Lands Of The Curry Leaf, Peter Kuruvita

Lands Of The Curry Leaf is subtitled a vegetarian food journey from Sri Lanka to Nepal. Once again I have been sent a recipe book to review where I cannot share any recipes.

Lands Of The Curry Leaf

Lands Of The Curry Leaf

The recipes in this book were written to be used and adapted. Given that this is the case, I have adapted one recipe from the book so that I have something to share. The emphasis is on using local, sustainable vegetables. The Lands Of The Curry Leaf goes into a few essential details about each country used as inspiration for the recipes. There is a detailed list of pantry ingredients and spices essential to cooking from each region. Also included are recipes for various spice blends which I will most certainly try. Both the traditional and English names are given for the recipes, plus an introduction and the region it’s from.

Jasmine Green Tea Pickled Cucumbers
Jasmine Green Tea Pickled Cucumbers
Chapters are divided into:
  • Street Food
  • Pulses & Legumes
  • Salads
  • Dairy
  • Curries, Stir-fries & Stews
  • Rice
  • Breads
  • Soups
  • Chutneys
  • Relishes, Pickles & Ferment
  • Sauces
  • Sweets & Desserts
  • Drinks
Recipes that caught my eye:
  • Ful medames (p58)
  • Lobia masala (p67)
  • Pindi Chile (p68)
  • Borani kachalu (p78)
  • Masala dahi (p109)
  • Ala thel Fala (p125)
  • Begare baingan (p137)
  • Vegetable jalfrezi (p145)
  • Bhuteko bhat (p152)
  • Vegetable biriyani with paneer (p157)
  • Phitti (p172)
  • Lavash (p177)
  • Brinjal pickle (p232)
  • Green tea & jasmine pickled cucumbers (p239)
  • Meetha tamatar (p248)
  • Kulfi (p268)
  • Sweet basil seed lemonade (p288)

Jasmine Green Tea Pickled Cucumbers

What I thought:

I was so engrossed with reading the recipe names I didn’t notice the lack of photographs. It was only when I got to the desserts that I realised a lot of the recipes don’t have accompanying photos. This does not put me off trying the curry dishes at all.

What I made:

I adapted the recipe for the green tea & jasmine pickled cucumbers. I used green tea jasmine pearls and adjusted the level of vinegar as I was not looking for a quick pickle. The recipe was easy to follow and we have enjoyed the pickles with a sharp cheddar cheese.

Disclosure: I was sent the book to review by Jonathan Ball Publishers. I was not required to write a positive review. This post is in line with my blogging policy.

Inspiration published on Lavender and Lime April 10:

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10 thoughts on “Lands Of The Curry Leaf, Peter Kuruvita

  1. Peter Kuruvita, a Sri Lankan/Austrian chef, restaurateur. travel guide, raconteur and food guru in Australia for many years is an interesting foodie to follow. I do not as yet have this book but shall get as, methinks, his ideas about ‘curries’ and mine would mesh. His travel series on both Mexico and Sri Lanka are well worth the while to be streamed. Out our way his restaurants on the Sunshine Coast and Fiji have done well . . . a guy whose name deserves to be remembered . . .

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