Sri Lankan cuisine
Sri Lankan cuisine is one of the most complex cuisines of South Asia,the cuisine of Sri Lanka shows some influence, yet is in many ways quite distinct. As a major trade hub, it draws influence from colonial powers that were involved in Sri Lanka and by foreign traders. Rice, which is consumed daily, can be found at any occasion, while spicy gravy are favourite dishes for lunch and dinner. Some of the Sri Lankan dishes have striking resemblance to Kerala cuisine, which could be due to the similar geographic and agricultural features with Kerala.
Sri Lanka has long been renowned for its spices. Since ancient times, traders from all over the world who came to Sri Lanka brought their native cuisines to the island, resulting in a rich diversity of cooking styles and techniques.
The island nation's cuisine mainly consists of boiled or steamed rice served with curry. This usually consists of a "main curry" of fish, chicken, beef, pork, or mutton (typically goat), as well as several other curries made with vegetables, lentils and even fruit curries.
Side-dishes include pickles, chutneys and "sambols". The most famous of these is the coconut sambol, made of ground coconut mixed with chili peppers, dried Maldive fish and lime juice. This is ground to a paste and eaten with rice, as it gives zest to the meal and is believed to increase appetite.
Another well-known rice dish is kiribath, meaning "milk rice." In addition to sambols, Sri Lankans eat "mallung", chopped leaves mixed with grated coconut and red onions. Coconut milk is found in most Sri Lankan dishes to give the cuisine its unique flavour.
Sri Lankan people use spices liberally in their dishes and typically do not follow an exact recipe: thus, every cook's grvy will taste slightly different. Furthermore, people from different regions of the island (for instance, hill-country dwellers versus coastal dwellers) traditionally cook in different ways while people of different ethnic and religious groups tend to prepare dishes according to their customs. Although Sri Lankan food appears similar to thai ,Malaysian or indonesian cuisine in its use of chilli, cardamom, cumin, coriander and other spices, it has a distinctive taste, and uses ingredients like dried Maldive fish which are local to the area.
many spicy Sri Lankan preparations are believed to be among the world's hottest in terms of chilli content (Comparable to Sylhet and Bengal). There is a liberal use of different varieties of very hot chillies such as amu miris, kochchi miris, and maalu miris (capsicum) among others. While native Sri Lankans are born into this cuisine and develop a tolerance to spicy food, many visitors and tourists to the country often find the spiciness excessive. As a result, many local restaurants in developed and tourist areas offer special low-spice versions of local foods to cater to foreign palates, or have an alternative western menu for tourists. It is generally acceptable for tourists to request that the food is cooked with a lower chilli content to cater for the milder Western palate. The chili content in food cooked for public occasions is typically much less than home-cooked food.
Kottu or "Koththu Roti" is a Sri Lankan dish made from a Sri Lankan roti called Godhamba roti and vegetables, egg, and/or meat, and spices. Koththu can be found in almost all parts of Sri Lanka and is generally eaten for dinner. The most common varieties of koththu are beef and chicken, with egg and vegetable koththu available for vegetarians. Cheese koththu has recently been introduced and appears to be becoming a mainstay.
Another food native to Sri Lanka, served mainly for breakfast or dinner and often accompanied by lunu miris, a mix of red onions and spices. Hoppers are made from a fermented batter of rice flour, coconut milk and a dash of palm toddy, which lends a sour flavour and fermentation ability. If toddy is not available, yeast is often used. The batter is left to rise, then cooked in a hemispherical wok-like pan. There are many types of hoppers including egg hoppers, milk hoppers, string hoppers, and sweeter varieties like vandu appa and pani appa. Hoppers are often served with Sambol.
String hoppers are made from hot-water dough of rice meal or wheat flour. This is pressed out in circlets from a string mould onto little wicker mats, then steamed.
Lamprais is rice boiled in stock with a special curry, accompanied by "frikkadels" (frikadeller meatballs), all of which is then wrapped in a banana leaf and baked in the oven. It is a Dutch-influenced Sri Lankan dish.
Kool is a seafood broth with crab, fish, cuttlefish, prawns and crayfish with long beans, jak seeds, manioc, spinach and hints of tamarind. The entire dish is thickened with the help of palmyra root flour. Is a distinct part of Jaffna cuisine and is a meal in itself.
Roti in Sri Lanka is the Pol (Coconut) Roti. Another variant is the Godhamba Roti.
Kevum oil cake is made with rice flour and treacle and deep-fried to a golden brown. Moong Kevum is a variant where mung bean flour is made into a paste and shaped like diamonds before frying. Other types of Kevum are Athiraha, Konda Kevum, Athirasa & Handi Kevum. Many sweets are served with kiribath milk rice during the Sinhala and Tamil New Year.
- Undu Walalu/Undu wal or Pani walalu - is a sweet from the Mathale area, prepared using urad bean flour & kithul treacle.
- Aluwa - diamond-shaped rice-flour pastries
- Aggala - rice balls flavoured with treacle
- Kalu Dodol - A solid toffee-like confection made by lengthy reduction of coconut milk thickened with rice flour and sweetened with jaggery.
- Weli Thalapa - Made from flour & treacle.
- Watalappam - a steamed pudding made with coconut milk, eggs, and jaggery has become a staple Sri Lankan dessert. It was introduced by the Malay immigrants.
- Bibikkan - A rich, cake-like sweet made from grated coconut, coconut treacle & flour. It is a speciality of coastal areas.
- Kokis - A savoury crispy biscuit-like dish made from flour
"Short eats" refers to a variety of snacks that are bought and eaten by the dozen from short eat shops and restaurants. These are eaten on the go mainly for breakfast or during the evening tea time. Short eats include pastries, Chinese rolls and patties. A popular short eat among Tamils is the Mutton Roll, which is tender pieces of mutton with potato and seasoned with spices. This can be very hot and is served all over the world, where the Sri Lankan Tamil population is vast.
Other short eats:
- Vade- Parippu Vade, Ulundu Vade, Isso(Prawn) vade
- Chinese Rolls or Egg Rolls, which often contain minced meats, potatoes, and vegetables.
- Patties & Pastries recipe- Filled with veges/meat or Fish
Vegetable/fish Roti-a flatbread with a filling rolled into a triangular shape & baked.
Short eats are served at parties or to guests when they visit a home. Fast food such as hot dogs and hamburgers has arrived in Sri Lanka, with the Globalisation of McDonald's, KFC and Pizza Hut Fast-Food Chains, but these are not usually considered to be short eats. Hot dogs and hamburgers have also been modified to fit local tastes.
- A very popular drink is Faluda, a mixed cold drink with syrup, ice cream, jelly pieces and basil seeds.
- Fruit juices are popular in Sri Lanka, especially passionfruit juice
- Toddy, is a mildly alcoholic drink made from palm tree sap.
- Arrack is considered the de facto distilled national drink by many.
|Wikimedia Commons has media related to Cuisine of Sri Lanka.|