Hippocrene Books Releases A Newly Updated Version with more recipes, tips, and all new gorgeous photos Exactly one year ago, I journeyed to Sri Lanka on a mission. The goal was to update and revise my cookbook, adding new recipes and tips, and most importantly, to take all new photos of the food (an ambitious plan which involved flying over ...
Sri Lankan hoppers, a sourdough crepe made of rice flour and coconut milk Sri Lankan hoppers, the bowl-shaped flatbreads made of rice flour and coconut milk, have already had their moment in Great Britain, where they have been hailed as then next sought-after street food. In my efforts to introduce folks on this side of the pond to these amazing ...
Myanmar has been on my radar as a destination ever since seeing Tony Bourdain’s inaugural episode of Parts Unknown in 2013. He happened there at a unique moment when the country was slowly emerging from under the weight of military rule and opening up to the world. Bourdain was able to capture the place in all of its rawness, exposing ...
Dear Tony, Like most everyone, I was gutted by the news of your passing. It’s only been a little more than a month, and I’m only just getting over the initial shock—at least enough to gather my thoughts. Though you were obviously wrestling with your own demons, you were much loved, brother, the type of dude that a lot ...
“One is lucky to eat like a Chettiar” goes an old Tamil saying, and it certainly is no exaggeration. The Nattukotai Chettiars, or Nagarathers, as they call themselves, are a community of bankers and merchants from the Chettinad region of Tamil Nadu, India’s southernmost state. Through years of trade and travel, they not only amassed wealth and foreign contacts ...
The most fragrant and complex curry powder blend you will ever encounter, featuring 13 different spices and ingredients, individually roasted and ground together, is back in stock. I make these by hand in small batches from a family recipe that is who knows how old. When the esteemed food magazine Saveur caught a whiff, they let me write about ...
I’ve hosted two successful suppers now at my underground restaurant with a third coming up later this month. Despite the title, this dinner has really nothing to do with religion or religious holidays, and everything to do with good eating. The story behind it is simple: Christmas day is usually the one day of the year that most stores ...
The first supper was a great success! Are you ready for #2? This time we are doing a mixed menu of South Asian inspired dishes with Chicken Biryani as the star. To check out the whole menu for Thursday, November 30th, please follow this link: Skiz’s Original Supper #2 And remember, we only have rook for 8, so please sign up quickly! Hope to see you there! Best, Skiz
After years of doing Supper clubs and Pop-ups in all manner of places, I’m finally taking the plunge, folks, and opening up my own underground restaurant. And here’s the rub–it’s going to be in my own home! Think of it as a speakeasy serving delicious food. People are constantly asking me, “When are you going to open your own ...
Are you a fan of Asian flavors, or a connoisseur of street food? Do you crave a different kind of dining experience? Join Roving Gastronaut Skiz Fernando as he takes you on a culinary adventure, recreating the spirit of those drool-worthy Asian food courts with a five-course tasting menu highlighting some of your favorite bites from the East. Skiz ...
Check the lastest article on saveur.com: http://www.saveur.com/how-to-make-roasted-curry-powder-sri-lankan You can order it right here: http://www.skizsoriginal.com/new-products/
Back by popular demand, the only gourmet, small-batch, Sri Lankan curry powder on the market returns. I started off making this magic powder exclusively for friends and family. Then they convinced me I should market it. But juggling so many things, as I am known to do, I eventually grew tired of dealing with it. That’s when I started ...
It is with sadness that I must acknowledge the passing of a great friend and mentor, Thangarajah Arjuna, in Sri Lanka on this Easter Sunday, April 16th–the same day of his birth. I had known Arjuna for many years as the upstairs neighbor of my Aunty Dora in the small cluster of flats on Park Street that they called ...
After hibernating for the winter, we are ready to bring back the heat with the first official Sri Lankan Pop-Up of the season. We return to one of our favorite locations, The Peabody Heights Brewery, in Charles Village where the people are nice and the beers are cold (and plentiful)! Join Chef & Cookbook Author Skiz Fernando as he serves ...
As someone who writes a food blog, I try to keep this space as apolitical as possible, but as a second generation immigrant myself, I cannot remain silent when I see the country of my birth–America–drastically change in its relation to immigrants and refugees. One of the founding tenets of this country is its inclusiveness and openness to anyone ...
Stuck here in the middle of winter with a madman at the helm of our country, I’m thinking about better times as well as escape (if even for a short amount of time). Having just finalized the arrangements and made the latest additions to my new website, I’m thinking about Sri Lanka in July and August. How about you? ...
Please join me for a light, healthy, SPICY dinner on Thursday: https://www.eventbrite.com/e/an-introduction-to-rice-curry-sri-lankan-home-cooking-with-gastronaut-skiz-fernando-bazaar-spices-tickets-26312953753
It’s been far too long since my last supper club, so I’m doing it again–this time for the hometown crowd of Baltimore–at the Peabody Heights Brewery Tasting Room. Pairing spicy Sri Lankan food with craft beer only makes sense, and Peabody Heights is one of the city’s newest and best breakout breweries, handling the production of over 30 local brews. ...
