Exotic Tastes of Sri Lanka

About this book

The breathtaking island of Sri Lanka lies in the Indian Ocean separated from southeastern India by a mere 30-mile chain of shoals. This proximity to India has had an inevitable effect on Sri Lankas cuisine as did the successive Portuguese Dutch and British occupations. However over the centuries the majority of these dishes have been modified to suit the local palate. Exotic Tastes of Sri Lanka highlights the gamut of flavors of this cuisine which runs from hot and spicy to comforting and mild. The chapters of Exotic Tastes of Sri Lanka are devoted to short eats (appetizers) salads staples vegetarian dishes poultry meat and egg recipes seafood preparations desserts and sweetmeats (treats). An array of exotic ingredients that is key and integral to Sri Lankan cuisine enhances the dishes. For instance gambooge with its uniquely sour flavor is often used in traditional seafood preparations like Fish Ambul Thiyal while either grated coconut or coconut milk intensify most recipes including Pumpkin Kalu Pol Curry. Local staples are delectable works of art such as exquisite Stringhoppers Hoppers and Pittu. Since the entres revolve around the nations favorite ingredient rice the loosely coined term "rice and curry" best describes Sri Lankan cuisine. Other staple ingredients include coconut (milk oil grated) as well as aromatic herbs and spices such as curry leaves mint coriander and fennel seeds and cloves. Sri Lanka offers a particularly impressive repertoire of vegetarian and seafood preparations. Sample menus explanations of spice uses and availability typical cooking techniques and descriptions of traditional utensils complement the 157 recipes all adapted for home cooks.