Mohanraj, M: Vegan Serendib + bezmaksas piegāde! | Bookbook.lv

Apraksts

Dark roasted curry powder, a fine attention to the balance of salty-sour-sweet, wholesome red rice and toasted curry leaves, plenty of coconut milk and chili heat. These are the flavors of Sri Lanka, a South Asian island at the crossroads of centuries of migration and trade. Three waves of colonization—Portuguese, Dutch and British—and the Chinese laborers who came with them, left their culinary imprint on Sri Lankan food. Sri Lankan cuisine with its many vegetarian dishes gives testimony to the presence of a multi-ethnic and multi -religious population.

Can we choose the good parts of our culture to cherish, and leave the darker aspects behind? I hope so. I hope food can help provide a pathway there. Come together at our table, sharing coconut milk rice and pol sambol, paruppu and jackfruit curry. Linger over the chai-just one more cup. Eat, drink, and share joy.

In Vegan Serendib, novelist and post-colonial academic Mary Anne Mohanraj introduces her mother's cooking and her own American adaptations, providing an introduction to Sri Lankan American vegan cooking that is straightforward enough for a beginner, yet nuanced enough to capture the unique flavors of Sri Lankan cuisine.