Exotic Tastes of Sri Lanka

The breathtaking island of Sri Lanka lies in the Indian Ocean and is separated from southeastern India by a mere 30-mile chain of shoals. This proximity to India has had an inevitable effect on Sri Lanka's cuisine, as did the successive Portuguese, Dutch, and British occupations. However, over the centuries the majority of these dishes have been modified to suit the local palate. As a nation of multiple cultures and faiths, the predominant religious groups of the island have been instrumental in enriching and developing the cuisine: The Hindus and Buddhists perfected the vegetarian dishes; the Christians refined the beef and pork recipes; and the Muslims honed the mutton and lamb preparations. Since the entrées revolve around the nation's favorite ingredient, rice, the loosely coined term rice and curry best describes Sri Lankan cuisine. The spiciness of a dish is easily controlled by the amount of chili used. Other staple ingredients include coconut (milk, oil, or grated), as well as aromatic herbs and spices such as curry leaves, mint, coriander and fennel seeds, and cloves.Sample menus, explanations of spice uses and availability, typical cooking techniques, and descriptions of traditional utensils complement the 150 recipes, all adapted for home cooks. Suharshini Seneviratne was born in Colombo, the capital of Sri Lanka, and came to the United States to attend the University of Maryland at College Park. She then moved to the Netherlands with her husband and frequently cooked traditional Sri Lankan fare for her friends, which prompted her to write this book. She and her husband reside in the Washington, D.C. area.