Sri Lanka

Sri Lanka, my home

Sri Lanka isn’t just a destination. It’s a feeling. A rhythm. A way of being. The little teardrop shape island is packed with wonders and so many things waiting to be explored; misty mountains and golden beaches, ancient temples and buzzing markets, soul-stirring food and smiling strangers. it’s where centuries-old traditions live alongside laid-back slow life. Where time stops for a moment – just for you to absorb every wonderful second. It’s a place of contrasts and harmony of ancient cities and surfer towns, of deep rituals and everyday joy. And for me, its soul, a memory; it’s home.

We are a proud nation with a vibrant culture, the kind that seeps into everything from the way we greet each other to the way we celebrate life. Our cuisine, rich with spice and soul, where every meal feels like a memory. Our warmth and hospitality, the kind that makes strangers feel like family. And the incredible range of landscapes it holds – from beaches to misty mountains and everything in between. In just a few hours, you can chase waves on the south coast, wander through ancient ruins in the cultural triangle, then find yourself wrapped in a sweater, sipping tea in the hills of Ella. One moment you’re hiking through a misty mountain trail, the next you’re sipping king coconut under a palm tree or watching elephants roam free at sunset. This island may be small, but it’s overflowing with beauty and contrast – lush rainforests, golden shores, still lakes, roaring waterfalls. Every corner feels like a whole new world.

This island teaches you to slow down. To look closer. To soften. You learn that joy can live in the smallest things – a roadside cup of ginger tea, a smile from a stranger, the scent of rain on dry earth. There’s a deep, grounding beauty in the way life flows here, even in its chaos.

We’re a land of layers. Of kings and kingdoms, of colonizers and resistance, of resilience and rebirth. You’ll see it in our ruins and our rituals. In our food. In the faces of our people. In the way we always find a way to celebrate, to feed, to welcome.

Sri Lankan Cuisine – Spices and the Taste of Tradition

Sri Lankan cuisine is rich with bold spices, coconut-infused curries and timeless recipes passed down through generations. At the heart of most meals is rice, served with an array of colorful curries. Authentic dishes such as Jaffna crab curry with its fiery, aromatic depth and batu moju – a sweet, sour and spicy eggplant pickle capture the complexity of flavor Sri Lanka is known for. Jackfruit features prominently too from polos curry made with young jackfruit to kos mallung, a lightly sautéed jackfruit stir-fry with coconut. Red rice and coconut roti are also staples, often paired with spicy condiments like lunu miris or pol sambol. In the hill regions, dishes using locally grown leeks, carrots and pumpkin are common, gently cooked in coconut milk and spiced with mustard seeds and curry leaves. Sweets like kavum, kokis and pani walalu are traditional festive treats enjoyed across the island. Together, these dishes create a culinary experience that is as soulful as it is vibrant, telling stories of the land, its people and the rituals that bring everyone to the table.

Spices shape our cuisine in ways that are nothing short of magical. Sri Lanka is a treasure trove of spices – cinnamon, cardamom, pepper, cloves and turmeric. Ancient Sri Lankan cinnamon was considered the finest in the world and to this day, it’s one of our most prized exports.

Sri Lankan cinnamon often called Cinnamomum verum – is considered the best in the world. Sri Lankan cinnamon is thin, sweet and soft. It has a fragrant aroma that’s delicate yet complex and a flavor that’s warmer, sweeter and more refined than any you’ll find elsewhere. And if you’re ever fortunate enough to walk through a Sri Lankan cinnamon plantation, the sight of the long, slender sticks drying in the sun is as beautiful as it is aromatic.

These spices are not just in our food, its woven into our daily life. They’re in our teas, our beauty rituals, and even our healing practices.

Speaking of tea, Sri Lanka produces some of the finest Tea; Ceylon tea, to be precise. The hill country of Sri Lanka, with its rolling mountains and misty mornings, is home to some of the finest tea gardens in the world. Tea wasn’t always a part of Sri Lanka’s story; it was introduced by the British in the 19th century. But once it took root, it became a core part of our identity. From the delicate white teas to the bold, brisk blacks, Ceylon tea has a distinct flavor that’s loved worldwide. But there’s something magical about sipping it right here, in the very hills where it’s grown. The air is cooler, the scent of fresh leaves fills your lungs and you get a taste of history in every cup.

Not only in the Hill country, Tea is grown in a variety of regions, each with its own unique flavor profile influenced by the altitude, the soil and the weather. Take a sip of tea from different parts of the island and you’ll quickly discover that no two are alike. With hill country producing  light, crisp and floral note teas, the more you travel to lower regions the tea too will take a delightful fuller-bodied, rich, malty depth varying to strong, bold flavors with hints of citrus and a subtle astringency. These lower region teas pairs perfectly with a splash of milk, an island favorite.