Joanna James
The tiny isle of Sri Lanka is aptly called the pearl of the Indian Ocean due to its shape. Much like a pearl, this island is unique in the bounty of natural treasures it beholds. Complementing these is the island's distinctive cuisine, a delightful blend of the cultures that co-exist on the land.
A favourite dish made in many Sri Lankan homes for special occasions. Traditional Sri Lankan rice is cooked on a slow fire until the rice is tender and becomes a soft creamy mass, with salt to taste. It is thereafter flattened out on a platter and cut into pieces. Accompanied by Lunumiris, a preparation of chopped onions and chilli flakes grounded and mixed with pepper, salt and a dash of lime or with kittul jaggery, milk rice is a part of the breakfast menu at many of the best places to stay in Sri Lanka.
Most Sri Lankans enjoy rice and curry for their noon meal. Steamed rice is served with two vegetables, a lentil curry, a green salad or Mallun accompanied by fish, meat or egg. The vegetables can be varied such as beans, eggplant, okra, pumpkin, ash plantains etc. made as a sauteed dish or a curry with coconut milk and a blend of herbs and spices. A steaming plate of rice with accompanying curries is a flavour and aroma-filled satisfying experience as enjoyed by visitors at Cinnamon Hotels & Resorts in Sri Lanka.
This is an endowment to Sri Lanka from the Dutch colonization which has now become a firm favourite with locals and visitors. Small-grained rice is cooked with a fistful of spices in meat or vegetable stock as per the preference. Once done to perfection the rice is served onto cuttings of warmed banana leaf. Along with rice Eggplant Moju, chicken or beef made as a dry dish, a fried boiled egg and mint paste or onion fry is served, tightly wrapped to form a parcel and baked in the oven for a few minutes. For vegetarians, an additional vegetable or a cashew curry will be included. Once out of the oven this fragrant parcel will be consumed with delight. Do try this out during your stay in Sri Lanka.
Although rice is the main staple in Sri Lanka, varieties of bread such as chappati, naan and Godamba roti are also popular. Kottu is more of a variety of street food and one which can be consumed at any time of the day. Godamba roti is cut into thin bite-sized pieces and made as you wait on a hot griddle by the Kottu Chef. Onto the oiled griddle, a mixture of chopped onions, tomatoes, vegetables such as grated carrots, spring onions, shreds of cabbage and leek are tossed, shreds of cooked meat added with spices and a dash of chilli sauce, and lastly, the chopped Godamba go in with the metal making a lot of music and voila, the Kottu is done. A dish relished by the young and old. For vegetarians, a slice of cheese is added last or even an egg as per the preference.
Although not exactly a cookie, Kokis is a snack made during times of celebration mostly beginning of the year or during the National New Year in Sri Lanka in April. Made with rice flour, coconut milk, beaten egg and a dash of salt and sugar, the thick batter is coated on a decorative shape fixed to a long handle and dipped in hot oil, once it gets crisp, prising off with a wooden pick to a tray to cool off. It is a tasty and light snack enjoyed by many.
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.
