Ballys Magazine August 2017 Ballys Magazine January 2017 Published by Ballys | Page 13

THE DEPTHS OF COLOMBO'S NIGHT LIFE
Although the most popular Asian cuisine
in the world tends to be Thai, Indian or
Chinese, the popularity of Sri Lankan
cuisine fortunately continues to grow
through traveller tales. In addition,
culinary programmes are increasingly
being shown on television while there
are a few other chefs that are inspired by
the original recipes. Thanks to the online
stores, the availability of the necessary
ingredients and spices is also not a
problem.
Is Sri Lanka a land of rice & curry?
Probably yes, but this is a huge
generalization. An infinite number of
vegetables, meat or fish combinations give
us the possibility to prepare what might
first seem an ordinary dish into a dish
which shows the diversity and uniqueness
of this distant island.
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What we eat will differ immensely in
the North or South of the island, not
forgetting a great number to be found
inland. Whether in restaurants or at
someone's home, the great wealth of
fruits, spices and the ubiquitous coconut,
gives Sri Lankan cuisine its distinct
flavour and character, with an endless
range of flavour combinations.
As depicted in the history, culture,
traditions, external influences of
Sri Lanka, it is unfair to limit the
classification of Sri Lankan cuisine to one
or two dishes, and how we, the tourists
will perceive it, mainly depends on the
locals we meet, the towns and villages
we visit as well as the kitchens we are
invited to. B
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