Lankarus

Cuisine of Sri Lanka

In Sri Lanka there is evidence of growing cereals to the Aryans and other groups of ancient people. About this Lankarus shared with you in one of the publications earlier. As the ancient writings explain, the dishes of the ancestors of modern Sri Lankans were mainly based on rice. There is interesting information in historical sources about the cultivation of rice. According to historical evidence, artificial reservoirs, which were an important factor for the cultivation of rice crops, were first built in the days of King Pandukabhaya. In all, there were about 20,000 reservoirs (in Sinhalese: Wewa) and in the south and in the north. Ancient scriptures in Pali language report on 7 varieties of cereals. In the past, there were 317 species and varieties of rice.But as they say in folklore, there are more than 1000 varieties of rice. Such grains as sesame, green gram, millet, kurakkan, tanahal, undu, gram, lentil (dal) and cow peas were grown in the era of Chen (slash-and-burn farming).

Ancient inhabitants of Sri Lanka used rice and other grains like basis for food. In addition to the main plant foods, they used other foods, such as meat, fish, eggs and vegetables. In ancient Sri Lanka there were a number of methods for preparing rice. These methods are defined as rice porridge, milk rice, seasoned rice, ambul, boiled rice with honey, boiled rice with ghee and boiled rice with spices. Among other types of rice — rice mixed with other grains, fried rice with vegetables. The rice was soaked in water and mixed with onion, chili, coconut milk, lemon juice, salt water, etc. Rice sunsahal, yellow rice, rice mixed with green peas, rice agate floor and kudu bath were also important in the diet. Kings offered milk rice to Buddhist priests, and even today this dish carries a high cultural value.

There is evidence of the manufacture in ancient times in Sri Lanka of various cereals, which replaced bread. Three types of cereals were prepared using cereals, namely, Lunu Kenda, Kol Kenda and Kiri Kenda (porridge with salt, cereal grass and milk porridge). It is believed that in Lanka there were about 300 kinds of porridge. Ancient kings and their healers gave herbal cereal to sick people almost every day, as prescribed by Ayurveda. Such porridge was part of herbal medicine. Such cereals can be classified as Bathu Kenda, Kohila Kenda, Aba Kenda, Polpala Kenda, Hatawariya Kenda, Iramusu Kenda, Ranavara Kenda and Gotukola Kenda. In most cases, the ancient people of Sri Lanka used porridge for breakfast. Fruit drinks that have been popular in the past are juices from mango, orange, lemon, wood apple (diwul), etc.

In Sri Lanka, the food culture assumed the widest distribution of fish and meat in the diet of ancient ancestors. Among the meat were consumed venison, lamb, pork, peacock meat and parrot meat. Beef was not authorized by that time by rulers for religious reasons, rooted in Hinduism. Varieties of freshwater fish such as Lula, Madakana, Magura, Kawaya, Petiya, as well as shrimp and crabs were also part of the diet of islanders in the past. Nevertheless, there is no evidence that sea fish were then used for food. Now sea fish has become a popular food product. Eggs, consumed in the last couple of centuries, have become just as popular. Among them are chicken eggs, eggs of the tara birds, kulukum and kesbe.

The ancestors of the present Sinhalese used to mix green leaves and vegetables with basic food. This greens was grown on private plots. As indicated in the chronicles of Saddarama Lankaraya, tubers, bananas, coconuts, fruits of areques and jackfruit were grown on household plots. Popular vegetable products in the past were kekiri, puhul, breadfruit, rattampala, tiyambara, tibbatu, alupuhul, pumpkin, mea, chili and lady fingers. Other foodstuffs included green leaves, brinjol, kollu, kiribukukola, curbstone, ala kola, madu dalu, led kohila, keselmuwa, kekatiya and nelum. Whipped coconut oil, coconut oil and some other types of oil were used to a large extent for refueling food and salads. Different types of spices were mixed with curry. Among them are pepper, ginger, mustard, tamarind, garlic, turmeric, lemon, curry, rampe, wagapuhul, etc.

Confectionery products were made from rice flour and molasses. These dishes were called Prinatahara or Madhurapahara or Awulpath. The confectionery component of the ancient Sinhalese cuisine consisted of a variety of ingredients, namely Aluwa, Halapa, Ingurudosi, Puhuldosi, Welitalapa, Waladu Pani, Dodol, Lalu and Kiri Rotti. Confectionery products, which are famous today, have transformed their recipes for a long period. Milk is a food product with high cultural value. For example, the Pasgoras dish was made from cow's milk, melted butter and Wendara. In the old days the Sinhalese had a famous sweet dish of Chathumadura, and it was a mixture of melted butter, unrefined palm sugar and honey from sugar cane.

Sri Lanka has a rich inherited and valuable food culture. Most of the changes in the Sri Lankan food culture were influenced by Indian culture. For example, food products such as Pitthu, Appa, Indi Appa, Wade and Papadam, as well as tea came from India. Under the Portuguese, Dutch and English colonial regimes, the variety of food products only enriched the cuisine of Sri Lanka. New plants, vegetables and fruits came from the West, namely carrots, beets, cabbage. From other parts of Asia and America, mango, rambutan, papaya, pineapple, grapes, apple and pears fell on Sri Lanka. Muslim culture also brought some food crops to Sri Lanka, which mainly include musket, bundi, date and vetalappam.

There are literary, historical and archaeological and other evidence that Sri Lanka had all kinds of products mentioned above varieties. However, during the time food accents and preferences changed and some of the crops came out of agricultural circulation in antiquity, and later, apparently, were reintroduced to Sri Lanka. In the culture of eating Sri Lanka, the influence of Buddhism and Ayurvedic medicine is significant and significant. This is evident from the customs and ethics that prevailed in the country. In addition, various beliefs, blessings and worship services also contributed to the inculcation of certain eating habits in the country and in the main food. Finally, it can be concluded that a food culture is an intangible, unique and inherent only Sri Lanka form of cultural heritage.

Despite the fact that the food of Sri Lanka has parallels with the South Indian food, it remains distinctly its own kitchen formation.
A few things about the cuisine of Sri Lanka can be said with certainty: the people of Sri Lanka are very fond of spices, they love food that explodes with fragrance. Many really like deep-fried dishes and very tasty snacks. Whatever you decide to eat in Sri Lanka, your mouth will rejoice at every new taste sensation, hardly comparable to anything else at your house.
Sri Lanka, being an island with a tropical climate, consumes coconuts and fish, as the two most influential components of the cuisine. The fish turns into curry, and the coconut in one form or another is the dominant ingredient in cooking.
Rice and curry are a typical food product, although there are different kinds of bread, for example, roti. These are tortillas, which are very common.
The Lankarus team decided to select the Top 40 most popular and delicious dishes of Sri Lankan cuisine. Be sure to try the maximum number of different dishes during your holiday in Sri Lanka. Let you have your own unique gastronomic experience, which we promise — can not be compared to anything!

1. Fish And Rice Curry Mix
There is nothing more common in Sri Lanka than nutritious dishes from rice and curry. You usually get a bowl of rice, caused by several daily vegetable curry and fish curry.

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2. Deviled Sweet and Sour Fish Curry
There are many different dishes with spices in Sri Lanka. This fish is deep-fried and sinks in a beautiful sweet and sour sauce and lightly fried with red onions, bananas and pepper. The dish is great in combination with Paratha.

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3. Chili Fish Curry
This is a special fish curry in Sri Lanka. The curry fish is extremely fragrant, oily, and the sauce is gorgeous with a giant rice dish.

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4. Sri Lankan Daal Curry (Parippu)
Daal curry is one of the most consumed main dishes in Sri Lankan cuisine. Daal, as a rule, is a masur daal (red lentils). It is often cooked with a beautiful mixture of spices. In dal add a few spoons of coconut milk to create a saturated stew. Daal curry omnipresent in Sri Lanka, and it is used with all forms of rice and bread.

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5. Young Jackfruit Curry
Jackfruit is eaten in a number of different stages of ripeness, but a young, immature jackfruit is used for polo training. The fruit is cut into pieces and stewed over low heat in a mixture of spices. Jackfruit pieces are soft and taste almost like juicy potatoes, supplemented with a taste of spices. Polo is so good that it can come up for pieces of tender meat.

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6. Gotukola Sambol
Green leafy vegetables are not very common in eating in Sri Lanka, although cooking really uses many tubers and vegetables. Gotukola designates the plant Asian Phyler, a small leafy green vegetables, distributed throughout south-east Asia. The word Sambol is used to describe dishes or side dishes that are eaten raw, for example, grated coconut. Sogotukola Sambol is the main salad and garnish in Sri Lanka.
Gotukola first is cut very finely, then mixed with grated coconut, red onions and a few additional spices for seasoning. Asian fungus has a very green flavor, and it can be compared with green cabbage.

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7. Beet Curry
A plate of curry and rice is completed only when a good portion of curry from beets completes the meal. You can taste curry and without beets. Nevertheless, beet curry is a wonderful dish that is worth trying. Beets are cut into cubes, pre-cooked together with a number of burning spices, including cinnamon and curry leaves. Beet gets a pleasant, soft and rich taste.

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8. Kottu
Extremely popular in Sri Lanka is street food, in particular, a dish known as Kottu or Kottu Roti. The dish consists of shredded parts of godamba roti, which, like the giant paratx (fatty fried piece of thin dough), is fried with a selection of spices and slices of vegetables. Non-vegetarian Kottu contains pieces of meat, less often — fish. Kottu Roti is a kind of hamburger in Sri Lanka, something that is so tasty and available as a quick meal. Before this dish is almost impossible to resist.If Kottu is not eaten immediately, then the next day it is usually served in a separate bowl with curry sauce, which is used to moisturize and add extra flavor to the fried cake.

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9. Egg Kottu
Another option is Kottu with vegetables and eggs. Very good combination. Vegetables include several branches of leeks, onions, cabbage. Boiling on the fire Godamba Roti smeared with egg to make the taste even richer and tastier. The egg adds extra protein to the diet, which is very useful for energetic people.

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10. Cheese Kottu
If a vegetarian Kottu is a hamburger from Sri Lanka, the Cheese Kottu is a four-time cheeseburger with bacon. Yellow curry powder is poured into a few notches with cheese. And this dish in Sri Lanka simply can not be missed. Cheese is not a cheese in its traditional European understanding, but rather, it is a kind of milk cheese.

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11. Fried Saulted Fish
Small fried and salted fish are a great addition to food in Sri Lanka. Unlike the cheeky curry, the small fish is very salty and deep-fried until it is crispy. The texture and taste of the fish is well combined with a plate of vegetarian curry and rice. In addition, Maldives is a popular ingredient for Sri Lankan dishes. Small salted fish are included in a number of different sauces, for example, in Chilie Sambol. In turn, chili sauce and onions are eaten with all kinds of dishes in Sri Lanka.

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12. Fried Chicken & Fried Rice
Probably, there is no need to explain the composition and taste of this dish. Take the fried chicken and make the fried rice, but do not forget to season with a good mixture of spices, for example, Chicken Curry.

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13. Egg Fried Rice
Although many will find this dish the item from the Chinese or Thai menu of street food menu, fried rice with egg has long become a national Sri Lankan dish. During frying, an assortment of spicy ingredients and cumin is used, which is seasoned with rice. By the way, Chinese tourists definitely try this dish in Sri Lanka and out of curiosity and for comparison.

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14. Brinjal Eggplant (Wambatu Moju)
Eggplants are cooked in a frying pan with salt, coconut oil, soya sauce, sugar until the sugar begins to harden. Even not big fans of sweet come to delight and amazement from the taste of these sweet-brackish eggplants.

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15. Sri Lankan Chicken Curry (Kukulmas Curry)
As a rule, there is no single recipe for curry chicken on the whole island. In different parts of the country each cook will offer you his own recipe and the ratio of spices and ingredients. For example, in the mountainous part of Sri Lanka during the preparation of this dish, use spices, add fresh coconut milk, and soaked in this marinade meat. Then it is put out in a clay pot. No metal and aluminum pans!

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16. Cobra Chilies
This is not quite a Sri Lankan dish, but rather a South Indian dish. Known as Cobra Chilies, these are small peppers. They are very tasty, but they can «burn a hole» in one's tongue. This dish is very fond of Tamils in the North Sri Lanka.

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17. The Islander Seafood Soup
Variations of this soup in Sri Lanka are many. The hotels by Lankarus have their own recipe. And if even all the ingredients are known to you, for example, shrimps, squid, mussels, there is still something special in this soup that our cooks will not tell you. And it is thanks to these know-how additives and spices that the notes of the taste of soup create such an attractive taste on the tongue that guests order the plate again and again.

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18. Ela Batu (Eggplant Curry)
Small eggplant the size of a golf ball is used in a dish with a green curry wine sauce. This dish to some tourists resembles a less sweet and more poignant typical Thai green curry.

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19. Squid Curry (Cuttlefish Curry)
These calamari prescription come from Jaffna. Meat is cut into small pieces before frying with onion, pepper and tomato sauce. In Sri Lanka, people call squid the same as cuttlefish. Therefore, when you order a dish, ask if you will be served with squid or cuttlefish.

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20. Candied Shrimp Curry
A wonderful mixture of curries and spices cover each part of the shrimp from the inside and out, while the shrimps are watered with sugar syrup.

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21. Egg Hoppers (Appa)
Pancakes, which are also known as Appa, are a symbolic meal of Sri Lanka. The dish is a variation of pancakes that are eaten with coconut milk or Toddy (Sri Lankan palm wine). Unique is that the pancakes, cooked in a kind of rounded pan, thick and soft, but crunchy at the edges. Texture and even taste is very similar to Ethiopian bread. Pancakes can be ordered as an independent dish, as well as with a fried egg in the middle.
Such pancakes are usually eaten for breakfast or dinner, along with a variety of different curries.

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22. Pol Sambol
This dish can be one of the easiest to prepare, but one of the most amazing and delicious treats that Sri Lanka has presented to the world.
This emphasizes the omnipotence of coconut, the nut, without which it is impossible to imagine cooking in Sri Lanka. Pol Sambol is a mixture of grated coconut, chili powder or dried chili, lime juice, red onion, salt and palm bite. Pol Sambol is ideal to eat with bread, rothi or rice with curry. In fact, it's delicious to eat with anything, or even as an independent dish.

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23. Lunu Miris
Along with coconut pleasure (Pol Sambol), crushed onion and chili sauce in Sri Lanka is known as Lunu Miris, and it is almost as delicious. Lunu Miris is a combination of chili, onions and salt, and sometimes several Maldivian fish for additional flavor. Ingredients are ground to a paste using a mortar and tolokushki (large flat stone and rolling pin). The result is excellent. Lunu Miris blends well with almost everything. Most often the dish is served with Pol Sambol.

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24. Roti Protein (also known as Sri Lankan Chorizo)
This is not a very common, but affordable dish in Sri Lanka, but it is cooked here phenomenally. Although it's just soy protein, tourists often compare this dish with Mexican pork chorizo and eggs.

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25. Pittu
Sri Lankan Pittu pies are a combination of flour (rice or carukana), fresh grated coconut, and a handful of coconut chips. Precious sweets are sometimes cooked in a pair in round metal tubes or on bamboo. After the mass is cooked until the crumbly texture. Pittu is eaten as cakes with fresh sweetened coconut milk.

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26. Pol Roti & Potato Chips
Roti in Sri Lanka are less fat than in India and thicker, like flat cakes (Paratha is fat bread). In Sri Lanka, Roti is made from freshly made coconut, flour, water and salt. These are dough balls, flattened, and then cooked in a skillet. Any form of spicy curry sauce is combined with the taste of Pol Roti. Particularly tasty is the combination of Pol Roti for breakfast along with a large bowl of fresh Pol Sambol.

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27. Paratha
As you know, Paratha in Sri Lanka is similar to the company in Malaysia or the Indian Chapati, as well as the African cake. Fat flat bread melts in the mouth is very tasty, especially when Paratu is soaked in coconut milk and curry sauce. Just delicious.

28. Sri Lankan Omelet
Sri Lankan omelettes supplemented local spices, cumin and chopped curry leaves, and then prepared to simmer layer of coconut oil, so that turns out to be a golden-brown crust. With a plate of rice, along with a garnish of grated coconut, the omelet is simply delicious. Well, if a little personal, then the Lankarus team unites, in particular, a common love for two-sided fried eggs. It is often requested for breakfast in our hotels. The tongues are just scratched to give the secret of two-side frying eggs with various fillers, such as bacon or sausages, but it is better to keep ourself and to invite you to taste our firm omelet.

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29. Ulundhu Vadai
These surprisingly delicious little pancakes are made from lentils, combined with the incredible spices, deep-fried to crisp perfection.

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30. Cassava Chips Papadam
It is almost impossible to break away from this delicacy. Fried pieces of cassava are very fond of those who prefer fast food. And it's a favorite dish of almost all the kids.

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31. Deep Fried Jackfruit Seeds
A popular snack in Sri Lanka is deep-fried jackfruit seeds. They are salted and served in small paper bags made from recycled paper. Some of the street food carts sell these goodies early in the morning.

32. Flatbread
Sri Lanka is the country that loves its deep-fried snacks. Among them are snacks such as dough pieces, which are abundantly salted and fried with curry leaves.

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33. Coconut Roti & Chili Sault
It is a small piece of coconut, turned into hard flat bread and topped with a magnificent layer of salted chili sauce. It tastes almost like mini pizza in a Lankan style.

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34. Sri Lankan Samosa
Just like in India and Kenya, samosas have become a popular snack in Sri Lanka ubiquitous. Some with meat, while others are vegetarian.

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35. Fish & Vegetable Roti
Triangular pastry pockets filled with various ingredients. Fish is one of the favorite fillings, but you can try and have good vegetarian versions. Instead of frying, like Samosa, Roti triangles are simply fried in a pan like pies.

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36. Fish Cutlet Balls & Egg Rolls
Cutlets from fish balls are an absolutely wonderful dish. These are small pieces of fish in breadcrumbs and deep-fried. When it comes to short snacks in Sri Lanka, there is no need to choose something more than fish cutlets — they are delicious.

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37. Curd & Sweet Syrup
In Sri Lanka cottage cheese is eaten with the Kithul syrup (wine palm syrup). The syrup is prepared from liquid raw palm sugar. At first glance this is «cottage cheese», but for most guests of the island this dish resembles milk yoghurt with honey. Sri Lanka cottage cheese to taste really is very similar to what you know, like ordinary yogurt. It is creamy, slightly sourish, and the sweet syrup has toppled it like a filler, making it absolutely fantastic. One of the most favorite delicacies almost the entire team of Lankarus.

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38. Diwul Juice (Woodapple Juice)
Yes, the outer shell of this looks like a big walnut, like rotten blue cheese mixed with dirty underwear (by the way, the durian smells even fouler, but there is nothing to compare the taste!). Inside, it tastes like mixture of an Indian date and apple puree. Despite the appearance of this fruit miracle, the juice of a woodapple in Sri Lanka is very popular. To reveal the fullness of the taste of this fruit, it is added a little sugar and sometimes salt. There is nothing better than sipping Sri Lanka dishes than a large glass of diwul juice!

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39. King Coconut Thambili
None of the components of Sri Lankan food is more important than this coconut. In Sri Lanka, there are many varieties of this particular palm nut, including the orange king of coconuts. These nuts are sold throughout the country and only for the sake of sweet milk inside.

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40. Ceylon Tea With Milk
Sri Lanka (formerly known as Ceylon) is one of the world's leading producers of tea. No trip to the country can do without several of the best cups of tea, even once a day. Tea with milk, as well as ginger tea (in Sinhalese: inguru te), as well as other teas with spices are very popular and easily accessible in any part of the country.

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Sri Lanka is a unique culinary ground for testing amazing dishes. It is simply impossible to list all dishes. Make sure of this yourself, having made a gastronomic trip during your stay on our fabulous island! Lankarus is ready to welcome you heartily, opening you completely new gastronomic opportunities.

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