From Cauliflower, Cashew and Green Pea Curry to Mango Lassi, more than 70 recipes demonstrate how to eat as the Sri Lankans do at home in this stunning mix of travelogue and food Chef Channa Dassanayaka takes readers along on a journey to Sri Lanka to rediscover the flavors, places, and memories of his childhood. He traveled to the bustling city of Colombo, where the streets are full of the hot spicy aromas of Sri Lankan food, and also to the hill country where he revisited his grandmother’s village to savor the traditional clay-pot cooking over wood fires. Recipes for hot and spicy curries include Sweet Pumpkin with Roasted Coconut; Mustard Potato; Prawn; and Dried Pork. Curries are to be eaten with Date Chutney or Tomato and Lime Pickles; or with some sambolsCoconut and Tamarind; or Caramelized Onion with Dried Fish and Spices. The feast is accompanied with some Coconut Roti, Scented Rice, Hoppers (pancakes made from rice and coconut milk), and some Cinnamon Tea.