Savouring Serendipity aims to raise awareness of traditional Sri Lankan recipes, cooking methods, and spices and make them accessible to a North American audience. Their cookbook, "Milk, Spice & Curry Leaves" includes more than 60 family recipes from the Kandyan hill country with helpful trips and tricks, details on specialty ingredients like goraka, pandan, tamarind, and young jackfruit, and recommendations for home cooks in Canada and the United States. Savouring Serendipity also offers a dark roasted curry powder that is made in small batches in partnership with a local Mercer Island kitchen. The curry powder can be used in vegan and vegetarian recipes. A portion of proceeds from the cookbook go to grassroots community programs in Sri Lanka.