Food

The Teardrop of India or Pearl of the Indian Ocean are among many nicknames for Sri Lanka. But a more accurate description of the gorgeous nation might be the Island of Rice and Curry. Making liberal use of local fruit, such as coconut and jackfruit, seafood and an arsenal of spices, Sri Lankan cooking delivers an abundance of incredible dishes. Here are some you shouldn't miss.

Kiribath with Lunu miris 

Kiribath is a traditional Sri Lankan dish made from rice. It is prepared by cooking rice with coconut milk, hence this name, and can be considered a form of rice cake or rice pudding. Kiribath is an essential dish in Sri Lankan cuisine. It is very commonly served for breakfast on the first day of each month and also has added significance of being eaten for any auspicious moment throughout one's lifetime which are marking times of transition. It is one of the more renowned traditional dishes in Sri Lanka.

Manioc with Coconut or Lunu miris 

Commonly called cassava. Cassava is the third largest source of food carbohydrates in the tropics, after rice and maize. Cassava is a major staple food in the developing world, providing a basic diet for over half a billion people. It is one of the most drought-tolerant crops, capable of growing on marginal soils. Sri Lankans make few dishes from this nutritious crop. 

Pol Sambol with Paan (coconut relish with bread) 

Pol Sambol is a traditional Sri Lankan dish made from coconut, mostly used as an accompaniment with rice, string hoppers, hoppers and curries. It is a coconut relish, consisting of freshly grated coconut, shallots, dried whole chilies (or chili powder), lime juice, salt and Maldive fish. 

Fish Ambul Thiyal (sour fish curry) 

Ambulthiyal, also known as malu ambulthiyal is a must try Sri Lankan sour fish curry. Made with Goraka (dried garcinia) and black pepper, not only gives the fish ambulthiyal (sour fish) curry a unique taste but is also a method of preserving fish without refrigeration or freezing. Ambulthiyal is a unique dish in Sri Lanka. 

Lamprais

Sri Lanka has been influenced by a diversity of cultures and one of the most evident is the Dutch Burgher community. 

Lamprais, a word that combines the two Dutch words for "lump" and "rice," is a combination of meat, rice and sambol chili sauce, wrapped into a banana leaf packet and steamed. The rice is cooked with meat stock usually a combination of different meats like beef, pork or lamb, that's infused with cardamom, clove and cinnamon. 

A scoop of rice is placed in the center of a banana leaf, along with the mixed meat curry, two frikkadels (Dutch-style beef balls), blachan (a shrimp paste) and a starch or vegetable, usually either ash plantain or brinjals. 

The package is folded into a parcel and steamed. Since lamprais is a Burgher contribution to Sri Lankan cuisine, the meat is usually prepared with sweet spices like clove and cinnamon, recreating the flavor favored by the Dutch Burgher community. Original recipes called for beef, pork and lamb, but chicken and eggs are often included in a modern lamprais packet.

Throughout years of colonization and influence from other countries, Sri Lanka has adapted its food culture into a blend of different curry concoctions and tasty dishes. 

A few things about Sri Lankan food can be said with certainty: Sri Lankans thoroughly love spices, they love food that explodes with flavor, and many enjoy deep fried, and very tasty, snacks. Whatever you choose to eat in Sri Lanka, your mouth is going to rejoice with happiness