Rice & Curry

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

“A terrific introduction to a great culinary tradition aboutwhich egregiously little is known. Well researched, authentic, andeasy-to-follow recipes.” ?Anthony Bourdain (on the first edition)

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

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

Sample recipes:

·RoastedCurry Powder

·SpicyLentil Fritters (Masala Vadai)

·DuckCurry with Arrack (Thara Curry)

·Hoppers (Appa)

·LambBiryani

·Leela''sChilaw Crab Curry (Kakuluwo Curry)

·ChiliSambol (Katta Sambol)

·MangoCurry (Amba Curry)

·Shymala''sCoconut Custard Pudding (Wattalampan)