Food in Sri Lanka

Food in Sri Lanka are spicy, hot or can be combination mainly depend on the individual preferences. Sri Lankan food is distinctive for their culture. Many traditional food items are obtained from Chena cultivation. Cuisine plays a very important role in the festive season in Sri Lanka. The food such as milk rice and special sweets are prepared specially using honey, flour and coconut milk etc on Sinhala & Hindu New Year. The curries can be cooked in a verity of colors and flavors with the use of hot spices. This has the Ayurvedic value when used in curries.

The majority of the Sri Lankans eat vegetables. Many farmers cultivate the paddy and with the use of Rice Ceylon population eat different curries with different tastes. The specialty in Sri Lankan food is differently made in different regions. As an example fishing village community prepare Ambulthiyal unique spicy fish preparation with thick gamboges "Goraka" paste. Certain types of fish like Kelawalla are native to Southern seas. "Lunu dehi" (lime pickle) and jaadi (Pikled fish) are food items made from methods of preserving to dry them in sun during rainless days.

Western region of Sri Lanka has overseas pressure on preparation of food. Many items made using wheat flour always had made Sri Lankan dishes foreign. Since upper western coastal region is dry, fish is dried with salt as a preservative. This is called "Karawala" (dry fish).

Spices such as Cloves, Cardamoms, nutmeg and pepper are found in abundance throughout Kandy and Matale District in Sri Lanka. Some sort of food are soups, meat, sea food, vegetables, sambols, mallums etc. Curd and sweetmeats made from Rice flour and palm honey, jiggery.  Various types of fruits are used as dessert. The Palm, Coconut, Kithul are types of honey use to make juicy, sweetmeats like Kavum, kokis, Halape, Thalaguli and Wattalapam etc. Sri Lankans also like to have drinks like tea and coffee.