Curry dominates most Asian gastronomies. Yet, apart from the same surname, curry is distinct as the region and people as the country it hails from. Until recently, for the ordinary European were misled from the real thing with garish pastes and powders. However today, curries are the vogue in gastronomy with Indian and Thai as the supermodels in culinary fashion. Yet, Sri Lankan curries with the same vibrancy and strains as these Asian cuisines are languishing in the backburner.

Sri Lankan food is assumed by many to be a subset of Indian cuisine. However, the influences of Sri Lankan culinary reach far beyond the Indian continent. Not only was Sri Lanka the strategic node in the Silk Road, but Sri Lankans themselves were great travelers. Thus, while entertaining traders and travelers from many distant regions; they themselves went to far off shores as ambassadors. Indeed history suggests that Sri Lankans enjoyed sophistications far beyond our current realms, but instead of becoming victims of degeneration as other ancient civilizations it help build on creativity. Thus, there is an elaboration even in the simplest dish and the preparatory methods are so many that Sri Lankan curries provide perfect examples to a vast array of cooking methods.

Buddhism is believed to be strong influence in the vegetarian emphasis in Sri Lankan fare, but there are other reasons such as the vast variety of vegetarian fare growing literally on the doorstep, the Royal decree protecting the rainforest beast and plant and the ayurvedic principles that concluded the excessive production of stress hormones during an animal’s final moments contributed to painful diseases. This Royal Decree was flouted by the colonial forces and meat became more freely available.

Interestingly, Sri Lankans do not have the same compunction for fish. The abundant supply of fish from both freshwater and sea has become such a regularity in diet that fish is not even considered as meat by many. Treated fish like maldive fish are used as a spice, while karola is enjoyed for its kick and ambul thiyal has become a must for special meals.

The fish dishes in the coast are very different to that within the country. While the coast enjoys both fish from the sea as well as from freshwaters, within the country it is only freshwater fish. While the coast make full use of the hot beaches and direct tropical sun as natural preservative agents, those inland follow methodologies remarkably close to the forest dwellers – though the connection between these two are not apparent and is only one of the numerous sources that has influenced Sri Lankan cuisine. Yet, for all the variety and creativity in the creation, there is a stigma associated with Sri Lankan culinary and world cuisines such as Chinese are the preferred food.

For a number of reasons, Chinese food is preferred over Sri Lankan, though Chinese food in Sri Lanka is so localized that there is no direct resemblance to authentic Chinese cuisine. The chief reason for its popularity is that it is a composition of soy sauce, oyster sauce and ajino-moto (MSG) – a combination which artificially arouses the taste buds, creating a sense of fulfillment. This thus makes a meal that is easy to appease.

The other main reason is that it is very easy to prepare and does not take the time Sri Lankan dishes requires. On the same note, cooking Sri Lankan food is a testament to the mastery of Sri Lankan cuisine, where as such tedious expectations are not expected from cooking Chinese food. Especially since the localized Chinese dishes are a mask of sauces over basic ingredients, even one with limited culinary skills can turn out a passable dish and only a few would regard the dish disagreeably.

Chinese food has always been associated as an exotic cuisine with its red lanterns bringing a sense of glamour and its unique crockery highlighting its own style and the stark art adding sophistication to the cuisine. Even the cheapest or the seediest Chinese joint sports all these accessories. Thus, Chinese food is considered up-class where as Sri Lankan cuisine has always without fail been presented in the most rustic manner possible. May it be a food outlet or a five star hotel, Sri Lankan is presented without style or flare. For the rich red lanterns of Chinese culinary institutes, there are the mud thatched half walls and clay pots. Crockery of Sri Lankan cuisine does not grace the unique designed bowls and plates of Chinese cuisine.

There is a neatness and exactness in Chinese cuisine that is not seen in Sri Lankan. This has created a mentality that Chinese cuisine is the far superior food and is worthy of even an occasion. Chinese and Sri Lankan food belongs to two very different cultures and its presentation maybe excused as such. Yet, Thai that has a strong relation to Sri Lankan food with its coconut-based curries and rice-centered meals is also presented exquisitely. Even Indian cuisine, which many believe is our culinary root, has a certain flare in its presentation.

The difference between all these world cuisines and Sri Lankan is not a difference in culture, but presentation. These world cuisines have incorporated their traditional art into their presentation and thereby have created a culinary art. Along with their food they present something of their identity and their culture. It is this that makes their food exotic. Thus, even the seediest Chinese joint has a stronger statement than the food corner at a 5-star hotel.