Sri Lankan Food

Food in Sri Lanka can be hot or very mild or it can be combined is largely a matter of personal preference. Sri Lanka is unique in its food culture. Many products are derived from the culture of the Sinhalese Chen. Sri Lankan cuisine plays an important role in the lives of the islanders with a more favorable Sinhala / Hindu New Year to a normal routine. Make rice pudding and special candies with coconut milk, honey, soil, and cultural festivals. He is known as one of the members 64 "Mushroom Siu Kalawa". Curries are available in many colors and flavors of the truth mixed with hot spices Sri Lanka Ayurveda is important when used in curry.
The majority of Sri Lankans eat vegetables. With a large community of farmers and curry rice is the staple food in Sri Lanka. Sri Lankan curries are known for their fiery hot coconut milk and spices is a very special feature of the Sri Lankan cuisine from different regions of the country that specialize in different types of dishes. Accommodation in Sri Lanka food is the food itself is done in different ways in different regions. Dishes of northern Sri Lanka have different tastes of South India. The plates of the southern part of Sri Lanka can be spicy, hot or mild. The plates of the southern part of Sri Lanka, famous for its diversity and a fishing village, although the coastline. Ambulthiyal unique preparation of fish with spicy thick paste gamboges "Goraka." Some fish Balaya native Kelawalla South Seas. "Moon Dehi" (lime pickle) and jaadi (Pikled fish) are methods of food preservation, as this can dry in the sun for a few days without rain. West of Sri Lanka has more foreign influence than other regions. Many products made from wheat flour in Sri Lanka were still foreign dishes. From the high western coastal areas, dry, dry fish with salt as a preservative. This is called "Karawala" (dried fish).
Spices such as cloves, cardamom, nutmeg and pepper in abundance along the Kandy District and Matale in the center of Sri Lanka. Eastern Province in the three main ethnic groups. Sinhala, Tamil and Muslim culture Chena, wild game meat in the surrounding forests and dry climate have affected many food products. The diet of Sri Lanka "curry rice and curry the word'' 'convering a variety of dishes that are made pursuant to different modes of cooking soups, meats, fish, lentils, vegetables, Sambols, Mallums , in Achcharus graphs. cheese and syrup and glutinous rice flour and molasses, palm jiggery with different types of fruit are added to foods such as desserts. palm, coconut, Kithul, Palmyra consists of molasses vary accordingly. Sri Lanka and some Kavum juicy sweet Kokis, Halape, etc.. Thalaguli on Wattalapam and Sri Lanka would also have beverages like tea and coffee.