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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 ...
Commonly used ingredients across traditional Sri Lankan sweets are Rice flour, treacle and coconut milk. Treacle is a food sweetening syrup made from the sap oozing from "tapped" blossoms of palm trees, particularly, Coconut (Cocos nusifera) or "Kithul" (Caryota urens).
Sri Lankan cuisine-related lists (1 P) N. Sri Lankan noodles (1 C) Sinhalese New Year foods (10 P) P. Sri Lankan pancakes (2 P) Sri Lankan porridges (3 P) S. Sri ...
Suwandel is an heirloom rice variety, cultivated organically with traditional rain-fed methods in the southern lowlands of Sri Lanka. Because of this, cultivation takes longer than other varieties of rice. It is usually 3 months before harvest. Heirloom rice cultivation in Sri Lanka is a sacred process.
Polonnaruwa Vatadage Sri Lanka Ceylon Tea. The culture of Sri Lanka mixes modern elements with traditional aspects and is known for its regional diversity. Sri Lankan culture has long been influenced by the heritage of Theravada Buddhism passed on from India, and the religion's legacy is particularly strong in Sri Lanka's southern and central regions.
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.
Dosi (Sinhala: දෝසි, Tamil: தோசி) is a traditional Sri Lankan confectionery, [1] similar in nature to fruit preserves or candied fruit. The dish is prepared by boiling segmented fruit in sugar and allowing it to cool in order for the sugar to crystallise on both the surface and the inside of the fruit.
Kokis (Sinhala: කොකිස්) is a deep-fried, crispy Sri Lankan food made from rice flour and coconut milk. Although considered as a traditional Sri Lankan dish, it is believed to have come from the Dutch. [1] This is an important dish when celebrating Sinhala New Year and plays a major role in the festivities.