Sri Lankan Cuisine To Try Out -A Taste of Lanka!

Sri Lanka is a land of many wonders. Take a bite of its feisty and unique cuisine and you’ll discover that some of these wonders can be found in its food as well!

 

Sri Lankan Cuisine | Free-Photos by Pixabay | CC0 Public Domain

Sri Lankan Cuisine | Free-Photos by Pixabay | CC0 Public Domain

 

Rice and Curry

 

 

The amalgamation of rice and curry is a match made in heaven. For many Sri Lankans living a day without eating rice and curry is a day that is not well lived! LOL You will come across this everywhere during your travel here whether you’re sitting down for meal at a café in Galle, at a luxury hotel the likes of the Pegasus Reef Hotel; or at the fine dining restaurants in Wattala, Kandy, Colombo or any other major city. There are many different kinds of rice just as there are curries. If you’re health conscious stick to red or basmati rice. When it comes to curry, they come in all different flavours and colours ranging from the beloved parippu (dhal curry) to the mouthwatering kukul mas (chicken) curry.

 

Milk Rice

 

 

If there’s any event to be celebrated- New Year, first day at school, coming of age or a wedding; Milk Rice will be there at the table. To make Milk Rice, one must first boil the rice with salt then when it’s cooked, add coconut milk and boil again. The cooked rice is then spread on a big plate and when its cooled, cut into either squares or diamond shapes. It’s either served along with the spicy katta sambol or with jaggery (palm sugar).

 

Hoppers

 

 

You’ve got to be hopping mad if you miss hoppers when in Sri Lanka! If you’re wondering what hoppers are, they’re sort of a crispy pancake that’s made out of rice flour. There are four different kinds of hoppers or aappa to try out. The savoury ones are the plain aappa and the biththara aappa or egg hopper. The latter has a egg in the middle of it. Then there are the sweet hoppers, the peni aappa (honey hopper) and the kiri aappa (milk hopper). The savoury ones are eaten with katta sambol and some sort of curry while the sweeter are eaten as they are.

 

Kotthu

 

 

The queen of all street food in Sri Lanka! Koththu is a dish that features strips of godamba roti that’s mixed together with vegetables, fish or meat. This mixing is really interesting to watch and listen. The koththu chef puts everything together on a special flat stove and then chops it up with two steel plates. The noise from all the chopping and the mixing sounds like a mash up of house music / beat boxing!

 

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+

STREET FOOD IN SRI LANKA-TREATS FOR TASTE BUDS

 

From street vendors to wayside eateries, restaurants and up market hotels, street food is there on menus. Wattala is a bustling township on the western coast of Sri Lanka and restaurants in Wattala cater to a wide clientele. If you want to dine amidst stunning seascapes then Pegasus Reef Hotel would be one of the suitable venues to have your meal.

 

Sri Lankan food is known for its super blend of hot spices, creamy curries with coconut milk and rich flavours Stringhoppers made of steamed flour or rice flour and are eaten with spicy sambols and curries. A lavariya is a string-hopper filled with coconut flakes cooked with treacle or sugar. Hoppers or appa are made with a flour or rice flour batter and has crisp edges and soft centers. Hopper variations are egg hoppers or bitthara appa, kiri appa or milk hoppers and pani (treacle) appa. Hoppers are eaten with sambols, curries, or with bananas, jiggery treacle etc. Rotis are flat breads and rotis of flour and coconut are pol roti. Godhamba is another kind of roti and is the basis for the very popular kottu roti. Godhamba rotis are cut into strips and mixed with various mixtures of meat, fish, vegetables, eggs or cheese to make kottus. Vadais are preparations of lentils made into balls flattened and fried. They are spicy and if a prawn is added it is an isso vadai. Vadais made of ulundu flour are ulundu vadai and are eaten with ground green or red coconut sambol. Maalu paan or fish buns, samosas, boiled or devilled chick peas, rolls with different fillings, kola kenda or herbal porridge, barbequed sea food, kebabs, are also popular. Pickles or accharu made with half ripe mangoes, pineapples, wood apples and veralu are very popular. Popular beverages which accompany street food are king coconut, sherbert, lassi and fruit juice. The Galle Face Green is a great place for street food.

 

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+

Authentic Sri Lankan Cuisine to try – Where contrast makes complementary

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+