In this, the first of three blog posts relating to the effects of colonisation on Sri Lanka’s cuisine, culture, economy, and architecture, we explore the influence of the Portuguese whose colonial rule lasted from 1505 to 1658.


Sri Lankan cuisine reflects the island's rich cultural heritage and history of trade and colonization. Among the various influences on Sri Lankan cuisine, the Portuguese era stands out significantly. Lasting from the early 16th to the late 17th century, Portuguese colonial rule brought significant changes to Sri Lanka’s way of life. From the introduction of new ingredients to the fusion of cooking techniques, the Portuguese influence has left an enduring mark on Sri Lankan culinary traditions.
The Portuguese introduced several culinary elements to Sri Lanka. One of the most significant contributions to Sri Lankan cuisine was the introduction of new ingredients. The Portuguese traders brought with them a variety of foods from their native land, as well as from their colonies in Africa, Asia, and the Americas. Among these ingredients, chillies, tomatoes, potatoes, and cashew nuts had a profound impact on Sri Lankan culinary traditions.
Chillies, in particular, revolutionised Sri Lankan cuisine, adding heat and depth of flavour to many dishes. Prior to the arrival of the Portuguese, Sri Lankan cuisine was relatively mild, relying on spices like black pepper and cinnamon for flavour. The introduction of chilli transformed the island's culinary landscape, leading to the creation of spicy curries, sambols, and condiments that are now staples of Sri Lankan cuisine.
Tomatoes were another important ingredient introduced by the Portuguese. They added acidity and sweetness to Sri Lankan dishes, balancing out the heat of the chilli and complementing the rich flavours of curries and stews. Tomatoes became an integral component of many Sri Lankan recipes, including curries, chutneys, and salads.
Potatoes, native to South America, were also introduced to Sri Lanka by the Portuguese. They quickly became a popular ingredient in Sri Lankan cuisine, used in curries, stir-fries, and snacks. Potatoes provided a hearty and versatile base for many dishes, adding texture and substance to meals.
The Portuguese introduced cashew nuts to Sri Lanka, which became a prized ingredient in both sweet and savory dishes. Cashew nuts were used to add crunch and richness to curries, rice dishes, and desserts, and they remain a beloved ingredient in Sri Lankan cuisine to this day.
In addition to introducing new ingredients, the Portuguese also influenced Sri Lankan cooking with the introduction of new culinary techniques, such as baking, grilling, and pickling. These were adopted and adapted by Sri Lankan cooks, leading to the creation of new dishes and flavour profiles. Baking became a popular cooking method in Sri Lanka delivering Portuguese-inspired dishes such as "breudher" (a sweet bread) and "bol de coco" (coconut cake), these fast became beloved treats in Sri Lankan households, especially during festive occasions like Christmas and Easter.
Grilling was another cooking technique introduced by the Portuguese that had a significant impact on Sri Lankan cuisine. Portuguese-inspired dishes like "devilled dishes" (e.g., devilled chicken or devilled fish) showcase the fusion of Portuguese and Sri Lankan culinary techniques, with the use of spices and vinegar in cooking.
Pickling techniques influenced the preparation of condiments and preserves. Portuguese-inspired pickles and relishes, such as "achcharu" (pickle) and "escabeche," (pickled fish) became popular accompaniments to Sri Lankan meals, adding tanginess and complexity to dishes.
The introduction of clay pots, copper pans, and grilling racks changed the way Sri Lankan food was prepared and cooked. These utensils became integral to Sri Lankan kitchen and are used to this day.
The Portuguese left a lasting imprint on Sri Lankan culture, influencing various aspects of society, including language, religion, and social customs. One of the most significant cultural legacies of the Portuguese era is the introduction of Christianity to Sri Lanka. The Portuguese missionaries actively promoted Catholicism on the island, leading to the conversion of many Sri Lankans to the faith. Today, Catholicism remains a prominent religion in Sri Lanka, particularly among the coastal communities that were heavily influenced by Portuguese missionaries. The Portuguese, however, were aggressive in their efforts to convert the local population to Christianity. They persecuted Buddhists and Hindus, destroyed temples and religious sites, and imposed heavy taxes on non-Christians. This led to social unrest and resistance among the local population.
The Portuguese introduced new musical instruments and styles to Sri Lanka, including the violin and the "baila" music genre. Baila music, characterized by its lively rhythm and catchy melodies, reflects the fusion of Portuguese and Sri Lankan musical traditions, and remains popular in Sri Lanka.
The Portuguese also had a significant impact on Sri Lankan language and literature. Portuguese words and phrases were incorporated into the Sinhala and Tamil languages, enriching the island's linguistic diversity. Many everyday terms in Sri Lanka, particularly related to commerce, administration, botany, food, military, administration, and household items, bear traces of Portuguese influence. Portuguese-inspired festivals like the Feast of St. Anthony and the Feast of Our Lady of Madhu were introduced and are celebrated with great fervour in Sri Lanka, highlighting the enduring influence of Portuguese culture on the island. Portuguese rule, however, saw the destruction of many cultural and historical sites. They demolished Buddhist and Hindu temples, as well as palaces and monuments, contributing to the loss of Sri Lanka's rich cultural heritage.
The Portuguese made significant contributions to Sri Lankan architecture, particularly in the construction of forts, churches, and administrative buildings. One of the most iconic examples of Portuguese architecture in Sri Lanka is the Galle Fort, built by the Portuguese in the 16th century. The fort, with its sturdy walls, bastions, and ramparts, served as a strategic stronghold for the Portuguese and later the Dutch and British colonial powers. Today, the Galle Fort is a UNESCO World Heritage Site and stands as a testament to the architectural prowess of the Portuguese.
In addition to forts, the Portuguese also built churches and chapels across Sri Lanka, many of which are still in use today. The most famous of these is the St. Mary's Church in Negombo, believed to be the oldest church in Sri Lanka. Built by the Portuguese in the 16th century, the church features a blend of Portuguese and Sri Lankan architectural styles, with its distinctive gable roof and decorative facade. Portuguese-inspired architecture, characterized by its use of arches, columns, and decorative motifs, can be seen in cities like Colombo, Galle, and Jaffna. These architectural styles reflect the fusion of Portuguese and local elements, creating a unique aesthetic that is distinctly Sri Lankan.
The overall impact of the Portuguese era can be seen as positive in certain areas; however, the Portuguese rule led to social disruption and decline in many areas. The imposition of heavy taxes and forced labour contributed to poverty and famine among the local population and the introduction of European diseases such as smallpox decimated indigenous communities.
The establishment of a monopoly on trade in Sri Lanka, exploiting local resources and imposing high tariffs on goods resulted in economic hardship for the local population and hindered the development of indigenous industries.
The Portuguese interference in local politics and support for rival factions often resulted in political instability and conflict within Sri Lanka. This weakened indigenous power structures and further destabilized the region.
Overall, the Portuguese rule in Sri Lanka had lasting effects on the island's food, society, economy, culture, and political stability, leaving a legacy that lasted for centuries.

G’day everyone, in this post I am going to look at the difference between travelling in Sri Lanka as opposed to experiencing the country.
So, firstly, why travel to Sri Lanka?
The Landscape
Sri Lanka’s landscape is characterized by stunning natural features, including mountains, plateaus, plains, and coastline.
The central and southern regions of Sri Lanka are dominated by a range of mountains known as the Central Highlands which are adorned with lush green tea plantations, picturesque valleys, and cascading waterfalls, creating a scenic paradise.
Along the coasts, Sri Lanka offers an extensive shoreline fringed with sandy beaches, tranquil bays, and rocky cliffs. The southwestern coast is renowned for its palm-fringed beaches, while the eastern coast boasts beautiful coral reefs and clear blue waters.
In the northern region, the landscape gradually transforms into flat plains, known as the Jaffna Peninsula. This area is characterized by vast stretches of agricultural land and lagoons, providing a unique ecological habitat for various native bird and animal species.
Sri Lanka is home to several national parks and wildlife sanctuaries, showcasing its rich biodiversity. Yala National Park, Wilpattu National Park, and Sinharaja Forest Reserve are among the popular destinations for wildlife enthusiasts, featuring diverse flora and fauna, including elephants, leopards, crocodiles, and colourful bird species.
The food
Sri Lanka’s cuisine is vibrant and flavourful, combining diverse influences, including Indian, Malay, Arab, and 500 years of European colonisation. The island's tropical climate and abundant natural resources contribute to a rich variety of ingredients that are used in its dishes.
Rice is the staple food of Sri Lanka, and is typically served with a range of curries. The curries are often spicy and flavoured with a blend of spices such as curry leaves, cinnamon, cardamom, cloves, and chilli.
Seafood plays a prominent role in Sri Lankan cuisine due to the island's coastal location. Fish, prawns, crabs, and cuttlefish are commonly used in dishes like "ambul thiyal," a sour fish curry, and "Jaffna crab curry," which is known for its fiery flavours.
Hoppers and string hoppers are traditional Sri Lankan delicacies made from rice flour. Hoppers are bowl-shaped pancakes served with a range of accompaniments like curries and sambols, while string hoppers are steamed rice noodles enjoyed with coconut sambol or curries.
Other popular Sri Lankan dishes include "kottu roti" (chopped roti stir-fried with vegetables, eggs, and meat), "lamprais" (a Dutch-inspired rice dish with meat and accompaniments baked in a banana leaf), and "wambatu moju" (sweet and sour eggplant pickle).
For dessert, Sri Lanka offers treats like "kiribath" (milk rice), "kavum" (deep-fried sweetmeat), and "pittu" (steamed rice and coconut mixture).
The people
Sri Lankan hospitality is renowned for its warmth, generosity, and genuine care towards guests. The people of Sri Lanka embrace visitors with open arms, making them feel like part of the family. From the moment you step foot on this beautiful island, you are greeted with genuine smiles and heartfelt greetings. Sri Lankans go above and beyond to ensure that guests are comfortable. Whether you're exploring ancient temples, lounging on pristine beaches, or enjoying a cup of world-famous Ceylon tea, the genuine hospitality of Sri Lanka will leave an indelible mark on your heart. 
If you have read anything about Sri Lanka in the past year, it’s likely that it wasn’t good news. From protests, political uprisings, electricity cuts, and food shortages, the country has had its share of bad fortune. In addition to daily hardships, the people of Sri Lanka suffered economically from lost revenue due to the nearly non-existent inbound travel during the upheaval. The good news is that things are looking up for travel to this island nation.
If you need any proof people are ready to travel to Sri Lanka again, just look at the data. So far, in 2023, Sri Lanka has welcomed over 100,000 tourists, which is nearly 25% increase from last year. The current government has worked to stabilize the country’s previously fragile economy, and daily life, along with tourism, is heading back to pre-COVID numbers.
This is good news for these wonderful, resilient people.
Travelling in Sri Lanka
There are many ways to travel around Sri Lanka, from homestays and guesthouses to eco lodges, boutique hotels and star rated accommodation. Whether you are travelling solo, with friends or family, on an organised tour or cycling around the island with your backpack, there is a suitable place for you to stop and refresh on your journey.
Experiencing Sri Lanka
One of the best ways to experience a country is through its food. Understanding the ingredients, flavour combinations and processes that go into preparing individual dishes deepens the joy of cooking and eating.
Now, this where I enter, left stage.
On one of my culinary and cultural tours you will experience the country with a Sri Lankan born Australian chef. I love using spices in new and different ways, the smell of curry leaves scorching in hot coconut oil transports me back to my childhood home high in the Kandyan hills. Some of the best cooking I have ever experienced in Sri Lanka has been cooked by people using a pinch of this and a handful of that, following recipes that have been handed down over generations.
For 16 days, we traverse the island experiencing its culture and food. From a monastery high on a mountainside, to the top of a rock fortress. From ancient stupas and a 2300-year-old tree to the holy Temple of the Tooth. From spice gardens, to the back of an open jeep on a wildlife safari. From colonial forts to traditional dancers, drummers and fire walkers.
From UNESCO registered sites and towns to a walk in the forest to gather wild honey with Sri Lanka’s original indigenous Vedda people.
From beaches to waterfalls, tea estates and a turtle hatchery, to stilt fishermen and a world-famous train journey, we experience this unique culture with you.
From fruit at a roadside stall to roti and samosa vendors. From high tea surrounded by tea plantations, to a night market food stall, with the warm Indian ocean spray in your face.
From hands on cooking classes, a sumptuous seafood BBQ on a private beach, to traditional Dutch inspired food at the Dutch Burgher Union, we have all of the country’s food for you to experience.
We transport you in air-conditioned comfort, from an eco-lodge to some of Sri Lanka’s best 5-star hotels chosen for their green accreditation.
Ancient Greek geographers called this island Taprobane. Arabs referred to it as Serendib. European mapmakers called it Ceylon.
I call it my childhood home. Come, experience it with me.
www.petestravellingpans.com
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​History of Sri Lanka
 
Sri Lanka has a long and complex history that includes ancient kingdoms, colonial rule, independence struggles, and modern challenges. The island has been shaped by its diverse cultures that date back thousands of years, religions, and ethnicities, and has a rich heritage of art, architecture, and literature.
Prehistoric Period: Archaeological evidence suggests that Sri Lanka has been inhabited for at least 125,000 years. Stone tools and pottery fragments have been found in various parts of the island, indicating the presence of prehistoric communities.
Ancient Period (543 BCE - 1017 CE): Sri Lanka was known as "Heladiva" or "Lanka" in ancient times. In the 5th century BCE, it was inhabited by several indigenous tribes. In 543 BCE, the island was united under King Vijaya, who is considered the first king of Sri Lanka. The ancient period saw the rise of powerful kingdoms such as Anuradhapura and Polonnaruwa, which built impressive cities, palaces, and Buddhist stupas. Buddhism was introduced to Sri Lanka in the 3rd century BCE, and it became a prominent religion on the island.
Medieval Period (1017 CE - 1505 CE): During the medieval period, Sri Lanka saw the rise and fall of various kingdoms, including the Chola, Pandya, and Jaffna kingdoms. In the 11th century, the Chola dynasty from South India briefly ruled over Sri Lanka. The island also experienced invasions by the Pandya and Magha dynasties, which led to significant political and cultural changes.
Colonial Period (1505 CE - 1948 CE): In 1505, the Portuguese arrived in Sri Lanka and established a foothold in the coastal areas. The Dutch followed in the 17th century and gradually gained control over most of the island. The British, who arrived in the late 18th century, defeated the Dutch and took control of Sri Lanka in 1796. Under British rule, Sri Lanka was known as Ceylon, and the British introduced coffee and tea plantations, which had a lasting impact on the economy and culture of the island.
Independence and Post-Independence Period (1948 CE - present): Sri Lanka gained independence from Britain in 1948 and became a republic in 1972. The country faced various challenges, including ethnic tensions between the Sinhalese majority and Tamil minority, which led to a civil war that lasted for 26 years until 2009. Sri Lanka has made progress in recent years in terms of economic development and infrastructure, but challenges such as political stability, human rights, and reconciliation efforts continue to shape its history.
 
Culture, Customs and Etiquette
The Right-hand rule – Always give, receive and eat with your right hand. It is considered extremely bad manners to use your left hand for eating (sorry left-handers).
Environmental responsibility –in many parts of Asia, disposal systems are inadequate and recycling of plastics is limited. Sri Lanka is no exception. Plastic bags will be offered for everything! If you wish to buy fruit and vegetables from local stalls, please bring a re-usable bag with you.
The law protects certain endangered species of flora & fauna. Export and possession of these species as well as of wild animals, birds, reptiles etc., is illegal. The production and sale of items made from wild animals and reptiles, e.g.: Leopard skins, crocodile skins, elephant tusks etc., is also illegal.
Never buy coral if it’s offered for sale. Similarly, don’t buy sea shells or turtle shells (or eggs). All of Sri Lanka’s five species of Turtle are endangered.
Language and Communication
Sinhala and Tamil are the official languages in Sri Lanka. English is generally understood by most people in major cities and towns, outside of this, knowledge of it thins. English is spoken in all hotels, major restaurants and shops. Road signs are written both in Sinhalese & English throughout the country.
Telephone facilities are available extensively throughout the country. There are many telephone booths which accept coins, but the clarity and talk times may be short. IDD facilities are available in most tourist hotels.
Country code and how to dial area codes
Dialling in – Sri Lanka’s country code is 94, (e.g. If you need to call a number in Colombo, dial +94 11 2XXXXXX). If you are calling a mobile number, you dial the number after the country code (eg. dialling a Dialog number, dial +94 77X XXXXXX).


Mobile technology in Sri Lanka
All mobile operators support the GSM technology on GSM 900/ 1800 bands. WAP & GPRS is widely supported. 3G and wireless broadband is available in Colombo. Wi-Fi zones are available in selected spots in major towns.
Local mobile connection
Wi-fi is common in hotels, hostels, restaurants and cafes across the touristed areas of Sri Lanka. Travellers can also purchase a tourist SIM card for the duration of their Sri Lanka tour if they wish to stay connected. Both Dialog and Mobitel offer tourist SIM packages that are valid for 30 days.
The mobile call rates are relatively cheap for both local and IDD calls.  There are many mobile operators in the country (Dialog, Mobitel, Etisalat, Hutch etc.). Dialog and Mobitel have counters at the Colombo Airport and you can obtain a connection on arrival. A Dialog connection will cost about Rupees 1500. Top up cards are freely available island-wide. You can buy top-up cards for denominations of Rupees 100, 400 & 1000. Be sure that your phone is `dual band’ and unlocked.
 
 
Internet
hotels provide WIFI facilities Most hotels provide internet facilities. There are internet cafes in most towns with ADSL connection. Connections in smaller towns will be slow. Large 5-star.
Shopping and Entertainment
Sri Lanka has a wide variety of handicrafts on sale. Sri Lankan masks are a very popular item, as are Ceylon Tea, batiks, wood carvings, gemstones, semi- precious stones, lacquer-ware, and hand-made Silver and Brass objects. Please avoid ornaments made from tortoise shells & ivory, and woodcarving made from ebony and turtle shell. We will take you to the government run ‘Laksala’ stores who understand Australian customs laws.
 
Nightlife in Sri Lanka
Colombo, Negombo and Hikkaduwa are places with active night life.
Colombo has some great pubs, night clubs, karaoke lounges and bars. Friday and Saturday nights are the busiest for all night partying.
Negombo and Hikkaduwa have great beach restaurants and bars.
Tipping
A 10% service charge is included in bills for food and accommodation; however, tipping is a customary way of showing your appreciation for services rendered. A rule of thumb is to tip 10% of the total amount due. Your housekeeping staff, doorman and bellboy all expect a little tip. A tip between 100 – 200 rupees for each service is considered sufficient.
Note: Tipping and porterage costs are included in your Culinary and Cultural tour.
 
Traveling and Photography
When is the best time to travel?
Sri Lanka has 2 monsoon seasons:
May to July – South West Monsoon
October – January – North East Monsoon
 
Dos and don’ts of local photography
Ask permission before taking photographs of people and respect their wishes if they refuse. Minority groups in particular are often unhappy to have their photo taken. Travellers should avoid paying for the right to take a photo as this has been found to encourage begging amongst sections of the local community.
It is forbidden to take photographs inside the cave temple complex of Dambulla. Never use flash photography on murals inside temples and other places; it can cause significant damage to them.
Similarly, flash photography is forbidden at the frescoes of Sigiriya, never pose beside or in front of a Buddha statue (i.e., with your back to the statue). Such conduct is considered extremely disrespectful. Never take a photo of a monk without asking permission. Tourists are sometimes asked for money for taking photos. Always ask before you shoot whether payment is expected.
Never take photos of dams, airports, roadblocks or anything to do with the military. Don’t use your camera around Colombo Fort.
Processing digital photos
There are many franchised photo shops such as Kodak and Fuji with advanced digital imaging services in major towns. Almost all types of digital data storage devices are accepted. It’s always advisable to keep a backup of your pictures before handing over for processing.
It’s always advisable to bring a USB cord (camera to PC) so you transfer the pictures to a PC. The internet cafés are ideal for this (you’ll find them all around the country). Simply copy the pictures to the PC and then burn them into a CD.  This is much cheaper than processing through a photography shop/ studio. It’s best to make two copies of the CD. One you keep with you, the other send it home in the post. That way you can always keep your memory cards empty to capture more photos!
Digital camera accessories such as memory cards and batteries are available in Colombo, Kandy and a few major towns.
What to Eat
The Portuguese, Dutch and British invaders along with the Arab, Chinese, Indian and Malay traders all contributed to the melting pot of food that makes Sri Lanka famous worldwide for its unique cuisine. Sri Lankan cuisine offers a palate of mild and delicately flavoured dishes to hot and fiery ones. The dishes are flavoured with an assortment of herbs and spices, garlic, ginger, lemon grass and curry leaves. See my blog on spices www.petestravellingpans.com
 
Sri Lanka’s famous dishes
Rice and Curry – Considered the national dish of the country, Sri Lankan rice and curry consists of fluffy rice that is served with a variety of side dishes commonly called curries. There are typically three to five different meat and vegetable curries served along with the rice. This is accompanied with a Sambol (freshly grated coconut ground together with chilli and spices) Mallum (finely shredded leaves with coconut), and papadums. This specialty is a typical home-cooked dish and an undisputed staple on restaurant menus throughout Sri Lanka.


Hoppers – Hoppers in their simplest form are bowl-shaped pancakes made from fermented rice flour and coconut milk. Cooked in small round hopper pans over a medium heat flame, hoppers tend to come out crispy round the edges, thicker at the bottom. Hoppers can be simply seasoned with salt and pepper or made spicy with hot fresh chili sambols. There are many other types of hoppers such as the egg hopper, which is made with an egg poached into its centre. Milk hoppers and jaggery hoppers are a sweeter variety.
 
String Hoppers - String hoppers are carefully prepared by squeezing rice flour dough through a sieve-like metal appliance to form thin delicate noodles on small woven bamboo trays. These trays are then gently steamed until cooked. The finished product is light, lacy warm noodles to be served with a spicy sambol, lentils and meat or vegetable curry. It is a very popular dish that is eaten at any meal of the day.
Kottu Roti - made from a finely shredded roti bread and mixed with sizzling hot vegetables, egg or meat and curry sauce. It is traditionally stir-fried on a heated BBQ style plate. The clashing sound of this being made is ‘food music’ to Sri Lankan people, it can be heard ringing out from roadside cafes and restaurants late into the night.
Pittu - introduced to the Sri Lankan cuisine by the Malays and Tamils during the European colonial era. It is a soft, fluffy mixture of ground rice and grated coconut steamed in a bamboo pipe and served with freshly squeezed coconut milk and aromatic curries. Eaten at any meal of the day.
Lamprais - introduced to Sri Lanka by the Dutch Burghers, Lamprais has a unique flavour and a delicious aroma. It consists of rice cooked in stock, eggplant, a meat curry (usually chicken or beef however vegetarian is also available), spicy onion sambol, boiled egg and a Frikadelle (crumbed meatball) All of this is wrapped in a banana leaf and slow cooked in an oven. The flavour of the banana leaf infuses into the food giving it its characteristic aroma and taste.
Kiribath – This is a traditional Sri Lankan dish which directly translates as milk rice. It is eaten usually at breakfast with a sambol and curries, it can also be eaten with Kitul Panni (Honey from the Kitul palm). It is also eaten on the first day of the year and at any other celebration.
Fruit
The major fruit varieties grown in Sri Lanka are mango, papaya, pineapple, avocado, banana, watermelon, rambutan, mangosteen, wood apple, guava, pomegranate and jackfruits. Banana, pineapple and papaya are commercially grown whereas other varieties of fruit come from home gardens for the most part. Fruits are grown all around the island of Sri Lanka, from the coastal belt lining the country to higher elevations in the hill country. The variety of fruits grown in each region varies significantly, depending on the climate and soil conditions. Some of them are rare and endemic to the country and play a very important role in Sri Lankan cuisine. Locals make curried fruits, eat ripe fruits after meal and also drink fresh fruit juices.

​The history of spice in Sri Lanka is a fascinating one that spans several centuries. Sri Lanka, formerly known as Ceylon, has been a hub for spice trading and production since ancient times. Spices have played a significant role in Sri Lankan culture and economy for thousands of years. This island nation is renowned for its high-quality spices, which include among others, cinnamon, cardamom, pepper, clove, and nutmeg.
Sri Lanka was one of the major ports of the legendary Spice Route. Arab traders first introduced cinnamon to Sri Lanka in the 7th century AD, and it quickly became a prized commodity. The island's cinnamon trade flourished in the 16th and 17th centuries when European traders, particularly the Portuguese, Dutch, and British, arrived on the scene. The Portuguese were the first to establish a colony in Sri Lanka, and they monopolized the island's cinnamon trade for over a century. However, the Dutch eventually took control of the spice trade, and they established a cinnamon monopoly that lasted until the British arrived in the 18th century.
During the Dutch period, Sri Lanka's spice trade reached its peak, with cinnamon being the most valuable commodity. The Dutch established plantations in the southern and western regions of the island and introduced new spices such as nutmeg and pepper. They also developed new methods of cultivation and processing, which improved the quality and yield of spices. The Dutch influence on Sri Lanka's spice industry can still be seen today, with Dutch-style houses and canals still present in the coastal towns of Galle and Negombo.
The British took control of Sri Lanka in 1815, and they continued to develop the spice industry. However, their focus was more on tea, which they introduced to the island in the 19th century. Nonetheless, Sri Lanka remained a major producer of spices, and its reputation for high-quality cinnamon, in particular, remained intact. The British also introduced new spices, such as cardamom, which were cultivated in the central highlands.
Today, Sri Lanka remains one of the world's major producers of spices, with cinnamon, pepper, and cardamom being the most significant. The island's spice industry employs thousands of people and contributes significantly to the country's economy. The quality of Sri Lankan spices is widely recognized, with cinnamon from Sri Lanka being considered among the best in the world.
Sri Lankan cuisine is a rich and vibrant mix of flavours, influenced by the island's geographical location and its historical interactions with various cultures. Spices play a crucial role in Sri Lankan cooking, adding depth and complexity to the dishes. Following are some of the most commonly used spices in Sri Lankan cuisine and their significance.
Cinnamon
Cinnamon is one of the most important spices in Sri Lankan cooking. It is used in both sweet and savory dishes, and its warm, sweet aroma adds depth and richness to curries, rice dishes, and desserts. Cinnamon is also believed to have medicinal properties and is used to treat various ailments.
Cardamom
Cardamom is another important spice in Sri Lankan cuisine. It has a warm, aromatic flavour that is perfect for adding depth and complexity to curries, rice dishes, and desserts. It is also used to flavour tea, and its medicinal properties are believed to aid digestion.
Cloves
Cloves have a strong, pungent flavour and are used in small quantities in Sri Lankan cooking. They are often used to flavour rice dishes, curries, and meat dishes. Cloves are also believed to have anti-inflammatory properties and are used to treat toothaches and other ailments.
Coriander
Coriander is a popular herb in Sri Lankan cuisine, and its seeds are used as a spice. The seeds have a warm, citrusy flavour and are used to flavour curries, chutneys, and pickles. Coriander is also believed to have medicinal properties and is used to treat digestive issues and other ailments.
Turmeric
Turmeric is a bright yellow spice that is widely used in Sri Lankan cooking. It has a slightly bitter, earthy flavour and is used to give curries, rice dishes, and other dishes a vibrant colour. Turmeric is also believed to have anti-inflammatory properties and is used to treat various ailments.
Mustard Seeds
Mustard seeds are used to add a pungent flavour to curries and other dishes. They are often used in pickles and chutneys and are also believed to have medicinal properties.
Curry Leaves
Curry leaves are a staple in Sri Lankan cooking and are used to flavour curries and rice dishes. They have a slightly bitter, earthy flavour and are also believed to have medicinal properties.
Fenugreek Seeds
Fenugreek seeds have a slightly bitter flavour and are used to add depth and complexity to curries and rice dishes. They are also believed to have medicinal properties and are used to treat digestive issues and other ailments.
Cumin Seeds
Cumin seeds have a warm, nutty flavour and are used to flavour curries, rice dishes, and meat dishes. They are also believed to aid digestion and are used to treat various ailments.
Black Pepper
Black pepper is a common spice in Sri Lankan cooking and is used to add a pungent flavour to curries, rice dishes, and meat dishes. It is also believed to have medicinal properties and is used to treat digestive issues and other ailments.
The combination of these spices, along with other ingredients such as coconut milk, creates a unique and flavorful cuisine that is truly one of a kind.
 

The Vedda are a minority indigenous group of people in Sri Lanka who, among other self-identified native communities such as Coast Veddas, Anuradhapura Veddas and Bintenne Veddas, are accorded indigenous status. The Vedda minority in Sri Lanka is in threat of becoming extinct. Most speak Sinhala instead of their indigenous languages which are nearing extinction.
It has been hypothesized that the Vedda were probably the earliest inhabitants of Sri Lanka and have a direct line to the stone age man.
The original language of the Vedda’s is the Vedda language, which today is used primarily by the interior Veddas of Dambana. Communities such as Coast Veddas and Anuradhapura Veddas, who do not identify themselves strictly as Veddas, also use Vedda language for communication during hunting and or for religious chants. When a systematic field study was conducted in 1959 it was determined that the language was confined to the older generation of Veddas from Dambana. In the 1990s, self-identifying Veddas knew few words and phrases in the Vedda language, but there were individuals who knew the language comprehensively. Initially, there was considerable debate among linguists as to whether Vedda is a dialect of Sinhala or an independent language. Later studies indicate that it diverged from its parent stock in the 10th century and became a Creole and a stable independent language by the 13th century, under the influence of Sinhala.
Veddas were originally hunter-gatherers. They used bows and arrows to hunt game, harpoons and toxic plants for fishing and gathered wild plants, yams, honey, fruit and nuts. Veddas are famously known for their rich meat diet. Venison and the flesh of rabbit, turtle, tortoise, monitor lizard, wild boar and the common brown monkey are consumed with much relish. The Veddas kill only for food and do not harm young or pregnant animals. Game is commonly shared amongst the family and clan. 

Some observers have said Veddas are disappearing and have lamented the decline of their distinct culture. Land acquisition for mass irrigation projects, government forest reserve restrictions, and the civil war have disrupted traditional Vedda ways of life. Between 1977 and 1983 under the Accelerated Mahaweli Development Project and colonization schemes, approximately 51,468 hectares were turned into a gigantic hydroelectric dam irrigation project. Subsequently, the creation of the Maduru Oya National Park deprived the Veddas their last hunting grounds. In 1985, the Vedda Chief Thissahamy and his delegation were obstructed from attending the United Nations Working Group on Indigenous Populations. Dr. Wiveca Stegeborn, an anthropologist, has been studying the Vedda since 1977 and alleges that their young women are being tricked into accepting contracts to the Middle East as domestic workers when in fact they will be trafficked into prostitution or sold as sex slaves.
Cultural assimilation of Veddas with other local populations has been going on for a long time. "Vedda" has been used in Sri Lanka to mean not only hunter-gatherers but also to refer to any people who adopt an unsettled and rural way of life and thus can be a derogatory term not based on ethnic group. 

Sri Lanka, a small island nation located off the southern coast of India, is a hidden gem that's often overlooked by travelers. However, this tropical paradise is a must-visit destination that offers an unforgettable experience for visitors. From its unique culture and cuisine to its UNESCO heritage sites and friendly people, here's why you should consider visiting Sri Lanka.
Sri Lanka's culture is a blend of Indian, Portuguese, Dutch, and British influences. It's a rich and diverse cultural tapestry that's reflected in the country's architecture, art, music, dance, and festivals. For example, the Kandy Esala Perahera is an annual festival that takes place in the city of Kandy, where decorated elephants parade through the streets with drummers and dancers in traditional costumes. It's a spectacular display of Sri Lankan culture that's not to be missed.
Sri Lankan cuisine is a delicious fusion of spices, flavors, and textures. The food is typically spicy, but not overwhelmingly so. There is the staple rice and curry and some must-try dishes that include hoppers, a type of pancake made from rice flour and coconut milk, and kottu roti, a popular street food that consists of chopped up roti, vegetables, and meat or egg. For those with a sweet tooth, Sri Lanka's desserts are also a treat, with dishes such as watalappan, a coconut custard, and bibikkan, a spiced cake made with coconut and treacle.
Sri Lanka is home to eight UNESCO World Heritage Sites, each of which is a testament to the country's rich history and culture. These sites include the ancient city of Anuradhapura, the Sigiriya Rock Fortress, and the Golden Temple of Dambulla, all of which are stunning examples of ancient Sri Lankan architecture and art. The sites also offer visitors a glimpse into the country's Buddhist heritage, which has played a significant role in shaping Sri Lanka's culture and society.
Sri Lankan people are known for their warmth, hospitality, and kindness. From the tuk-tuk drivers to the street vendors, locals are always ready to help visitors navigate the country and make the most of their stay. Sri Lankans are also proud of their culture and history, and they are always happy to share it with visitors. Engaging with locals can be an incredibly rewarding experience, as it allows visitors to gain a deeper understanding of Sri Lankan culture and way of life.
Sri Lanka is a unique and beautiful country that offers a wealth of experiences for visitors. From its rich culture and delicious cuisine to its UNESCO heritage sites and friendly people, there's something for everyone, so why not add this stunning destination to your travel bucket list? You won't be disappointed.