The fine art of Sri Lankan cuisine
Subtitle: clay pot style & other methods
By: by Disna Weerasinghe and Anula Ranaweera.
Contributors: Ranaweera, Anula.
Edition: 1st ed.
Publisher: Vijitha Yapa Publications
Published: 2007
Place of publication: Colombo
Language: eng
Number of pages: 111
ISBN-13: 9789551266745
Copyright date: 2007
Subjects: Cookery, Sri Lankan.; Clay pot cookery.
Other titles: Sri Lankan cuisine
Description: If you have always wanted to learn how to cook exotic South Asian Cuisine, but were too reluctant to try because you can’t find exotic ingredients, this is the book for you. We have adapted the recipes to western taste by offering alternative ingredients readily available in any local super market around the world. We have tried these recipes with our multicultural friends, and the meals were a huge success among them.

This beautifully photographed, classic cookbook, which offers 85 authentic easy to follow recipes, encompasses many different regional Sri Lankan cooking styles that were influenced by significant mixture of cultures such as Arabs, Portuguese, Roman Dutch, Indians and British.  “The Fine Art of Sri Lankan Cuisine: Clay Pot Style and Other Methods” is targeted to both Eastern and Western audiences interested in testing exotic South Asian meals and it introduces regional South Asian cuisine in very approachable way to anyone, who has not yet experienced Sri Lankan cuisine.

In here, you will find exotic spices such as gamboge, rampe, curry leaves, and mouth watering recipes for pastries, rice, soups, salads, poultry, meat, fish and shellfish, cooked vegetables and fresh vegetables, an introduction for herbal gruels (Kola Kanda), sambols and chutney and pickles.  

We are not professional cooks working in an exotic hotel. Disna is a lawyer by profession while Anula works as a credit analyst. The recipes in this book have been tried and tested by us personally and adapted according to our experience and palate. It is written and compiled by us because of the demand that the experience should be shared with others too.