Joanna James
The authentic Sri Lankan cuisine is unique though there may be influences from South Indian and other cuisines. The wonder ingredient, coconut, is used in many dishes as well as a vibrant mix of spices and herbs to add flavour and aroma plus ease the process of digestion.
Made with flour, grated coconut, salt and water, which are made into fist size balls, flattened and cooked on both sides till light brown and crisp, Rotis resemble parathas however are not greasy. Served at breakfast or even for dinner at Negombo restaurants with lunumiris made with onion, chilli flakes and pepper grounded with pestle and mortar, seasoned with salt and a dash of lime with a mouthwatering seafood curry.
A wholesome meal made for breakfast, especially on auspicious occasions such as the New Year, the marriage of a family member, or moving to a new home. Made with traditional Sri Lankan rice and creamy coconut milk combined thereafter seasoned with salt and slowly cooked until it becomes a soft mass of milk rice. Flattened out to a platter and cut into diamond shapes, this dish is relished with onion fry, a caramelised onion preparation and fish or meat curry or even enjoyed with little chunks of kitul jaggery as served at the breakfast buffet of Club Hotel Dolphin and others.
Finger food, short eats or snacks are quite popular in Sri Lanka as nibbles to be enjoyed whilst on the go or whenever hunger pangs hit you in between meals. From humble salted cassava chips or jack fruit seeds to fish or meat-stuffed rolls and cutlets, delicious pastries with tempting fillings as savoury delights whilst a tantalizing array of sweet snacks such as cupcakes, doughnuts, brownies etc keep enticing you at parks, restaurants or pastry shops.
Picture a steaming plate of rice with colourful servings of vegetables and seafood filling your nostrils with a mouthwatering aroma, then you would be experiencing a traditional Sri Lankan rice and curry serving. Usually, rice is accompanied by a yummy lentil curry in a reddish-golden hue, a creamy yellow potato curry, a reddish-brown brinjal moju and a dark green leafy mallun rounded off with fish or spicy chicken curry is a wholesome and filling meal for lunch.
Kottu is a filling meal relished by locals and visitors. Godamba Roti, bigger versions of paratha are cut into strips and then cut again to make them little bite-size morsels. These are dropped into a hot stir fry of onions, capsicum, tomatoes, and shredded vegetables such as leeks, carrots, and cabbage seasoned with salt, pepper, chilli flakes, and sauces making it a yummy mix ready to eat. There are variations to this vegetable kottu by adding shredded roasted chicken, a slice of cheese, and one or two eggs as ordered.
Sri Lankans love sweets and some of the hot favourites are creamy, and firm buffalo curd with a helping of treacle (a palm sugar syrup), and delicious watalappan made with grated kittul jaggery and beaten eggs mixed with thick coconut milk and a fistful of spices and steamed until firm. Served with a sprinkling of roasted cashew shavings. Embellished with shavings of cashew These and more keep enticing visitors to savour these delights.
A true believer that the pen is a mighty weapon, ventures into reaching the minds of every reader with the earnest hope of leaving an indelible stream of thought.
A travel writer who has a passion for fashion and a deep interest in admiring new and exotic attractions around the world.
