Chef, restaurateur and author Karan Gokani is stopping by the TODAY kitchen to make a few of his favorite recipes from his cookbook, "Hoppers: The Cookbook: Recipes, Memories and Inspiration from Sri ...

This video captures an epic Sri Lankan seafood feast featuring two massive stars: Crabzilla and Prawnzilla. Viewers watch the intense preparation as spices, heat, and fiery aromas fill the kitchen.

The invigorating aroma and depth of flavours take this recipe to an altogether different culinary experience. Wondering how to make it at home? Read on. Read Time: 2 min If there's one chicken recipe ...

Infused with complex spice blends and vibrant flavors, Sri Lankan cooking is unfamiliar to most Americans — there are few books on the subject. Novelist, academic and editor Mary Anne Mohanraj hopes ...

Mid-week meals can be a breeze with Pratibha Karan's delicious and unusual Sri Lankan Parippu Hodi. The dal goes well with a bowl of steamed rice and chapatis. Photograph: Kind courtesy Penguin Random ...

Crabzilla and Prawnzilla bring the heat in this massive Sri Lankan seafood feast. Watch as these ocean giants get transformed ...

Literally translated to mean “yellow rice,” this Sri Lankan rice speciality is cooked in coconut milk. It is often made on special occasions and is always served with Sri Lankan chicken curry, fried ...

1. To prepare the curry powder, roast the coriander, cumin and fennel seeds and peppercorns in a dry pan over a low-medium flame for one or two minutes, stirring regularly, until really fragrant. Pour ...

1. Wash the crabs thoroughly and remove the gills. Using a large knife, split them down the middle, cracking the legs so gravy can penetrate. 2. Toss the crabs with turmeric powder, cayenne powder, ...

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