Sri Lanka
Sri Lankan cuisine is a vibrant tapestry woven from a rich history of cultural influences and a bounty of tropical ingredients. At the heart of its culinary tradition lies rice, a staple that is omnipresent in daily meals, often accompanied by an array of flavorful curries. The cuisine is characterized by its liberal use of spices, reflecting the island's historical role as a hub in the ancient spice trade. Curries in Sri Lanka are diverse, ranging from fiery hot to mildly spiced, and they can be based on vegetables, meats, or seafood. Coconut milk is a frequent ingredient, lending a creamy richness to many dishes. The use of fresh herbs and spices such as cinnamon, cardamom, cloves, and nutmeg is complemented by the heat from dried red chilies, black pepper, and green chilies. This results in a complex layering of flavors that is both aromatic and robust. One of the most distinctive features of Sri Lankan cuisine is the variety of sambols and chutneys that accompany meals. Sambols, such as the iconic "pol sambol" made from grated coconut, red onions, lime juice, and chilies, provide a zesty contrast to the richer curries. "Lunu miris," a fiery combination of red onions and dried fish, and "seeni sambol," a sweet caramelized onion relish, are other popular accompaniments that enhance the complexity of the meal. Seafood plays a significant role in the diet due to the island's proximity to the ocean. Fish, crab, prawns, and cuttlefish are commonly prepared in fragrant curries or simply grilled with spices. Inland, freshwater fish and meats like chicken, beef, and pork are also favored, often cooked in traditional clay pots that impart a unique earthy flavor. Vegetarian cuisine is equally celebrated, with an array of dishes made from locally grown vegetables and legumes. "Mallung," a type of salad made from finely chopped greens mixed with coconut and spices, and "dhal curry," a comforting lentil stew, are staples in many households.
