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Since she was a young girl, Cynthia Shanmugalingam has worked to piece together her sense of Sri Lanka, her ancestral homeland, through the wondrous flavours of her immigrant parents’ kitchen in London. In Rambutan, those ingredients, methods, and tastes—combined with Javanese, Malay, Indian, Arab, Portuguese, Dutch, and British influence—she creates an irresistible portrait of modern Sri Lankan cuisine.
Since she was a young girl, Cynthia Shanmugalingam has worked to piece together her sense of Sri Lanka, her ancestral homeland, through the wondrous flavours of her immigrant parents’ kitchen in London. In Rambutan, those ingredients, methods, and tastes—combined with Javanese, Malay, Indian, Arab, Portuguese, Dutch, and British influence—she creates an irresistible portrait of modern Sri Lankan cuisine.