I appreciate that chefs from all over the world are sharing their heritage with all of us. There are international foods I would have never thought about trying until now. Sri Lanka is one of those places…
Sri Lanka is a country that sits between South India, Indonesia, and South East Asia. If you’re thinking that their cuisine is packed full of flavor and is amazing, you would have guessed correctly! All these countries have influenced Sri Lankan cuisine for many, many years. But, Sri Lanka is most known for the true cinnamon tree. This cinnamon tree from Sri Lanka produces a sweeter cinnamon which has created a unique flavor for Sri Lankan food. Heavy spice blends in addition to cinnamon and black pepper are the basic necessities for Sri Lankan food!
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As I’m looking through Serendip: My Sri Lankan Kitchen cookbook, I’m feeling hungry. These meals sound incredibly tasty and I’m excited to be able to make some of these classic dishes at home.
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My eye was drawn to Serendip: My Sri Lankan Kitchen almost instantly. The cover is incredibly alluring and the photos inside are just as stunning. Getting a glimpse of the atmosphere of Sri Lanka along with the local foods is breathtaking! There’s a modern style of photography, but it doesn’t take away from the traditional cuisine. The author, Peter Kuruvita, does a great job honoring his ancestors. The photography makes me want to try the food even more, because everything looks so enigmatic and almost mysterious.
Recipes range from fish curries, scrumptious local snacks, sticky sweet treats, to bread. These are all inspired from Peter Kuruvita’s grandmother and aunties.
This cookbook is not only a journey through Sri Lankan kitchens, but through Sri Lanka itself. In order to understand it’s magnificent fare, you have to understand the environment.
Serendip: My Sri Lankan Kitchen is divided up into chapters:
Introduction
Meet My Family
In the Beginning: (includes curry powders, chutneys, rice, all the basic pantry essentials)
My Grandmother’s Kitchen: (Home cooking, every day meals)
On the Road: (Street foods, Sri Lankan staples, country favorites)
Sweet Temptations
The Bakery
Wickramapala’s Favourites: (The author’s Father)
Basics
There are stories that go along with most of these dishes, which gives you the feeling of sitting with the locals. I feel that I have a greater appreciation for the food now that I know where it stems from.
The recipes are very easy to follow and a lot of them you can make ahead of time, such as creating pastes and powders. You can make them in bulk and keep them on hand whenever Sri Lankan cuisine sounds tasty!
I really enjoy that Serendip: My Sri Lankan Kitchen doesn’t stay clear of the spice. It fully embraces making your own curry powders and pastes, which I’ve noticed don’t hold back on the pepper. It feels more authentic to me. Since I love spicy food, it’s perfect. Adjust the spice as needed if your palate isn’t used to it. You can always add more, not take it away.
If you’re used to cooking Thai food or Indian food, I guarantee you already have a spice cabinet full of Sri Lankan necessities. Many ingredients are not difficult to find at your local market. For others in rural areas, online gourmet food stores are a great resource and has everything you could possibly imagine.
Serendip: My Sri Lankan Kitchen cookbook has about 300 pages of awe-inspiring dishes that puts Sri Lanka on the for potential tourism. This cookbook is truly an adventure to a magical place that you can take home.
I truly cannot wait to try many of these dishes!
~Kaiti
