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Tasty Road Trips Part 6 - Journey Through A Colourful Country Of Culture and Cuisine

17 Sept 2020

Sri Lanka; verdant countryside, untouched shores, vibrant cities and exquisite flavours. Topping Lonely Planet's list of best countries to visit in 2019, this is a country that cannot be overlooked. Its ancient monuments and colourful lifestyle tell of timeworn traditions.

Formerly known as Ceylon, Sri Lanka is an enchanting country full to the brim of big culture and even bigger flavour! From the Ceylon tea plantations to traditional street food markets and everything in between, there really is something for everyone.

Local Culture & History

Sri Lankan culture is a complex mix of visual arts and food combined with strong Buddhist beliefs and a long and rich history. It is often considered to be the most westernised of any country in South Asia (at least superficially) because of the widespread use of English language. However, beneath the surface, you can find many unique and interesting cultural differences.

The history of this island nation is rich and rocky, spanning over 125,000 years and, with a history stretching back that far, its culture is sure to be vibrant and steeped in tradition.

Tea plantations in Hatton
Tea plantations in Hatton

Influences

While Sri Lanka has retained some artefacts of British rule, its food is heavily influenced by its closest neighbour, India. One remnant of British Ceylon is the country's tea plantations which remain vital to the local economy and culture and, like Britons, Sri Lankans count tea as a daily staple.

If you're lucky enough to visit this colourful country over the festive period then you might get the opportunity to taste what is often considered the best and most unique Christmas cake in the world. Taken from the British and adapted to local tastes, this Christmas cake uses treacle in place of sugar and is loaded with spices such as nutmeg, cinnamon and black pepper.

Traditional dishes
Traditional dishes

Traditional Sri Lankan foods to try

While curries are a vital part of Sri Lankan cuisine, there is so much more to try. Being an island, seafood forms a big part of culture and food and many dishes are handed down through generations.

Lamprais

Lamprais is a meal bought over by the Dutch in the 17th century which, loosely translated, means packet of food. Curry is added to a bed of rice which is then wrapped in a neat banana leaf parcel and baked. You can expect a three meat curry, often containing beef, pork and chicken with aubergine, Indonesian chilli sauce and frikadeller meatballs but modern variations include fish and vegetarian curries. Its a variety of dishes all served in one sweet-smelling, charred parcel!

Traditional Lamprais
Traditional Lamprais (source: whimsicalchef.com)

Kuzhambu

Also known as Kuḻambu, this is a gravy type side dish made using tamarind, ground spices, lentils, coconut and vegetables, similar to an Indian daal. There are hundreds of varieties of Kuzhambu, it's impossible to name them all! Some have meat, other fish and veg but one constant is that most have a tomatoey base.

Kuzhambu
Kuzhambu side dish (source: archanaskitchen.com)

Sri Lankan Rice and Curry

It sounds like a simple affair but this dish, considered the national dish of Sri Lanka, is anything but simple. Steamed, fluffy rice is served with an assortment of side dishes known as curries. Typically you can expect around different curries on your plate. This is an undisputed staple on restaurant menus throughout Sri Lanka and is always cooked from scratch. If you really want to blend in with the locals, swap your knife and fork for your hands!

The national dish of rice and curry
The national dish of rice and curry

Jaffna Kool

Hailing from the Jaffna region in northern Sri Lanka, this spicy and sour seafood stew has been handed down by generations. Generally served on special occasions and at gatherings, it combines cuttlefish, crab, prawns and crayfish with a thick tamarind-based broth, spices and vegetables making it a super hearty dish.

Jaffna Kool
Jaffna Kool (source: miragas.com.my)

Kokis

These cute little deep-fried snacks are made using coconut milk, eggs and rice flour and deep-fried until crispy. Originally bought over by the Dutch, Kokis have become a firm favourite with locals and are often enjoyed over Sinhala and Tamil New Year celebrations. Kokis are savoury treat with a slight sweetness and can be eaten as an appetiser, snack or dessert.

Kokis
Kokis (source: peckishme.com)

Kottu

Containing everything that is truly Sri Lankan, this traditional street food dish is a favourite among locals and tourists alike. The base ingredient is Godamba roti, a type of flatbread, which is shredded and cooked with vegetables, egg, meat and spices. If you can't make it to Sri Lanka, you'll be sure to find this dish in restaurants in many major cities with large Sri Lankan communities like London, Sydney and New York's Tompkinsville neighbourhood.

Prepared over a hot griddle, spices such as ginger, garlic, pandan leaves, curry, chili, cardamom, and cinnamon, are briefly fried before adding vegetables and shredded roti. Meat, usually generously seasoned beef or chicken, is added last before being served to you and releasing a heavenly aromatic scent across the streets!

Kottu
Kottu

Mutton Rolls

They may look a little like Findus crispy pancakes but these tasty rolls are filled with deliciousness and should be tried if possible. Stuffed with potato, onion and mutton, deep-fried and served with chilli sauce, mutton rolls are a delectable snack. They are often served as a 'short eat', similar to an afternoon tea.

Mutton Rolls
Mutton Rolls (source: peckishme.com)

Our Sri Lankan Holidays

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Ben Tully

Visual Design & Content Creation

Ben deals with all things design, working on the visual design of our annual guides, Destinations magazine, information leaflets, social media and email campaigns, and much more across the Alan Rogers, Rallies and Worldwide brands. He also produces written content for our blogs alongside our other contributors.

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