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Serendip is a book that takes the readers on a journey through the rich traditional cuisine of Sri Lanka. Not only does the book have one of the greatest collections of traditional Sri Lankan recipes, but it also provides personal insights into Peter’s memories of his childhood on the island. This comprehensive compilation of the best Sri Lankan food and heart-warming stories is a testimony to the rich culture and tradition of the country.
Sri Lankan recipes you must try | Gourmet Traveller 14 Sri Lankan recipes you must try | Gourmet Traveller
Curry Everything" says the title of the curry section in this delicious book. To which I reply: "Bring it on!" But that's not all. Cynthia also takes us on a journey through the stories and memories of her family to decipher the rich oral tradition of Sri Lankan cooking. This book makes me hungry to travel, explore and eat new things, especially curries.' A fruit curry! Yes, it is possible. If pineapple found its way onto a pizza, I think pineapple curry is more than justified. Sri Lankan pineapple is among the best in the world, so while on the island make sure not only to eat it fresh, but try a curried version too. Combined with other dishes, pineapple adds a sweet punch to the explosion of flavors that is Sri Lankan rice and curry.This aubergine sambol is an incredibly versatile recipe. You don’t have to make it to eat with Sri Lankan food. A bowl of roasted aubergine sambol would be a great addition to a summer barbecue spread. It’ll be one of those dishes you’ll want more, more, more. Channa Dassanayaka was born in Colombo, Sri Lanka, and spent most of his childhood in Eheliyagoda. After attending the Ceylon Hotel School, he moved for work to Oman and Germany before returning to Sri Lanka to continue his culinary training at the Hilton hotel in Colombo. However, owing to the civil unrest in the country, he moved to Australia and opened the Woodapple Sri Lankan restaurant. This book is unique collaboration featuring some of the top chefs in the country who head the kitchens at some of the most luxurious and opulent getaways resorts and hotels the country has to offer. Hand crafter and curated to help the reader ease into the many complex and interesting flavour combination and ingredients. Heritance Kandalama Hotel, Cinnamon Grand Colombo, Lighthouse Hotel, Mount Lavinia Hotel, Blue Oceanic Hotel, and Yala Safari Game Lodge have come forward and contributed their time and effort in making this book possible. Some of the most skilled kottu chefs compose their own unique songs, singing while they rhythmically clank their spatula and knives against the metal frying surface, slicing the roti with each clank.
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Hoppers, or local pancakes, are my biggest frustration with Sri Lanka. Don’t get me wrong, I love-love-loooove hoppers, but why is it that pancakes (and there’s a kind that comes with egg inside) are served for dinner and not breakfast? Made of wheat or rice flour, hoppers are shaped like a bowl with soft center and very thin crispy edges. The book is a collection of 100 delicious and original Sri Lankan recipes. It is one of the most favorite items among cookbooks about Sri Lankan cuisine on the market right now. The design of the book is stylish and logical with great photos of the dishes and a table of ingredients for each recipe. Besides incredible recipes, the author also provides you many great stories about Sri Lanka as a beautiful country that is rich in traditions and culture. Hi. I'm Doris! I am a foodie that has traveled to 78 countries and loves trying cuisines from different countries. I try anything related to food and share my opinions on this blog. Send me a message with any requests!I am right there with you! Haven’t had Sri Lankan rice and curry in a while since traveling is restricted. I have major cravings of pol sambol and kottu!