About PaulAccording to Mum, my first attempt at cooking, at 6 or 7, was a ‘curry’ of leaves and twigs stirred up in kids' versions of earthenware pots still used in Sri Lanka - chatties.
I've broadened my repertoire since, and upgraded the utensils, but stuck with leaves and twigs, Now, though, they’re likely to be spices and herbs used in my specialty, the food of South Asia – Sri Lanka, India, Pakistan, Bangladesh.
Paul van Reyk, Buthkuddeh
I eat it, I cook it, I cater with it, and I take people on tours to find it – at home in Australia and back in South Asia.
That’s what this site is all about. Enjoy your visit.
For more of my background go to
For more about South Asian cooking, tours and cooking classes look around this site.