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Cuisine of Sri Lanka | Sri Lanka Food

The cuisine of Sri Lanka draws influence from that of India, as well as colonists and foreign traders. Rice, which is usually consumed daily, can be found at any special occasion, while spicy curries are favourite dishes for dinner and lunch.

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A very popular alcoholic drink is toddy, made from palm tree sap. Rice and curry refers to a range of Sri Lankan dishes. Sri Lankans also eat Hoppers which can be found anywhere in Sri Lanka. Many Sri Lankans eat short eats as a snack which is a variety of hamburgers, hot dogs, Chinese rolls, patties and pastries.

Other popular dishes are pickles, chutneys and "sambols" which can sometimes be fiery hot. Another is Mallung which has chopped up leaves mixed with coconut that has been grated and red onions.

Hoppers is another dish that is native to Sri Lanka. It is served mainly during lunch or breakfast and many eat it with "lunumiris" which is a fiery hot mix of red onions and spices. "Wattalapam" - a steamed pudding made with coconut milk, eggs and jaggery (a sort of solidified treacle extracted from the kitul palm) has become a Sri Lankan dessert, although first introduced by the Malays. Sweets are popular among most Sri Lankans.

Staple diet of Sri Lanka is rice and curry-boiled rice with curried vegetable. It can be served as lunch and dinner or sometimes as breakfast too. Sri Lankan curries are usually hot, sprinkled with lot of spices. Sri Lankan rice and curry usually includes a variety of small curry dishes made of vegetable, meat, and fish.

Chicken and fish is very popular meat used in curries, but beef and mutton are also available. In a meal, it must have an accompaniment such as parripu (red lentil dhal), mullung (ripped green leaves with spices, lightly stir- fried), and sambol (a mixture of grated coconut, chilly, and spice).

Sri Lankan history has left its imprints on Sri Lankan cuisine. Many regional foods are influenced by the Portuguese, the Dutch, the Malays, the Arabs, and the South Indians, all of whom have left their culinary impression

Sri Lankan cuisine offers a wide variety of desserts. Some of the popular dessert dishes are: Kiribath-made of rice cooked in coconut milk-is usually served on ceremonial occasions such as wedding; Wattalappam-an egg pudding; and Kiri Peni-made of curd and honey.

Owing to its tropical nature, variety of fruits is available in Srilanka. Major among them are: Mangoes, papayas, bananas, jackfruits, durians, rambutans, and mangosteens.

Staple diet of Sri Lanka is rice and curry-boiled rice with curried vegetable. It can be served as lunch and dinner or sometimes as breakfast too. Sri Lankan curries are usually hot, sprinkled with lot of spices. Sri Lankan rice and curry usually includes a variety of small curry dishes made of vegetable, meat, and fish. Chicken and fish is very popular meat used in curries, but beef and mutton are also available. In a meal, it must have an accompaniment such as parripu (red lentil dhal), mullung (ripped green leaves with spices, lightly stir- fried), and sambol (a mixture of grated coconut, chilly, and spice).


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