Food and Drink

(09N/10D)

Sri Lanka has a fascinatingly unique culinary heritage, the result of a centuries-long fusion of local produce with recipes and spices brought to the island by Indians, Arabs, Malays, Portuguese, Dutch, and English. Rice and curry is the staple dish, a miniature banquet whose contrasting flavors – coconut milk, chillies, curry leaves, cinnamon, garlic, and “Maldive fish” (an intensely flavoured pinch of sun-dried tuna) – bear witness to Sri Lanka’s status as one of the original spice islands. There are numerous other unique specialties to discover and
enjoy, including hoppers, string hoppers, kottu rotty, lamprais, and pittu, as well as abundant seafood.

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