In the world kitchen! A wee tipple Sri Lankan style!

Although the Ceylon Lion seems to be a emblem of Sri Lanka, it has been extinct since 37,000 Bc.

This 'King of the Savannah' symbolises visionary leadership and power; and not only dominates the Sri Lankan flag and lends its name to Sigiriya, the ancient rock fortress near Dambulla but is also the trademark for Sri Lankan lager.

Lion lager

With 4.8% alcohol volume this lager is credited as a great thirst quencher. Golden malt in colour, it is sweet with a hint of fruit flavour. The black and gold label shows a strong and watchful golden lion.
A nice drop!

                                     



Ceylon Arrrack

Arrack is a traditional Sri Lankan spirit distilled from the sap of the coconut flower and aged in oak casks. This golden coloured toddy tastes like something between whisky and rum, and is most definitely an acquired taste. However, used as a cocktail base, arrack can be quite sensuous.

Coconut water.

Time for a little hydration after giving your liver a workout! Coconut water, Sri Lankan super food is known to refresh and pep you up in a tropical climate. Best taken fresh from the source!

                                                 



Ceylon tea

This aromatic, refreshing tea not only tastes great but is considered one of the best teas world wide. It boasts many health benefits; promotes cardiovascular health, aides immunity and provides energy just to name a few.

                Saudiyapuramu!                       

                                                     


                                     

In the world kitchen! Sri Lanka!

 The pearl of the Indian Ocean, Sri Lanka!

Making liberal use of local fruit, seafood and an arsenal of spices, Sri Lankan cuisine delivers much more than just curry and rice. 

Here are some temptations not to be missed:

Appam 

A type of pancake made with fermented rice batter and coconut milk. A ladle of batter is fried in a small wok and swirled around to create a small bowl. You can top these little delights with a variety of concoctions; sweet or savoury! Try the traditional banana with grated coconut and palm sugar or for the more daring; coconut chutney, shallots and chilli. Eat for Breakfast, lunch or dinner, no set rules, just use your imagination!

                                        

Kottu

This simple but tasty dish uses godamba roti as its core. A combination of vegetables & fragrant spices are stir fried until almost tender, add in a beaten egg then the shredded roti for a couple of minutes before serving. Yet again, a versatile dish; vegetarian or add meat or seafood. Delicious!

Fried salted fish

 Our guide Yasi took us for culinary experience in a village; here the local women cooked up the most divine banquet. A delectable array of curries and other traditional tit bits were served but the piece de resistance was the salted, fried fish!

Godaak rasai bohoma sthuthi!

                                       

Sri Lanka: Negombo & Anuradhapura!

 First stop, Negombo.

A lovely little seaside town to start our sojourn. We were accommodated in the Rani beach resort, strolled along the beach, enjoyed cocktails by the pool and just relaxed before the tour began. Dinner was on the beach with the promise of a fire show. Yipee! Much to our amusement, the fire show turned our to be nothing but a bon fire. Ha ha

Blood red was the sun as it cascaded across Negombo fish market, spot lighting  the creatures spewed from the depths of the ocean.  The ground turned crimson to match the awakening sun as fish innards splattered like a monsoonal storm and scales become adrift, falling like dandruff.  Crows feasted on the waste scattered by the cacophony of fisherman who bantered and shared tales of conquests, whilst dogs salivated and guarded this carnage. This market is a vegan’s worst nightmare.  The obnoxious odour burns into pores and penetrates the senses; the sounds of auctioneers screaming mixes with machetes cutting and gorging through flesh causing a tsunami of goosebumps.  A must-see incubus!

Tuk tuk negotiations took us to the esplanade where fisherman mending nets and boats await the call of the sea.  The dry fish market sweeps across the sun-baked foreshore. The men gut and scale the catch of the day whilst the women tend to the drying process, rotating, stacking and sorting of the mummified fish. 

Onward to Anuradhapura World Heritage site.

We donned our bicycle helmets (decided against the lycra accompaniment) and hit the bitumen in the sacred city of Anuradhapura.  This city froths around Buddha and the Bodhi sapling that was transported here in the 3rd century by Sanghamitta. 

We explored ancient ruins that spilt forth huge bell shaped Stupas, ponds and palaces. We felt the second of Buddha’s Noble Truths (we are born to suffer), as we walked on stoneware that resembles the hot coals of fire walkers. With piston liked legs, we pummelled our way towards Ruwanwelisay and Mirisawetiya Stupas, built like all good monuments to celebrate the blood shed of victory at war by King Dutugamunu between 140 – 160 BC and which hold relics associated with Buddha.

Our legs became torpid, as the sun began to bleed dry, we came to a halt in front of what was once the largest Stupa in the world at 122m high and the 3rd largest structure in the ancient world – Jetauanaramaya.  Entombed inside the Stupa is a sash once tied by Buddah).  Finally, we sat and watched the sunset dance across Thissa Wewa reservoir as local families wash and skylark in its water.   

 Bohoma sthuthi for this amazing start to our adventure.