After much delays in getting my posts up, I thought, finally, I’m done with Sri Lankan travel series. Until I realised that I have not. What about the food? That’s something very important and shockingly, I haven’t mentioned anything about them up until now. Abnormal for a girl who eats a lot and likes to, as much, talk about food.

When I travel, I like to eat what the locals mostly eat. In Sri Lanka, that means many meals of rice and curry. Some were absolutely delicious, some a tad more pedestrian, and most times the portion size was just downright scary. At least I wasn’t overpaying for “foreign” meals. I’ve seen the price of a plate of spaghetti bolognese easily being equal or higher than a meal of rice and curry that could generously serve two.

Rice and curry sounded so simple, but often it had more elements and ingredients than a typical Western home cook would encounter in a week! Rice was, well, rice. Often times they were plain boiled/steamed rice. But the curry! It wasn’t a single curry dish that I would cook at home by throwing 3-4 types of vegetables and/or meat in with some curry paste and coconut milk. We’re talking of typically 3-6 different curry-base dishes to go with the rice. Not unlike the concept of thali in India, or nasi lemak in Malaysia. And oh how good they often were too.

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