This book is confined to Sri Lanka cookery, particularly the making of rice and curry as it is generally done in Sri Lanka. Beginners in this field will find the theory section on rice and curry preparation very useful in understanding the essential elements of this type of cookery before attempting the recipes. A section on recipes of foreign dishes as locally prepared has also been included in this work.
This book is confined to Sri Lanka cookery, particularly the making of rice and curry as it is generally done in Sri Lanka. Beginners in this field will find the theory section on rice and curry preparation very useful in un...
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