If you dip your fingercinto a local cooking pot you might be surprised by some strange flavours. Located right in the middle of the big shipping lanes of the ancient world, this spice rich island has Attracted many peoples to its beautiful shores.sri lankan culinary art reflects the traditions of These various cultures. Most hotels here offer a wide variety of excellent oriental and western cuisine and some
Specialize in sri lankan cooking. If you’re looking for a taste of sri lanka, you should try rice and curry.boiled rice and spicy curries
Are the staple diet of most sri lankas. a warning to the uninitiated watch out for those curries-‘hot’ is definitely the word for them,and they can be tough on the first timer’s palate. Just about anything can be carried. it’s a dish of meat, fish or vegetables, cooked in coconut milk
And seasoned with chillies, pepper, onions, various spices, cinnamon, cardamom, cloves, nutmeg, Tumeric rice (either boiled plain white or spicy and coloured with tumeric) is usually served with upto six or seven curries.it may be accompanied by various pickles, chutney and sambol-a spicy mixture of ground coconut and red chillies.
The local breakfast and dinner favourites are hoppers and string-hoppers.
Hoppers are light and crisp and bowlshaped, made by swirling a mixture of rice flour and coconut milk in a wok-shaped pan the sides are wafer-crisp and the center is soft and it’s delicious when eaten hot with an egg baked in the center.
String hoppers are delicate circles made of squiggles of rice flour paste squeezed through a sieve, steamed till they’re light and soft.try the lamprais-no they’re not the stuffedeels the greeks drool over but a dutch variation of the rice and curry theme rice boiled in stock and a selection of ‘dry’ curries are wrapped in a banana leaf and baked to enhance the flavor.
If you still have room for dessert after all that,go for a delicious dessert of curd topped with treacle.or try watalappama rich pudding made with jiggery, fudge from the kitul palm treacle. if you’re battling the bulge, you can still choose from a mouthwatering range of fresh fruite that will really give you a feel of the tropics.
Try perennials like papaya, pineapple, several varieties of mango, passion fruit, and over a dozen varieties of bananas.
Or go for the unusual – pearly white mangosteen in its purple husk, rambutan, sapodilla, soursap, guava, beli, varaka and durian.
While you’re here, don’t just ask for fruit juice. Tambili (king coconut juice) drunk straight from the golden fruit, the delicate kurumba, the crushed pink ice of watermelon juice, passion fruit juice, orange, pineapple, papaya – take you pick. Refresh yourself with the best in the world – Ceylon tea. Sample the fine blends and venture out to the various falvours – orange, mint, lemon, lime , strawberry….
The two traditional sri Lankan drinks that cheer and very easily inebriate, are arrak and toddy. Toddy is the fermenting spa of the coconut flower. Arrack is the distilled essence of toddy. VSOA (very special old arrack), 7 year arrack and double distilled arrack are served in most hotels, but the best toddy is found at wayside taverns. The local beerslager, pilsner, three coins & stout, are also very popular.