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.

Sri Lankans associate themselves with poverty. This is the mindset created by the European occupiers. Anything indigenous to the land from culture to customs to food was belittled. This penetrated to the minds of Sri Lankans due to a number of reasons. One of the main reasons was the Occupiers destroyed the agriculture prevailing in the land, which was the main livelihood of many in the land. Instead of the staple food, rice, other crops such as coffee and tea were given attention, often at the expense of the paddy. New wheat based staples were introduced.

Especially in pursuit of the new crops, people were driven from their lands that have been their home for generations. Driven to destitution with both the land and livelihood taken from them, Sri Lankans did fall into hard times. Furthermore, the prevailing education system was not recognized forcing the younger generations into a missionary education that further ridiculed the Sri Lankan culture and beliefs.

However, the resilience shown by Sri Lankans throughout history continued even during this dark period and kicked started a new renaissance. This resurrected a sensitivity to culture and identity and eventually paved the way to independence. However, even as the last British ship sailed from Sri Lanka number of thought schools was prevailing and their inability to integrate continued the ravage on culture the European forces started.

Thus, time and time again even the most ultranationalist when the opportunity rose ‘crossed over’ to the westernized. Hence, by default most of the ultranationalists are those who are not in the economic capacity to enjoy a westernized lifestyle. This gives rise to the assumption that Sri Lanka and Sri Lankans are poor. As many of the roots are forgotten and blurred to the living, there is little to defend the culture and true identity of Sri Lanka.

Hence, despite the many testaments left behind by the ancestors of Sri Lankans through their crafted utensils, ornaments, stone scriptures etc anything associated with Sri Lankan culture are automatically associated with poverty by the present generations. Even though the individual lifestyle of the general Sri Lankan is not associated with mud walls, chipped clay pots and coconut leafed thatch roofs, the average Sri Lankan is unable to disassociate themselves with these accessories. These rough and crude structures are increasingly becoming the hallmark of Sri Lankan culture.

This inability to reintegrate with the true identity of Sri Lankan culture leaves it vulnerable to further violations and disintegration. From the culinary angle it is not only in its presentation that Sri Lankan food suffers, but also the food that was once prided as been one of the healthiest due to its absence of sauces, animal fats or oils, artificial colors or flavors is increasingly been adulterated with these very substances. Increasingly Sri Lankan food is losing its uniqueness.