Verstehen · Kapitel 9
Sri Lankan Cuisine
Sri Lankan cuisine is a fireworks display of spices, coconut, and tropical flavors—spicier than Indian, more complex than Thai, and yet surprisingly unknown. From Rice & Curry to Hoppers to the legendary Ceylon tea: dining in Sri Lanka is an experience for all the senses.
5 Abschnitte in diesem Kapitel
1
Rice & Curry — the National Dish
Rice & Curry is not just a dish—it's an institution. For lunch (and often for dinner), a plate of rice is served surrou…
2
Hoppers — the perfect breakfast
Hoppers (Appa/Appam) are Sri Lanka's most ingenious culinary invention: bowl-shaped pancakes made from fermented rice a…
3
Kottu Roti — the Sound Experience
Kottu Roti is Sri Lanka's loudest dish: Roti flatbread is rhythmically chopped and mixed with vegetables, eggs, spices,…
4
Ceylon Tea — World Fame from the Highlands
Ceylon Tea remains one of Sri Lanka's most renowned export products and enjoys worldwide fame. Cultivation began in 186…
5
Arrack & Other Drinks
Arrack is Sri Lanka's national spirit—a coconut blossom distillate that, in its best form, is surprisingly mild and com…
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