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30 Record-Breaking Food Feats

30 Record-Breaking Food Feats

There’s something about the quest for a world record that brings out the wackier side of our nature. Records in sports are impossible to achieve unless you’re a world-class professional athlete, but food-related records are seemingly attainable as long as you’re willing to put a lot of work into it. And from creating the world’s largest pizza to eating the most Swedish meatballs in one minute, there are some wild food feats out there. We’ve rounded up 30 of them, ranked according to level of outrageousness.

19 Record-Breaking Food Feats: Extreme Foods (Slideshow)

11 Record-Breaking Food Feats: Eating Challenges (Slideshow)

While most of us might not ever get the chance to break a record, almost everyone enjoys being the best in their circle at something. It’s validating to be the go-to person when a circumstance arises; whether it's in an athletic, intellectual, or even culinary arena. Who doesn’t want people begging them to be on their trivia or recreational team, or have their friends and family petition for a certain dish to make an appearance at a potluck?

It’s assuring to be recognized, even unofficially, for your skill at a particular niche. But some won’t settle for local renown, they need recognition on a global scale. Thanks to Guinness, there are now countless categories in which one can officially attempt to claim a world record. The pursuit of a record can take years of dedication and sacrifice (and in some cases massive amounts of ingredients). And while some of these undertakings might seem trivial, there’s a world of admiration and respect due to the unwavering investment it takes to be the best.

To assemble our list of some of the most extraordinary and eccentric culinary-based records, we culled the catalog of Guinness World Records. From consumption to creation, from the inspiring to the entertaining, these might not all be your cup of tea (the largest is 4,000 liters, by the way), but there’s no doubting that behind each record is a whole lot of ingenuity and creativity, and possibly just a little bit of insanity.

We divided our ranking into two separate slideshows: Eating Challenges and Extreme Foods. For Eating Challenges, we took a look at some lesser-known eating records, like the number of worms eaten in 30 seconds and most hard-boiled eggs peeled and eaten in 30 seconds. Along with “most eaten in a set period of time” records, we also included “fastest eaten” as well.

As for Extreme Foods, we tracked down not only the largest versions of familiar foods ever created, like world’s largest sandwich and world’s largest omelette, but also some that you might not have even realized had records, like most scoops of ice cream balanced on a cone, as well as the world's hpttest chili pepper.

Records were made to be broken, so we acknowledge that not all of these records will last forever, and new ones are being created all the time (for example, later this month Philadelphia cream cheese will be attempting to break the world record for world’s largest cheesecake, at 6,000 pounds, with a diameter of 8 feet and thickness of 20 inches!) But we have a strong feeling that some of these, like most worms eaten in 30 seconds, won't be broken any time soon.

Click the links above to learn all about 30 record-breaking food feats.


Not just any food or beverage will do after many hours without eating. Here, some things that are good for your body to take in (along with some to avoid).

Drink Fluids

During your fast it's advised you drink plenty of water, per the British Nutrition Foundation. And, as you end your fast, focus on beverages like milk, fruit juices or blended drinks like smoothies. These drinks tend to be a gentle way of getting your body some nutrition — they contain copper, manganese, potassium and fiber — without overloading the digestive process.

That said, try to avoid sugar-heavy drinks. Many types of sugars, including fructose, which is used as sweetener in juice and soda, can lead to gas, per the International Foundation for Gastrointestinal Disorders.

Consider Dried Fruit

During Ramadan, dates are often eaten to break the fast, per the British Nutrition Foundation. Along with being traditional, they're a good source of carbohydrates and micronutrients — a single date has 5.3 grams of carbohydrates, per the USDA.

Other dried fruits that provide carbs and fiber, like dried apricots or raisins, are good fast-breaking foods as well.

Sip on Soup

Brothy soups are another food that helps to keep you hydrated. And when breaking a fast, look for soups that have protein (via lentils, beans, meat or poultry for staying power until your next meal) and carbs, like pasta or rice, for quick energy.

Lean Into Healthy Foods

Fasting doesn't mean that when you eat, it's a free-for-all. You should keep your post-fast meals healthy, too, per Harvard Health Publishing. It's familiar territory: Eat fruits, vegetables, whole grains, lentils, healthy fats and lean protein. Just because you've gone without food for awhile doesn't mean you should overindulge afterward.

Did you know that keeping a food diary is one of the most effective ways to manage your weight? Download the MyPlate app to easily track calories, stay focused and achieve your goals!


24 Easy Ramadan Recipes That Will Keep You Energized All Month Long

As part of the holy month of Ramadan, which started last week, millions of Muslims around the world will abstain from food and water between dawn and dusk.

Muslims keeping the fast typically wake up before dawn and eat a "suhoor" meal, which means they need to make something quickly that will also keep them nourished throughout the day. The "iftar," or evening meal, comes with its own challenges -- families and friends usually gather for big celebratory dinners, which can often be filled with tempting fried foods.

Not everyone knows how to fast well, admits Amanda Saab, a contestant on Fox’s cooking competition “Masterchef.”

The first Muslim-American to compete on the show, Saab knows a thing or two about the challenge of cooking flavorful food on a strict deadline, as well as about the Ramadan fast. Her advice about breaking the fast at iftar after a long day?

"Don't overdo it. Traditionally we have a large spread during Ramadan to break the fast," the 26-year-old Seattle native told HuffPost Religion over the phone. "But stick to a few areas -- a carb, a protein, fiber.”

Nour Zibdeh, a registered dietitian based in Virginia, abides by the same principles.

While fasting has numerous health benefits -- such as giving the digestive tract time to rest and detox and allowing the body to tap into the energy stored up inside fat tissues -- Zibdeh says some people experience the opposite.

“People think that you lose weight during fasting, but some people tend to overeat high-calorie foods and that compensates for the fasting hours,” Zibdeh told HuffPost. “And some people do actually gain weight.”

Saab’s biggest tip is to “keep it simple” by making sure each meal has complex, non-refined carbs, a healthy protein and plenty of color.

“Do not go overboard, try and not waste food," Saab advised. "And share with your neighbors, as that is the true essence of the month."

Saab and Zibdeh shared a number of easy recipes for both suhoor and iftar, including some for those who are in a rush and others for people who have a little bit more time to spend at the stove. Take a look at the recipes below.

Mix a cup of plain Greek or regular yogurt with one tablespoon chia seeds, two tablespoons pumpkin seeds and three chopped dates.

Chop up a hard-boiled egg and combine with half an avocado and two tablespoons of salsa. Eat with a fork and munch on blueberries on the side.

"Use Chobani Greek Yogurt for extra protein and top with chia seeds for added fiber to help keep you feeling full."

"Quinoa breakfast bowls are easy to assemble in your morning stupor. Prepare the potassium, calcium and fiber-packed quinoa in large batches at the beginning of the week. Then add your toppings!"

An easy way to get a cup of vegetables and healthy oils like omega-3 or coconut oil. Add a scoop of protein to balance the smoothie and make you stay full longer.

This is a simple yet complete meal. Watermelons and peppers have a high water content, which helps improve hydration.

"A bland canvas packed with fiber and protein! Add your favorite fruits, nuts and granolas for the perfect, quick Suhoor! I like to zap it in the microwave for 30 seconds so it is nice and warm when I dig in."

Yogurt is filling, thanks to its protein content. Prepare and store the fruit in a container in advance to speed up the process at Suhoor.

Dates are a common Ramadan fruit, one that was eaten by the Prophet Muhammad. Balance the natural sugars in dates with almonds and chia seeds in this date bars recipe. The additional proteins and fats will make you feel full longer. The cocoa in this recipe is also bound to make you happy.

"Toast up some bread, add some avocado and eggs and enjoy! If you want to impress your family at 3 a.m. and make them think they woke up in one of Gordon Ramsay’s restaurants, add some chive blossoms."

"You can’t go wrong with eggs . If poaching is too intimidating, simply scramble. Serve with your favorite fruit or whole wheat tortilla."

Make this once and eat it over a few days. It’s easy to reheat in the microwave so you don’t spend time cooking in the middle of the night. Eggs and cheese are an excellent source of protein and it’s an easy way to add veggies to your day. Also try it with spinach, bell peppers, tomatoes or olives.

Why not eat a salad for suhoor? Hard-boil a few eggs, depending on how many people are in your household. You can eat this over few days -- just store the boiled eggs in the fridge in their shells.

Make this mix early in the week and eat it over a few nights. Muesli is a good source of fiber and can be low in sugar if you choose your ingredients correctly. Try this for a cold suhoor during Ramadan. Commercial muesli is expensive, but you can make your own using this recipe.


More pointers for breaking a fast

  • Pay close attention to your body's reactions to these "new" foods. Watch for any adverse reactions, perhaps signalling a mild allergy or that you have gone too far, too quickly. Feel for the sensation of fullness and stop eating at that point. Begin to train yourself to watch for that signal, so you'll always know when your body is fully nourished.

While it may take a little thought and attention, breaking a fast properly is so important to our overall health and to reaping the full benefits fasting can create.

Check out the New Food Choices Section of this site for more information going forward after your fast.


I've Been a Waiter for Almost 35 Years and I'm Proud of It

If you're about to ask a rude question, let me tell you why you shouldn't.

Last week was my final shift at the restaurant I had worked in for 10 years, two months, and nine days. Why I left and where I&aposm going next isn&apost important, but 10 years at one place of employment is no easy feat, especially in the world of food service. Restaurant staff changes faster than a hungry waiter can gobble down a few french fries on the way to a table. When I made the announcement on my blog that I was leaving my restaurant for a new opportunity, one person named Jesse felt the need to comment negatively about it: "Please tell me you&aposre not a waiter for ten years." That single comment elicited over 2,000 replies and 1,400 angry face emojis. Clearly Jesse struck a nerve with waiters and waitresses. It&aposs like he asked for 10 hot teas on 10 separate checks. 

At the risk of disappointing Jesse, he needs to know I have not been a waiter for 10 years. My apron first went around my waist toward the end of the 1900s and it&aposs been there pretty much ever since. It&aposs certainly not the only job I&aposve held over the last 30-plus years, but it is the most consistent one. Restaurant work has always been my security blanket, albeit a stiff, polyester one that smells of stale beer and barbecue sauce. For some people, waiting tables is something they did for one summer after high school and for others it&aposs a lifelong habit. People who have never had the experience of serving food for a living might see it as a job that one takes only when there are no other options. That&aposs not necessarily the case and plenty of people wanted Jesse to know that. 

Those who wait tables have all sorts of reasons for doing it. Some do it for the flexible hours that allow them to be home when their kids get out of school. Others do it because their "real job" as a teacher or an office drone doesn&apost pay enough money. Some of us do it because we actually like providing a service to people who want to enjoy a wonderful dining experience. There are some who do it because of the close proximity to free food, but no matter the reason someone waits tables, there is no shame in doing it.

After thousands of comments, Jesse must have found himself wanting a little more attention and social media bashing from servers around the world because he had a question for me: "Did you ever try college?" 

No matter the level of education or the socioeconomic background, wearing an apron is the great equalizer.

Yes, Jesse, I did "try" college. I tried it until I graduated with a BA in Theater, but guess what? I made more money carrying hamburgers to Times Square tourists than I did doing musicals in Brooklyn basements. There are plenty of school loans that are being paid back by the money earned from waiting tables. And even if I hadn&apost tried college, it doesn&apost matter. A person who dropped out of high school can wait tables just as well as someone with a PhD in psychology. That&aposs one of the wonderful things about working as a server. No matter the level of education or the socioeconomic background, wearing an apron is the great equalizer. It&aposs sorta like the subway the 7-train doesn&apost care how rich and/or powerful you are because everyone gets to listen to the same muffled announcements and smell the same musky odors. 

Anyone who wears an apron and takes food orders should be proud of the job they do.

Anyone who wears an apron and takes food orders should be proud of the job they do. One thing that has become abundantly clear during these pandemic days is that restaurants are important. They were some of the first businesses to get shut down and customers missed going to them. People wanted to go to restaurants so badly that they ate outside in rainstorms and freezing temperatures, but how many of those customers appreciated the person who served their food? In their own way, servers are pandemic heroes. We went to work even though we were never deemed "essential." Some states put servers at the bottom of the list for vaccine eligibility, but expected them to go to work with a smile underneath their mask. And we did it because it&aposs what we do. 

I&aposm a waiter and always will be. When you&aposve done it for as long as I have, it becomes a part of your identity and even if I ever find myself between restaurant jobs, it will forever remain a piece of me. Did you ever get stabbed by a pencil in elementary school and you were left with a teeny, tiny pencil tattoo on your skin that you can still see today? That&aposs what waiting tables is like. When the pencil punctured your skin, it hurt. You knew you weren&apost going to die from it, but it wasn&apost exactly pleasant. The first time I found myself up to my eyeballs in weeds at a restaurant, it wasn&apost pleasant, but it wasn&apost going to kill me. Years pass and you look at that little graphite dot on your palm as something that&aposs permanently a part of you. Waiting tables is my pencil tattoo. I&aposve done it for over 30 years and it&aposs embedded in me. 

Yes, Jesse, I have waited tables for 10 years. In fact, I&aposve done it for almost 35 years which is three and a half times longer than 10. I know that, because I tried college. 


Categories [ edit | edit source ]

Feats are sorted into the following categories:

Construction - craft buildings, elevators, exterior decorations, and siege equipment

Decoration - craft lighting, furniture, and interior decorations

Survival - craft beds, tools, workstations, potions, food, storage, taming stations, and misc oddities

Weapons - craft blades, shields, bows, arrows, explosives, and weapon modifications

Armor - craft light, medium, and heavy armors along with armor modifications and body paints

Religion - craft temples to venerate deities and receive their blessings


Episode Descriptions:

Episode 1: Seattle, Washington

Explore the Pacific Northwest as Moveable Feast with Relish travels to Seattle to get a memorable taste for the region known as Cascadia. Host Curtis Stone jumps aboard a seaplane with Chef Tom Douglas as they head to Coupeville on Whidbey Island. Chef Tom is the winner of three James Beard Awards, and together with Chef Renee Erickson, they are a driving force behind the food scene in Seattle. First stop: a visit to Penn Cove to see where mussels grow in what’s considered the best environment in the region. Next, we meet up with Georgie Smith of Willowood Farm, which is one of the most painted and photographed farms in the Pacific Northwest. With their ingredients in hand, the chefs then collaborate on the creation of a true regional feast that includes steamed mussels a spiced mussel and saffron soup and a grilled whole salmon with Walla Walla onions and fava leaves.

Episode 2: Taos, New Mexico

Experience the rich history of Taos, New Mexico as Moveable Feast with Relish samples this mountainous region’s native ingredients. Host Curtis Stone meets Christopher Lujan, who grows ancient heirloom blue corn, highly prized by indigenous cultures, in the high-elevation mountains of Taos Pueblo. Curtis also pays a visit to Romero Farms, known for growing everything from oats to heirloom varietal chilies. All of these ingredients then come together with the help of Chef Andrew Horton and Chef Chris Maher, owner of Taos’ well-known Cooking Studio Taos, as they serve-up the best of New Mexican cuisine which includes beautiful blue corn cakes local lamb tacos and a flavorful green chili stew.

Episode 3: Santa Fe, New Mexico

Settled at the foothills of the Rocky Mountains, Santa Fe, New Mexico is home to a culinary scene of mixed influences and Southwestern flavors and ingredients. In this episode of Moveable Feast with Relish, Host Curtis Stone is joined by Chef Martín Rios, co-owner of Santa Fe’s award-winning Restaurant Martín, and Chef Leslie Chavez, who also has a strong background in catering and pastry in New Mexico. Together, they visit The Rooted Leaf and Celestial Bee, a farm that produces exquisite bee honey and fresh, highly cared-for produce. They also visit a local chile farmer to see how Chimayo chile, a local heritage pepper, is dried and ground. At a colorful hacienda in Santa Fe, Chef Rios makes rosemary-roasted turnips and Chef Chavez makes a sopaipilla with the locally sourced honey.

Episode 4: Carmel, California

Visit the charming seaside town of Carmel, California for this episode of Moveable Feast with Relish. Host Curtis Stone joins Michelin-starred Chefs Justin Cogley and James Syhabout as they forage for seaweed at low tide along the area’s iconic 17-Mile Drive. They then travel to a vineyard in Carmel Valley that specializes in Pinot Noir and learn how its exquisite estate-grown wines benefit from the land’s proximity to the Pacific Ocean. An intimate feast is then prepared at Aubergine at L’Auberge Carmel, where Chef Cogley serves as executive chef. Topping the menu are dishes that feature the locally sourced ingredients: foraged seaweed and vegetables farm-raised rack of lamb and Monterey Bay abalone.

Episode 5: San Luis Obispo County, California

In this episode of Moveable Feast with Relish, Chef Curtis Stone heads for San Luis Obispo County, where he jumps into the waters of Morro Bay Oyster Company, known as a hub for oyster farming since the early 1900s. Curtis is joined by internationally-known Chefs David Rosner and Sherry Yard to source local Pacific Gold oysters. Then they head to Rutiz Family Farms, followed by a trip to a local vineyard. Together, the chefs then prepare a grand feast set against the backdrop of the region’s most spectacular volcanic peaks. On the menu are SLO County-sourced ingredients prepared in a variety of ways: raw oysters served with chili and ginger granita grilled yellowtail tuna and fennel accompanied by roasted oysters and a dessert of caramelized fennel and fruit strudel a la mode.

Episode 6: Puerto Rico

Chef Michelle Bernstein heads for Puerto Rico, stopping first at Frutos del Guacabo, which provides some of the highest quality fruits and vegetables to chefs in 160 hotels across throughout the island. Michelle also makes a trip to Tommy Forte Seafood Market, known for selling everything from swordfish to shark. Michelle is then joined by Chef Kevin Roth, who combines his love for Puerto Rico with a passion for barbecue, along with Chef Ventura Vivoni, who makes art out of local ingredients. Fresh fruit is used in courses throughout the feast, and a variety of seafood is prepared along the way.

Episode 7: Portsmouth, NH

This week on Moveable Feast with Relish we’re in Portsmouth, New Hampshire to throw a party with James Beard Award nominee Chef David Vargas, known for dishing up some of New England’s best Mexican cuisine, and Chef Will Myska, celebrated for bringing real Texas-style barbecue to the Northeast. Field trips include a stop at Maine Meat Butcher Shop to source local, organic, grass-fed meat, to Big Scott’s Local Grown to source a specialty heritage corn grown exclusively for Chef Vargas, and finally to Vernon Family Farm for pasture-raised chicken and to cook up a harvest feast over an open fire. On the menu: grilled Vernon Family Farm chicken corn and fire-roasted pumpkin and apple stew smoked lamb with root vegetable salsa and mezcal gastrique and an Italian riff on Mexican street corn salad.

Episode 8: Boston, MA: The Food Project

This week on Moveable Feast with Relish, we’re on the road in Boston, where a vibrant and diverse immigrant community is making a delicious mark on the food scene. Among those blazing a trail are multiple James Beard Award-nominee Chef Irene Li and fellow Chef Tamika R. Francis. It’s fall in New England, so the chefs source some of the best the season has to offer, including fresh cranberries and honey! Then it’s off to visit the incredible Food Project, an organization that grows some of the best produce right in the heart of the city, where the chefs also cook a New England feast unlike any you’ve ever seen. On the menu: scallion pancakes with cranberry chutney braised spiced goat with celery root puree roasted beet salad with herbs, and cranberry-tequila cocktails with rosemary and lime.

Episode 9: Ogunquit, Maine

This week on Moveable Feast with Relish we’re in Ogunquit, Maine—a true natural wonder. Host Alex Thomopoulos joins two James Beard Award-winning chefs, Mark Gaier and Clark Frasier, whose restaurant, MC Perkins Cove, helped solidify Ogunquit as a culinary destination. The chefs source Maine's famous cold-water lobsters aboard the Finestkind with local lobsterman Goat Hubbard and pay a visit to Woodland Farms Brewery to source and sample some of the best beer in the region. Then it’s back to Mark and Clark’s private home, nestled in the woods, for an intimate lobster feast. On the menu: chilled lobster salad with tarragon vinaigrette Maine mahogany clams with dark beer and fermented black beans Thai-style grilled lobsters and a wild blueberry tart.

Episode 10: Martha’s Vineyard: Menemsha

This week on Moveable Feast with Relish, we get an insider’s look at this culinary gem of an island, and its thriving farming community. Host Alex Thomopoulos joins two of the island’s great chefs: Jan Buhrman, who has also been voted pretty much “the best at cooking everything” by her fellow islanders, and James Beard Lifetime Achievement Award winner Jessica B. Harris. Field trips include a stop at The Grey Barn and Farm to sample some award-winning cheeses, and a tour of MV Mycological, a shiitake mushroom farm that combines ancient Japanese growing techniques with modern sustainable practices. With ingredients in hand, the next stop is the Beach Plum Inn, one of the most picturesque inns on the island, where our chefs prepare a truly memorable feast. On the menu: leg of lamb with lavender and red wine mushroom consommé with cheesy popovers winter squash risotto and a Grey Barn pear tart.

Episode 11: Martha’s Vineyard: North Tabor Farm

This week on Moveable Feast with Relish we’re headed to Martha’s Vineyard to experience a unique slice of life in a fishing village on this quaint New England island. Joining Host Alex Thomopoulos are two of the island’s favorite chefs, James Beard Award winner Chris Fischer, and Michelin-starred Chef Daniel Eddy. Field trips include a stop at Cottage City Oysters to source some incredibly sweet, briny oysters grown in deep, cold ocean waters. Then it’s off to the legendary Larsen’s Fish Market, where we’ll select fish from the freshest catch of the day. Then it’s time to harvest vegetables and cook up a succulent seafood feast at North Tabor Farm in their custom-made wood-fired oven. On the menu: wood-fired fluke with brown butter and oysters a classic green salad with shallot vinaigrette and potato and fennel gratin with green tomatoes and cilantro.

Episode 12: Boston, MA: Gibbet Hill

This week’s episode of Moveable Feast with Relish reveals Boston’s undeniable passion for creating truly epic feasts. Host Alex Thomopoulos is joined by two chefs credited with propelling Boston’s Italian food scene to new heights - James Beard Award-winning Chef Karen Akunowicz and the only Black chef-owner in Boston’s fine dining scene, Douglass Williams. Chef Akunowicz, a pasta guru, takes us to One Mighty Mill to source the secret to her award-winning pasta - local, fresh-milled wheat. Then it’s off to the picture-perfect farm Gibbet Hill for fresh vegetables. Finally, it’s time to cook and feast. On the menu: farro pappardelle with rabbit, figs, prosciutto and mushrooms roasted duck with farm vegetables and golden raisin-poppy seed sauce focaccia garlic bread and blueberry-concord grape shortcakes with mascarpone cream.

Episode 13: Boston, MA: Courtyard

This week on Moveable Feast with Relish, Host Alex Thomopoulos meets up with two of Boston’s most innovative chefs, James Beard Award winner Chef Jamie Bissonnette and rising star Chef David Bazirgan. Field trips include a visit to Lookout Farm to harvest a fruit once reserved for the nobility, the Hosui Asian pear. Then it’s off to the pioneering Boston Smoked Fish to source their famous smoked salmon bacon. With ingredients in hand, the chefs head back to Chef Bazirgan’s restaurant, Bambara, to cook up a courtyard brunch. On the menu: smoked haddock with green papaya and apple salad classic potato roesti with salmon bacon, cider-poached eggs, and harissa hollandaise and an Asian pear and cranberry clafoutis.

More from Moveable Feast with Relish


Wondering What to Serve with Crab Cakes? Here Are 30 Ideas

Lobster rolls are divine. Moules-frites is our favorite alfresco dinner of all time. We’ve never met a shrimp boil we didn’t like. But crab cakes hold a special place in our heart. They’re flaky, meaty, sweet, savory and taste like summer. So, they’re basically a guaranteed homerun when it comes to your dinner party menu…but they don’t pair as well with baked beans and mac and cheese as some other barbecue mains. Wondering what to serve with crab cakes? Here are 30 ideas.


U.S. Liquid Cups to Metric

Before you begin converting, it is important to acknowledge that U.S. liquid cups are different from U.S. dry cup measurements. When measuring dry ingredients, such as flour, you need to use a dry measuring cup besides that, it is sometimes impossible to level off the ingredient in a liquid measuring cup, the measurement is much more accurate in the dry cup. The reverse is also true.

While dry cups convert to grams and ounces, liquid cups directly convert to metric milliliters (mL) and liters.

  • 1/4 cup = 60 mL
  • 1/3 cup = 70 mL
  • 1/2 cup = 125 mL
  • 2/3 cup = 150 mL
  • 3/4 cup = 175 mL
  • 1 cup = 250 mL
  • 1 1/2 cups = 375 mL
  • 2 cups = 500 mL
  • 4 cups = 1 liter

Although the difference is slight, keep in mind that recipes from the UK have different measurements for cups.


Sri Lankan-Style Potato Wedges

XXL Sri Lankan-Style Potato Wedges with a crispy spice and rice coating. Serve these vegan, curry leaf-topped potato wedges with your favourite dips. A fast and easy side dish to serve alongside your favourite burgers, pasta dishes and pizza. What&rsquos in the Sri Lankan-style spice mix? The whole affair of making your own Sri Lankan &hellip

About

Hello, I&rsquom Sanjana, a British-born recipe creator with Indian and East African roots. Inspired by beautiful ingredients, people and stories, my passion lies in sharing Indian vegetarian soul food, crafted for the way we eat today.

Explore my website for recipes and detailed video tutorials on cooking amazing Indian food at home.