Rice & Curry

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)