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Arrack is a distilled alcoholic drink typically produced in Sri Lanka and Southeast Asia, made from the fermented sap of coconut flowers or sugarcane, and also with grain (e.g. red rice) or fruit depending upon the country of origin.
Traditional Sri Lankan rice and curry. 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 ...
Kiri Aluwa (Sinhala: කිරි ටොෆී), also known as milk toffee or kiri toffee, is a popular traditional Sri Lankan soft toffee. [1] [2]These soft caramelised milk confectionery come in the shape of little squares, whose size varies according to tradition.
Kiri hodi (Sinhala: කිරි හොදි), which literally translates to milk curry, is a popular and traditional Sri Lankan fragrant coconut milk gravy. [1] Made using a few basic ingredients, this dish is traditionally served hot alongside pol sambola (a coconut relish) or idiyappam (rice noodles). [2]
Aluwa (Sinhala: අළුවා) is a Sri Lankan sweet. It is made from roasted rice flour or potatoes with boiled treacle, cashew nuts and cardamom and is served in a flat cookie-like form. [1] [2] [3] Aluwa is traditionally served in diamond or square shapes by using a wooden mould.
Kiribath is an essential dish in Sri Lankan cuisine. It is very commonly served for breakfast on the first day of each month and also has the added significance of being eaten for any auspicious moment throughout one's lifetime which are marking times of transition. [2] [3] It is one of the more renowned traditional dishes in Sri Lanka. [4]
The dish is believed to have been brought to the country by Sri Lankan Malays in the 18th century, who moved from Indonesia to the country during Dutch rule. [2] The name, watalappam, could be a corruption of the Tamil words vattil (cup) and appam (cake), hence vatillappam (cup cake). The dish however was originally unknown to the Tamil population.
Diyabath is a cold soup, traditionally consumed by the indigenous people of Sri Lanka as a breakfast item. It is made from rice left overnight to ferment and then mixed with coconut milk, onion, garlic and raw chili. It is not consumed regularly due to changing lifestyle.