We made this curry in Sri Lanka with Chef Peper Kuruvita during one of his many cooking demonstrations. I fell in love with this curry; it is unique. Kalu kukul mas curry literally translates to "blackened chicken", and is a classic village-style dish in Sri Lanka. It is most popular around Galle and the southern Western region of the island, where spices grow abundantly. As history tells us, this is an ancient curry, pre-dating Colonialism and dating back to Buddhist times.

The Heart of Rajasthani cuisine is the Mathania chilli. It is also called "Laal Badshah" or "Red emperor" and is used exclusively in the cuisine. The chilliis characterised by its balance of heat and sweet-smokiness. The colour is also beautiful, a deep maroon that maintains its hue even after cooking. This is a lovely and pungent chutney. The chillies add the smokiness, and the garlic adds a deep pungency that makes this chutney pop. The colour is beautiful. This chutney is

This dish highlights rustic cooking with local ingredients that are so common on the island. The ingredients are local, goat or lamb from the hills, anchovies from the sea and ingredients from the land. The richness of the goat is cut by the anchovies' umami; it truly is a beautiful combination. The rosemary adds a lovely aroma and herby flavour, and the lime, a tang. The Italian concept of agrodolce is highlighted in the recipe, the use of sharp, salty and acidic elements i