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)