The Complete Asian Cookbook, which was published in the 1970s, has been in use for 25 years and has been an invaluable addition to kitchens around the world. Here, Asia’s best-loved recipes have been published in an easy-to-read format, with recipes from India, Sri Lanka, Thailand, the Philippines, Pakistan, Singapore, and more. This book was written by Charmaine Solomon and has sold at least one million copies internationally.

Popular Sri Lankan recipes are found in The Complete Asian Cookbook. Some of the recipes are but not limited to: Sri Lankan Mas Paan or in simple terms meat buns, Chicken Mulligatawny which of course has one of the most widely used spices in Sri Lanka – turmeric, a special rice in Sri Lanka called Yellow Rice (Kaha Bath) which goes very well with the Sri Lankan Chicken Curry which also has a recipe in the book.

Readers of The Complete Asian Cookbook will note that most of the recipes use curry milk and even curry leaves as it is very Sri Lankan. In the book, there are a few recipes where the curry leaves are first ground before being sprinkled on the cooking plate. One of these recipes is the Vataka Curry or Yellow Pumpkin Curry. In Sri Lanka, not only fish and chicken are used as main ingredients in curry meals. Vegetables and fruits are also prepared as curry meals.

The recipes are written so comprehensively and so clearly, with the list of ingredients being discussed such as quantity, substitute ingredient, storage, and of course their availability. The Complete Asian Cookbook is the ultimate cooking resource that has captured the hearts of many and will continue to capture the hearts and palates of future generations.