Rice & Curry

Sri Lankan Home Cooking

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)

Contributor: Susan Now (Photographs by)

UK Delivery:

• Free delivery on all orders of £10 or more.
• £1.49 delivery fee on orders below £10.
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• All orders are shipped from our warehouse in Northampton, UK as soon as stock is available.
• UK mainland orders typically arrive within 3-7 working days via Royal Mail 2nd Class.
• International estimated delivery times:
• Europe & Channel Islands: 7 to 10 working days
• USA: 7 to 15 working days
• Rest of the World: 9 to 30 working days

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