Milk Spice & Curry Leaves
By Ruwanmali Samarakoon-Amunugama
We’re so excited to carry North America’s first Sri Lankan cookbook! This gorgeous book explores recipes from the center of Sri Lanka - where Curio directly sources many spices. Through stories, photographs, essays and recipes, author Samarakoon-Amunugama gives you a sensual understanding of this often-overlooked but deeply flavorful cuisine.
"[Samarakoon-Amunugama] pays homage to her mother’s homeland, expounding on the abundance of fish around the flora-flush island in the Indian Ocean that inspired its seafood dishes, and fruits and veggies from the hill country of the Central Province that produce memorable vegetarian curries."
- Seattle Times
Hardcover, 192 pages
Used in This Book:
- Curry Leaves
- Green Cardamom Pods
- Indian Turmeric
- Sri Lankan Sweet Cinnamon Quills
- Sri Lankan Clove
- Brown Mustard Seeds
Pairs well with our Signature Kandy Spice