Keeping in theme with our first episode, welcome to episode four, “Oru Virunthukku Porom”; a tantalising journey for your taste buds as we talk about all things SAAPADU.  Following the structure of a menu, come along with us as we explore the various snacks, mains and desserts that we have all grown up enjoying. Hailing from a tropical island that served as a trading hub for centuries, we discuss the influence this has had on Tamil snacks. We highlight how environmentally conscious we are as a community, how so much of our cuisine is steeped in health & well being and share tons of other fun food facts along the way. Whilst the episode focuses on food we couldn’t let you go without sharing personal anecdotes of our experiences with our favourite and not so favourite food items. Let us know whether you have any too and come prepared with snacks in hand, for a fun filled episode of foodie goodness! Please join us on this culinary journey as we bring you our fourth episode, Oru Virunthukku Porom. Ungal,  Thanusha & Nishani  Timestamps:  01:34 - a brief introduction to shorteats 04:24 - The egg & fish roll  06:40 - Mithivedi & its inception 08:11 - Palahaaram  13:24 - All day nibbles 17:30 - Life Cycle of Pullukodiyal & sustainability 32:33 - Mains & veg curries  30:23 - Rice used in Tamil cooking 32:55 - The egg debate 37:09 - Non-veg items 39:42 - Srilankan seafood Resources:  https://en.wikipedia.org/wiki/Parboiled_rice https://tastecooking.com/long-history-sri-lankas-short-eats/ Find us: Youtube: https://www.youtube.com/@TheAOTpodcast Instagram: @theasianothertamilpodcast  TikTok: @asianothertamilpodcast