Sri Lanka
Ask what Sri Lanka eats and the answer starts with this: coconut, chili and curry leaves power rice-and-curry spreads, hoppers, kottu and fiery sambols. Look for Rice and Curry (daily spread of rice with several vegetable, fish or meat curries), Kottu (chopped godhamba roti stir-fried noisily with vegetables, egg and curry) and Hoppers (bowl-shaped fermented rice-coconut pancakes, often with an egg inside). Sri Lanka’s staple format of rice with several small curries and sambols; roasted spices, pandan and curry leaf set it apart from Indian cooking. This atlas has 37 Sri Lanka dishes catalogued below, from everyday cooking to food kept for festivals and special occasions.
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Umbalakada
Rock-hard smoked and dried tuna, grated into sambols and curries for depth. 20 min to prepare. Makes about 200 g…
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Wambatu Moju
Caramelised pickled aubergine relish for festive rice. Ready in 30 minutes prep and 40 minutes cooking. Serves 8 as a…
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Watalappan
Steamed jaggery-coconut custard with cardamom and cashews. Ready in 20 minutes prep and 50 minutes cooking. Serves 8. A dessert…
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Coconut Toddy
Fresh sweet palm sap drunk unfermented, cool from the morning cut. Ready in 20 min a day of tapping prep…