Features of the cuisine of Sri Lanka, as well as other cuisines of the world, largely due to its territorial and climatic conditions. Warm sea washing the island, tropical heat and high humidity, the proximity of India and Asia – all this has contributed adjustments in the formation of national cuisine.
Over its long history, the island has been invaded more than once. Indians and Chinese, Portuguese, British and Dutch, Arabs and Malaysians – they all left their mark on the culture of Sri Lanka, including including in culinary traditions.
For example, the Arabs shared buriyani and kebabs. The British – puddings and muffins. The Chinese – soy dishes.
Features of national cuisine Sri lanka
Vegetables and fruits
The diet of local residents is mainly vegetables and fruits, which are presented in rich variety, more than 365 species. Rice complements vegetable dishes, as well as all kinds of seafood, which is greatly facilitated by the island location of the state. Rice is grown in fifteen varieties, differing from each other in form, color and taste.
Fruits in Sri Lanka grow in huge quantities and more than 70 species. Only bananas count at least 200 varieties. Some fruits can only be tasted here, because of their complete inability to transport.
Fruits are widely used in cooking, with some consume like vegetables. For example, pickled mangoes and fried bananas – daily local specialties.
The king of fruits on the island is called durian. This fruit sometimes reaches 10 kg of weight and is considered among locals not only healthy, but also incredibly tasty. Naturally, such an attitude affects its price, raising it high enough.
Watermelon is very popular in local cuisine. They are usually not exposed heat treatment, using in cold salads and desserts, as well as in soft drinks.
Interesting fact!
Pineapple appeared on the island in the 17th century and gained an extraordinary popularity. The weight of local pineapples often reaches 5 kg. The islanders eat pineapple with salt and black pepper.
Meat
But meat is a rare guest on the tables of the islanders. However, the chicken and lamb can be seen, but not beef. Major religions here Buddhism and Hinduism, as a result of which, cows are revered as sacred animals, and nutritional principles are closely related to Ayurvedic vegetarian teachings. This oldest conservation system and restoration of health gives nutrition the most important place regulating the use of certain products. In particular she considers potatoes and other starchy foods to be very harmful. AT Sri Lanka’s culinary even select spices, given their properties with Ayurveda’s point of view.
Spice
Spices generally play a significant role in cooking islanders. Spicy herbs, peppers and burning roots – all this serves wonderful preservatives without which in a hot humid climate get along. There are 42 types of spices used in the national the kitchen. Of these, 37 have medicinal value.
Therefore, one of the features of the kitchen is ubiquitous the use of a variety of spices and mixtures based on them.
The most famous mixture in Sri Lanka, as well as in some neighboring states is curry. She is preparing based chopped turmeric and coriander, garlic and black pepper, chili peppers and mustard, caraway and cinnamon, and some others ingredients. Moreover, their percentage in different regions may vary, which only adds diversity to the local the kitchens.
Dishes prepared on its basis are often called – curry, adding some refinement:
- with rice;
- with Chiken;
- with fish;
- with vegetables.
The island mixture differs from the continental method cooking. As a rule, Sri Lankans fry it. Yes, and to taste it is not as sharp as in India itself.
Curious fact!
In Sri Lanka, curry is seasoned not only with rice, fish, meat and vegetables, but also fruit dishes. Special attention should be given served sauces. As a rule, their acuity is simply terrifying, therefore it should be remembered that spicy dishes are more effective to seize fresh cakes than washed down with water.
Traditional dishes
One of the traditional local dishes is rice. indiappa vermicelli. It is usually served for breakfast with fruit. Indiappa stacked in small portions on small wicker straw trays stacked one on top of another and cooked on a couple.
Another dish is Kiribat, which can often be seen on Holidays and weddings. Prepare Kiribad from pink rice on thick coconut milk, seasoning with all kinds of spices, coconut shavings and lemons. Kiribad served chopped into pieces in the form of rhombs.
A unique local dish is appa. It can be compared to pancakes, only with a soft center and crispy edges. Appa getting ready on rice flour with coconut milk. Usually serve them on breakfast. Sometimes an egg is baked in appa.
Rice with curry. Rice in the island’s cuisine often serves as the basis of a feast. It is served separately in a large dish, lining up around it. small plates with hot sauces, as well as vegetables, meat and fish. You can eat rice with a fork, as well as with chopsticks and hands. Only by no means with your left hand! (Hindu heritage traditions).
Of the desserts, kevum is very famous – an oil pie with spices, molasses and cashew nuts.
The drinks
There are some difficulties with drinking water in Sri Lanka. Due to the territorial and climatic features of the island drink raw water from a water supply or natural sources may be very dangerous. Especially during the monsoon. Therefore bottled drinking water is purchased in stores.
You should also carefully buy fruit juices and drinks. It’s safer to do it in serious institutions, not on street stalls.
Grapes are perhaps one of the few fruits that is practically not growing in Sri Lanka. Therefore, its developed winemaking the island has no structure. The bulk of the wine is imported, which negatively affects the price and often quality. But even the local Lagner beer is not a low price.
Fans of strong drinks will surely like arak – palm vodka. They drink it both in pure form and in cocktails.
Perfectly quenches thirst coconut milk. In general, coconut is important product in national cuisine. Stew meat, fish and vegetables, pulp is used in vegetable and fruit salads, on it basis bake pies and cakes. And for drinking it is better to drink variety of royal coconuts. They are distinguished by the red color of the shell. Him served with a straw, opening the top of the nut.
Tea in Sri Lanka is still a business card and favorite drink. The centuries-old tradition of growing tea bushes has determined the emergence of a large number of different varieties, as well as famous tea blends with the addition of fruits, flowers and herbs.
Curious fact!
In the full moon, alcoholic beverages are prohibited not only on the streets, but also in entertainment venues. However, in its own hotel room tasting them is allowed.
Visitors to Sri Lanka will find its national cuisine quite diverse and interesting. By the way, many local the dishes are specially adapted for tourists who are unaccustomed to acute food. The main thing is to ask about the composition on time and indicate your preferences.
