Thanks to its strategic position on the course in the middle of East and West, numerous cultres have impacted Sri Lanka’s cuisine. Traders, immigrants, workers and colonizers have all left their imprint on the island’s food, making a mouthwatering mix of Dutch, Portuguese, English, Arab, Malay and Indian flavors.
The distinctiveness of the island’s cuisine comes from the freshness of its herbs and spices and the methods used to grind, pound, roast, temper and combine them. Roasting the spices a little more, or a little less, delivers a very different outcome. The oil that distributes the flavours may be vegetable, sesame or, for a richer taste, coconut. Varieties of rice offer unique textures, fragrances and flavours. Curries may be prepared within delicious sauces, or they may be ‘dry’.
Regional differences in Sri Lankan food are more about availability of ingredients than ethnicity. In the North the palmyra tree reigns, and its roots, flowers, fruits and seeds produce dishes ranging from curries to syrups,sweets, cakes and snacks. In the South rice is considered indispensable; fish and jackfruit are popular, too. In the fertile Hill Country there are vegetables and mutton, but fewer fish and spices.
Dos & Don’ts
» Always use your right hand for eating.
» Hold a glass in your left hand.
» Remove your shoes before a meal at a home
