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:

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Roasted

Curry Powder

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Spicy

Lentil Fritters (Masala Vadai)

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Duck

Curry with Arrack (Thara Curry)

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Hoppers (Appa)

-

Lamb

Biryani

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Leela's

Chilaw Crab Curry (Kakuluwo Curry)

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Chili

Sambol (Katta Sambol)

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Mango

Curry (Amba Curry)

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Shymala's

Coconut Custard Pudding (Wattalampan)