This tiny, agricultural based tropical island holds much diversity. Within a few traveling hours, the terrain changes from dry, flat plains to lush, mountainous regions. The flowing rivers, thick rain forests, humongous man-made lakes that dot the island and the surrounding seas has provided ingredients to a menu of exquisite culinary delights.
Like most Asian food, Sri Lankan cuisine comprises mainly of curries, is often hot and spicy, and coconut-based. The key difference lies in the cooking methods. The absence of sauces, artificial coloring and flavors ensures that the flavor of the dish is predominant. That is, a vegetable curry would taste of the vegetable and could be recognized as a dish of that vegetable. Cooking time is often short to retain the texture and color of the main ingredient. The absence of animal fat and the use of coconut and coconut oil have ensured that the typical Sri Lankan dish is not only fresh and delectable, but also very healthy. The Sri Lankan menu carefully balances between spicy and non-spicy dishes, variety and color combination. |
