Food & Drink, Sri Lanka

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Standard foods are spicy and it is advised to approach curries with caution. There are many vegetables, fruits, meats and seafoods. Continental, Chinese, Indian and Japanese menus are available in Colombo. A speciality is basic curry, made with coconut milk, sliced onion, green chilli, aromatic spices such as cloves, nutmeg, cinnamon and saffron and aromatic leaves. Hoppers is a cross between a muffin and a crumpet with a wafer-crisp edge, served with a fresh egg soft-baked on top. Stringhoppers are steamed circlets of rice flour, a little more delicate than noodles or spaghetti. Jaggery is a fudge made from the crystallised sap of the kitul palm. The durian fruit is considered a great delicacy. Tea is the national drink and thought to be amongst the best in the world. Toddy, the sap of the palm tree, is a popular local drink; fermented, it becomes arrack which, it should be noted, comes in varying degrees of strength. Alcohol cannot be sold on poya holidays (which occur each lunar month on the day of the full moon).

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