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.