John Myers
Introduction: The Gastronomic Wonders of Sri Lanka
Sri Lanka, an island country located in the Indian Ocean, is known for its rich culture, stunning scenery, and delicious food. Sri Lankan cuisine is a reflection of the country’s diverse history and influences from Indian, Malay, Dutch, and Portuguese cultures. The food is characterized by its spicy and flavorful curries, fragrant rice dishes, and unique street foods. Sri Lankan cuisine is a must-try for anyone who loves bold flavors and exciting new dishes.
Rice and Curry: The Staple Dish of Sri Lanka
Rice and curry is the most popular and traditional dish in Sri Lanka. It consists of rice served with a variety of curries, such as dhal curry, chicken curry, fish curry, and vegetable curry. The curries are made with an array of spices, including coriander, cumin, turmeric, and chili powder, giving the dish its signature spiciness. Rice and curry is a staple meal and is eaten for lunch and dinner across the country. It is often served on a banana leaf or a metal tray and eaten with your hands, adding to the cultural experience.
Kottu: The Iconic Street Food Delight
Kottu, also known as kothu roti, is a popular street food in Sri Lanka. It is made by chopping up roti (a type of flatbread) into small pieces and mixing it with vegetables, eggs, and meat or seafood. The ingredients are cooked on a hot griddle and served with spicy curry sauce. Kottu is unique because of the sound it makes when it’s being prepared. The chefs use two metal blades to chop the roti and ingredients together, creating a rhythmic clanging sound that can be heard from a distance.
Hoppers: The Crispy and Fluffy Breakfast Favourite
Hoppers, also known as appam, are a popular breakfast food in Sri Lanka. They are made from a batter of rice flour, coconut milk, and yeast, which is then fermented overnight. The batter is poured into a round-shaped pan and cooked until the edges are crispy and the center is fluffy. Hoppers can be eaten plain or filled with a variety of ingredients, such as eggs, coconut sambol, or meat. They are often served with a spicy curry sauce and are a must-try when visiting Sri Lanka.
Lamprais: A Unique and Fragrant Dutch Legacy
Lamprais is a unique dish that is a fusion of Sri Lankan and Dutch cuisine. It consists of rice cooked in a meat or vegetable broth, along with a variety of curries, such as chicken, beef, or eggplant. The curries are wrapped in a banana leaf along with the rice and baked in the oven, allowing the flavors to meld together. Lamprais is a fragrant and flavorful dish that is often enjoyed during special occasions and holidays.
Fish Ambul Thiyal: A Tangy and Spicy Seafood Delight
Fish ambul thiyal is a tangy and spicy seafood dish that is popular in Sri Lanka. It is made by marinating fish in a mixture of spices, including turmeric, chili powder, and cinnamon, and then cooking it in a tangy tamarind sauce. The dish is usually served with rice and is a favorite among seafood lovers.
Pol Sambol: A Fiery Coconut and Chili Relish
Pol sambol is a fiery coconut and chili relish that is a staple in Sri Lankan cuisine. It is made by grinding fresh coconut, chili flakes, onions, and lime juice together to create a spicy and flavorful condiment. Pol sambol is often served with rice and curry or used as a side dish with other Sri Lankan dishes.
Watalappan: A Sweet and Creamy South Asian Dessert
Watalappan is a sweet and creamy dessert that is popular in South Asia, including Sri Lanka. It is made by combining coconut milk, jaggery (a type of cane sugar), and spices, such as cardamom and cinnamon, and then steaming the mixture until it sets. Watalappan is often served during special occasions, such as weddings and religious festivals, and is a delicious way to end a meal.
