Sri Lankan Flavours
Throughout years of colonization and influence from other countries, Sri Lanka has adapted its food culture into a blend of different curry concoctions and tasty dishes. A few things about Sri Lankan food can be said with certainty: Sri Lankans thoroughly love spices, they love food that explodes with flavor, and many enjoy deep fried, and very tasty, snacks. Whatever you choose to eat in Sri Lanka, your mouth is going to rejoice with happiness.
The cultivation of many types of rice, spices, vegetables and fruit, coupled with past foreign influences, ensures that Sri Lanka enjoys a varied and select cuisine. As a staple, rice is consumed with an assortment of colorful curries (eggplant, potato, green banana, chicken, fish) that range in potency from delicately-spiced to near-dynamit.
Other Sri Lankan staples include hoppers (a pancake-like snack), string hoppers (steamed rice noodles) and pittu (a mixture of flour and coconut). Lamprice – rice and accompaniments baked in plantain leaves – is a legacy of the Dutch. Seafood lovers will rejoice at the fresh fish, prawns, crab, squid and crayfish available. Desserts include buffalo curd eaten with palm-honey, and the Malay-derived caramel-like wattalapam.
Sri Lanka has a wonderful array of snacks, known as short eats, named cutlets, patties, malu pang (fish bun), and kimbula bunis (crocodile-shaped bun!) that are excellent for trips.