Cuisine
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 (b eing 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. Ther