Sri Lankans, as a nation are most unassuming. They do not know or appreciate the value of many of the things that are not only unique to them, but are of great value to the world. Food is one such criterion. Devoid of artificial flavors, fragrances, coloring, sauces, animal fats or oils in its cooking Sri Lankan food is one of the healthiest in the world. Yet, it is far from boring or depressing as most health foods are for it is the culmination of centuries of fusing with the wares and ways shared by countless traders and travelers who stopped by as well as the many exploits brought in by the adventurous Sri Lankans who sailed back from far flung destinations.

With these many international influences, Sri Lankans managed to keep their cooking unique because of the ancient holistic lifestyle that married their lives with nature. This was made easy with the bountiful spices and herbs that grew in variety and abundance – each bringing a host of health benefits whilst also bringing an explosion of flavors to the palette.

Despite this uniqueness, many believe Sri Lankan gastronomy is nothing more than a subset of Indian cuisine. While there are certain dishes that do bare a close enough resemblance to Indian fare, on the majority the traits are indistinct. This inferior complex have led to the poor marketing of Sri Lankan food and as a result when other Asian foods, even especially Thai that has a closer resemblance to Sri Lankan food than Sri Lankan to Indian, are gaining worldwide popularity, Sri Lankan cuisine still remains in obscurity.

Sri Lankan gastronomy further provides perfect examples to a vast array of cooking methods and some are unique to the Islanders. Sri Lankan fare is not only determined by the international influences but also by many home factors. The strong vegetarian influence in the Sri Lankan gastronomy, for instance is due to Buddhism, wide variety of vegetation, Royal decree protecting rainforests and ancient holistic beliefs.

Until colonial influences meat was almost a forbidden pleasure, but interestingly, not fish. Fish is not even considered meat by many because of the abundant supply and the regularity in diet. The coast enjoys both fish from the sea as well as from freshwaters and thus has a different array of fish dishes to that within the country, who is privy mostly to 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 forest dwellers, though there is no apparent connection between the two societies.

Vegetarian, fish or meat, curries or another side accompaniment like a mallum there is an art in Sri Lankan cooking, which brings forth its richness in its wholesome ingredients and each ingredient tells a story of its own, which belies some of the misconceptions about Sri Lankan cuisine.

Like most Asian foods, Sri Lankan food is difficult to be cooked for one. In the same light, cooking a proper Sri Lankan meal by oneself – unless one is very organized – can be daunting. While most of the dishes, despite its host of spices and herbs required, are simple creations, for a meal to be complete and to be truly enjoyable, a number of dishes are required and variety is expected from each of these dishes.

Cooking this many dishes for one who eats only rice and curry for all three meals sounds a daunting task, especially in the absence of refrigeration, electrical gadgets and processed foods such as instant coconut milk powder and so on. Until quite recently, the average Sri Lankan took pride in cooking afresh each and every one of the meals. If a guest drops in unexpectedly with a meal time close by, food is often cooked afresh and in any case the guest is never sent back without sharing the meal with him.

Yet, the ordinary Sri Lankan woman was not tied to the kitchen totally. She played a prominent role in the temple, in the village affairs and to the other day-to-day concerns of the family including helping in the paddy fields – especially during the harvest seasons. This ordinary Sri Lankan woman does not obviously only denotes a woman of wealth or social recognition to have a kitchen retinue at her disposal, but even the most ordinary woman who had none of the wealth or any special recognition. This much is obvious for in Sri Lankan society, unlike many other societies, good food was not contained to only the upper echelons for the society was mostly comprised of agriculturists and thus was privy to good food. Throughout the long history of Sri Lankans there is evidence of a nation that ate and lived well.

However, this food that is difficult to be cooked for one and is easier with more than one helping hand, offers a glimpse to a lifestyle that is fast fading from the modern day. This food culture illustrates a life that is more communal than solitary: where the labor and its love were shared than tackled alone. This trait is still somewhat prevailing in today’s culture where a special food is always shared among friends and neighbors.