Gastronomic traditions of Sri Lanka

Sri Lankan’s kitchen has several colorful features that will allow to distinguish Lankan gastronomic masterpieces from kitchens of neighboring countries. However, about everything in order.

Tell me who your friend…

Many travelers are not helpful believe that Sri Lanka’s kitchen is largely repeated by Indian: rice, seafood, fruits, curry, spices. Indeed, the similarity in the choice of ingredients is large, but there are features directly related to the history of the island. Due to the interaction with various peoples – from Arabs to the Chinese, from the Dutch to Indonesians, the kitchen Sri Lanka received «ingenic» flavor. As they say, «With the world on thread…». So on the table of Lankans appeared kebabs, pilaf of the Biriani, omelets, puddings, meatballs.

The beginning of time

The basis of the Lankan cuisine is rice and curry. And if with rice everything is clear, then about the nature of the curry should be told separately. There is a minimum of 3 words «curry».

«Curry of the first level» – Evergreen curry shrub, whose leaves are used to prepare the mix of the mix of spices.

«Curry Second Level» – Spicy mixture, in the manufacture of which besides the curry shrub, chili pepper, turmeric, coriander, garlic, cumin, cinnamon, mustard seeds and other ingredients at the discretion of the chef are involved. The main characteristic of the Lankan Curry – Sharp. The main difference between the Lankan Curry from Indian – Preliminary roasting spices in a pan. Curry mixture is used to prepare the widest circle of dishes. Guess how such dishes are called after adding this mixture…?

«Curry of the third level» You can call almost all dishes on the Lankan Table. No matter what a dish is cooked – Meat, Bird, Seafood, Fruits, Beans, Vegetables… In a broad sense, everything that has been varying with a mixture of Curry and is called.

And again about curry

A mixture of spices included in curry is not regulated. Of course, there are key ingredients, for example, chile, turmeric or cumin, but their proportions and combinations each culinary displays independently, and the obtained values ​​keeps secret. Sharp dishes – The necessary condition is not only and not so much for the sake of gastronomic pleasure, as for the sake of safety of the stomach and confront possible infections, which in the warm climate there are plenty of.

And again about rice

Boiled rice almost never mixed with sauce and other ingredients. It is put separately and surround dozens of a variety of diverse, so that the guest can «Collect» Dish to your taste. From rice make rice flour, which is the basis for many dishes in the country. For example, a stale rice noodle Lankans eat for breakfast. From the same flour masterfully bake unusual pancakes Appa with different fillings, which are nice to eat in the middle of the day.

And suddenly about coconut

Completes the Triad of the Pipples of the Gastronomic Tradition Sri Lanka Coconut and its derivatives. Coconut chips, milk, butter, flesh, nectar and other pleasures in abundance supply palm trees adorning island. The most popular coconut dishes: Kiribat (dense rhombic rice and coconut milk), the company (fragrant korzh with coconut chips), palm wine (from coconut palm).


Former Ceylon – it is an island whose residents believe that cows – Sacred animals. Together, these two factors determine the high importance of seafood in the kitchen of state. Fish is so popular that one of her species dried and erased into powder for the manufacture of an unbalacade fragrant seasoning, which can also be used in Curry.


Many areas of Sri Lanka are national nature reserves and natural parks. Wealth island flora – Preportity of the abundance of plant components in the kitchen of the country. Walking tropical fruits appear on the table both independently and as part of fruit salads, as well as in an unusual role for us. For example, on Sri Lanka love to fry bananas or to break the mango. If you dreamed of trying lychee, rabbutan, pomelo, mango, bananas, durian – You know where to plan the following journey.


In addition to the famous Ceylon tea, which every traveler will be told many times: in the store, on excursions, on a tea factory, you can also quench the thirst on Sri Lanka and Coconut Juice, and Watermelon. The country produces their own alcoholic beverages that you hardly bring to try outside of it, so 18+ tourists are recommended to pay attention to Lankan beer, for example, Three Coins, on the Lankan Montaari wine brand and on the Lanka palm vodka Arak.

Sri Lanka cuisine will be one of the bright memories of a trip to the tea island in the Indian Ocean, because gastronomic travel, multiplied by coconuts and seasoned curry, is expensive!


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Gastronomic traditions of Sri Lanka

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Gastronomic traditions of Sri Lanka

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