உள்ளூர் வாசனைத்திரவியங்கள், மிளகாய், மஞ்சள், சீனி மற்றும் உப்பு ஆகியவற்றால் தயாரிக்கப்படும், இலங்கை அச்சாறு சிறந்த தெரு உணவாகும். இது பிராந்தியத்துக்கு பிராந்தியம் மற்றும் பருவத்துக்கு பருவம் சுவை மாறுபடும். வெரலுவாகவோ, விளாம்பழமாகவோ அன்னாசிப்பழமாகவோ, மாம்பழமாகவோ அல்லது அம்பரெல்லாவாகவோ இருக்கலாம் என்று…

The Arabs and their Moor descendants have made a small, yet significant contribution to Sinhalese society in matters of food. The aluva, a class of popular confections, have their origins in…

The popular local Candy floss known as Bombay Muttai ‘Bombay Sweet’ was introduced by Indian Muslims known as Moplas. This is supported by Fonseka’s 1930s reference to Bombay Muttai “That gossamer-like creation looking like…

The Malays too have contributed their share to local culinary fare. One such notable contribution is the Sambola, a preparation of grated coconut, onions, chillies, lime juice and salt very often…

Saruvat is a sherbet made with rose syrup though it may also refer to a fruit juice made of the juice of citrus fruits such as lime or orange embellished…

Faluda is a refreshing drink made of milk and rose syrup and often embellished with black basil seeds. The beverage is very likely of Arabian, Persian or Indian origin, though…

Maskat is an oily sweetmeat made of wheat flour,ghee, sugar and cashewnuts and coloured green, red or yellow. It is often cut into square or rectangular pieces and is usually…

Jilebi is a golden-coloured, spiral, tubular sweetmeat made of a batter of wheat or rice flour, gram flour and curd fried in oil and soaked in a thick sugar syrup…

Firni is a semolina, vermicelli, milk or custard pudding embellished with cashewnuts and raisins. This pudding probably has its origins in the Hindustani firni, a sweet dish made of milk,…

wattalappam is a favourite dessert comprising of a rich pudding made with eggs, coconut milk, jaggery and cardamoms, This brown pudding is prepared by adding a mixture of heated jaggery, coconut…