A month ago I was asked if I wanted to review SriLanka. I know very little about SriLanka and was curious to see what I could learn about the country through its cuisine
So you can image how thrilled I was to arrive home to find Prakash Sivanathan and Niranjala Ellawala’s beautiful cookbook ‘SriLanka The Cookbook’ waiting for me – photo above
Not many places serve authentic SriLankan dishes. Set in a buffet style, diners can enjoy traditional dishes including fish ambul thiyal, which is SriLankan’s famed sour fish curry, Negombo tempered prawns, beef baduma (tender beef marinated with crushed black pepper), mutton black curry, polos ambul (young jack fruit curry), pol rotti with katta sambol (coconut flat bread with spicy gravy), battered fried chili mushroom, SriLankan hoppers and sweet SriLankan desserts
Kiri Bhat or Milk Rice is from the SriLankan cuisine. The SriLankan cuisine has the influence of several cuisines and it has a very striking resemblance to the Kerala Cuisine
I can say Jackfruit is only second to rice for SriLankans. After I left SriLanka, I couldn’t eat this curry but I could find very young stage fruit (polos) sometimes
Knol Khol also known as Kohlrabi is a vegetable which we can easily find in SriLanka. In SriLankan Cooking, there are few different methods to cook Knol Khol
SriLankan Ginger Tea is one of the popular recipes among SriLankans to use Ceylon Black Tea. Therefore here is the recipe of how to prepare SriLankan Ginger Tea
Your home will blossom with the tropical scents of SriLanka. Toss them in a pot and enjoy the happily ever after that is SriLanka’s Yellow Rice, or Kaha Bath
I have chosen to try SriLankan cuisine. In this post, I’ll start my SriLankan cuisine journey with the help of one of my favourite British chefs, Hugh Fearnley-Whittingstall
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