Ruwanmali Samarakoon-Amunugama

is the author of "Milk, Spice and Curry Leaves." She learned to cook Sri Lankan food from her mother and grandmother. Her knowledge of South Asian foods and ingredients has been further enhanced by numerous trips to Sri Lanka and other parts of Asia. Born in Mississauga, Ontario, Ruwan graduated from Simon Fraser University and has lived in British Columbia, Alberta, Ottawa, and Washington state.