| Description |
1 online resource (streaming video file) (25 min. 11 sec.) ; 145626069 bytes |
| Summary |
Rick Stein visits Sri Lanka, where he discovers a wealth of hot and spicy vegetable curries. In Colombo, he meets Chef Publis, one the country's most respected chefs, and tastes an unforgettable chilli crab in a small Tamil eatery. Down in Galle, Rick discovers the delights of tea plantations and buffalo curd, and experiences first-hand the secrets of making cinnamon. Back at home, he creates a delicious cashew nut curry to savour the memories of his time in Sri Lanka. He then moves on, to the volcanic island of Bali, where food takes on a religious significance. Rick samples the best roast pork he has ever tasted. After buying fish straight off the day boats, he enjoys fresh barbecued fish on a beach |
| Notes |
Closed captioning in English |
| Event |
Broadcast 2016-12-13 at 18:00:00 |
| Notes |
Classification: G |
| Subject |
Cooking (Cinnamon)
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Cooking (Crabs)
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Cooking (Curry)
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Cooking (Fish)
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Cooking, Sri Lankan.
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Sri Lanka -- Colombo.
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| Form |
Streaming video
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| Author |
Pritchard, David, director
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Stein, Rick, host
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