Eat as the Sri Lankans do combining a mixture of curries - lamb with coriander, hot fish, cauliflower, cashew and green pea, mango or mustard potatoes - with some sambols - coconut and tamarind, caramelized onion with dried fish and spices, date chutney or tomato and lime pickles. And accompany the feast with some coconut roti, scented rice, hoppers (pancakes made from rice and coconut milk) and some spiced tea. Sri Lanka also has a strong tradition of hawker-style food, little bites of flavour eaten on the run. A stunning mix of travelogue and food, Sri Lankan Flavours celebrates the food and traditions of this exotic island.

In Sri Lankan meals, rice and curries are popular because curries are made of fish, chicken, meat, and mutton which are common ingredients found in that area. Along with rice and curries, you can't ignore the tropical delights of Sri Lanka, such as their fruits and desserts. Sri Lankan food contains many flavors from different dishes, such as sweet onion relishes, scraped coconut, bitter melon and curries tamed by mild rice. The next time you throw a party, consider making Sri Lankan themed dishes. We guarantee your party guests will be delighted and impressed by your ability to make such great meals! There are easy-to-follow instructions and images to make cooking easier, which can be especially fun for the whole family to participate in. Get your copy of Flavors of the World - Sri Lanka and start creating amazing dishes tonight!

"This vegetable and seafood-heavy book has recipes for all the classics . . . I would plead for as a kid . . . It's a technique-heavy book, full of reliable instructions and gorgeous, nostalgic photographs." —Epicurious Ruwanmali Samarakoon-Amunugama's childhood memories of visits to her parents' homeland in Sri Lanka were filled with colourful trips to the market, lively, happy meals with her extended family, and long, scenic car rides from the capital of Colombo, past tea estates and farmers' stalls, into the hill country around Kandy. In Milk, Spice and Curry Leaves, Ruwan shares the rustic, tropical flavours of these Sri Lankan visits—sweet pineapple and mango, bitter gourd, toothsome cashews, spicy chili pepper, tart lime, and many more—in recipes designed with North American home cooks in mind. She introduces the three pillars of Sri Lankan cuisine: coconut milk, rice, and spice, and walks readers through the steps to make the two foundational Sri Lankan curry powders (roasted and unroasted). She also goes into detail on specialty products—like goraka, pandanus leaves, tamarind, and young jackfruit—always with attention to using ingredients available in North American grocery stores. With lush food photography and styling, hand-drawn illustrations, heirloom photos and ephemera, Milk, Spice and Curry Leaves is an invitation to a way of cooking and a family of traditions from the country known as "the Pearl of the Indian Ocean."

The breathtaking island of Sri Lanka lies in the Indian Ocean and is separated from southeastern India by a mere 30-mile chain of shoals. This proximity to India has had an inevitable effect on Sri Lanka's cuisine, as did the successive Portuguese, Dutch and British occupations. However, over the centuries the majority of these dishes have been modified to suit the local palate. Sample menus, explanations of spice uses and availability, typical cooking techniques, and descriptions of traditional utensils complement the 150 recipes, all adapted for home cooks.

Discover the delicious, aromatic and vibrant food of Sri Lanka in this beautifully illustrated cookbook with 100 sumptuous recipes. Feather-light hoppers, fiery sambols, subtly spiced curries and unique ‘vada’ (fried snacks) come together in this definitive collection of Sri Lanka’s most authentic and exciting recipes. As Sri Lanka is being rediscovered a travel destination, its varied cuisine is also under the spotlight. As well as absorbing influences from India, the Middle East, Far East Asia and myriad European invaders, the small island also has strong Singhalese and Tamil cooking traditions and this cookbook brings these styles together to showcase the best of the country’s culinary heritage. These healthy and wholseome recipes draw on the strong traditions of the island, with quick recipes for light lunches, larger meals to share with family and friends, as well as mouth-watering desserts for those with a sweet tooth.​ Dig into 100 recipes that celebrate the island’s wonderful ingredients, from okra and jackfruit to coconut and chillies, and explore its culture through stunning original travel photography of the country, its kitchens and its people.

NEW EDITION Shrinika Perera gives readers a taste of the Best of Sri Lankan Food. This book offers most popular Sri Lankan cousins designed with healthy ingredients such as coconut oil, coconut milk, coconut flakes, and spices authentic to Sri Lankan flavours. This book will give you the authentic flavours of Sri Lankan Breakfast, Lunch and dinners including rice and curry, salads, seafood, fish, and dessert ideas. Some of the favourite Sri Lankan foods are hoppers, string hoppers, lump rice, koththu roti, fried rice and their accompanying yummy curries. Most of the recipes are accompanied with coloured photos. These recipes have been tried for many years and come with step-by-step instructions. This book is great for a novice or someone to get great new ideas for delicious homemade meals. This book was previously published under Xlibris on April 17, 2015

Serendip takes us on a rich and rewarding journey through Sri Lanka's traditional foods, its family-orientated culture and its colourful approach to life. Acclaimed chef Peter Kuruvita has reached deep into kitchen experiences with his grandmother and aunties, and has travelled the markets and stalls of the lush green island, to bring us this comprehensive collection of Sri Lankan recipes and a host of heart-warming stories. Offering Sri Lankan curries of every kind, as well as traditional snacks, breads and sticky sweet treats, Serendip is a treasury of spicy meals and tasty morsels.