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)