| The Complete Asian Cookbook which has been | | | | The readers of The Complete Asian Cookbook will |
| published in the 1970s has been in use for 25 years | | | | notice that most of the recipes use curry milk and |
| now and has been a very valuable addition to the | | | | even curry leaves as that is very much Sri Lankan. In |
| kitchens all over the world. Here, the best loved | | | | the book, there are some recipes wherein the curry |
| recipes in Asia have been published in an easy to | | | | leaves are first ground before being sprinkled to the |
| read format, with recipes from India, Sri Lanka, | | | | cooking dish. One of these recipes is the Vataka |
| Thailand, the Philippines, Pakistan, Singapore, and a lot | | | | Curry or the Yellow Pumpkin Curry. In Sri Lanka, not |
| more. This book was written by Charmaine Solomon | | | | only fish and chicken are used as the major |
| and has sold at least a million copies internationally. | | | | ingredients in curried meals. Vegetables and fruits are |
| Well loved Sri Lankan recipes are found in The | | | | also made as curried meals. |
| Complete Asian Cookbook. Some of the recipes are | | | | Recipes are written comprehensively and with such |
| but not limited to: Sri Lankan Mas Paan or in layman's | | | | clarity, with the list of ingredients are discussed such |
| terms meat buns, Chicken Mulligatawny which of | | | | as the quantity, substitute ingredient, storage and of |
| course has one of the most commonly used spices in | | | | course their availability. The Complete Asian |
| Sri Lanka: the turmeric, a special rice in Sri Lanka | | | | Cookbook is the best kitchen resource that has |
| called the Yellow Rice (Kaha Bath) that goes | | | | captured the hearts of many and will continue to |
| extremely well with the Sri Lankan Chicken Curry | | | | capture the hearts and the palates of the future |
| that also has a recipe in the book. | | | | generations. |