A New York Times Notable cookbook—now updated with new
recipes, photographs and notes on Sri Lankan culture and cuisine!



“A terrific introduction to a great culinary tradition about
which egregiously little is known. Well researched, authentic, and
easy-to-follow recipes.” ―Anthony Bourdain (on the first edition)



S.H. Fernando takes readers on an unforgettable culinary journey
through Sri Lanka, where a typical meal is simply referred to as “rice &
curry.” Demystifying ingredients, spices and flavors to prove that Sri Lankan
Food is a healthy option, Fernando gives us the best of generations of folk
cooking traditions as well as time-saving tips and menu suggestions for the
modern cook.



This new edition has been revised and updated with over 100
easy-to-follow recipes; an introduction to Sri Lanka’s history, culture, and
cuisine; a detailed up-to-date travel section with for visitors; a
comprehensive spice guide, sidebars on ingredients, techniques and notable
aspects of Sri Lanka’s cuisine, and stunning color photos throughout.



Sample recipes:



·       
Roasted
Curry Powder



·       
Spicy
Lentil Fritters (Masala Vadai)



·       
Duck
Curry with Arrack (Thara Curry)



·       
Hoppers (Appa)



·       
Lamb
Biryani



·       
Leela's
Chilaw Crab Curry (Kakuluwo Curry)



·       
Chili
Sambol (Katta Sambol)



·       
Mango
Curry (Amba Curry)



·       
Shymala's
Coconut Custard Pudding (Wattalampan)

Photographs by: Susan Now