An island that has a history of thousands of years, and been under the rule three different nations, Sri Lanka has an interesting blend of flavours when it comes to local cuisine. It is hot and spicy, yet milky; it is thick with gravy, yet friend to perfection. It is an oxymoron of flavours that come together to create the most amazing gastronomical experience.

On your way from the airport, make a point to stop at one of the restaurants in Wattala. Being an active fishing town that is in close proximity to both Colombo and the airport, they have fresh catch from the sea. Here, you can try the Sri Lankan crab curry – a messy affair that will have you licking your fingers. If you happen to stop at Pegasus Reef Hotel, make sure to sit in the open air restaurant. The salty breeze will add more flavour to the spicy curry that will have you wonder what sorcery it is. Another local favourite that is found almost anywhere is coconut sambol. A mixture of grated coconut blended with different spices, locals eat this with almost anything – rice, bread, roti, string hoppers, you name it. This goes perfectly well with a side of fried dry fish that is sourced locally. If you are looking for a snack, you could go for hoppers – a local pancake. There are several variations of this, including egg hoppers as well as honey hoppers. Whatever you may have tried, there is one food item you must have before you leave the island: kottu. It is a mixture of strips of paratha flavoured with gravy, chopped vegetables, a meat of choice, and cheese. It is the go to among many locals for dinner and is an experience in itself.

When it comes to food, Sri Lankans hold I in high esteem. This is reflected in the numerous restaurants you would find anywhere you go and in the diversity of the local cuisine.

Intrigued by history, art and food, Lavinia Woolf is a writer who is passionate about the extraordinary and writes of the exhilarating and enchanting. Google+