Cuisine of Sri Lanka Part 1
Rick Stein visits Sri Lanka and discovers a variety of hot and spicy curries.
Cuisine of Sri Lanka Part 2
Cuisine of Sri Lanka Part 3
Cuisine of Sri Lanka Part 4
In Colombo he meets Chef Publis (Hotel Mt lavinia), one the country’s most respected chefs and tastes an unforgettable chilli crab in a small Tamil eatery. Down in Galle he discovers the delights of tea plantations, buffalo curd and experiences first hand the secrets of making cinnamon. Back at home he creates a delicious cashew nut curry to savour the memories of his time in Sri Lanka.
The cuisine of Sri Lanka draws influence from the colonists and foreign traders. Rice, which is usually consumed daily, can be found at any special occasion, while spicy curries are favorite dishes for dinner and lunch. A very popular alcoholic drink is toddy, made from palm tree sap. Arrack is the de-facto distilled national drink. Rice and curry refers to a range of Sri Lankan dishes.