Sri Lanka — the teardrop-shaped island off the southern tip of India — was historically known as Serendib (the origin of the English word "serendipity") and as the Spice Island: the source of true cinnamon (Cinnamomum verum — the only country producing the genuine article) and a significant source of black pepper, cardamom, and cloves. Its culinary tradition reflects this botanical abundance alongside the specific influences of Tamil South Indian cooking (in the Tamil-speaking north), Sinhalese cooking (in the Buddhist majority south and centre), Dutch colonial cooking, Portuguese colonial cooking, and Malay trading influence.
The Sri Lankan culinary foundation.
SRI LANKAN + PORTUGUESE DEEP + INDONESIAN DEEP