City Of Colombo- Sri Lanka
Colombo is the largest City of Sri Lanka, and Colombo is the Island capital.
Colombo is also your gateway to Sri Lanka. So, spend a day or three days and two nights, and enjoy the blend of East and West. Here’s my late post travel, way back July 2012 😉
Tuk Tuk is one of the famous transportation in Colombo, Sri Lanka.
The oldest train, its clean and a easy way to escape traffic in the city.
The Beaches in Colombo Sri Lanka are one of the tourist spot in the province.
Sri Lankan people also loves to eat dried fish.
Sri Lanka has lavishly aromatic and spicy cuisine. If you are visiting Sri Lanka you should try these popular Sri Lankan dishes.
Of course while you are in Sri Lanka, you want to eat the local cuisine, right? Sri Lankan cuisine is usually a curry, generally spicy. A basic curry is made with coconut milk, sliced onions, green chili, and aromatic spices such as cloves, nutmeg, cinnamon, and saffron.
Kottu is very popular street food in Sri Lanka. it is made of shredded pieces of Sri Lankan paratha bread that are stir fried with an assortment of spices and a choice of other meaty or vegetarian ingredients, but one of my Sri Lankan friend requested to add cheese in our kottu. It was nice but I’d rather to eat kottu without cheese because the flavors is very strong specially if they put goat cheese, goat cheese is not my favorite cheese at all 😉
Here’s the Kottu one of the famous street food in Colombo Sri Lanka.
Here’s the coconut sambal 😉
Prepared with grated coconut, onion, red chili powder, lemon, salt and (optional) is Maldive Fish, it is usually eaten with rice.
Hoppers and string hoppers are popular breakfast or dinner dishes in Sri Lanka.
Hoppers are much like sour-dough pancakes. The batter is fermented in the traditional way with a light palm toddy, which gives the hoppers a delicious liquor tang. Usually served with sambal. There are several types of hoppers – egg hoppers and a couple of sweeter varieties.
String hoppers are made from rice noodles curled into flat spirals. It is served for breakfast and dinner with a thin fish or chicken curry, containing only one or two pieces of meat, a dhal dish, and a spicy sambal or fresh chutney.
Hoppers, a wafer-crisp bowl-looking bread, are a specialty; ask for an egg hopper – egg baked in the inside, or a pal (milk) hopper – sweet milk in the center.
Author: Chef Abegail Rempillo-Aparece