Sri Lankan Cuisine

Foods in Sri Lanka can be hot or very mild or can be combination being very much a question of individual preference. Sri Lankan food is unique for its Culture. Many Sinhala food items are derived from Chena cultivation. Sri Lankan cuisine plays a vital role in the islanders’ life from the most auspicious Sinhala/ Hindu New Year to normal day-to-day practices. They make milk rice and special sweets with coconut milk, floor, and Honey at cultural festivals. It is recognized as one of the sixty- four types of art, “Siu Seta kalawa”. The curries come in many varieties of colors and flavors blended in Sri Lankan Hot Spices has a great ayurvedic value when used in curries.

Most of the Sri Lankans eat vegetables. With a large community of farmers, Rice and curry are the main food in Sri Lanka. Sri Lanka curries are known for their fiery hot spicy flavors and coconut milk is a very distinct feature of Sri Lankan cuisine that different regions of the country specialize in different types of dishes. The specialty in Sri Lankan food is that the same food is differently made in different regions. Dishes from the North region of Sri Lanka have distinct south Indian flavors.

Dishes from the South region of Sri Lanka can be Spicy, Hot, or Mild. The meals of the southern region of Sri Lanka are known for their variety and fishing village through the coastal strip. Ambulthiyal a unique spicy fish preparation with thick gamboges “Goraka” paste.

【LK94009570: Sri Lankan Cuisine. Text by Lakpura™. Images by Google, copyright(s) reserved by original authors.】