Four of the most interesting places in Bali

The first temple-Kerta Gosa. Actually, not a temple, but a semblance of a palace which was built in 1686.

The second temple is Besakih Temple - is located in the eponymous village on the slopes of Mount Agung in the east of Bali. This is the most important, largest and most sacred temple on the island.

The third temple is - Tirtta Gangga. The place is relatively new, was founded in 1942. The environment and beautiful scenery, this is what captivated a certain Raja, and he raised his piece of paradise!

The fourth temple is Waterfall Palace

Sri Lanka Food

Sri Lanka (from the Sanskrit “Venerable Island”) is an island country in South Asia, located about 31 kilometres (19.3 mi) off the southern coast of India. It is home to around 20 million people. As a result of its location in the path of major sea routes, Sri Lanka is a strategic naval link between West Asia and South East Asia. It has also been a center of the Buddhist religion and culture from ancient times as well as being a bastion of Hinduism. The Sinhalese community forms the majority of the population; Tamils, who are concentrated in the north and east of the island, form the largest ethnic minority. Other communities include Moors, Burghers, Kaffirs, Malays and the indigenous Wanniyala-Aetto people.

The country is famous for the production and export of tea, coffee, coconuts, rubber and cinnamon - which is native to the country. The natural beauty of Sri Lanka's tropical forests, beaches and landscape, as well as its rich cultural heritage, make it a world famous tourist destination. The island also boasts the first female Prime Minister in the world, Sirimavo Bandaranaike.

Throughout the past centuries Sri Lanka has been going through a dramatic make over. A vast majority of the Sri Lankan community were only influenced by their own traditional food and nothing more. But, due to economical growth and intense competition in developed countries, companies have taken themselves overseas to developing nations, in an attempt to achieve a positive global presence (competitive advantage). Consequently, this method has caused a major ripple effect in countries such as Sri Lanka like never before. In some major cities the influence of western culture is being increasingly felt with the introduction of major fast food brands such as McDonalds, Pizza Hut and Kentucky Fried Chicken as well as the appearance of major clothing brands such as Levi and Bench, which until recently could only be found as copies.

Rice and curry are the staple main course food of Sri Lanka, but the term 'curry' conceals an enormous variety of subtle flavors. Coriander, chilies, mustard, cumin, pepper, cinnamon and garlic are just some of the common ingredients which add flavor to both sea food and meat curries. Fresh sea food - crab, lobster and prawn, as well as fish - is excellent, and meat is cheap. Rice forms the basis of many Sri Lankan sweet dishes, palm treacle being used as the main traditional sweetener. This is also served on curd as a delicious dessert. Sadly, it is not easy to get good Sri Lankan Food in most hotels which concentrate on western dishes. You can get a thali for as little as Rs 50, whereas a meal in a good restaurant could cost Rs.250 buta buffet lunch at a 5-star hotel might cost you Rs.450.

Some foods that are common in Europe are both less readily available and of much lower quality in Sri Lanka, eg: breakfast cereals, bread, cheese and chocolates. NB Vegetarian food is much less common in Sri Lanka than in India, and in places can be difficult to get.

Fruit Sri Lanka has a wide variety of tropical fruit throughout the year, pineapple, papaya and banana being particularly good. The extraordinarily rich jack (jack) fruit are also available all year. Seasonal fruit include mangosteen (no relation of mangoes),passion fruit, custard apples, avocado pears, durian and rambutan from July-October. In addition to ordinary green coconuts, Sri Lanka has its own almost unique variety-the golden King Coconut (thambil1); the milk is particularly Sweet and nutritious. Many spices are grown in the island and are widely available in the markets and shops. Cinnamon, nutmeg, cloves, cardamom and pepper are all grown, the Kandy region being a major centre of spice production.Many private spice gardens are open to the public.

Sri Lankan food is unique like it's Culture. Most of the Sri Lankans eat vegetables. The specialty in Sri Lankan food is that same food is differently made in different regions. With a large community of farmers the Rice and curry is the main food in Sri Lanka.

An average Sri Lankan meal always consist of leaves and dry fish, and several vegetable curries. They make special sweets with coconut milk, floor and Honey at cultural festivals of New Year, Vesak and Poson.

The curries come in many verities of colors and flavors blended in Sri Lankan Hot Spices. Most of the species has a great ayurvedic value when used in curries.

Tea culture is defined by the way tea is made and consumed, by the way the people interact with tea, and by the aesthetics surrounding tea drinking.

Tea is commonly drunk at social events, and many cultures have created intricate formal ceremonies for these events. Western examples of these are afternoon tea and the tea party. In the east, tea ceremonies differ among countries, Japan's complex, formal and serene one being the most known. Other examples are the Korean tea ceremony or some traditional ways of brewing tea in Chinese tea culture.

Unique customs also exist in Tibet, where tea is commonly brewed with salt and butter, or in the Middle East and Africa where tea plays an important role in many countries.


To the Tibetans, tea is a beverage that is just like coffee to the westerners -- a wake-up and a shake-up drink that keeps almost everyone sound and safe. In Tibet no morning can pass without drinking some tea, usually the sweet tea; and also in Tibet no meal can be complete without some tea, almost all the time the Tibetan buttered tea. The sweet tea, prepared by mixing milk and sugar with the juice from fully boiled fermented tea leaves, serves as the refreshener. Before serving, the mixture has to be further blended in a special blender. More often than not, a slim wooden cylinder is used for the blending. After the mixture is put in the cylinder, a piston is used to push and pull inside the cylinder. With the passing of the mixture through the slit between the piston and the cylinder, the mixture of butter, salt and tea is forcefully and thoroughly blended.

Town folks prefer to go to a tea house before going to work for the rest of their day. Tea houses sometimes stand as alternative places to find the ones who are otherwise expected in their workplace in the morning and in the early afternoon.

In Tibet, tea, either sweet tea or Tibetan buttered tea, is served in small or large thermo flasks, in that both are of their best smack when served hot. The local habit of drinking tea has to do with the local food composition. The Tibetans eat lots of meat of yak and goat. The strong buttered tea not only helps to keep the body warm but also helps to promote the digestion of the meat that is taken almost 3 meals a day and 365 days a year.

Butter, milk, and salt are added to brewed tea and churned to form a hot drink called Po cha (bod ja, where bod means Tibetan and ja tea) in Tibet. The concoction is also sometimes called cha su mar, mainly in Kham, or Eastern Tibet. Traditionally, the drink is made with a domestic brick tea and dri's milk (a dri is the female of the animal whose male is called yak), then mixed in a churn for several minutes. Using a generic black tea, milk and butter, and shaking or blending work well too, although the unique taste of yak milk is difficult to replicate. (see recipe)

Tibet tea drinking has many rules. One such concerns an invitation to a house for tea. The host will first pour some highland barley wine. The guest must dip his finger in the wine and flick some away. This will be done three times to represent respect for the Buddha, Dharma, and Sangha. The cup will then be refilled two more times and on the last time it must be emptied or the host will be insulted. After this the host will present a gift of butter wine to the guest, who will accept it without touching the rim of the bowl. The guest will then pour a glass for himself, and must finish the glass or be seen as rude.

There are two main teas that go with the tea culture. The teas are butter tea and sweet milk tea. These two teas are only found in Tibet. Other teas that the Tibetans enjoy are boiled black teas. There are many tea shops in Tibet selling these teas, which travelers often take for their main hydration source.