1. Introduction to Sri Lankan food Sri Lanka is located in the tropics and has a tropical maritime climate, but it is not very hot due to the sea breeze.
There are no four seasons throughout the year, only rainy season and dry season.
The rainy season is from May to August and November to February of the following year.
Relatively speaking, the dry season from September to October is suitable for tourism.
From December to March of the following year, many Europeans spend the winter in Sri Lanka, especially between Christmas and New Year, which is the peak tourist season.
At this time, hotel bookings are quite tight.
In addition, the peak season is July-August, the local Buddha Tooth Relic Festival.
The advantage of traveling during the off-season is that air tickets are cheap and it doesn’t always rain.
In terms of snacks, Sri Lankan black tea, rice and coconut meat all have unique flavors.
2. Introduction to Sri Lankan Food English Version Sri Lanka is a tropical island country in the Indian Ocean and a member of the Commonwealth of Nations.
Sri Lanka is one of the three largest tea-producing countries in the world.
It has a long history and culture and attracts a large number of tourists.
Sri Lanka's cuisine is loved by people and it is a gathering place for food lovers.
Here are the top ten local delicacies.
Come and take a look with the editor.
Therefore, the domestic economy is heavily influenced by tea production.
Sri Lanka's greatest strengths are its mining industry and geographical location.
It is an island rich in gems and is one of the five largest gem producing countries in the world. It is known as the Gem Island.
Ruby, Sapphire and Caterpillar American Eyes are the most famous.
Sri Lanka means Promised Land or bright and fertile land in Sinhala.
It has a reputation as the Kingdom of Gem and the Pearl of the Indian Ocean. Polo considers it to be the most beautiful island.
Sri Lankan food is reminiscent of South Indian cuisine and adds some island character.
There is no point in calling Sri Lanka the Spice Island.
Every dish you taste has some amount of spice, from less to more.
From breakfast to dinner, every dish in Sri Lanka is a party for your taste buds.
Sri Lankan breakfast is very popular with locals.
The most popular dish in Sri Lanka is Sri Lankan breakfast.
Not just one dish, but a series of dishes.
Sri Lankan breakfast will make anyone a spice junkie in the morning.
Paired with a pot of tea or coffee, it's the perfect way to start the day.
Rice and curry are good choices.
The national dish of Sri Lankan America is definitely rice and curry.
Every meal including rice and curry is an assault on the senses and is different every time.
The usual suspects that show up in steamed rice are a protein curry like chicken or fish, a vegetable curry, a gram curry like mung bean chickpeas and a fresh sambal like gotukola or passion fruit leaf sambal.
Rice and curry dishes are usually eaten with the hands.
You can also try jackfruit curry.
There are many types of curry to try in Sri Lanka, but some are more memorable than others.
Jackfruit curry is very special because when you eat it, you can't really tell that you are eating jackfruit.
It tastes great.
It would be a great curry dish for vegetarians if they like to eat meat-like food but no I don't like it.
In addition to jackfruit curry, there are also other fruit curries, such as mango or banana, which are worth trying.
Sweet root curry is a specialty here.
There are many types of vegetable curries in Sri Lanka.
Like fruit curries, some stand out more than others, like beetroot curry.
Sweet, salty, spicy, a little crunchy and amazing.
Sri Lankan Beetroot Curry is different and a must try.
Sri Lankans make curry out of anything and they know what they are doing.
But the ultimate comfort food style curry is curry.
This creamy, spicy, slightly orange goodness will have you licking your fingers.
Dhal curry is made with split orange lentils and is mostly eaten for breakfast, although it can be found on the table while eating.
Rotti is another staple of Sri Lankan cuisine.
The classic rotti can be eaten for breakfast or as a juicy curry any time, but the premium curry in Sri Lanka is pollotti.
Pol means coconut in Sinhala.
Penne pasta is made from grated coconut.
This is the best kind to use as a makeshift spoon for dipping curry.
One of the best fusion dishes in Sri Lanka is lamprais.
The ancestors of the original Dutch settlers created this great trade meal that is still eaten by hundreds of Sri Lankans every day.
Rice and curry wrapped in banana leaves and steamed to perfection, that's what lamprais is all about.
This cult Sri Lankan street food can be heard all over the neighborhood.
Chef Kotturotti will take some vegetables, chicken and spices, chop them up and cook them in a pot, creating an unparalleled sound that will stay in your mind long after you leave Sri Lanka.
Sri Lankan hoppers are a bit like pancakes, but much better.
There are three types of funnels: funnels and egg funnels, which look like bowls of pancakes, and then there are string funnels, which look like little clouds.
The juices extracted from potato curry are just like anything else.
When locals need a quick meal, they go to a bakery or Fab to buy some snacks.
Fish buns, chicken pies, egg rolls and other delicious items are always available for breakfast or tea.
The shortage is a fusion of British and Dutch colonial times that inspired a variety of cuisines.
Watalappam is a Sri Lankan favorite.
This creamy coconut dessert is flavored with natural base palm sugar, cardamom and nutmeg.
Watalappam is the first choice for children and adults.