![現代主義的斯裏蘭卡財產的插圖,藍天上有棕櫚樹,白色的“ rambutan”一詞在所有大寫字母中,字體有點夢幻般的字體](https://cdn.vox-cdn.com/thumbor/NRMSGorAx0HKfYEVVU5xeweCF2M=/0x0:7500x4273/1200x800/filters:focal(3150x1537:4350x2737)/cdn.vox-cdn.com/uploads/chorus_image/image/70977962/0._Illustration.0.jpeg)
Cynthia Shanmugalingam希望倫敦的食客了解有關斯裏蘭卡泰米爾烹飪的一些知識。不僅是其令人愉悅,酸,濃鬱的咖喱的曲目要感謝該島北部和東部的地理和古老傳統,而且她父母的家長都在成長。不僅是那個曲目的過去,現在和未來同樣感謝斯裏蘭卡僑民的經曆,包括她的父母,他們在搬回島之前將她帶到考文垂。取而代之的是,她希望倫敦立刻知道這是所有這些事情:不斷發展的事物,不斷變化,不在陵墓中躺在狀態下。
正是這一承諾立即成為現實的幾件事,使她在今年秋天在市鎮市場開設了一家餐館的“僑民夢想”。蘭布丹,她說隻能在城市中栩栩如生的一家餐廳,將在Stoney Street 10開業,從Konditor Bakery Space接管,毗鄰Monmouth Coffee,Bao和Elliots。
她說,斯裏蘭卡泰米爾烹飪和自治市鎮市場是自然的匹配,既有曆史性的,又是當代的。“自治市鎮市場經常對英國食物有所了解,我想證明斯裏蘭卡泰米爾人從僑民做飯是這個故事的一部分。”該地區的烹飪倫敦的斯裏蘭卡散居餐廳,位於雷納巷,哈羅,溫布利,托特和東漢,尚未在倫敦市中心開業的新作物中獲得眾人震撼人心的光芒。Shanmugalingam知道是時候改變這一點了。
蘭布丹(Rambutan)擁有60層覆蓋層的覆蓋層,將慶祝該地區的果實,濃鬱的咖喱,並帶有腰果咖喱。綠色芒果咖喱;黑色椰子菠蘿咖喱與薑黃和羅望子鯖魚咖喱一起在粘土鍋中煮熟。將菜單定向到素食咖喱不僅是代表美食,而且還可以為一小部分,精心選擇的肉類和魚咖喱創造空間,與著名的農場和諸如哥德尼和菲利普·沃倫(Philip Warren)等著名農場和屠夫一起工作。
這是Shanmugalingam對在散居僑民中烹飪意味著什麼的靈巧,令人興奮的方法的一部分。Another is that while rice will be an heritage variety specially imported from Sri Lanka, plantain — the ash variety of which grows in Jaffna, and is used in another celebrated curry — will instead be a West African varietal, because it’s the one most commonly found in London and from which she has developed her recipe, with the support of a former flatmate from who she learned to first fry, then curry it. Similarly, a brioche dough for malu buns gets its pillowy softness from tangzhong, a Taiwanese technique. “This restaurant couldn’t exist in Sri Lanka,” she says. “It’s deeply inspired by London’s immigrant communities, far beyond something like, roast potatoes with curry leaves. I find that quite a sad idea of what a modern London restaurant looks like. British food isn’t just English food.”
Rambutan的設計在過去和現在之間采取了類似的生產力。Shanmugalingam將其描述為“自豪的後殖民地”,從傳奇的Minnette de Silva中獲得了重大靈感,後者是其中之一島上最重要的世紀建築師並在斯裏蘭卡(Sri Lanka)於1948年獲得獨立後改變了科倫坡的建造鄉土。
在開業的比賽中,Shanmugalingam將與Soft Serve Stars Soft and Swirly合作,在現場八周的彈出窗口中搭配Swirly,以淘汰芒果。粗糖;西瓜和芙蓉;水牛凝乳旋轉。Rambutan Ice將於周二至周日上午11點至下午6點舉行,然後將看到柔軟而舒適的創始人Sam Lowry和Farah Kezou在Rambutan開放時在Rambutan開展甜點計劃。
Shanmugalingam也在發行一本食譜的風口浪風章中,也稱為蘭布丹。While the remit is island-wide, it’s just as rooted in not just the Tamil tradition, but also the thought behind this restaurant: a desire to expand not just the understanding of what Sri Lankan diaspora cooking is in 2022, but to expand the diaspora cooking itself.
“創造力是我們的出生權。斯裏蘭卡被殖民了很多次,戰爭是為了財富而進行的,而且從來都不是一個內向的地方。我們應該能夠講自己的故事,當我們這樣做時,食物總是更有趣。”