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Food of Sri Lanka

Spices bloomed in hot fat, the tandoor's blistered bread, dal in a hundred versions, dosa fermented overnight, biryani layered and sealed with dough, pickles and chutneys, ghee, paneer, and the thali.

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From Wikipedia

Sri Lankan cuisine is known for its particular combinations of herbs, spices, fish, vegetables, rices, and fruits. The cuisine is highly centred around many varieties of rice, as well as coconut which is a ubiquitous plant throughout the country. Seafood also plays a significant role in the cuisine, be it fresh fish or preserved fish. As a country that was a hub in the historic oceanic silk road, contact with foreign traders brought new food items and cultural influences in addition to the local traditions of the country's ethnic groups, all of which have helped shape Sri Lankan cuisine. Influences from Indian, Indonesian and Dutch cuisines are most evident with Sri Lankan cuisine sharing close ties to other neighbouring South and Southeast Asian cuisines.

Sri Lankan cuisine on Wikipedia Text under CC BY-SA 4.0

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