Only one year ago I opened the New York Times to discover that my humble, little cookbook, Rice & Curry: Sri Lankan Home Cooking, had made that esteemed publication’s list of most notable cookbooks of the year. Such recognition came as icing on the cake, the culmination of a long journey for me as well … Continue reading Spice Up Your Holidays With Rice & Curry!
I recently had the pleasure of visiting the picturesque Napa Valley for the CIA’s 15th Annual World’s of Flavor Conference. No, I’m not a spy, and I’m not talking about that CIA, but rather The Culinary Institute of America, one of the country’s most well regarded cooking schools. Each year they assemble top chefs and … Continue reading The 2012 World’s of Flavor Conference, Part 1: Inside the CIA
You don’t have to be a hot sauce aficionado to know that the market is saturated: Just look on the shelf of any good grocer, and witness a dizzying array of little red bottles that try to distinguish themselves from each other with crazy names and even crazier labels. Sometimes I view the hot sauce … Continue reading Don Joaquin Gourmet – Hot Sauces from Ecuador
I don’t usually post articles from other publications on my site, but I consider this a public service announcement for all the home cooks looking for hard-to-find ingredients in London town. When it comes to buying green finger chillies and rice wine, we Londoners have got it made. Flourishing Bangladeshi, Pakistani, Chinese and Gujarati communities … Continue reading London’s Best Asian Supermarkets — from The Guardian UK
I first met Rollo and Ann Varkey at the Fancy Food Show in DC last summer. Among the glut of corporate exhibitors dominating the vast Walter E. Washington Convention Center floor, they represented a handful of real “mom & pop” operations, coming all the way from Pittsboro, North Carolina in hopes of getting national … Continue reading Kerala Curry….In A Hurry
I originally started making my own curry powder just for fun. As someone who’s always been interested in spices, it was a way to recreate the flavors I’ve known since childhood when my mother used to make rice and curry. Then I started to get really positive feedback from family, and then friends about my … Continue reading Skiz’s Original Spice Blends Featured on Maryland Public Television
While California grows much of the produce we consume in the U.S., the Bay Area (i.e. Oakland, San Francisco) in particular is a food mecca. What might be considered trendy elsewhere–terms like, ‘organic,’ ‘sustainable,’ and ‘seasonal’–is really taken to heart here because people take their eating very seriously. Due to a dearth of Sri Lankan … Continue reading The Rice & Curry Book Tour: Pt. 3, The Bay Area
I promised all you vegetarians out there that it was coming, and the wait is finally over. Skiz’s Original RAW Sri Lankan Curry Powder for vegetable curries has arrived. Unlike the Roasted mixture which contains 13 different spices, which are individually roasted before grinding, the RAW mixture uses only unroasted coriander, cumin and fennel seeds … Continue reading Introducing: Skiz’s RAW Curry Powder for vegetables
The God’s smiled upon South India and Sri Lanka when they decided to make this the only region of the world to host an herb so flavorful and unique that the natives had no choice but to lace their food with it, creating great culinary traditions. No, curry leaves are not the secret ingredient in … Continue reading Curry Doesn’t Grow on Trees – But the Curry Leaf Does.