Sri Lanka is one of the least known of the world's great civilizations, dating back over 2500 years. With its rich ethnic stew - dominant ethnic identities are Singhalese, Tamil, and Muslim - and rich, ancient agriculture, this tear-drop shaped island in the Indian Ocean hides one of the most amazing and little-known cuisines in the world. Here, two noted writers have explored Sri Lanka and returned with 60 extraordinary recipes that capture the breadth and depth of Sri Lankan cuisine. Presented in a clear, easy-to-follow style, these recipes include the national favorite, String Hoppers, as well as green prawn curry, beef ball curry, mango curry, and coconut toffee. With asides on colonial influences on the island and its cuisine, this book also offers a complete chapter on tea.