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Pooja Hegde indulged in and savored the authentic local cuisine of Sri Lanka.
With Pooja Hegde’s fans calling her a true foodie, here are five things you need to know about Sri Lankan cuisine
Pooja Hegde was spotted vacationing in Sri Lanka to celebrate her birthday. In between relaxation and rejuvenation, Pooja indulged in and savored the authentic local cuisine of Sri Lanka.
With her fans calling her a true foodie, here are five things you need to know about Sri Lankan cuisine:
- Spices and more spicesSri Lankan cuisine is celebrated for its bold use of spices and a harmonious balance of flavors. The dishes feature an array of vibrant spices that create a unique culinary profile. Key ingredients like curry leaves, pandan leaves, and drumsticks add depth, while fresh green chilies contribute an intense spiciness. While many spices were introduced to Sri Lanka via the spice route, cinnamon is grown in Sri Lanka, making the country one of the largest exporters of this prized spice. This focus on fresh, aromatic spices results in dishes that are both flavourful and diverse, reflecting the island’s rich culinary heritage.
- Tea infused culinary experienceWhile traveling for food has long been popular, tea tourism is an emerging trend that focuses on exploring tea-related experiences, offering a unique way to engage with culture and tradition. One of the best places to immerse yourself in this experience is at Ceylon Tea Trails, a luxury resort that is part of the Relais & Châteaux group. Nestled in the tea highlands of Sri Lanka, Ceylon Tea Trails provides a distinctive opportunity to connect deeply with this celebrated beverage.Guests can stay in beautifully restored tea planters’ bungalows and enjoy a traditional Tea Planter’s Tiffin Lunch, further enhancing their connection to the land and its culture. A highlight is the Tea-Infused Dinner, a signature culinary experience that showcases the subtle influences of various Sri Lankan teas and their health benefits.
The resort’s menu features dishes like Earl Grey-cured fresh salmon, Moroccan mint tea-crusted lamb cutlet, and vanilla panna cotta with minted fresh fruits and hibiscus tea sauce—each dish designed to engage both the intellect and palate of any gourmet enthusiast.
- Seafood lover’s paradiseSri Lanka’s extensive coastline fosters a vibrant seafood culture, making it a dream destination for seafood lovers. Among various fish curries, Ambul Thiyal- made with spices and goraka-stands out for its simplicity and depth of flavor. Chicken curry, another common household favorite, varies by region and personal taste. The influence of the Dutch Burgher community introduced unique dishes like Lamprais, which combines meat, rice, and sambol chili sauce, all wrapped in a banana leaf and steamed. Recently, Pooja Hegde was seen enjoying crabs prepared in a traditional Sri Lankan way at Wild Coast Tented Lodge. Each dish highlights the culinary delights of Sri Lankan cuisine, showcasing a unique symphony of flavours.
- Coconut for the winCoconut is a central element in Sri Lankan cuisine, often referred to as a “gift of the gods” for its versatility and importance. Every part of the coconut palm is utilized, making it integral to daily life and culinary practices. Coconut milk is a key ingredient in many Sri Lankan dishes, adding richness and creaminess to delights like Kiri Bath, a coconut milk and rice fusion, and Pol Pani, a Sri Lankan pancake made with coconut milk.
Coconut oil, extracted from the flesh, is used for cooking and frying, imparting a distinct flavor to dishes. It’s also valued for its health benefits and is a common ingredient in various traditional remedies.
On the other hand, the flesh of the coconut is enjoyed as a snack and is used in a variety of sweet treats, adding delightful texture and flavor to desserts. From curries to sweets, coconut truly embodies the essence of Sri Lankan culinary culture.
- Fruity Escapades
Sri Lanka is a treasure trove of tropical fruits that elevate everyday life with vibrant flavors and health benefits. Imagine biting into a juicy mangosteen, with its sweet, tangy flesh bursting with flavor, or enjoying the refreshing crunch of rambutan on a hot day. Wood apple adds a unique twist to drinks and chutneys, while the Palmyrah fruit offers a delightful treat, whether enjoyed fresh or transformed into traditional desserts. These fruits are not just delicious—they embody the island’s rich agricultural heritage and a celebration of Sri Lanka’s natural bounty.
