Stories and guides
The CeylonCooking Journal
Beyond the recipes: the culture, context and practical know-how behind Sri Lankan cooking. What sets the island's food apart, how the classic plate works, and how to set yourself up to cook it well, wherever you are.
Katta Sambol vs Lunu Miris vs Chilli Paste: The Ultimate Sri Lankan Condiment Guide
Lunu miris, katta sambol and Sri Lankan chilli paste look alike but they're nothing like each other. Here's what goes into each, how they taste, and exactly what to eat (and buy) for your next plate.
Coconut Treacle vs Kithul Treacle: Which Sri Lankan Sweetener Is Best?
Coconut treacle and kithul treacle (also called kithul honey) are two Sri Lankan palm syrups that get confused all the time. Here's what actually sets them apart: source, flavour, glycemic index, and how to spot a watered-down fake.
Easy Sri Lankan Dinner Recipes for Busy Weeknights (Under 30 Minutes)
Here's the thing: authentic Sri Lankan food does not need hours at the stove. With a few smart pantry shortcuts, here are three comforting dinners you can get on the table in under 30 minutes.
Ceylon vs Cassia Cinnamon: How to Spot the Fake Stuff in Your Pantry
Most supermarket cinnamon isn't actually true cinnamon. Here's how to tell Ceylon from Cassia, why the difference matters for your health, and a 10-second pantry test to check what you already have.
Brinjal (Eggplant) Moju vs Curry vs Fry: Taste, Ingredients and Calories
Moju, curry and fry all begin with the same brinjal (eggplant) and finish in three very different places. Here is how it changes with each method, and which one you should make when taste, health and calories matter.
Sri Lankan vs Indian Food: What's Actually Different?
They get lumped onto the same menu all the time, but Sri Lankan and Indian cooking are genuinely different. Here's what actually sets the island's food apart: roasted curry powder, coconut sambols on every table, a whole different way of thinking.
What Is Sri Lankan Rice and Curry, Really?
It's the island's national meal, eaten every single day, but rice and curry means way more than rice with a curry on top. Here's how the plate actually works, and how to build one yourself.
5 Mistakes Beginners Make with Sri Lankan Food
These are the handful of small, fixable mistakes that sit between your curry and the real thing. Avoid all five and your Sri Lankan cooking will taste right almost overnight.
Building a Sri Lankan Pantry on Any Budget
You really don't need a specialist shop or fifty ingredients to get going. Here's the sensible, staged way to stock a Sri Lankan kitchen, from the ten essentials to the authentic extras.
Free: 5 Sri Lankan Recipes for Beginners
Dhal curry, pol sambol, yellow rice and the pantry checklist.