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.
