Taste of Serendib

28/07/2020

22/07/2020

Called 'Kos' in Sri Lanka, the Jackfruit tree was born in the Indian subcontinent and has taken strong root in the fertile soil of the country for centuries. It is a large tree, which can grow to heights of over 50 feet and its strong sturdy trunk and long branches sprout the largest tree fruit in the world. And the variety of ways in which the fruit is used has made the fruit of the jack, the jack of all fruits.

18/07/2020

The delicious oreo rolled ice cream mad e in Sri Lankan local cuisines. Takas is the local term to identify the sound of making this ice cream.

15/07/2020

Kottu is one of the national dishes of Sri Lanka, a favorite among locals and tourists throughout the country. It employs crucial elements of national Sri Lankan cuisine: roti flatbread, aromatic spices, crispy vegetables, and tasty meat.

13/07/2020

Sri Lankan cooking artistry has mastered the technique of cooking food in clay pots, and clay pottery has been one of the oldest crafts in the country. A technically made and well-seasoned clay pot makes food tender and flavorful. The porous walls absorb water, which prevents food from going dry – therefore useful for long slow cooking. In addition, since less oil is needed to retain moisture, food cooked in clay pots are naturally low in fat. Researches have proved, food cooked in clay pots can be preserved for longer as it has antibacterial acidic moisture.

13/07/2020

If you ask most Sri Lankans what their favourite meal is, they’ll probably tell you it’s rice and curry. But a meal is more than just food, it’s how it’s packaged and presented as well. And for many Sri Lankans their rice is tastiest when eaten not on an ordinary plate, but on a banana leaf or nelum kole (lotus leaf). Similarly many sweets are baked wrapped in kenda kole (kenda leaf), an example of how Sri Lankans have incorporated the natural world into their cooking.

12/07/2020

Authentic Sri Lankan Prawn Curry (Shrimp Curry) where the shrimp heads are cooked first in a rich and aromatic curry base to coax out the full depth of flavor, and the shrimp body is cooked just long enough so that it’s tender and juicy and coated with that thick, luscious sauce/gravy.