GASTRONOMY

Sri Lankan cuisine has been shaped by many historical, cultural and other factors. Contact with foreign traders who brought new food items, cultural influences from neighbouring countries as well as the local traditions of the country's ethnic groups among other things have all helped shape Sri Lankan cuisine.

Rice and curry 

 rice, served with a curry of fish, chicken or mutton                

 

Kottu 

rice cooked in salted coconut milk until the grains turn soft and porridge-like.                                                 

 

Sambal

Sambals (Sambol in Sinhala) are enjoyed with many dishes including curry dishes and string hoppers.