Dark roasted curry powder, a fine attention to the balance of salty-sour-sweet, wholesome red rice and toasted curry leaves, plenty of coconut milk and chili heat. These are the flavors of Sri Lanka. Sri Lanka was a cross roads in the sea routes of the East. Three waves of colonization—Portuguese, Dutch and British—and the Chinese laborers who came with them, left their culinary imprint on Sri Lankan food. Sri Lankan cooking with its many vegetarian dishes gives testimony to the presence of a multi-ethnic and multi -religious population. Everyday classics like beef smoore and Jaffna crab curry are joined by luxurious feast dishes, such as nargisi kofta and green mango curry, once served to King Kasyapa in his 5th century sky palace of Sigiriya. Vegetable dishes include cashew curry, jackfruit curry, asparagus poriyal, tempered lentils, broccoli varai and lime-masala mushrooms. There are appetizers of chili-mango cashews, prawn lentil patties, fried mutton rolls, and ribbon tea sandwiches. Deviled chili eggs bring the heat, yet ginger-garlic chicken is mild enough for a small child. Desserts include Sir Lankan favorites: love cake, mango fluff, milk toffee and vattalappam, a richly-spiced coconut custard. In A Feast of Serendib, Mary Anne Mohanraj introduces her mother’s cooking and her own Americanizations, providing a wonderful introduction to Sri Lankan American cooking, straightforward enough for a beginner, and nuanced enough to capture the flavor of Sri Lankan cooking.