In the annals of food, time is reflected in evolving trends, changing predilections and quite often, the obliteration of recipes once considered sacrosanct in different communities. Sadly, there is ...

Infused with complex spice blends and vibrant flavors, Sri Lankan cooking is unfamiliar to most Americans — there are few books on the subject. Novelist, academic and editor Mary Anne Mohanraj hopes ...

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 ...

Mohanraj (Bodies in Motion), a literature professor at the University of Illinois, Chicago, introduces readers to the comforting cuisine of Sri Lanka in this illuminating collection of more than 100 ...

Curated Cuisine is a monthly series examining all things edible, from the chefs cooking the food to the writers reviewing the recipes. Meet the people shaping the food industry, both local and ...

When Kolamba first opened in 2019, many diners who walked into the charming eatery in central London’s Soho district weren’t familiar with Sri Lankan cuisine. They thought it was just like Indian food ...

First ever Sri Lankan six-part food and travel series premiers on National Geographic South Asia tomorrow ...

Zinara Rathnayake is a writer based in India and Sri Lanka with bylines in The New York Times, BBC, CNN, Atlas Obscura, and others. Her work largely focuses on travel, food, and culture, among others.

STATEN ISLAND, N.Y. — If any food puts Staten Island in a league of its own it would be Sri Lankan fare. As the borough has the highest population of Sri Lankan’s outside of the Isle of Gems, the ...