Why Sri Lankan cuisine reflects the island’s rich cultural heritage

Sri Lanka, the land of rice and curry boasts a distinct culinary heritage that has been shaped over the years. While different sections of the country feature their very own servings, Sri Lanka’s food scene is a celebration of a wide arsenal of spices, condiments, proteins, fresh vegetables, and cooking methods that go back centuries. Detailed down below is a list of the island nation’s most loved dishes.

Dhal curry

Coming across as a household name in the local food scene, Dhal curry, which is fondly referred to as ‘Parippu’ in Sinhala must be sampled during the course of your travels in Sri Lanka. Made with the help of an assortment of herbs and spices, which are ground to perfection, Dhal’s primary ingredient is split red lentil seeds. Once fully boiled, the seeds are left in a pan, while onions, tomatoes, and red chillies are sauteed along with cumin seeds, mustard seeds, curry leaves, and turmeric. Thereafter all ingredients are combined in a single pan before being doused in freshly squeezed coconut milk that in turn, enhances the creamy texture of the serving. Dhal is best paired with rice or roti. 

Image via Delmege Tours

Ambul thiyal

Given that Sri Lanka is surrounded by the waters of the Indian Ocean, it should come as no surprise that fish plays a pivotal role in the island’s culinary culture. Known as a favourite amongst those who adore sour food, Ambul thiyal is prepared with a good amount of ingredients that successfully enhance flavour and texture. Finely cut chunks of tuna are first sauteed in cinnamon, goraka (responsible for giving the dish its sour flavour), pepper, garlic, turmeric, curry leaves, and pandan leaves. What sets Ambul thiyal apart from other fish curries boils down to how well the ingredients are cooked until the liquid reduces to a dry and at times thick paste-like curry. Such a method ensures that the tuna is well coated in every spice included. 

Lamprais

A proud chapter of Sri Lanka’s culinary heritage, bestowed by the Dutch Burgher community in the island, Lamprais is a serving that will make your mouth water. Comprising a range of meats, rice, and a wide spectrum of inclusions, Lamprais can be easily identified, owing largely to the banana leaf that it is served in. Initially, the rice is cooked in a meat stock made up of lamb, beef, pork, or chicken, while a dash of cinnamon, cloves, and cardamom go into crafting this dish that still remains one of the main talking points when it comes to Sri Lankan food. In terms of preparation, the rice is placed inside the banana leaf and includes a generous helping of mixed meat curry, shrimp paste, brinjals, and two frikkadels (beef meatballs). The leaf is folded and steamed in a way to improve flavour and maintain temperature for one hearty and tasty treat.

Pol sambol

Sambols are a staple in the Emerald Isle and is one of the best Sri Lankan dishes that can be found at restaurants, hotels, and homes. A standout among local sambols, Pol sambol is easily one of the most loved dishes in the island that brings together grated coconut and a host of spices. Known for being bold and fiery, Pol sambol is the result of coconut, red chillies, onions, salt, lime juice, and Maldive fish being ground to resemble an orange texture. Importantly, Pol sambol can be eaten with rice, pol roti, or even a few slices of bread at anytime of day. Where you seek to immerse yourself in Sri Lanka’s cuisine, then it would serve your interests well to plan your travels in a manner that will see to it that you cover all corners of the country. One facilitator worth considering ahead of arriving in Sri Lanka is Delmege Tours.