Sri Lankan Food

A typical Sri Lankan meal consists of a “main curry” (fish, chicken, beef, pork or mutton), as well as several other curries made with vegetable and lentils. Coconut is found in most Sri Lankan dishes to give the cuisine its unique flavor.  Sri Lankan people use spices such as chilli, cardamom, cumin and coriander liberally in their dishes and typically do not follow an exact recipe: thus, every cook’s curry will taste slightly different. Sri Lankan food is generally much spicier than most South Indian cuisine, and many spicy Sri Lankan preparations are believed to be among the world’s hottest in terms of chilli content. There is a liberal use of different varieties of scorching hot chillies such as amu miris, kochchi miris, and maalu miris (capsicum) among others. While native Sri Lankans are born into this cuisine and develop a healthy tolerance to spicy food, many visitors and tourists to the country often find the spiciness excessive. As a result, many local restaurants in developed and tourist areas offer special low-spice versions of local foods to cater to foreign palates, or have an alternative western menu for tourists.

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