About the Author

Emily Dobbs studied fine art at Manchester Metropolitan and was the first British chef to popularise Sri Lankan food in London, through her celebrated pop-up stall in Druid Street Market (hailed by the Evening Standard as 'utterly fantastic'). She fell in love with Sri Lankan food as a child visiting her uncle who lived there - when the island was in the midst of civil war and her family seemed to be the only tourists. Years later, as a flourishing chef in London, she was determined to bring the food she loved to the city where she lived.

Reviews

My favourite cookbook of the year! -- Marco Pierre-White
Emily Dobbs's book Weligama is full of characterful recipes: cucumber curry, gotu kola salad (fresh herbs, grated coconut, onion and anchovies); fresh pickles aplenty and a sticky perfumed celebration sponge known as Love Cake. This is the book of the year for spice fans. -- Rose Prince * THE SPECTATOR *