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The cultivation of many types of rice, spices, vegetables and fruit, coupled with past foreign influences, ensures that Sri Lanka enjoys a varied and select cuisine. As a staple, rice is consumed with an assortment of colourful curries (eggplant, potato, green banana, chicken, fish) that range in potency from delicately-spiced to near-dynamite.
Sri Lanka offers tantalizing food experience rich with spices and sometimes tad too hot for the unversed.May it be having grilled fresh fish and a cold beer alfresco style overlooking the Indian Ocean, feasting on hoppers and tea among the rising mountains of Ella or dining at a fine restaurant in Colombo, Sri Lanka offers some of the best culinary experiences in the world. Many restaurants in Sri Lanka provides a great variety of food including local, Indian, Chinese, Italian and Western accompanied with some of the best local and foreign made spirits to wash down the food
Other Sri Lankan staples include hoppers (a pancake-like snack), string hoppers (steamed rice noodles) and pittu (a mixture of flour and coconut). Lamprais - rice and accompaniments baked in plantain leaves - is a legacy of the Dutch. Seafood lovers will rejoice at the fresh fish, prawns, crab, squid and crayfish available. Desserts include buffalo curd eaten with palm-honey, and the Malay-derived caramel-like wattalapam.
Sri Lanka has a wonderful array of snacks, known as short eats, named cutlets, patties, malu pang (fish bun), and kimbula bunis (crocodile-shaped bun!) that are excellent for trips.
Delectable fruit includes the popular mango, pineapple, banana and papaya, but also many lesser-known but distinctive examples such as sapodilla, mangosteen, rambuttan, woodapple, custard apple and beli.