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Lifestyle and Food in Town and Village
Ethnic and Regional Specialities
19 other sections not shown
aluminium baked bean betel boiled breakfast brinjal buriyani buth cadju cadjunuts cake century Ceylon chillies clay coconut milk Coconut milk strainers coconut scraper coconut shell Colombo condiments coriander curd curry of meat dish Diya dried Early Ceylon earthenware eaten eating etiliya fire fireplace firewood fish curry flavour flour fried fruit garlic ghee ginger gotukola gourd green gram grinding stone honey hoppers idiappan ingredients jaggery James Emerson Tennent kalagediya kenda kiri kiributh kitchen kohila koraha kurakkan leaves Luffa Mahavamsa maldive fish mallun mango meal meat or fish Mediaeval Ceylon methods of cooking milk rice muttiya nambiliya pappadams pineapple pittu plantain leaf pottery powder rice and curry roasted Robert Knox samba rice sambol scraped coconut served shaped Sinhala Sinhalese Society in Mediaeval spices spoon Sri Lanka steamed stringhoppers sweet sweetmeat Tamil Tennent turmeric ulundu urban homes usually utensils variety vegetable curries vessels villages