Sri Lanka is a small island nation with a fascinating history that stretches back over three thousand years. The rich culture of today stems from religion, customs and rituals that have been cultivated over many years. Culture is everywhere, reflected in the local art, architecture, language, dress and even food. Fine Dining by Saman Villas is a prime example of Sri Lankan specialties cooked to perfection.

Being an island, the Indian Ocean that surrounds it, factors greatly into the people’s way of life. Plenty of fresh seafood finds its way into the homes of Sri Lankan people each day thanks to the thriving fishing industry. Towns along the coast that engage in fishing have begun capitalising on tourism: restaurants in Bentota, Negombo, Wadduwa are known for their mouthwatering Sri Lankan seafood preparations. Fish dishes like ‘Maalu Ambulthiyal’ and spicy prawn curry have even made it to the traditional celebration table.

It is Sri Lankan tradition to prepare a specific menu for Avurudu, also known as Sinhala and Tamil New Year. The main feature is ‘Kiribath’ or milk rice. The rice is cooked in coconut milk and set in a serving platter. When the meal is ready to be consumed, it is cut into diamond shaped blocks and served with curries and sambals. Fish curry or chicken curry are eaten with the rice as well as ‘Hath Maluwa’ a curry made with seven vegetables. A spicy paste of chili and onion or caremalised onion and maldive fish is also offered as an option. The sweets: Konda Kevum, Kokis, Asmee, Mun Kevum and Athirasa, are staples that will follow to end the meal. These are usually prepared with flour and fried in hot oil. Bananas also make an appearance on the celebration table and add a splash of colour.


A true believer that the pen is a mighty weapon, Joanna James ventures into reaching the minds of every reader with the earnest hope of leaving an indelible stream of thought. Her interests include Politics, law and Philosophy. Google+