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Rambutan: Recipes from Sri Lanka, accompanying the acclaimed new London restaurant
A NEW YORK TIMES TOP 10 COOKBOOK OF THE YEAR
NAMED A BEST COOKBOOK OF THE YEAR BY BON APPETIT * FOOD52 * THE LOS ANGELES TIMES * THE DAILY HIVE
Winner of the Fortnum & Mason Best Debut Cookbook Award 2023
More than 80 lush Sri Lankan recipes for fresh dinners, cold drinks, and sticky sweets that prove small islands can bring big flavors
"A true gift to anyone who reads it." ―Alison Roman
"Delicious . . . this book makes me hungry." ―Yotam Ottolenghi
"Glorious . . . like having an encouraging, enthusiastic friend with you in the kitchen as you cook." ―Nigella Lawson
Since Cynthia Shanmugalingam was a young girl, she has worked to piece together her sense of Sri Lanka, her ancestral homeland that she experienced through the wondrous flavors of her immigrant parents’ kitchen in London. In Rambutan , these ingredients, methods, and tastes―combining Javanese, Malay, Indian, Arab, Portuguese, Dutch and British influences―come together to create an irresistible portrait of modern Sri Lankan cuisine.
In more than 80 recipes, Shanmugalingam takes her favorite parts of the island's culinary tradition and adapts them to be accessible and fun for the home with dinners of sticky chicken buriani and crunchy fried potatoes with turmeric, desserts of mango fluff pie and milk toffee, and drinks of lemongrass lime soda and boozy tea cocktails, Rambutan is designed to deliver as much edible Sri Lankan joy as possible. Combining luscious recipe photography and stunning candids from the island, this exuberant guide is perfect for home cooks looking to explore the exciting Sri Lankan tradition in South Asian cuisine.
NAMED A BEST COOKBOOK OF THE YEAR BY BON APPETIT * FOOD52 * THE LOS ANGELES TIMES * THE DAILY HIVE
Winner of the Fortnum & Mason Best Debut Cookbook Award 2023
More than 80 lush Sri Lankan recipes for fresh dinners, cold drinks, and sticky sweets that prove small islands can bring big flavors
"A true gift to anyone who reads it." ―Alison Roman
"Delicious . . . this book makes me hungry." ―Yotam Ottolenghi
"Glorious . . . like having an encouraging, enthusiastic friend with you in the kitchen as you cook." ―Nigella Lawson
Since Cynthia Shanmugalingam was a young girl, she has worked to piece together her sense of Sri Lanka, her ancestral homeland that she experienced through the wondrous flavors of her immigrant parents’ kitchen in London. In Rambutan , these ingredients, methods, and tastes―combining Javanese, Malay, Indian, Arab, Portuguese, Dutch and British influences―come together to create an irresistible portrait of modern Sri Lankan cuisine.
In more than 80 recipes, Shanmugalingam takes her favorite parts of the island's culinary tradition and adapts them to be accessible and fun for the home with dinners of sticky chicken buriani and crunchy fried potatoes with turmeric, desserts of mango fluff pie and milk toffee, and drinks of lemongrass lime soda and boozy tea cocktails, Rambutan is designed to deliver as much edible Sri Lankan joy as possible. Combining luscious recipe photography and stunning candids from the island, this exuberant guide is perfect for home cooks looking to explore the exciting Sri Lankan tradition in South Asian cuisine.
336 pages, Hardcover
Published October 11, 2022
21 people are currently reading
525 people want to read
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Displaying 1 - 30 of 33 reviews
October 29, 2024
Disclaimer: Received this as an advance reader copy via Netgalley and Bloomsbury Publishing (Thank you!!!)
I give this book 2.5 stars, but since whole stars are the only option here on Goodreads, I rounded down because I really can't recommend it as a book someone should purchase. The design of the book is nice and I did appreciate all the color photos, both the candid ones sprinkled throughout and the ones of the finished dishes. The recipes themselves tend to be a bit complicated and are better suited for cooks with some cooking experience.
I found the organization of the book to be a bit puzzling at times and wondered why some important elements of recipes were explained later in book instead of up front, before presenting the recipes they are used in. For example, shredding coconut and dessicated coconut are referenced in several recipes but the explanation for both isn't provided until almost halfway through book, or how the explanation for tempering is presented after it appears in the first two recipes of the book.
Except for the dessert and drink recipes, the majority of recipes call for fresh curry leaves, and the author tells us in the beginning of the book that the fresh curry leaves in the recipes are basically irreplaceable and dried curry leaves are not a good substitute. So if you don't have access to fresh curry leaves, making most of the recipes as written will be a challenge.
While it was interesting to learn a bit more about Sri Lankin food, I found the author's voice to be off-putting and at at times immature. She writes with a very familiar and relaxed tone, which isn't a bad thing but when sharing her personal stories, at times, she came across as callus or unkind. When she tells the story of her grandmother in the head note for the Chicken White Sodhi Curry, instead of thinking it to be heartwarming it made me dislike the author intensely.
I do feel that she missed the opportunity to tell her stories in a more meaningful way, like in her father's story in which she tells us how it took him 40 years to be sucessful, overcoming poverty and dealing with racism. Powerful stuff but then she pivots and the story becomes a boo-hoo for the author because daddy wasn't supportive of her wanting to be a cook. I almost wish she just stuck to recipes without the stories or waited to write this cookbook because it might have been a better book with a bit more maturity.
I give this book 2.5 stars, but since whole stars are the only option here on Goodreads, I rounded down because I really can't recommend it as a book someone should purchase. The design of the book is nice and I did appreciate all the color photos, both the candid ones sprinkled throughout and the ones of the finished dishes. The recipes themselves tend to be a bit complicated and are better suited for cooks with some cooking experience.
I found the organization of the book to be a bit puzzling at times and wondered why some important elements of recipes were explained later in book instead of up front, before presenting the recipes they are used in. For example, shredding coconut and dessicated coconut are referenced in several recipes but the explanation for both isn't provided until almost halfway through book, or how the explanation for tempering is presented after it appears in the first two recipes of the book.
Except for the dessert and drink recipes, the majority of recipes call for fresh curry leaves, and the author tells us in the beginning of the book that the fresh curry leaves in the recipes are basically irreplaceable and dried curry leaves are not a good substitute. So if you don't have access to fresh curry leaves, making most of the recipes as written will be a challenge.
While it was interesting to learn a bit more about Sri Lankin food, I found the author's voice to be off-putting and at at times immature. She writes with a very familiar and relaxed tone, which isn't a bad thing but when sharing her personal stories, at times, she came across as callus or unkind. When she tells the story of her grandmother in the head note for the Chicken White Sodhi Curry, instead of thinking it to be heartwarming it made me dislike the author intensely.
I do feel that she missed the opportunity to tell her stories in a more meaningful way, like in her father's story in which she tells us how it took him 40 years to be sucessful, overcoming poverty and dealing with racism. Powerful stuff but then she pivots and the story becomes a boo-hoo for the author because daddy wasn't supportive of her wanting to be a cook. I almost wish she just stuck to recipes without the stories or waited to write this cookbook because it might have been a better book with a bit more maturity.
September 12, 2022
I am in love.
Two things, if you like coconut milk and have access to fresh curry leaves (likely at a local Indian grocer), you need this cookbook; secondly, even if you do not like coconut milk and can’t get curry leaves to save your life, you probably still need this cookbook. Go ahead and get it because even if you only read it it’s still worth the money.
Cynthia Shanmugalingam’s Rambutan is gorgeous. The photography is luscious. The writing is warm, funny, heartbreaking, and evocative. I can smell the spices and chiles through my ereader screen. I know it’s a cliché to say, but this is a love letter to Sri Lanka, it’s food and people. It’s a love that celebrates that despite everything, Sri Lanka is still here. This cookbook comes with content warnings.
In introducing the world to Sri Lankan food, Shanmugalingam brings in elements of memoir and history. She is the child of Sri Lankans who emigrated to the UK years before she was born. She has that insider/outsider view of her parents’ home culture and cuisine that I’m sure other 2nd and 3rd generations of diaspora would recognize.
Shanmugalingam asserts that Sri Lankan cuisine is one of the most underrated in the world. After reading this, I know I would like to know more. There are a lot of recipes in here that I can’t try because my digestive system and coconut milk don’t get along, but I have latched on to a few recipes that I can eat and I am dying to try (ok, more than a few):
all of the spice blends
Tempered crunchy fried potatoes with turmeric
Shrimp and seafood kool stew
a bunch of sambols (especially the seeni sambol)
Cardamom fried chicken
Potato and leek spicy stuffed roti
Lemongrass and lime soda
I am so excited about this cookbook.
CW: civil war and it’s impacts, violence, state sanctioned violence, acts of genocide described, torture and threats of rape, refugees, references to child abuse, neglect, child labor, child soldiers, illness, death, grief.
I received this as an advance reader copy from Bloomsbury and NetGalley. My opinions are my own, freely and honestly given.
Two things, if you like coconut milk and have access to fresh curry leaves (likely at a local Indian grocer), you need this cookbook; secondly, even if you do not like coconut milk and can’t get curry leaves to save your life, you probably still need this cookbook. Go ahead and get it because even if you only read it it’s still worth the money.
Cynthia Shanmugalingam’s Rambutan is gorgeous. The photography is luscious. The writing is warm, funny, heartbreaking, and evocative. I can smell the spices and chiles through my ereader screen. I know it’s a cliché to say, but this is a love letter to Sri Lanka, it’s food and people. It’s a love that celebrates that despite everything, Sri Lanka is still here. This cookbook comes with content warnings.
In introducing the world to Sri Lankan food, Shanmugalingam brings in elements of memoir and history. She is the child of Sri Lankans who emigrated to the UK years before she was born. She has that insider/outsider view of her parents’ home culture and cuisine that I’m sure other 2nd and 3rd generations of diaspora would recognize.
Shanmugalingam asserts that Sri Lankan cuisine is one of the most underrated in the world. After reading this, I know I would like to know more. There are a lot of recipes in here that I can’t try because my digestive system and coconut milk don’t get along, but I have latched on to a few recipes that I can eat and I am dying to try (ok, more than a few):
all of the spice blends
Tempered crunchy fried potatoes with turmeric
Shrimp and seafood kool stew
a bunch of sambols (especially the seeni sambol)
Cardamom fried chicken
Potato and leek spicy stuffed roti
Lemongrass and lime soda
I am so excited about this cookbook.
CW: civil war and it’s impacts, violence, state sanctioned violence, acts of genocide described, torture and threats of rape, refugees, references to child abuse, neglect, child labor, child soldiers, illness, death, grief.
I received this as an advance reader copy from Bloomsbury and NetGalley. My opinions are my own, freely and honestly given.
April 18, 2023
I'm not very practiced in reviewing cookbooks, but this one is absolutely stunning, first of all, and is also just packed full of recipes that sounds amazing and delicious. The only problem—and this might just be a problem for me and/or where I live—is that most of the recipes demand fresh curry leaves, and absolutely insist upon the leaves being fresh. So this cookbook falls into the category of being one whose ingredients are harder to find. But also I'm very curious to know what actual fresh curry leaves taste like, so maybe someday I'll find myself looking for this book again.
All of the information about Sri Lanka and its history, while painful to read at times, is invaluable—especially the author's inclusion of all of the different minority groups. I also greatly appreciate that she includes the island's LGBT population.
The pictures are gorgeous, even if their editing gives them a somewhat dated look and I wish they had captions. But what I can say for sure is that the cover has to be one of the most stunning cookbook covers I've ever seen. It's what drew me to it in the first place.
I'll come back to this one …
All of the information about Sri Lanka and its history, while painful to read at times, is invaluable—especially the author's inclusion of all of the different minority groups. I also greatly appreciate that she includes the island's LGBT population.
The pictures are gorgeous, even if their editing gives them a somewhat dated look and I wish they had captions. But what I can say for sure is that the cover has to be one of the most stunning cookbook covers I've ever seen. It's what drew me to it in the first place.
I'll come back to this one …
August 22, 2022
Thank you to Bloomsbury Publishing and NetGalley for the opportunity to review an Advanced Reader's Copy of this book.
This exotic cookbook delves into the cuisine of Sri Lanka. The author, Cynthia Shanmugalingam, is the British-born daughter of Sri Lankan immigrants and has written a truly beautiful cookbook celebrating her family’s Sri Lankan roots.
Most recipes are vegetable-forward or vegan and many utilize curry to bring out the flavours of the ingredients. Although some recipes might involve a trip to a specialty shop, the author suggests many substitutions for harder to locate ingredients.
If you are interested in learning more about Sri Lankan cooking this book is an excellent resource to add to your culinary library.
This exotic cookbook delves into the cuisine of Sri Lanka. The author, Cynthia Shanmugalingam, is the British-born daughter of Sri Lankan immigrants and has written a truly beautiful cookbook celebrating her family’s Sri Lankan roots.
Most recipes are vegetable-forward or vegan and many utilize curry to bring out the flavours of the ingredients. Although some recipes might involve a trip to a specialty shop, the author suggests many substitutions for harder to locate ingredients.
If you are interested in learning more about Sri Lankan cooking this book is an excellent resource to add to your culinary library.
February 28, 2023
Un livre génial qui me donne envie de voyager et de ne plus manger que des currys pour le reste de ma vie 😜
December 23, 2022
A delightful trip through Sri Lanka and easily the most authoritative guide I have read on the subject of Sri Lankan cooking. There are at least a score of recipes I would like to make here and all of them I want to eat.
February 18, 2023
So good I bought it
August 14, 2022
This cookbook is really special. I'm unfamiliar with Sri Lankan cuisine and Shanmugalingam deftly explains the ingredients and how to use them. Her instructions are concise and easy to follow.
Despite receiving a free copy I'd like to buy a hardcopy to add to my cookbook collection. I highly recommend this cookbook for vegans, vegetarians, and meat eaters.
Thank you Bloomsbury Publishing and NetGalley for an ARC.
Despite receiving a free copy I'd like to buy a hardcopy to add to my cookbook collection. I highly recommend this cookbook for vegans, vegetarians, and meat eaters.
Thank you Bloomsbury Publishing and NetGalley for an ARC.
March 9, 2023
Do not read on an empty tummy!
Delicious recipes with a mix of lovely personal anecdotes.
Delicious recipes with a mix of lovely personal anecdotes.
September 27, 2022
Rambutan is unique in that you learn a little about the history of Sri Lanka, a little bit about the author and her family, and you learn a lot about Sri Lankan cuisine. I really enjoyed this book because the author, Cynthia Shanmugalingam, is vey warm and personal. She uses the personal as a vehicle to give the reader greater insight into the influences (which are ample) of the food of Sri Lanka and the recipes contained in the book. As an example, we find out she never had the opportunity to meet one of her grandfathers but includes a recipe for whisking an egg in hot coffee that the said grandfather used to love. While I wasn't brave enough to try this recipe, I enjoyed the story of connecting with family, even someone one never had the chance to meet in-person.
Additionally, the photography was outstanding. Most of the photography is high-level, professional photography. Bright photos to highlight the vibrant dishes and the beautiful land of Sri Lanka, but even the older photos offer a window into the author's life. It takes courage for an author to share such personal stories and photos from when they were children, but it really helps the reader feel a connection with the author, as if they are eating at the same table as the author's family. Many of the photos are candid, too, so it doesn't feel like the smiles are forced and done on command because of a photo shoot.
I think readers will also appreciate the variety, as well as the quality of the recipes. On a personal level, I can't wait to try the milk toffee recipe. I've gone through a number of appetizers, side dishes and main courses, but there are drinks and desserts here, too. I just had the turmeric and coconut milk fish curry last night. It was a delicious blend of creamy (coconut milk) and acidic (lime & tamarind) that complimented the aromatic spices of the curry and the taste of the fish. There are plenty of other recipes where the author finds that perfect flavor combination. In terms of variety, there are a ton of vegetarian-friendly recipes, as well as plenty of meat dishes for the carnivores. As one might expect for a cookbook covering an island-nation, there is a robust collection of seafood.
I highly recommend Rambutan, a collection of about 80 recipes with a wide variety of dishes, but the most unique element is getting pieces of Sri Lanka's history, culinary influences and memoir from the author. I love her story of finding a better life in Coventry, England but still feeling the pull of Sri Lanka, and even more specifically her family, in her heart. It's a book you can both sit down to read and keep with bookmark tabs in the kitchen.
Additionally, the photography was outstanding. Most of the photography is high-level, professional photography. Bright photos to highlight the vibrant dishes and the beautiful land of Sri Lanka, but even the older photos offer a window into the author's life. It takes courage for an author to share such personal stories and photos from when they were children, but it really helps the reader feel a connection with the author, as if they are eating at the same table as the author's family. Many of the photos are candid, too, so it doesn't feel like the smiles are forced and done on command because of a photo shoot.
I think readers will also appreciate the variety, as well as the quality of the recipes. On a personal level, I can't wait to try the milk toffee recipe. I've gone through a number of appetizers, side dishes and main courses, but there are drinks and desserts here, too. I just had the turmeric and coconut milk fish curry last night. It was a delicious blend of creamy (coconut milk) and acidic (lime & tamarind) that complimented the aromatic spices of the curry and the taste of the fish. There are plenty of other recipes where the author finds that perfect flavor combination. In terms of variety, there are a ton of vegetarian-friendly recipes, as well as plenty of meat dishes for the carnivores. As one might expect for a cookbook covering an island-nation, there is a robust collection of seafood.
I highly recommend Rambutan, a collection of about 80 recipes with a wide variety of dishes, but the most unique element is getting pieces of Sri Lanka's history, culinary influences and memoir from the author. I love her story of finding a better life in Coventry, England but still feeling the pull of Sri Lanka, and even more specifically her family, in her heart. It's a book you can both sit down to read and keep with bookmark tabs in the kitchen.
October 24, 2022
Most foodies love to read about new foods, and since Sri Lanka is not somewhere most of us have visited, Rambutan: Recipes from Sri Lanka will definitely be of interest. Not only is Sri Lanka an exotic country, but the food served there is also exotic and amazing.
This excellent cookbook is beautiful enough to be a coffee table book, but the recipes are appealing and most foodies and cooks will want to prepare several of the dishes. The author, Cynthia Shanmugalingam, has included chapters on ingredients, the customs, and culture of Sri Lanka, as well as amazing photographs that will make everyone not only want to sample the food, but also to travel there and witness this great country first hand.
There are recipes here that will appeal to almost everyone, and every dish is pictured, which will make everyone’s mouth water. The recipes are easy-to-follow, although many are quite involved, and many will require a trip to a good Asian or Indian market. The results will be worth it, though. The book is heavy on curry recipes, which will delight most curry lovers as well as those who are adventurous. While ingredients and amounts are in metric, there are conversion tables, which are very helpful.
Anyone who wants to expand their love of food, will want to try cooking from this cookbook, and try some new dishes.
Special thanks to NetGalley for supplying a review copy of this book.
This excellent cookbook is beautiful enough to be a coffee table book, but the recipes are appealing and most foodies and cooks will want to prepare several of the dishes. The author, Cynthia Shanmugalingam, has included chapters on ingredients, the customs, and culture of Sri Lanka, as well as amazing photographs that will make everyone not only want to sample the food, but also to travel there and witness this great country first hand.
There are recipes here that will appeal to almost everyone, and every dish is pictured, which will make everyone’s mouth water. The recipes are easy-to-follow, although many are quite involved, and many will require a trip to a good Asian or Indian market. The results will be worth it, though. The book is heavy on curry recipes, which will delight most curry lovers as well as those who are adventurous. While ingredients and amounts are in metric, there are conversion tables, which are very helpful.
Anyone who wants to expand their love of food, will want to try cooking from this cookbook, and try some new dishes.
Special thanks to NetGalley for supplying a review copy of this book.
October 5, 2022
I am a big fan of Asian food in general, and especially curries--so jumped at the chance to read/review this one. It was a fascinating read and jumpstart into Sri Lanka and its history, whether culinary or otherwise--not to mention how it differs from its close neighbor, India.
Americans will need to to a bit of "translation," both from metric to imperial and Celsius to Fahrenheit--the latter an odd omission, given that the book includes Celsius, fan Celsius, and gas already (what's one more, at that point?). However, much of the ingredients list is just a matter of tablespoons/teaspoons (though I could also go into how even those differ from country to country, LOL, but I won't).
There is a bit of language, at times, and some of the stories are more "interestingly" casual--but many are literally LOL-funny, too. It's a unique mix. I did enjoy the author's sense of humor, and got a good chuckle out of her dry wit.
I can't say I'm in a huge rush to try _many_ recipes, simply due to their time-consuming nature, but I will say the book is a mother lode for Sri Lankan cooking, with beautiful photography (of both dishes and locations). It's got a lot going for it, with just a couple hiccups.
3.5 stars, rounded up to 4.
I received an eARC of the book from the publisher via NetGalley. All opinions are my own.
Americans will need to to a bit of "translation," both from metric to imperial and Celsius to Fahrenheit--the latter an odd omission, given that the book includes Celsius, fan Celsius, and gas already (what's one more, at that point?). However, much of the ingredients list is just a matter of tablespoons/teaspoons (though I could also go into how even those differ from country to country, LOL, but I won't).
There is a bit of language, at times, and some of the stories are more "interestingly" casual--but many are literally LOL-funny, too. It's a unique mix. I did enjoy the author's sense of humor, and got a good chuckle out of her dry wit.
I can't say I'm in a huge rush to try _many_ recipes, simply due to their time-consuming nature, but I will say the book is a mother lode for Sri Lankan cooking, with beautiful photography (of both dishes and locations). It's got a lot going for it, with just a couple hiccups.
3.5 stars, rounded up to 4.
I received an eARC of the book from the publisher via NetGalley. All opinions are my own.
August 7, 2022
I received a copy of this book through NetGalley in exchange for an honest review.
This is a great book!
Mixing history, memoir, and recipes this is a thorough and fascinating read. Shanmugalingam shares her family history as well as the history of Sri Lanka. She breaks down curries and sambols and shares information on how to choose spices and create your own mixes. In addition to the basic information about Sri Lankan food there's so many recipes! I learned so much in this book and enjoyed all of it. The recipes include meals like curries, rice, and other sides. The recipes are written in grams and have a conversion chart for those of us in the US.
Overall a great read!
This is a great book!
Mixing history, memoir, and recipes this is a thorough and fascinating read. Shanmugalingam shares her family history as well as the history of Sri Lanka. She breaks down curries and sambols and shares information on how to choose spices and create your own mixes. In addition to the basic information about Sri Lankan food there's so many recipes! I learned so much in this book and enjoyed all of it. The recipes include meals like curries, rice, and other sides. The recipes are written in grams and have a conversion chart for those of us in the US.
Overall a great read!
September 19, 2022
This is such a unique and special cookbook that is part memoir, part cookbook and part Sri Lankan history, very interesting and filled with beautiful photos. Many of the recipes and ingredients were completely new to me and I learned so much from this author who explains everything in easy to understand language. I highly suggest this book to anyone interested in Sri Lankan cuisine. Thank you NetGalley, Bloomsbury USA and the author for this eARC in exchange for my honest review. This cookbook is available for purchase on October 11, 2022.
December 11, 2022
Well worthy of every accolade it has earned. This is one of my Top Two cookbooks of the year. Beautifully written. Each recipe is explained with cultural context. The personal stories from the author elevate the book. The photography of the food, the people, and Sri Lanka are gorgeous. I had requested this for purchase by my local library system, and cannot wait to order my own. This book will get used often in 2023.
February 14, 2023
I enjoyed reading this but will probably not make anything but roti as many of the ingredients are unavailable to me but if given a chance I’d definitely try most of the recipes in this book they looked tasty and (I hate to say it but I will) truly exotic to me. Some of the flavor combos would never have occurred to me before and that’s what I love about reading cookbooks- you get new ideas and your horizons are expanded!
March 19, 2023
Beautiful pictures and stories, and all of the food looks amazing. For me, this is a cookbook to read and not a cookbook for my own shelf. I love to curry nearly everything, but these recipes and ingredients are out of my league for the most part. I gained some insight on curry, and some hot tips to try in the future…definitely worth a read if you love curry!
January 31, 2024
Oh my goodness I adore Cynthia Shanmugalingam and want to be her best friend and also sneak into her kitchen and live there forever. This cookbook is equal parts recipes to fabulous writing - you just can cosy up and read it like a book. It’s that good. The stories she writes are laugh-out-loud hilarious, then gut-wrenchingly heartbreaking the next second. And will make you BLOODY HUNGRY. Enjoy.
August 10, 2022
Thank you NetGalley for the opportunity to read and review!
These recipes from Sri Lanka all look and sound delicious. The author is able to give you great backstory to these dishes and foods from her culture. I can't wait to try some of them and taste!
These recipes from Sri Lanka all look and sound delicious. The author is able to give you great backstory to these dishes and foods from her culture. I can't wait to try some of them and taste!
October 3, 2022
Interesting stories and recipes on Sri Lankan cooking. This is the first cookbook that I have come across on Sri Lankan cooking and I had been unfamiliar with this type of cuisine. I truly enjoyed the stories and learning more of the delicious looking recipes and food!
October 13, 2022
I received a copy of this book in exchange for an honest review.
Exploring these recipes is like a gift from author Cynthia Shanmugalingam. From biryani to crunchy potatoes and desserts, her love of her island's cuisine is presented well. Worth the read.
Exploring these recipes is like a gift from author Cynthia Shanmugalingam. From biryani to crunchy potatoes and desserts, her love of her island's cuisine is presented well. Worth the read.
August 7, 2023
Well rounded eclectic SriLankan cookbook well written with interesting snippets
Definitive SriLankan cookbook with receipes to all popular dishes and some,well written,evocative easy to follow.
I would certainly reccommend to my best friend.(better still buy as a present).
Definitive SriLankan cookbook with receipes to all popular dishes and some,well written,evocative easy to follow.
I would certainly reccommend to my best friend.(better still buy as a present).
September 17, 2023
Fantastic photos, huge chapter of vegetarian/vegan curry recipes to try, great and fascinating essays throughout the book, and a MENU suggestion list at the end of the book (my favorite in a cook book). I cant wait to cook from the one.
January 6, 2024
Beautiful book - part cookbook and part memoir, it beautifully weaves stories of the island (folk stories, war stories, immigrant and belonging stories) with fantastic recipes. The photos are stunning and inspiring.
May 24, 2024
The history in this book is fantastic. The photographs are stunning. Unfortunately I am rather allergic to a number of ingredients used in Sri Lankan cooking, but I did manage to find a few recipes I am excited to try.
September 26, 2024
This is a beautiful book with intriguing recipes and gorgeous photography but what sets it apart are the stories! It’s a page-turner that’s part history book, part memoir, and part food porn. Love it!
October 28, 2022
Honestly I had no idea about Sri Lankan food. This cookbook was amazing. Full of flavorful ingredients. I can’t wait to try them all.
February 11, 2023
Fantastic combo of memoir, photography, history, and recipes in a completely new-to-me cuisine.
May 24, 2023
Looking forward to cooking from this. The sambol recipes are so diverse
August 10, 2023
Excellent book on Sri Lankan food with a heavy emphasis on curries. Accessible recipes.
Displaying 1 - 30 of 33 reviews