SWEET, SOUR & SPICY
National Geographic Traveller (UK)|Spring 2022
O TAMA CAREY HAS BEEN SERVING UP SRILANKAN FOOD AT HER SYDNEY RESTAURANT, LANK A FILLING STATION, SINCE 2018. WITH HER NEW BOOK, LANKA FOOD, SHE HOPES TO SPREAD THE WORD TO THE REST OF THE WORLD
- Sarah Shaffi
SWEET, SOUR & SPICY
What are the characteristics of Sri Lankan food?

The answer to that is really complicated, which is part of the reason why I’ve written this book. I know there’s a massive diaspora of Sri Lankans around who know their food really well, but [in the] mainstream there’s not a lot of restaurants in Australia that do Sri Lankan food. It’s a curry-based cuisine, but I think there are a lot of [similar] characteristics with Thai food, with that hot sour balance. A lot of it is really spicy, and then there’s sweetness from jaggery, which is similar to Thai palm sugar. And they use bitter greens as well, so there’s that. In terms of ingredients, the main thing you can’t really cook Sri Lankan food without are curry leaves, Maldive fish and fresh coconut.

The view towards Ella Rock from Little Adam's Peak in Sri Lanka's Hill Country Clockwise from right: Hoppers served with curries; fishing boats at Mirissa Beach in southern Sri Lanka, pan rolls with beef and spiced potato fillings

Sri Lanka has a long history of being colonised and has a lot of different cultural influences. How is that reflected in the food?

この蚘事は National Geographic Traveller (UK) の Spring 2022 版に掲茉されおいたす。

7 日間の Magzter GOLD 無料トラむアルを開始しお、䜕千もの厳遞されたプレミアム ストヌリヌ、9,000 以䞊の雑誌や新聞にアクセスしおください。

この蚘事は National Geographic Traveller (UK) の Spring 2022 版に掲茉されおいたす。

7 日間の Magzter GOLD 無料トラむアルを開始しお、䜕千もの厳遞されたプレミアム ストヌリヌ、9,000 以䞊の雑誌や新聞にアクセスしおください。

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