Lanka Food: Serendipity & Spice by O Tama Carey

  • White curry powder (page 42)

    from Lanka Food: Serendipity & Spice Lanka Food by O Tama Carey

    • Categories: Spice / herb blends & rubs; Sri Lankan
    • Ingredients: curry leaves; coriander seeds; fennel seeds; nigella seeds; cumin seeds; turmeric
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Notes about Recipes in this book

  • Cucumber curry

    • jenburkholder on February 26, 2025

      Very good. First time trying cooked cucumbers and I was pleasantly surprised. The curry itself is mild but sprightly and made a nice addition to my plate.

  • Dhal

    • jenburkholder on June 06, 2022

      This was very good. We made a half batch, using coconut milk instead of coconut cream, which was a good choice. Added a dash of coconut vinegar at the end. Rich and luxurious tasting, but not overly so for a weekday.

  • Cabbage mallung

    • jenburkholder on October 16, 2022

      Simple but decent cabbage side. Nicely buttery. Preferred it with a generous squeeze of lime added.

  • Carrot

    • jenburkholder on June 06, 2022

      Delicious! We left the star anise whole, but it was still noticeable. Really nice blend of flavors in this one.

  • Beetroot

    • jenburkholder on May 27, 2026

      Good. Added some carrots to the mixture as well. Not sure how vinegar converts to mls, just poured some in and it ended up tasty.

  • Thala guli

    • PriyaPath on March 28, 2026

      Excellent recipe, a perfect combination with tea or coffee - don’t need to add refined sugar to the drinks. Make sure to toast the sesame seeds and use the black and white combination - tastes better with black sesame seeds on the outside than just white.

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  • ISBN 10 1743797257
  • ISBN 13 9781743797259
  • Linked ISBNs
  • Published Mar 30 2022
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries Australia
  • Publisher Hardie Grant

Publishers Text

Lanka Food is a comprehensive guide to Sri Lankan cooking from acclaimed chef and restaurateur O Tama Carey.

Sitting on the edge of the Indian Ocean, just below India, is a tiny teardrop-shaped island called Sri Lanka – Lanka is sanskrit for island, in Tamil meaning "that which glitters". It is a country full of contradictions, and the food of Sri Lanka is equally hard to pin down. While the dishes are slowly gaining international recognition, the foundations and building blocks of Sri Lankan cooking are complex. They reflect the many diverse peoples, history, flavors and ideas that have overlapped to create a cuisine that is distinct yet difficult to define. It was O Tama's love of the addictive pancake-like Sri Lankan staple hoppers that drove her to start professionally cooking the food from her youth, her heritage and her travels. In Lanka Food, she brings her knowledge together with recipes that demystify vegetable-dominant curries, hoppers, and the full range of spices and curry powders that enliven Sri Lankan dishes.

With essays that further contextualize the cuisine, this cookbook is a guide for people wanting a deeper understanding of the culture and the central place of food, and serves as a wonderful starting point for cooking and sharing Sri Lankan feasts with friends and family at home.

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