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Avocado Cream. Avocado, sugar, cream. Household dessert often offered in restaurants. Kirala (Lumnitzera littorea) fruit milk. Kirala fruits, treacle. A dessert drink popular in southern Sri Lanka. Kithul flour pudding. Kithul flour, coconut milk, jaggery or sugar, spices. A popular dessert among Sinhalese people, offered in some small restaurants.
Sri Lankan cuisine is known for its particular combinations of herbs, spices, fish, vegetables, rices, and fruits. The cuisine is highly centered around many varieties of rice, as well as coconut which is a ubiquitous plant throughout the country. Seafood also plays a significant role in the cuisine, be it fresh fish or preserved fish.
Deshabandu Dr. Themmadurage Pabilis Silva : Sinhala: පබිලිස් සිල්වා; (born 24 April 1936) is a Sri Lankan chef and television personality. Considered as an icon in Sri Lankan cuisine, Silva has the honor of taking Sri Lankan Sinhala food to the international arena and his recipes are famous all around the world. [ 1]
Thala Guli ('tah-lah 'goo lee) (Sinhala: තල ගුලි) also known as thala bola, gingelly or gingili balls or rolls, are traditional Sri Lankan sweetmeats, made with sesame seeds, salt and jaggery (palm sugar). [1][2][3] Thala means sesame in Sinhala and guli or boli refers to whether they are made in the shape of a roll/cylinder or a ...
Kiribath (Sinhala: කිරිබත්) is a traditional Sri Lankan dish made from rice. It is prepared by cooking rice with coconut milk, hence this name, and can be considered a form of rice cake or rice pudding. [1] Kiribath is an essential dish in Sri Lankan cuisine. It is very commonly served for breakfast on the first day of each month ...
Website. malinifonseka.com. Wanniarachchige Malini Senehelatha Fonseka, popularly known as Malini Fonseka (Sinhala:මාලිනී ෆොන්සේකා) (born 30 April 1947, in Kelaniya, Sri Lanka) is a Sri Lankan actress, theatre artist and a director. Often considered the "Queen of Sri Lankan Cinema", [1][2] Fonseka first became widely ...
Lamprais, also spelled "lumprice", "lampraise" or "lumprais", is a Sri Lankan dish that was introduced by the country's Dutch Burgher population. [1] [2] Lamprais is an Anglicised derivative of the Dutch word lomprijst, [3] which loosely translated means a packet or lump of rice, and it is also believed the dish has roots in the Indonesia dish lemper.
"Medu" means "soft" in Tamil, Malayalam, and Kannada, thus "medu vada" means "soft vada". [1] [4] The dish is often mentioned simply as "vada" on menus. [5]Other names for the dish include uddina vade Kannada, urad vada, medhu vadai, ulundu vadai (), garelu(గారెలు) (), uzhunnu vada (), [6] [7] and batuk ().