Serendib Kitchen

I thought I’d try something in January — posting 30 vegan Sri Lankan recipes from the new cookbook, which will hopefully entice people to try them. (If I get busy, they may spill over into February, but I’m going to do my best to do one a day!) I’m going to try to take little

New recipe for New Year’s Eve! Vatallappam Cocktail (serves 2, indulgently) Vatallappam is a lovely rich custardy dessert that’s characteristic of Sri Lanka, similar to flan, but made with coconut milk and adorned with aromatic spices. Palm jaggery (or dark brown sugar) lends it depth (you can substitute kithul treacle instead, if you like), and

Here’s a New Year’s Eve present for you all — a baker’s dozen of mostly Sri Lankan-inflected cocktail / mocktail recipes. Just in case you’re looking for inspiration for tonight or tomorrow! The plan is to develop several more recipes, and then winnow down into the favorites, trying to develop a mocktail for every cocktail

I may be hitting my limit on food photos, so you will have to just trust that the food at party #4 was also both gorgeous and delicious. Priya’s eggplant sambol — chef’s kiss! My niblings also continue gorgeous, and probably delicious, though I will not try to find out. They are past the stage

I thought about skipping dinner, because I was already pretty darn full from the short eats, but the dishes all looked and smelled so good; I had to at least try a little of everything. Noodles, crab curry, lamb roast, shrimp curry, eggplant salad, and more… I am so stuffed, people. I think I ate

If you’re invited to Marina Aunty’s house, do not skip the short eats!