The timing couldn’t have been more poignant. Here I was, spending the last few days engrossed in this wonderful cookbook-cum-memoir called Rambutan by Cynthia Shanmugalingam, hungrily taking in every ...

How to eat rambutan, a small but mighty flavor powerhouse with a vibrant red, hairy exterior and plush white flesh? For starters, you could devour this exotic fruit by the handful (sans the rough ...

Recipes from Rambutan by Cynthia Shanmugalingam Prawn curry with tamarind (above) The tangy flavour of tamarind and the delicious sweetness in prawns work together like magic. This spicy curry ...

If you pick up Rambutan, Cynthia Shanmugalingam’s debut cookbook expecting to rush straight to the recipes of gorgeous Sri Lankan fare, you are going to have to pause. There’s no ‘jump to recipe’ ...

They say you can travel the world through food and no book demonstrates that more than Cynthia Shanmugalingam’s debut Rambutan. Heavily inspired by her Tamil roots and summers spent exploring markets, ...

This is a favourite breakfast dish in my family, says Cynthia Shanmugalingam. It’s very easy and quick, and is best served with something fresh like a dill, lime and watercress salad, and perhaps some ...

British Sri Lankan chef Shanmugalingam, proprietor of Rambutan in London’s Borough Market, enchants with a treasure trove of diasporan recipes. Family favorites are front and center, such as her ...