To one and all–the lovers of food and culture, for the best way to learn about a culture is through its food. It’s always worked this way for me, and after seeing my share of this lovely planet (and leaving a trail of crumbs in my wake), last year, I finally set my sights on my own homeland, Sri Lanka. As a second-generation immigrant, you tend to take your home culture for granted, and though I had grown up on rice and curry (how Sri Lankans refer to their vast array of culinary delights) and been to the island many times in the past, living there for a year afforded the chance to get right down to the nitty gritty. The logical place to start, for me, was the food, which I was determind to learn how to cook–and not only as a passable imitation of authentic Sri Lankan cuisine, but the real thing. So to this task I set forth with much passion and zeal which were expended on a lot of eating, a lot of cooking, and a lot of talking about food. The purpose of this blog is to continue the festivities and let people know that if they have not at least tried, Sri Lankan food, they are missing out on one of the great pleasures of the Earth. Sri Lankan cooking is simple, healthy, delicious folk cooking, best enjoyed at home, and because of the availability of the ingredients in the west there’s really no reason everyone shouldn’t be in on the secret that we Sri Lankans have known for centuries. All of the recipes to follow are from my book,
RICE & CURRY: SRI LANKAN HOME COOKING
by S.H. Fernando Jr.
Available at Blurb.com