Tarulata Patelat Mahadeo's gives Grant Allen his spices. Photo / Janna Dixon
Sri Lanka has borrowed from the flavours of foods introduced by centuries of invaders, raiders and traders.
When someone mentions Sri Lanka you might think of Dilmah Tea, but this country's culinary history is much richer. Ceylon, as it was previously known, has a long history involving invaders, raiders and traders, and all have left their mark on the food of Sri Lanka.
It is thought the
first settlers were from northern India, who developed an impressive irrigation system. Combined with Sri Lanka's temperate climate and fertile soil, a Garden of Eden environment evolved for produce; and the coast was abundant with seafood.
The Portuguese probably had the biggest impact on Sri Lanka. In the mid 16th century they arrived to trade spices, bringing plants that they had discovered in the New Americas: potatoes, tomatoes, corn, guava and others but most significantly, chilli. Prior to the Portuguese arrival, chilli was unknown in Asia. Heat in dishes was achieved through various peppercorns.
Later the Dutch arrived, bringing Malaysian labour, and added Dutch and Malay influence to Sri Lanka's food.
