Cuisine

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In Sri Lanka, the cuisine differs significantly from one region to another region. Rice is the main staple diet of the Sri Lankan cuisine and is generally served either boiled or steamed accompanied by a variety of curries. The average Sri Lankan prepares and eats traditional dishes for everyday consumption at home. 
A typical Sri Lankan meal would consist of a main curry of fish (being an island as one might expect, fish and seafood features heavily in the everyday diet), meat or poultry, several other curries made with vegetables which are itself cultivated on the island and pulses such as lentils. Condiments such as chutneys and sambols are included. These are generally spicy and are made from various ingredients such as coconut, onions, lime juice and chillies. 
Maldive fish (dried fish) is used as a flavour enhancer. Other common ingredients that are used include coconut and coconut milk, chillies, and onions.
Sri Lankan curries are widely and frequently consumed. There are three main types of curry: White, Red and Black. White curries are, mild, based on coconut milk and very liquid. Red curries contain a large amount of chilli powder or ground red chillies with a few other spices. Black curries are dark in colour which is achieved by the roasting of the spices until they are a deep brown and are the most typical curries eaten in Sri Lanka.
Some of Food native to Sri Lanka
  • Kiribath is served with lunu miris, a fiery hot mix of red onions and spices, and dark fish curry it is a traditional breakfast meal eaten on the first of each month and on other symbolic important occasions.
  • Hoppers (appa) served mainly for breakfast or dinner and accompanied by lunu miris. Hoppers are made from a fermented batter of rice flour, coconut milk and yeast. Once the batter rises it is cooked in a pan. There are many types of hoppers including egg hoppers, milk hoppers, and sweeter varieties like vanduappa and paniappa.
  • Curd and treacle is a common dessert. Curd is made of buffalo milk and the treacle is usually palm syrup from either the kittul or coconut tree.
  • For special occasions such as New Year, weddings, birth of a child, Sri Lankans serve juicy sweetmeats such as Kavum, Halape(a mixture of jaggery and flour, wrapped in a leaf) and Thalaguli (a ball of confectionary liberally peppered with sesame). Kavum is a mushroom-shaped battercake of ground rice and treacle, fried in oil. Other sweetmeats include Kaludodol, a rich, dark, confection made from coconut milk, jaggery and cashew nuts, aluva and pumpkin preserve (puhul dosi). 
Two local intoxicating drinks are Toddy and Arrack. Toddy is made out of palm trees while Arrack is a fermented and refined toddy.

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