Eastern province constitutes three major ethnic groups. Spices such as Cloves, Cardamoms, nutmeg and pepper are found in abundance throughout Kandy and Matale District in Central region of Sri Lanka. Since upper western coastal region is dry, fish is dried with salt as a preservative. Many items made using wheat flour always had made Sri Lankan dishes foreign. Western region of Sri Lanka has foreign influence much more than other regions. “Lunu dehi” (lime pickle) and jaadi (Pikled fish) are food items made from methods of preserving since they could dry them in sun during rainless days. Certain types of fish Balaya, Kelawalla are native to Southern seas. Ambulthiyal a unique spicy fish preparation with thick gamboges “Goraka” paste. The meals of the southern region of Sri Lanka are known for their variety and fishing village though the coastal strip. Dishes from the North region of have distinct south Indian flavors.ĭishes from the South region of Sri Lanka can be Spicy, Hot or Mild. The specialty in n food is that same food is differently made in different regions. With a large community of farmers the Rice and curry is the main food in.Ĭurries are known for their fiery hot spicy flavors and coconut milk is very distinct feature of n cuisine that different regions of country specialize in different types of dishes. The curries come in many verities of colors and flavors blended in n Hot Spices has a great ayurvedic value when used in curries. It is recognized as one of the sixty- four types of art, “Siu Seta kalawa”. They make milk rice and special sweets with coconut milk, floor and Honey at cultural festivals.

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