Rambutan
Recipes from Sri Lanka, accompanying the acclaimed new London restaurant
-
- £17.99
-
- £17.99
Publisher Description
*WINNER* - FORTNUM AND MASON AWARDS DEBUT COOKERY BOOK 2023
'One of the Best Cookbooks of 2022' – Delicious Magazine, Bon Appetit, New York Times, LA Times
Accompanying book of the much-loved Sri Lankan restaurant in the heart of London's Borough Market
--------
'Cynthia takes us on a journey through the stories and memories of her family to decipher the rich oral tradition of Sri Lankan cooking. This book makes me hungry to travel, explore and eat new things, especially curries' - Yotam Ottolenghi
'A thing of great beauty and heart. The food jumps out at you with a promise of deliciousness. I want to cook every single recipe' - Anna Jones
'A joyous book, stuffed with tantalising food and beautiful writing. Cynthia's recipes and reminiscences speak with warmth and heart and soul to the experience of those of us with roots elsewhere' - Shamil Thakrar, Dishoom
'This book is a diamond in the rough: a proper (and honest) insider's guide to Sri Lankan home cooking via Cynthia's kitchen. I picked up this book for the food, but I'll treasure it forever for the stories' - Meera Sodha
Rambutan tells the story of Sri Lanka's unique, spicy, fresh, vegan-friendly cuisine that deliciously combines Javanese, Malay, Indian, Arab, Portuguese, Dutch and British influences. Cynthia serves up a feast of over 80 simple recipes, including coconut dal, hoppers, cashew nut curry and her mum's slow-cooked Jaffna lamb curry. You'll also find recipes from the bustling Borough Market restaurant of the same name, including crunchy fried potatoes with turmeric, pineapple curry, sticky chicken rice and black pork curry.
Stories of family and travel combine with beautiful landscapes and candid photography to show both ancient and modern Sri Lanka. From crispy hopper pancakes to spicy drinking snacks, this exuberant guide is for beginners and experienced cooks alike.
PUBLISHERS WEEKLY
British Sri Lankan chef Shanmugalingam, proprietor of Rambutan in London's Borough Market, enchants with a treasure trove of diasporan recipes. Family favorites are front and center, such as her mother's coconut dal with kale (dal is for Sri Lankans "one of life's essentials") and home-cook-friendly adaptations of traditional dishes, like roasted eggplant red curry (roasting is a "much easier" alternative to traditional frying), as well as her own twists on classics like turmeric and coconut fish curry. She also includes a tempting assortment of drinks and desserts, such as mango fluff pie and lemongrass and lime soda. Throughout, Shanmugalingam's detailed essays offer cultural context (in Sri Lanka, cool drinks are required for courtside viewing "cricket legends... regarded as rock stars.") as well as personal—and sometimes melancholy—anecdotes (when she lost her beloved uncle, she mourns the sense of transnational connections "gone forever"). Additionally, acknowledging Sri Lanka's unique mix of cultures, she provides fascinating backstories for several recipes: potato and leek spicy stuffed roti derives from Muslim cuisines, while the cashew nuts in another curry were introduced by Portuguese settlers. Enthusiastic home cooks and armchair travelers alike will delight in exploring the culinary treasures in this heartfelt tribute.
