The cultivation of many types of rice, spices, vegetables, and fruits, coupled with past foreign influence, ensures that Sri Lanka enjoy a varied and select cuisine. As a staple, rice is consumed with an assortment of colorful curries (eggplant, potato, green banana, chicken, and fish) that range in potency from delicately spiced to near dynamite.
Other Sri Lankan staples include hoppers ( a pancake-like snack), string hoppers 9steamed rice noodles) and pittu ( a mixture of flour and coconut). Lamprais – rice and accompaniments baked in plantain leaves – is a legacy of the Dutch. Seafood lovers will rejoice at the fresh fish, prawns, crab, squid, and crayfish available. Desserts include buffalo curd eaten with palm honey, and the mayali-derived caramel-like wattalappam.
Sri Lanka has a wonderful array of snacks, known as short eats, such as cutlets, patties, and buns, that are excellent for trips.
Delectable fruit included the popular mango, pineapple, banana, and papaya, but also many lesser-known but distinctive examples such as sapodilla, mangosteen, rambutan, woodapple, custard apple, and beli.
