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FOUND: Cynthia shanmugalingam | Mind Blowing Facts

The barbecue tips top chefs swear by – from perfect fish to better veg

From mastering charcoal and heat zones to cooking fish without drying it out, Borough Market’s fire-cooking experts share the barbecue tricks worth stealing this summer. By Hannah Twiggs

The Independent UK

A Tamil summer vegetarian feast: Cynthia Shanmugalingam’s cucumber yoghurt curry and gooseberry pickle

Serve this cold curry with a hot, fenugreek-flavoured preserve for a seasonal refresher

The Guardian - UK

‘It’s cheesy umami’: the woman behind some of the best US spices shares her 19 kitchen essentials

Sana Javeri Kadri, co-author of the new Diaspora Spice Co Cookbook, told us about cooking for her two toddlers and hauling 30lbs of rice on flights from India

The Guardian - US

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Sick of cereal? Bored of toast? Four bold breakfast recipes to wake up your mornings

From fiery eggs in purgatory to a Sri Lankan turmeric omelette, these bold, globally inspired recipes by Ed Smith, Nicole Pisani, Jenny Chandler and Cynthia Shanmugalingam will wake up your mornings.

The Independent UK

Black chicken and green rice: Cynthia Shanmugalingam’s recipes for a Sri Lankan summer barbecue

Green coconut rice with a sharp tomato and onion relish is the perfect accompaniment to grilled spiced chicken with a fragrant dressing

The Guardian - UK

The cardamom conundrum: what’s the difference between green and black pods?

Did you even know there is a black cardamom? And white and red ones, too? And that some are good for sweet recipes and others for curries? Our top cooks have all the spicy smarts

The Guardian - UK

Christmas cheese, chutney and mince pies – tested by Cynthia Shanmugalingam

The chef and owner of Rambutan restaurant gives her verdict on maple and pecan pastries, fiery chilli jam and a remarkable limoncello stilton

The Guardian - UK

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Black grape pachadi dip with curry leaves and yoghurt recipe by Cynthia Shanmugalingam

Fresh, creamy, sweet, pickly – level up your dip game

The Guardian - UK

Area guide to Borough: Cynthia Shanmugalingam on why her SE1 patch is more than just a market

The chef and author moved to Borough Market to open her first restaurant after two decades in east London

Evening Standard

Right up your street: favourite local shops in the UK, chosen by chefs and food writers

Fuchsia Dunlop, Dan Smith and Melissa Thompson tell us where they buy Chinese vegetables in London, heritage produce in Kent, and the best chicken you’ll ever eat

The Guardian - UK

Samosas made by aunties, salmon caught by Dad – the childhood dishes that inspired chefs

Ravinder Bhogal, Stephen Harris and others share their memories of food they loved that set them on their career paths

The Guardian - UK

How Mr Whippy got his groove back: Why London fell for the posh 99

Soft serve is so hot right now. Josh Barrie has the scoop

Evening Standard

What’s the best way to store and use spices?

Get to know your spices, use them as a seasoning and keep them in the dark and well away from any heat sources, advises our expert panel

The Guardian - UK

Fortnum & Mason Food and Drink Awards: Joanna Taylor named restaurant writer of the year as Jeremy Lee receives nod for latest book

The elegant event saw the best voices in food and drink come together to recognise outstanding achievement

Evening Standard

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Evening Standard

Jimi Famurewa reviews Rambutan: fiery Borough Market Sri Lankan is a palate-rattling trip

Jimi discovers an unforgettable tropical playground

Evening Standard

Rambutan: Cynthia Shanmugalingam announces details of long-awaited restaurant launch

Having been anticipated since last year, debut restaurant from cook and writer Cynthia Shanmugalingam will open in Borough Market this month

Evening Standard

Every London restaurant you need to try in 2023

Food & drink editor Joanna Taylor is very excited about nine new openings next year — and thinks you should be, too

The Guardian - UK

Cynthia Shanmugalingam’s secret ingredient: fresh curry leaves

Dry roast them, grind them, fry them … they’re the salt and pepper of Sri Lankan cooking

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The Independent UK

Cynthia Shanmugalingam’s ‘Rambutan’ is a deeply personal tribute to Sri Lanka

Hannah Twiggs chats to Cynthia Shanmugalingam about her highly praised debut ‘Rambutan’

The Independent UK

Get a taste of Sri Lanka with these easy recipes

Cynthia Shanmugalingam wrote her debut cookbook as a way to explore her Sri Lankan heritage. Join her on that journey with these recipes

The Guardian - UK

Red fish curry, tomato rasam, prawn curry: great Sri Lankan recipes

A celebration of Sri Lankan cooking from economist turned restaurateur Cynthia Shanmugalingam

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