It’s official! My cookbook–5 years in the making–will finally be hitting bookstore shelves this Fall. It’s a major coup in that I’m not a celebrity chef or TV personality, but just a simple home cook like you. It feels doubly great to be representing the cuisine of Sri Lanka, which I grew up on, and … Continue reading Rice & Curry: Sri Lankan Home Cooking — Coming This Fall on Hippocrene Books!
South Indian food, like Sri Lankan, has the potential to be explosive on the palate–not just in terms of the heat factor but also as far as the combination of flavors involved. I especially like Chettinad food, which hails from a certain region of Tamil Nadu. In fact, I first had Chettinad food in Colombo, … Continue reading Pan Asian: Fish Kulambu (South India)
Lodged between India and China, Nepali food leans more towards the Indian influence. Though I have never visited this mountainous country before, cooking is the next best way to travel, so I was excited to try this simple dish. Sekuwa is apparently the Nepali term for any meat dish that is cooked under or over … Continue reading Pan Asian: Nepali Grilled Chicken (Kukhura ko Sekuwa)
Business brings me once again to Ethiopia, but despite the long-haul journey, I can’t be mad: Along with work comes the pleasure of eating. I’m very lucky, indeed, to have another opportunity to explore the culture and cuisine of this fascinating country, and delve deeper into its customs, ingredients, and flavors, which are unlike any … Continue reading The Ethiopian Excursion, Part 2