The inaugural issue of Rooted, The New Sri Lankan Kitchen, explores a culinary landscape shaped by rediscovery, return and reinvention. Inside, our cover story follows Cynthia Shanmugalingam, alongside features on sustainable fishing with Club Ceylon and the bustling Negombo Lellama, the return of forgotten ingredients like Biling on The New Sri Lankan Kitchen section, and the revival of Sri Lankan arrack through a new generation of brands and bartenders. Through essays, conversations and recipes, Rooted traces the many ways Sri Lankan food and culture continue to evolve while staying deeply connected to identity and place.
Explore the rise of chef’s tables in Sri Lanka through Contemporary Ceylon, Open Door Policy and Belle Colombo, and the chefs shaping the experience.
From foil-wrapped triangles to artisan Gouda and burrata, discover how Sri Lanka’s cheesemakers are transforming a borrowed food into something uniquely their own.
Long before it appeared on menus, bilimbi lived in gardens, games and childhood rituals.
In Galle Fort, the Moor recipes are a delicious lesson into the long, layered ancestry of its Muslim community
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