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.