Sri Lanka Cuisine

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Sri Lanka Cuisine

Text of Sri Lanka Cuisine


2. INTRODUCTION Taprobane, Serendib, Ceilao, Zeilan, Ceylon, Sri Lanka- no matter what thename, what the era,it has often evoked comparisons with PARADISE.. May you have the gift of long life !AYUBOWAN with this traditional greetingI welcome you to SRI LANKA -Toexperience the nations glittering tapestry of culture, the richabundance of nature, so handsomely bestowed, and to give credence to the saying that- Good things come in small packages 3. SRI LANKA - HISTORY National Flag of Sri Lanka is the Lion Flag. A Lion bearing a sword in its right hand is depicted in gold on red background with a yellow border. Four Bo leaves pointing inwards are at the four corners. Two vertical bands of green and orange at the mast end represent the minority ethnic groups. It is an adaptation of the standard of the last King of Sri Lanka. THE HISTORY OF - SRILANKA - 4. According to The Ramayana, Goddess Sita was abducted by the Demon-king Ravana and taken away toSRI LANKA. Rama along with his army made his way across the IndianOcean toLANKA to rescue his wife.. And thus Sri Lanka has seeped into Indian mythology ! 5. Sri Lanka- The island is located southof The India subcontinent and hence is called the pearl in the necklace of India & issurrounded completely by The Indian Ocean.Sri Lanka is seeped in legend and history- this predicament becomes evident when examining the early history of the island. Sri Lanka has come under many influences which includesTHE DUTCH PERIOD& THE BRITISH PERIOD INDEPENDENCE STRUGGLE A strong national identity has been forged and at the beginning of the 21st century, it is poised to make a bigger impact on the world stage. 6. SRI LANKAN FOOD- THE ROOTS Sri Lankan cuisine describes lavishly aromatic and spicy cuisine ! Despite the unavoidable links with India through history and proximity,Sri Lankan food represents a distinctive culinary style of its own right. It embodies the influences of Moorish traders, as well as Portuguese,Dutch and , British rulers. The distinctive culture,history and social traditions of the island of SriLanka are clearly reflected in the food habits of the islanders itself ! Sri Lanka endows various regional foods of which many are influencedby the Portuguese, the Dutch, the Malays, the Arabs, and the SouthIndians who have left their culinary characteristic 7. CURRY AND RICE describes typical Sri Lankan cuisine. It comprises of the main meal in almost every household. There are over 17 varieties of rice grown in Sri Lanka. From short grained to long grained to fat grained to pearly white. Color shades includes White to Burgundy. And types vary from : MILCHARD-a large grained rice which givesof a pungent smellwhen cooked. COUNTRY RICE-in which most of the bran is retained.WHITE RICE POLISHED RICE 8. - CULINARY TRADITION - The rice is always put on to the plate first and then the curries are selectedfrom the other dishes to mix with it so you have a collection of minor mealsaround the plate. You eat by mixing the rice with something forming it into bite sized ball and consuming by hand. Is generally consumed with a range of vegetables or meat, parripu ,sambol and Mullung. 9. -BREAKFAST- Breakfast is the first meal of the day and usually includesa light meal. HOPPERS - a popular favorite for breakfast- they are much like sour-dough pancakes. The batter is fermented in the traditional way with a light palm toddy, which gives the hoppers a delicious liquor tang. Usually steamed and are served with coconut milk and sambol . 10. TYPESOFHOPPERS : PLAIN HOPPERS BITHARA or EGG HOPPERS MILK KIRI or MILK HOPPERS IDIAPPAM or STRING HOPPERS PITTU 11. MEALSREADYROTI - flat, circular bread made with dough of flour, coconut, water and adash of salt eaten with curry. CURRY: Derived from the tamil word kari which simply means SAUCE. Made from a bewildering number of spices all of which roasted and stone ground.Cooked in coconut milk which gives it a rich flavor. Famous curry- Ambul Thiyal- (sour fish curry). 12. MALLUNG: Finely shreddedgreen vegetables and dried shrimps, mixed with grated coconut and spices. 13. -SAMBOL-

  • SAMBOL:Referred to as
  • Rice Puller as it sharpens the appetite.
  • Pol Sambol: (coconut sambol) made
  • of grated coconut, red pepper, onions, lime and salt.
  • Seeni Sambol: a very dark, rich,
  • spicy-sweet onion relish.

14. PAPAPDAMS: are crispy fried wafers, served along with pickles and chutneys. These are popular in the normal meal of rice and curry. mango, ambarella chutney, date, lime and garlic pickle are the other favorites. 15. KIRI PANI: buffalo milk curd and treacle.WATTALAPPAM: a malay origin egg puddingwith jaggery, cashewnuts, eggs & cinnamon KIRIBATH: Rice cooked in coconut milk eatenwith sambol. Served on ceremonial occasions like weddings etc. PANIVALU: shaped honey bangles. KIRI PENI: curd and honey SWEETMEATS-Rasakevilis 16. KAVUM: mushroom shaped battercake ofground rice and treacle fried in oil . THALAGULI :ball of confectionary prepared with sesame. HALAPE: a mixture of coconut, jaggery and flourwhich comes wrapped in a leaf. KALU DOLOL: rich, dark confection made withcoconut, jaggery and cashewnuts. ALUVA: fudge like sweets PUHUL DOSI: pumpkin preserves 17. -BEVERAGES- COCONUT WATER:Exudes freshness and is absolutely delightful on a hot summer day TAMBILI -are bright orange coconuts KARUMBA are the large green ones. TODDY:is an alcoholic drink made by the fermentation of the sap of coconut palm. It is white and sweet and has a characteristic flavor.ARRACK: derived from the word araq which means sweet or juice. Is fermented from coconut sap and then distilled to produce an alcoholic beverage that tastes like whiskey. GINGERBEER- a beverage with sparkling effervescence , exquisite flavor and pungency brewed to perfection.It wonits popularity when the British colonised Sri lanka and has remained as a part of theircuisine ever since. 18. -TRADITIONAL DELICACIES- LAMPRAIS:rice is cooked in stock, curries, sambols, cutlets, a special prawn paste and eggplant curry are placed around the rice and wrapped in a banana leaf and baked. BURIYANI: A muslim dish, comprises of rice cooked in meat stock and garnished with hard boiled eggs and delicately perfumed with rose water. KOLAKENDA: A perfectly balanced meal and a porridge of brown rice and coconut cream flavoured with the juice of gren herbs. Served hot with a piece of jaggery. 19. THOSAI: The tamils of SriLanka have contributed to this part of their ethnic breakfast. Is basically a lentil pancake soaked and groundto form a smooth batter, flavoured with fried shallots, curry leaves,fenugreek and cumin cooked in a hot griddle with sesame oil. Eatenwith ground coconut and chilly sambol. VADAI: Classical accompaniment to dosai- a triumph of tamil cuisine, they are small savoury rissoles fashioned into cakesand deep fried in coconut oil. 20. -SPICE ROUTE- Cinnamon(kurundu) The Dutch started the cinnamon industry in Sri Lanka, and even today the is the biggest producer of this, the mostdelicately scented of spices, which is used in curries and rice dishes. Cardamom(Enasal) Cardamom is an excellent in moderationto flavour curries, for sauces, and to give aroma toconfectionery, especially wattalapam, a typical Malay eggpudding. Pepper (Gam Miris) This pungent berry, the earliestspice known to humankind, is used as a substitute forred-hot chillies. The world famous soup Mulligatawny(Tamil pepper water) is made from this spice. 21. SRILANKAN CURRY POWDER: COCONUT(Thengai) :Used in most of the Sri Lankan preparations. Coconut gives the distinctive taste of Sri Lankan cuisine. It is used in some form or another in the preparation of soups, rice, meat, fish, vegetables and even desserts. TUMERIC SRI LANKAN CURRY POWDER Tumeric- bright yellow spice used since the antiquity, is mildly aromatic And describes scents of orange or ginger with sweet bitter undertones. Sri lankan curry powder-Traditional blend of special spices which include fenugreek, coriander, cumin seeds, roastedfennel seeds and a hint of cinnamon. Finished with curryleaves which is added later. 22. There is more to Sri Lankan cuisine than justsweet-fleshed crabsWhat comes to your mind when you think of Sri Lankan food is probably- CRABS No doubt that is true but there is more than just crabs in Sri Lankan cuisine. There is an assortment of curries, sambol, meat, seafood dishes &desserts which are distinctively SRI LANKAN ! The misconception about this cuisine is that it is considered to be very SPICY.. but In reality it is not true. The spice in the food is replaced by the coconut milk, andspices. The natural flavors of the ingredients show through the color and freshness of thefood. 23. -MULLIGATWANY- It is a watery thin, tart and nose tinglingly spicy soup! Its essence can perfectly be felt when inhaledfrom a small bowl or more so often consumedover a mound of perfectly cooked white rice. Its origin is due to theTAMILIAN ELEMENT RASAM.A Tamilian favorite as we know it has oftenbeen called Molaghu tanni( pepper water).When the first Englishmen was served thissouth indian staple, he fell head over heels inlove with this thin broth, but his clipped English tongue could not twirl in the right way toenunciate the words. What came out was more like Mulligatwanyand so it stuck ! 24. -THE PEOPLE- SINHALESE TAMILS MUSLIMS BURGHERS VEDDHAS 25. SINHALESE 26. TAMILS 27. MUSLIMS 28. 29. Sri Lanka is home to the world famous Pure CeylonTeasTradition maintains that the Dutch introduced thetea plant to Sri Lanka. Lipton is an important figure in the history of the marketing of the islands tea. It was he who created the first Ceylon Tea labels and whopopularized the equation that Ceylon=tea ! Ceylon Tea from here is often acclaimed as the best tea in the wo