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 ...

Jayaflava is the debut cookbook from cook and author Tasha Marikkar. Finally, a cookbook that highlights the real story of Sri Lankan food told by a born and bred Lankan local. Jayaflava is Tasha’s ...

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 ...

Embark on a flavorful journey with us as we explore Sri Lanka's vibrant breakfast traditions in this captivating short video!

Hoppers, aka Appam, are said to have originated from the Indian states of Kerala and Tamil Nadu. They are eaten widely in Sri Lanka for breakfast or dinner. I stayed at the Shangri-La Hotel in Colombo ...

Sambol is of different kinds. We find pol sambol made with coconut, katta sambol made with chilli paste and more. But what we enjoy the most is seeni sambol. Read Time: 2 min Call it chutney, dip, ...

All over the world there are food festivals. Some principally focus on food and invite guest chefs from across the globe to share their creativity and skills. Others like MAD in Copenhagen (coming up ...

Jayaflava is the debut cookbook from cook and author Tasha Marikkar, highlighting the real story of Sri Lankan food told by a born and bred Lankan local. It focuses on everything from ethnic heritage ...

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