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)

Rice & Curry - pokkari, Englanti, 2024