3rd Annual Kothufest
After last year's amazing success and turnout, we're back at it again for KothuFest 2017. You showed us love, and we're back to say we loved having you.
So get ready for a day of sunshine, music, competitions, and most importantly roti like you've never had before.
An extra of everything.
But What is Kothu Roti?
About Kothu Roti
As a flag is synonymous with a country, so too is a dish that is intrinsically associated with a country’s people. As jerk is to Jamaicans, doubles to Trinidadians, doner kebab to the Turkish, bunny-chow to South Africans, pies to the Aussies; Kothu Roti (or more commonly called ‘Kothu’) is to Sri Lankans.
Such dishes often have a common theme of having origins deeply rooted in the working class. Yet, these dishes today transcend socio-economic status within their places of origins and beyond. Classically, kothu can be found being made at the roadside, in a stand alone stall in bus halts and bustling markets housing lawyers and labourers alike. It also serves as a disarming bridge between starkly different cultures. In today's multicultural societies, food often becomes a persevering cultural symbol beyond simple nourishment, while other customs fade and blend.
Kothu literally means ‘to chop’. It is made out of shredded flat bread (Roti) mixed with vegetables, eggs and/or meat and an assortment of spice and curried gravy. These ingredients are chopped (kothu’d) on a flat hot metal plate using metal blades, which results in a cacophony of rhythmic sound, sight and smell, making the process of creating a skilled Kothu rival the end product.
Many different varieties of kothu exist, common types include; chicken, beef, goat as well as egg, or vegetarian. Knowing this essence of kothu quickly establishes its versatility. In short, no two Kothu dishes will ever be the same.
About Kothu Fest
On July 24, Toronto’s most popular Sri Lankan restaurants and exclusive pop ups will come together once again to celebrate Kothu Roti and Sri Lankan street food. Come down to Albert Campbell Square at the Scarborough Civic Center and engage with Toronto’s masters of Kothu roti. Vendors will be dishing an array of Kothu flavours, both classic and contemporary in variance.
Toronto is recognized internationally as a culinary and cultural powerhouse and the second annual Kothu Fest will build on this by exposing festival-goers to a multi-sensory exploration of every-thing food and drink including the city’s best restaurants, live cooking demonstration, a food eating competition, and spice demonstrations.
Kothu Fest’s food programming will be curated by Toronto food and travel writer, Suresh Doss (@suresh on instagram). Suresh will be hosting his favourite Sri Lankan restaurants at the festival and overseeing their menus.
ART OF KOTHUDid you know?
Sri Lankan dishes are differentiated from other regional cuisines based on how quick the spices are ground and roasted. This blend is exemplified in Kothu Roti bringing out subtle flavours in a one of a kind way.