Saturday, July 10, 2010
Friday, February 26, 2010
Cuisine of Sri Lanka
Cuisine of Sri Lanka
Main article: Cuisine of Sri Lanka
Hoppers
The cuisine of Sri Lanka draws influence from that of India, as well as colonists and foreign traders. Rice, which is usually consumed daily, can be found at any special occasion, while spicy curries are favourite dishes for dinner and lunch. A very popular alcoholic drink is Toddy or Arrack, both made from palm tree sap. Rice and curry refers to a range of Sri Lankan dishes. Sri Lankans also eat Hoppers which can be found anywhere in Sri Lanka. Many Sri Lankans eat short eats as a snack which is a variety of hamburgers, hot dogs, Chinese rolls, patties and pastries.
Much of Sri Lanka's cuisine consists of boiled or steamed rice served with curry. Another well-known rice dish is Kiribath, meaning "milk rice." Curries in Sri Lanka are not just limited to meat- or fish-based dishes, there are also vegetable and even fruit curries. A typical Sri Lankan meal consists of a "main curry" (fish, chicken, or mutton), as well as several other curries made with vegetable and lentils. Side-dishes include pickles, chutneys and "sambols" which can sometimes be fiery hot. The most famous of these is the coconut sambol, made of ground coconut mixed with chillies, dried Maldivian fish and lime juice. This is ground to a paste and eaten with rice, as it gives zest to the meal and is believed to increase appetite.
In addition to sambols, Sri Lankans eat "mallung", chopped leaves mixed with grated coconut and red onions. Coconut milk is found in most Sri Lankan dishes to give the cuisine its unique flavor.
As noted above many of Sri Lanka's urban areas are host to American fast food corporations and many of the younger generation have started to take a liking to this new style of cuisine although it is rejected by many, particularly the more traditional elder members of the community.
Spices
Sri Lanka has long been renowned for its spices. In the 15th and 16th centuries, traders from all over the world who came to Sri Lanka brought their native cuisines to the island, resulting in a rich diversity of cooking styles and techniques. Lamprais--rice boiled in stock with a special curry, accompanied by "frikkadels" (meatballs), all of which is then wrapped in a banana leaf and baked--is a Dutch-influenced Sri Lankan dish. Dutch and Portuguese sweets also continue to be popular. British influences include roast beef and roast chicken. Also, the influence of the Indian cooking methods and food have played a major role in what Sri Lankans eat.
Sri Lankans use spices liberally in their dishes and typically do not follow an exact recipe: thus, every cook's curry will taste slightly different. Furthermore, people from different regions of the island (for instance, hill-country dwellers versus coastal dwellers) traditionally cook in different ways. Sri Lankan cuisine is known to be among the world's spiciest, due to the high use of different varieties chillies referred to as amu miris, kochchi miris, and maalu miris (capsicum)and in Tamil Milakaai, among others. It is generally accepted for tourists to request that the food is cooked with a lower chillie content to cater for the more sensitive Western pallette. Food cooked for public occasions typically uses less chillie than food cooked in the home, the latter where the food is cooked with the chillie content preferable to the occupants.
Main article: Cuisine of Sri Lanka
Hoppers
The cuisine of Sri Lanka draws influence from that of India, as well as colonists and foreign traders. Rice, which is usually consumed daily, can be found at any special occasion, while spicy curries are favourite dishes for dinner and lunch. A very popular alcoholic drink is Toddy or Arrack, both made from palm tree sap. Rice and curry refers to a range of Sri Lankan dishes. Sri Lankans also eat Hoppers which can be found anywhere in Sri Lanka. Many Sri Lankans eat short eats as a snack which is a variety of hamburgers, hot dogs, Chinese rolls, patties and pastries.
Much of Sri Lanka's cuisine consists of boiled or steamed rice served with curry. Another well-known rice dish is Kiribath, meaning "milk rice." Curries in Sri Lanka are not just limited to meat- or fish-based dishes, there are also vegetable and even fruit curries. A typical Sri Lankan meal consists of a "main curry" (fish, chicken, or mutton), as well as several other curries made with vegetable and lentils. Side-dishes include pickles, chutneys and "sambols" which can sometimes be fiery hot. The most famous of these is the coconut sambol, made of ground coconut mixed with chillies, dried Maldivian fish and lime juice. This is ground to a paste and eaten with rice, as it gives zest to the meal and is believed to increase appetite.
In addition to sambols, Sri Lankans eat "mallung", chopped leaves mixed with grated coconut and red onions. Coconut milk is found in most Sri Lankan dishes to give the cuisine its unique flavor.
As noted above many of Sri Lanka's urban areas are host to American fast food corporations and many of the younger generation have started to take a liking to this new style of cuisine although it is rejected by many, particularly the more traditional elder members of the community.
Spices
Sri Lanka has long been renowned for its spices. In the 15th and 16th centuries, traders from all over the world who came to Sri Lanka brought their native cuisines to the island, resulting in a rich diversity of cooking styles and techniques. Lamprais--rice boiled in stock with a special curry, accompanied by "frikkadels" (meatballs), all of which is then wrapped in a banana leaf and baked--is a Dutch-influenced Sri Lankan dish. Dutch and Portuguese sweets also continue to be popular. British influences include roast beef and roast chicken. Also, the influence of the Indian cooking methods and food have played a major role in what Sri Lankans eat.
Sri Lankans use spices liberally in their dishes and typically do not follow an exact recipe: thus, every cook's curry will taste slightly different. Furthermore, people from different regions of the island (for instance, hill-country dwellers versus coastal dwellers) traditionally cook in different ways. Sri Lankan cuisine is known to be among the world's spiciest, due to the high use of different varieties chillies referred to as amu miris, kochchi miris, and maalu miris (capsicum)and in Tamil Milakaai, among others. It is generally accepted for tourists to request that the food is cooked with a lower chillie content to cater for the more sensitive Western pallette. Food cooked for public occasions typically uses less chillie than food cooked in the home, the latter where the food is cooked with the chillie content preferable to the occupants.
Subscribe to:
Posts (Atom)