In the Indian subcontinent, Pakistan, India, Bangladesh and Sri Lanka are known for their distinct culture and food. Sri Lankan cuisine is diverse in terms of ingredients and preparation techniques.

“The island has been under influence of visiting traders from around the world. While it draws largely from the British, Dutch and Portuguese cooking styles, Sri Lankan cuisine is also heavily influenced by its neighbour south India, such as in the use of coconut milk and curry leaves in most dishes,” explains Prasad Kariyawasam, High Commissioner of Sri Lanka to India, who was present at the inauguration of Ayubowan (literally the Sinhalese form of greeting), the Sri Lankan food festival at Cascades, The Grand, Vasant Kunj.
The use of grated coconut and coconut milk is prominent in most of the dishes. Curry and pandan leaves are also used to add aroma to most dishes. One can begin a meal with salads or sambols like Gotu Kola Sambol (made of onion, tomato, gotu kola leaves and finely grated coconut). “In the soups, we add our local twist. So one can savour vegetable broth or mutton soup flavoured with curry leaves and spices,” says chef Sunil Kodituwakku, specially flown in for the festival along with chef Nihal Senanayake.
“Being an island, our non-vegetarian dishes abound in sea food. Prawns, crab, tuna and calamari are quite popular. Apart from them, we also use chicken, mutton and pork,” adds chef Sunil.
“Sri Lanka has long been renowned for its spices, especially cinnamon, cloves, cardamom and pepper. Rice is the staple and of course, the ubiquitous ‘hoppers’ or the appa (a variation of Kerala’s appams), accompanied by curries that could be non-vegetarian or made of vegetables, lentils or fruit,” says chef Nihal.
The hoppers were served with dhal curry (lentil made with onion, coconut and curry leaves), tempered banana flower (banana flower, onion, coconut and chilli), cashew green pea curry, mutton curry and chicken in pepper and curry leaves. The main course was accompanied by the popular local dish kurakkan pittu, (a ragi flour and rice flour steamed cake) made sweet or salty according to taste.
The Sinhalese love their sweetmeats. They savour them around tea-time. Most of them contain indigenous spices, coconut milk and jaggery as their chief ingredients.
“Watalappam is served during festivals and weddings. It is kind of a steamed pudding made from cocunut milk, eggs, jaggery and spices like cardamom and cloves,” shares chef Nihal.
Kokis is derived from the word koekjes, meaning cookies or biscuits in Dutch. “This is prepared using special molds and made of rice flour, coconut milk and eggs and deep-fried till they turn crispy and golden brown,” shares chef Nihal.

Gotukola sambol
Ingredients

Gotukola leaves (can be substituted with parsley) 200 gm
Chopped onions 50 gm
Chopped green chilli 1 or 2
Chopped tomato 50 gm
Grated coconut 50 gm
Lime juice made from 1 or 2 lemons
Salt and pepper, to taste

Method
Wash the Gotukola leaves and chop finely with a sharp knife. Set aside.
In a medium bowl mix Gotukola, onion, green chilli, grated coconut, pepper and salt together.
Add lime juice and mix again.
Serve this fresh and nutritious salad.