Get a taste of Sri Lanka with these easy recipes

Jaime E. Love

This coconut dal recipe is one of the ways Cynthia’s mother would cook when she was short on time (Bloomsbury)

Combining Javanese, Malay, Indian, Arab, Portuguese, Dutch and British influences, the food of Sri Lanka is unique, spicy, fresh and often vegan-friendly. But it can be intimidating to navigate for newcomers.

Cynthia Shanmugalingam’s debut cookbook Rambutan is an informative retelling of the cuisine through the lens of a British-born immigrant, and is as much a personal essay and travel guide as it is a cookbook. A feast of over 80 simple recipes is accompanied by compelling family anecdotes and stunning candid photography.

From crispy hopper pancakes tp spicy drinking snacks, this exuberant guide is for beginners and experienced cooks alike.

Here’s three sneakpeak recipes to give you a glimpse into the world of Rambutan.

Coconut dal with kale

In war or other times of national crisis, dal is rationed out

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