Sri Lanka has been a fundamental hub of the Silk and Spice Route and is therefore renowned for its delicious spices. Especially common is coconut sambol, a paste of ground coconut mixed with chili peppers, dried Maldive fish, and lime juice.
The dishes are accompanied by pickled fruits or vegetables, chutneys and sambols. Boiled or steamed rice, served with a fish or poultry curry, as well as other curries made from vegetables, legumes or fruits. The undisputed master of Sri Lankan cuisine is “rice and curry”. The staples of Sri Lankan cuisine are rice, coconut and spices, the latter due to Sri Lanka’s history as a place of spice production and trade for several centuries. You just have to enter the fields, a few tens of meters outside each town to come back with baskets loaded with avocados, mangoes, papayas and large jackfruits. It is often heard that “to be hungry in this country is almost impossible”. The luxuriant nature gives this country a spectacular richness on a daily basis. In Sri Lanka, one only has to look up while strolling through the streets to see trees overflowing with fruits. It has been very strongly influenced by the cuisine of South India due to its proximity to Sri Lanka, but also by other cuisines that have in the past been a major commercial crossroads for the colonial powers.ĭespite its strong links with that of southern India, Sri Lankan cuisine is distinguished by the delicacy and lightness of its flavors, for the intensive but balanced use of coconut milk and its tasty and colorful tropical fruits and plants. Sri Lankan cuisine is one of the most complex cuisines in South Asia.
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