Sri Lankan Flavours

Chef Channa Dassanayaka returned to Sri Lanka to rediscover the flavours, places and memories of his childhood. He travelled to the bustling city of Colombo, where the streets are full of the hot spicy aromas of Sri Lankan food, and also to the hill country where he revisited his grandmother’s village to savour the traditional clay-pot cooking over wood fires. Eat as the Sri Lankans do combining a mixture of curries – lamb with coriander; hot fish; cauliower, cashew and green pea; mango or mustard potatoes – with some sambols such as coconut and tamarind, caramelized onion with dried fish and spices, date chutney or tomato and lime pickles. Why not 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.

Author(s)	Channa Dassanayaka
Category	Food & Drink
Date published	01 Aug 2010
ISBN	9781742734729
Format	e-book