Pol Roti aka Coconut roti
Makes 5 rotis Coconut roti pairs perfectly with yellow dhal and lunu miris Ingredients 140g all-purpose flour 75g freshly grated...
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"Jayaflava is quite simply an amazing cookbook. This collection of Sri Lankan recipes really portray what ‘spiced’ means!
The book is informative and interesting, revealing the author’s passion and understanding of Sri Lankan cuisine and her desire to share it with the world."
NATHAN OUTLAW, MICHELIN STAR CHEF
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Meet the Jayaflava Creator
A born and bred Sri Lankan, I have spent most of my life between my home and the UK. My family background is varied. I am often referred to as a real ‘achcharu’; this means, like the dish, I am a delicious mix of everything. My father is a Colombo Moor, my mother is both Colombo Chetty and Sinhalese, which makes me a good representative of the island. I graduated from the London School of Economics and Political Science but in my late twenties, I pivoted my career to follow my passion for food. The food of my country, Sri Lanka, is my obsession and this led me to author my first cookbook, Jayaflava; published by HarperCollins and distributed globally.
Jayaflava is a labour of love... a story of Sri Lanka told through food. My purpose is to represent Sri Lanka and its food in all its glory; its multiculturalism, its diverse food history and evolution, its tradition, its modernity, its authentic and unique approach to cooking, its warmth.
It is my mission to teach people about Sri Lanka, how to cook Sri Lankan food and to love it as much as I do.
Jayaflava was awarded Third Prize in Excellence in Book Production 2024 by The Federation of Indian Publishers in the Category of Art and Coffee Table books.
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