different quantities of cardamom, cloves, cinnamon and coriander with which seals the meat curry against bacteria while adding a spicy taste. Although she was a complete illiterate she was well versed in the art of traditional cuisine which had passed on to her as a legacy of family tradition. They were very much concerned that girls in the family are well trained in this art so that the future family health is much ensured. This also made them dependent on the environment and also pursued them to love the natural environment that supply them with all necessities of a contended life. Karunika has inherited this traditional legacy to which she is extremely dedicated and follows with pride. Her skill in cooking is not limited to the preparation of main meals but also extends to the preparation of numerous traditional Sri Lankan sweets. When this fine art is combined with the Sri Lankan hospitality no visitor is spared of an offer of bellyful mouthwatering tasty meal. It is a Sri Lankan tradition to press the guest to eat more and more to the content of not only the visitor but also to that of the host, although it may look something odd for someone not known us well. Sharing food with others is a part of the culture which Sri Lankans admire very much. We cannot eat alone. We always want to share them. Karunika is deep rooted with the traditional and indigenous food culture in Sri Lanka and she is that teaching others and sharing the secrets and techniques of traditional Sri Lankan cuisines would change lifestyles and provide people with deeper insight into this beautiful Island’s historic culture.