No boundaries

Diners love Asian fare but often forget about spicy Sri Lankan cuisine.

But not of the Wall Street journal, as presented by Varuni Khosla.

T. Publis of the Imperial Hotel in New Delhi prepared Tuna Viinegarthai, described as popular in Sri Lanka.  Ingredients include tuna fillets, onion, cucumber, carrots, chillies, tomatoes, garlic, ginger, curry, turmeric, vinegar.  Dining at the hotel sounds like a culinary dream, a magical place that cares about history and details. And then there is the art …

The cuisine is art in itself, too. Explains a Sri Lankan guide: “Sri Lankan curries are usually hot, sprinkled with lot of spices. Sri Lankan rice and curry usually includes a variety of small curry dishes made of vegetable, meat, and fish.”

And if you’re feeling adventurous, check out some other recipes from beautiful Sri Lanka, and we’ll keep our eyes out for more from the Imperial Hotel!

Cooking with tuna knows no boundaries.

(Photo courtesy of Mark Richards and Wikimedia Commons)

This entry was posted in Cooking with tuna and tagged . Bookmark the permalink.

One Response to No boundaries

  1. Varuni Khosla says:

    glad you liked it. took us a long time to get this chef.

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