Roula Khalaf, Editor of the FT, selects her favourite stories in this weekly newsletter. In the days before visiting Cynthia Shanmugalingam’s new restaurant in London’s Borough Market, my house is ...

They say you can travel the world through food and no book demonstrates that more than Cynthia Shanmugalingam’s debut Rambutan. Heavily inspired by her Tamil roots and summers spent exploring markets, ...

It’s the smell of frying curry leaves that hits you first, idiosyncratic yet unmistakable, and a scent that whisks me straight back to Galle, that idyllic southern Sri Lankan town, from where I have ...

Rambutan, one of London’s most eagerly awaited launches, finally has an opening date: March 17. The restaurant is the debut project from award-winning British-Sri Lankan food writer and pop-up ...

The timing couldn’t have been more poignant. Here I was, spending the last few days engrossed in this wonderful cookbook-cum-memoir called Rambutan by Cynthia Shanmugalingam, hungrily taking in every ...

1. To prepare the curry powder, roast the coriander, cumin and fennel seeds and peppercorns in a dry pan over a low-medium flame for one or two minutes, stirring regularly, until really fragrant. Pour ...

From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or ...