The rumours of exotic plants that flavoured and preserved food brought many a nation to Sri Lanka. The spices and herbs became another mother lode to the Arabs, Portuguese, Dutch and British Empires. Imagine the impact from invasion, migration, and tourism on one of the most significant of aspects of culture – food.
The myriad influences have gracefully blended into traditional
Sri Lankan cuisine to provide the visitor with an eclectic and yet unique menu. For example: Frikkadels are Dutch meatballs that are made with a light mix of spices, or Lampries also of Dutch origin – rice cooked at a simmer in a rich stock, redolent with the aromatic spices Sri Lanka is famous for, and wrapped in banana leaves together with a variety of meat and
vegetable curries, as well as Frikkadels, and then baked in a slow oven – a mouth watering delicacy.
Chillies and pepper are only two of the many spices used in
Sri Lankan cuisine. All the others that are used add incredible flavour to the main ingredients.
Of course the chillies and pepper can be left out of the preparation or regulated to suit your needs. So please indulge your culinary senses with the variety that is available. The risk of course, is addiction. Each time of day has a unique selection on offer.
Should you feel the need to ‘balance’ your palate with food from your part of the world, it is entirely possible.
Many visitors come here to sample the range of
tropical fruits on offer. Luscious varieties of mangoes, exotic mangosteens, custard apple, pineapple, rambuttan, and guava to name a few.
