Kiribath: The word means milk rice and it is cooked on auspicious occasions such as the Sinhala New Year. It’s also an everyday dish, served up when something comforting is called for. Nutritious red rice is cooked to a mushy consistency and thick coconut milk is added to it. It’s then poured on to a banana leaf, smoothed down and cut into squares or diamonds to be eaten with spicy sambols.
String Hoppers: Also known as idiappam, these steamed threads are both light and delicious. They are a popular staple and eaten for breakfast with mild curries known as hodhi and with coconut sambol.
Pittu: Little granules of rice flour, often made of red rice, are steamed in a traditional bamboo tube – now being replaced with steel or aluminium -- and served with coconut milk and sambols. Those with a sweet tooth will eat pittu and grated coconut with sugar or jaggery, with a banana or some segments of jack fruit on the side.
Paan: Say no to tasteless sliced bread. Most Sri Lankan homes will buy their daily bread from the neighbourhood bakery or the van that comes round every morning and evening. The warm, crusty bread is often eaten with curries, or can be dipped into the palm treacle the island is famous for.
Pol Rotti: Originally the food of tea estate workers, this is a thin, crisp disc made of flour and freshly grated coconut. Eaten warm off the griddle with a pat of butter that melts on the surface, with a scrambled egg or some sambol – yes, sambols appear at every meal – this is a warm, uplifting breakfast dish.
Hikkaduwa and Bentota are been there done that places for most travellers to Sri Lanka. But the island, with its jagged coastline, has an unending list of sp...
Bioluminescence appears in different parts of the world. At some places, you’d have to go night kayaking, and when you row the boat, you see the lights glowi...