Serendip: My Sri Lankan Kitchen – Peter Kuruvita
A tropical culinary journey you won't want to miss
Robyn Lewis
Serendip - Peter Kuruvita: My Sri Lankan Kitchen [©Murdoch Books]
Apart from loving good food and cooking – and sharing it – another reason we enjoy cookbooks is that they can evoke a wonderful sense of place.
From Noosa to New York, pick up a local recipe book and you are immediately THERE – smelling the spice markets of Nairobi, feeling the salt wind off the sea in Cornwall, taking in the colour and sounds of the markets from Siena to Melbourne – wherever you have been, cookbooks can capture far more than digital images. Not to mention the joy of recreating it when you get home.
Serendip is as much a travel as a recipe book. From its evocative cover – part rainforest scene, part culinary collage, which unfolds into a wonderful surprise – Serendip transports you at once to the humid tropics of Sri Lanka, home of tea, spices, exotic fruit and much, much more.
Serendip derives its name from serendib, the old Arabic or Persian word for this venerable island - meaning 'accidental chance'. It takes us on a rich and rewarding journey through the traditional cuisine of Sri Lanka (formerly Ceylon), its culture of family and ceremony, and the colourful approach to life on this beautiful island. Acclaimed chef Peter Kuruvita from Flying Fish restaurant in Sydney reaches deep into the kitchen experiences he has had with his aunts and grandmother, and the local markets, food hawkers and stalls, to bring us this extensive and truly evocative collection of Sri Lankan recipes and stories.
Presenting recipes for Sri Lankan curries of every kind, traditional snacks, breads, sweets, chutneys, sambals and pickles, Serendip is a treasury of delicious meals and morsels that will tempt the most jaded palate. Peter’s brother Philip Kuruvita along with acclaimed photographer Alan Benson contributed both the stunning location shots and mouthwatering food images. Serendip is truly a visual feast.
As with most Asian countries, regional culinary variations can occur from village to village, over as little distance as 10 km, and many of these plus religious and cultural variations are included, such as Tamil thosais and Muslim buriani. Indeed every family has its own cooking traditions which are preserved and handed on like treasured silverware.
Kuruvita comments: ‘One of the beautiful things about all Sri Lankans and their food is that they can rarely agree on the details of any recipe. Most and handed down through generations and each has its own very special preparation method and flavour.’
The recipes start with the basic variants of curry powders – so often omitted from westernised curry cookbooks – meat, fish, vegetable. Master these and you are well on your way. Spice it up with some sambals and pickles, achars and chutneys and you are ready to begin your own culinary journey, starting with kiri hoddy, the ‘beginner’s curry’ through to wild boar and seafood curries with all the delicious complexity of a Nonya feast. Some even capture Peter’s grandmother’s Ayurvedic healing knowledge.
Indeed Serendip is intensely personal, at once a chronicle of a culinary life as a travelogue that will have most readers hankering not just for a visit to Flying Fish restaurant but to Sri Lanka itself.
This is one of the most lovely – but still practical – cookbooks to cross our threshold for some time, and will surely be a hit from London to Australia. It is a great credit to all concerned, reflecting the generosity of the author in sharing his recipes through to the unerring eye and dedication of the publishers, Murdoch Books.
I sincerely wish that Australia had more books like this on its own evolving regional cuisines, books that capture the flavours and essence of people and place, in addition to the ubiquitous titles that focus on the style of a celebrity or master chef, or those that feature ‘west coast USA’ recipes that really could be from anywhere.
Serendip by Peter Kuruvita is published by Murdoch Books, Sydney (April 2009; RRP A$59.95). Suscribers of VisitVineyards.com and Winepros Archive can purchase Serendip at 12.5% discount via our book partners Seekbooks (postage extra).
Reprinted in paperback 2011, RRP A$49.95.
Our Recommendations
To see our recommendations, ratings and reviews you must be a logged-in subscriber.
To subscribe please enter your email address in the "Subscribe Now - it's Free" box on the right and click the "Join" button, or fill in this form >
Is there any better gift than a cookbook? We've put together our wishlist of great cookbooks - ones that are inspiring with beautiful photographs, clear instructions ... our pick of twelve of the best »
From Cape to Cairo, London to Lucknow, Jamaica to Jaipur, you'll find curry, and the ingredients to make your own. Curry - Fragrant Dishes from India, Thailand, ... mouth-watering curry recipes from Asia and beyond »
Ever wondered what wine to drink with Peking duck, laksa or curry? This gem of a book will take the mystery out of matching wines to serve with many styles of Asian food »
Chado is a Japanese-style teahouse located in the mid-section of Elizabeth St, Hobart, serving many different kinds of tea and Oriental-style lunches, where you ... relax and be transported to a calming, welcoming place.
Tutor your nose to detect the subtle aromas in wine and learn to appreciate and enjoy its complexities. VisitVineyards.com subscribers purchasing Le Nez du Vin aroma sets can save up to $110 and get two Essential Wine Tasting Guides for the price of one. Read about the 
Thinking celebration? Then surely thinking Champagne, the wine that's always part of life's most important occasions. And sometimes just for the pure bubbly, enjoyment. Dine and sip with royalty, celebrity at history-making moments with your copy of Champagne and Chandeliers by Bernadette O'Shea. VisitVineyards.com subscribers, you receive a 15 per cent discount on purchase 
Le Figaro calls her "the undisputed mistress of the kingdom of wine". Receive an immediate introductory 
Like to discover more about this state's lifestyle, wine, food and more? Then ask us now for your free copy of Tasmania 40 Degrees South the magazine that showcases the best of Australia's island state. 
In our No 1 Wine Book of 2010, Master Sommelier Evan Goldstein matches distinctive wines with recipes from his favourite chefs in this book focussing on new and emerging grape varietals. VisitVineyards.com subscribers and Members buying this book will receive a 
MEMBER BENEFIT: Eldridge Estate inviteS Members to enjoy a complimentary 
Napoleone and Co Cider is made by the winemakers at Punt Road Wines from their own estate grown fruit and is fermented like wine not brewed like traditional cider. Now you can get a taste of their refreshing Apple and Pear ciders – enter and you could 