Fans of gastronomic tours should diversify their tourist route and go to Sri Lanka. Indian cuisine is at the heart of food in Sri Lanka, the same fish, spices and fruits and greens of the tropics are used in cooking. But still, the cuisine of Sri Lanka is softer, so even those who cannot stand spicy dishes at all will have something to eat.
The widespread use of curry (a mixture of chopped spices) and rice will reveal the taste of even familiar foods from a completely new side. After all, this spicy seasoning from the leaves of the shrub of the same name, as well as coriander, turmeric, black pepper and chili, mustard, cinnamon, garlic and ginger is amazingly combined with seafood.
fish and poultry, meat, legumes, vegetables and even fruits. It is difficult to find a restaurant or cafe where dishes with the same name will have an identical taste – masters prepare curry, combining ingredients in different proportions for the sharpness of the expression of one or another component. Vegetarians or those who are going to stay for a vacation are guaranteed to enjoy food in Sri Lanka.
Dining in hotels in Sri Lanka
– coconut – found in most dishes, both coconut flakes and its milk and oil are used;
– Maldivian fish (umbalacada) – in crushed form, it is part of many dishes and sauces for them (including some types of curries).
– the usual bread and pasta is made from rice flour here. The form of serving is also different from the traditional one – soft pancakes with unexpectedly crispy edges in the shape of a bowl, stuffed with egg (served for breakfast) or coconut with butter (as a dessert).
– Desserts are also able to surprise with a variety of rice and coconut components. Fresh tubular cakes, cottage cheese drenched in palm sugar syrup, unleavened rice cakes and rice flour fritters are worth a try for everyone, especially those with a sweet tooth.
Sri Lankan street food
But the experience will not be complete if you do not get acquainted with the traditional street food in Sri Lanka. Very similar in taste to hamburgers, but, undoubtedly, kottu (in the form of a salad of crushed bread, cheese, eggs and meat) is more useful.
The filling is chosen at will. Soy roti (a flatbread with an amazing soy filling), crispy donuts (ulundu vadai) made from lentils, onions, green chili are also common. Well, to nibble – you can crunch cassava chips and salted jackfruit seeds.
Fruit in Sri Lanka
And, of course, fresh fruits are presented both in hotels and in the market in abundance. It is worth comparing the taste of pineapple and mango with store-bought from your hometown to feel the difference. Bananas are represented by more than a hundred species.
From the exotic – jackfruit (all its components are edible from flowers to seeds, has juicy pulp), durian (an expensive but popular fruit covered with thorns with a pungent odor, a sharp garlic-cheese taste of the pulp), mangosteen (attractive appearance and light pleasant taste ), rambutan (a reddish hairy fruit with great flavor), lychee, sapodilla and longan.
For tourists in hotels, dishes are always originally designed; local plants are vividly combined with the skill of decorating chefs.You can get acquainted personally with Sri Lankan cuisine by ordering a package tour using the form below or by booking a hotel on your own and buying a plane ticket in the appropriate forms on the right.
Sri Lankan cuisine is a mixture of European and Asian cuisines. Most cafes and restaurants in coastal tourist areas serve a more or less standardized set of dishes, including traditional Sri Lankan dishes, mainly adapted for the European consumer. In Sri Lankan-oriented restaurants, the food is spicy and unique.
The basis of Sri Lankan cuisine is rice and curry, which is a spicy mixture of pepper, mustard, coriander, ginger and many other spices. Sri Lanka is rich in its coconut palms, so coconut chips and pulp, its juice, oil and palm nectar are used in dishes. In Sri Lanka, salads are a must. Bamboo shoots, banana palm leaves and cactus flowers are popular here. In addition to vegetable salads, there are many variations of fruit dishes.
Fruits in Sri Lanka – as befits the status of a paradise island – are in great abundance, and they grow everywhere literally under your feet, or rather above your head, along roads and under every fence.