Scrumptious Sri Lankan food
Sri Lanka is a food lovers dream. A diverse assortment of locally grown spices, fruit and vegetables combine with recipes introduced by foreign traders & colonial powers creating a truly unique cuisine. ‘Rice and curry’ is the national dish of Sri Lanka and features on almost every hotel menu. Usually comprising of a miniature banquet of small dishes made from fresh vegetables, chicken or fish and a medley of coconut milk, chilli and spices it epitomises the country’s status as one of the original spice islands.
What to try: Polos (young jackfruit curry made with rich spices and coconut milk) served with rice and Coconut Sambol (shredded fresh coconut, chillies, red onion and lime).
Keralan cuisine with a kick
Known as the “land of spices” due to it’s spice trade traditions, Keralan cuisine is liberal in its use of local spices. An abundance of seafood, chillies and tropical fruits has heavily influenced the region’s cooking, ith rich curries made using coconut milk and stir-fried seafood common on hotel menus. You’d be wrong in thinking the fruits of the sea feature in every dish, though, beef or lentil curries are just as common (and tasty) and incredibly popular. Try Chemmeen curry (a signature Keralan dish – prawn curry made with blended fenugreek, fennel & mustard seeds, curry leaves, green chillies, coconut milk & mango).
What to try: Chemmeen curry (a signature Keralan dish – prawn curry made with blended fenugreek, fennel & mustard seeds, curry leaves, green chillies, coconut milk & mango).
Mouth watering Mauritian meals
For such a tiny island Mauritius has an incredibly rich and diverse food culture, with a combination of Creole, French, Chinese and Indian flavours. The most common ingredients used in Mauritian recipes are tomatoes, onions, garlic and chillies, which are cooked with a variety of spices to create a delicious sauce known as rougaille. Vegetables, meat or seafood are then cooked in the rougaille and eaten with pickles & dhal or rice. While the Indian population has had a big influence on the cuisine Mauritian curries are unique in that they rarely contain coconut milk and typically use European herbs such as thyme and feature more unusual meats and seafood such as duck or octopus.
What to try: Prawn rougaille (King prawns cooked in a thick tomato sauce flavoured with garlic, paprika, chilli, parsley & thyme).
Tempted to take a trip to taste them?
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