With deep rooted past of migration, foreign invasion, conquest and colonization, and a long history of commerce with countries has endowed this island with a rich and varied culinary inheritance quite disproportionate with its small size, most hotels here offer a wide variety of excellent oriental and western cuisine. There are restaurant specializing in Chinese, Korean, Japanese, Spanish, Swiss and German food while some specialize in Sri Lankan cooking. Rice and Curry Boiled rice and spicy curries are the staple diet of most Sri Lankans. Warning to the uninitiated watch out for those curries ‘’ hot’’ is definitely the word for them, and they can be tough on the first timer’s palate. Just about anything can be curried. It’s dish of meat, fish or vegetables, cooked in coconut milk and seasoned with chilies, pepper, onions, various spices, cinnamon, cardamom, cloves, nutmeg, Tumeric Sri Lankan Breakfast The local breakfast and dinner favorites are hoppers & string-hoppers. Hoppers are light and crisp and bowl – shaped, made by swirling a mixture of rice flour and coconut milk in a wok-shaped pan. The sides are water – crisp and the center is soft, and it’s delicious when eaten hot with and egg baked in the center. String hoppers are delicate circles made of squiggles of rice flour paste squeezed through a sieve steamed till they are light and soft. Lamprais They are not the stuffed eels the Greeks drool over, but a Dutch variation of the rice and curry theme. Rice boiled in stock and a selection of ‘’ dry’’ curries are wrapped in a banna leaf and baked. To enhance the flavor Desserts If you still have room for dessert after all that, go for a delicious dessert of curd topped with treacle or try Watalappam – a rich pudding made with jiggery, fudge from the Kitul palm treacle. Fruits Try perennials like papaya, pineapple, several varies of mango, passion fruit and over a dozen varieties of bananas or go for unusual pearly white Mangosteen in its purple husk, Rambutan. Sapodilla, Soursap, Guava, Beli Varaka & Durian. Toddy & Arrack The two traditional Sri Lankan drinks that cheer and very easily inebriate, are arrack and toddy. Toddy is the fermenting sap of the coconut flower. Arrack is the distilled essence of toddy, VSOA (Very special old arrack) 07 years Arrack and double distilled arrack are served in most hotels, but toddy is found at wayside taverns.
Posted on: Mon, 20 Oct 2014 18:56:04 +0000
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