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The Taste by Vir Sanghvi: Exploring the unique flavours of Sri Lankan cuisine beyond Indian influenceHoppers can be much larger than the Kerala appam. The great Lankan ... Nadu (unless they’re copying the Sri Lankan version). Last week in Colombo, I ate egg hoppers every day, sometimes with ...
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New Sri Lankan cookbook unites the island’s food cultures—Tamil, Sinhala, Arab, EuropeanBut the similarities don’t travel beyond the Rasam, appam, dosa realm. Author Tasha Marikkar captures Sri Lankan food’s individuality ... and an omelette made with catfish eggs.
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