dokumen.tips_sri-lanka-cuisfdshfdkhine.ppt

Food is any substance consumed by an organism for nutritional support. Food is usually of plant, animal, or fungal origin and contains essential nutrients such as carbohydrates, fats, proteins, vitamins, or minerals. The substance is ingested by an organism and assimilated by the organism's cells to provide energy, maintain life, or stimulate growth. Different species of animals have different feeding behaviours that satisfy the needs of their metabolisms and have evolved to fill a specific ecological niche within specific geographical contexts.

Omnivorous humans are highly adaptable and have adapted to obtain food in many different ecosystems. Humans generally use cooking to prepare food for consumption. The majority of the food energy required is supplied by the industrial food industry, which produces food through intensive agriculture and distributes it through complex food processing and food distribution systems. This system of conventional agriculture relies heavily on fossil fuels, which means that the food and agricultural systems are one of the major contributors to climate change, accounting for as much as 37% of total greenhouse gas emissions.[1]

The food system has significant impacts on a wide range of other social and political issues, including sustainability, biological diversity, economics, population growth, water supply, and food security. Food safety and security are monitored by international agencies like the International Association for Food Protection, the World Resources Institute, the World Food Programme, the Food and Agriculture Organization, and the International Food Information

1. DESTINATION SRI LANKA

2. INTRODUCTION
Taprobane, Serendib, Ceilao, Zeilan, Ceylon, Sri Lanka-no matter what the
name, what the era,it has often evoked comparisons with PARADISE…..
“May you have the gift of long life ! AYUBOWAN with this traditional greeting
I welcome you to SRI LANKA -
Toexperience the nation’s glittering tapestry of culture, the rich
abundance of nature, so handsomely bestowed, and to give credence
to the saying that-“ Good things come in small packages “

3. SRI LANKA -HISTORY
National Flag of Sri Lanka is the Lion Flag. A Lion bearing a sword in its right hand is
depicted in gold on red background with a yellow border. Four Bo leaves pointing inwards
are at the four corners. Two vertical bands of green and orange at the mast end
represent the minority ethnic groups. It is an adaptation of the standard of the last
King of Sri Lanka.
THE HISTORY OF
-SRI LANKA -

4. According to The Ramayana, Goddess Sita was abducted
by the Demon-king Ravana and taken away to SRI LANKA.
Rama along with his army made his way across the Indian
Ocean to “LANKA” to rescue his wife…..
And thus Sri Lanka has seeped into Indian mythology !

5. Sri Lanka-The island is located south of The India
subcontinent and hence is called ‘ the pearl in the
necklace of India ‘ & is surrounded completely by The
Indian Ocean.
Sri Lanka is seeped in legend and history-this
predicament becomes evident when examining the early
history of the island.
Sri Lanka has come under many influences which includes
THE DUTCH PERIOD&
THE BRITISH PERIOD
INDEPENDENCE STRUGGLE
A strong national identity has been forged and at the
beginning of the 21st century, it is poised to make a
bigger impact on the world stage.

6. SRI LANKAN FOOD -THE ROOTS
Sri Lankan cuisine describes lavishly aromatic and spicy cuisine !
Despite the unavoidable links with India through history and proximity,
Sri Lankan food represents a distinctive culinary style of it’s own right.
It embodies the influences of Moorish traders, as well as Portuguese,
Dutch and , British rulers.
The distinctive culture,history and social traditions of the island of Sri
Lanka are clearly reflected in the food habits of the islanders itself !
Sri Lanka endows various regional foods of which many are influenced
by the Portuguese, the Dutch, the Malays, the Arabs, and the South
Indians who have left their culinary characteristic…

7. ‘ CURRY AND RICE ‘–describes typical Sri Lankan cuisine.
It comprises of the main meal in almost every household.
There are over 17 varieties of rice grown in Sri Lanka.
From short grained to long grained to fat
grained to pearly white.
Color shades includes White to Burgundy.
And types vary from :
MILCHARD-a large grained rice which
gives
of a pungent
smell when cooked.
COUNTRY RICE-in which most of the
bran is retained.
WHITE RICE
POLISHED RICE

8. -CULINARY TRADITION -
The rice is always put on to the plate first and then the curries are selected
from the other dishes to mix with it so you have a collection of minor meals
around the plate. You eat by mixing the rice with something forming it in
to bite sized ball and consuming by hand.
Is generally consumed with a range of vegetables or meat, parripu ,
sambol and Mullung.

9. -BREAKFAST-
Breakfast is the first meal of the day and usually includes a light meal.
HOPPERS -a popular favorite for breakfast-they are much like sour-dough pancakes.
The batter is fermented in the traditional way with a light palm toddy, which gives the hoppers
a delicious liquor tang. Usually steamed and are served with coconut milk and sambol .

10. TYPES OF HOPPERS :
PLAIN HOPPERS
BITHARA or EGG HOPPERS
MILK KIRI or MILK HOPPERS
IDIAPPAM or STRING HOPPERS
PITTU

11. MEALS READY…
ROTI -flat, circular bread made with dough of flour, coconut, water and a
dash of salt eaten with curry.
CURRY: Derived from the tamil word ‘kari’ which
simply means SAUCE. Made from a bewildering
number of spices all of which roasted and stone
ground.Cooked in coconut milk which gives it a rich
flavor. Famous curry-Ambul Thiyal-(sour fish
curry).

12. MALLUNG: Finely
shredded
green vegetables
and dried
shrimps,
mixed with
grated coconut
and spices.

13. -SAMBOL-
SAMBOL: Referred to as
‘Rice Puller’ as it sharpens the
appetite.
§Pol Sambol: (coconut sambol)
made
of grated coconut, red
pepper, onions, lime and
salt.
§Seeni Sambol: a very dark,
rich,
spicy-sweet onion relish.

14. PAPAPDAMS: are crispy fried wafers, served along with pickles
and chutneys. These are popular in the normal meal of rice and curry.
mango, ambarella chutney, date, lime and garlic pickle are the other
favorites.

15. KIRI PANI: buffalo milk curd and treacle.
WATTALAPPAM: a malay origin egg pudding
with jaggery, cashewnuts, eggs & cinnamon…
KIRIBATH: Rice cooked in coconut milk eaten
with sambol. Served on ceremonial occasions like
weddings etc.
PANIVALU: shaped honey bangles.
KIRI PENI: curd and honey

16. KAVUM: mushroom shaped battercake of
ground rice and treacle fried in oil.
THALAGULI: ball of confectionary prepared with
sesame.
HALAPE: a mixture of coconut, jaggery and flour
which comes wrapped in a leaf.
KALU DOLOL: rich, dark confection made with
coconut, jaggery and cashewnuts.
ALUVA: fudge like sweets
PUHUL DOSI: pumpkin preserves

17. -BEVERAGES-
COCONUT WATER:
Exudes freshness and is absolutely delightful
on a hot summer day
TAMBILI -are bright orange coconuts
KARUMBA –are the large green ones.
TODDY: is an alcoholic
drink made by the
fermentation of the sap
of coconut palm. It is
white and sweet and has
a characteristic flavor.
ARRACK: derived from the
word ‘araq’ which means
‘sweet’ or ‘juice’. Is fermented
from coconut sap and then
distilled to produce an
alcoholic beverage that tastes
like whiskey.
GINGER BEER-a beverage
with sparkling effervescence ,
exquisite flavor and pungency
brewed to perfection.It won
it’s popularity when the British
colonised Sri lanka and has
remained as a part of their
cuisine ever since.

18. -TRADITIONAL DELICACIES -
LAMPRAIS: rice is cooked in stock, curries, sambols,
cutlets, a special prawn paste and eggplant curry are
placed around the rice and wrapped in a banana leaf and
baked.
BURIYANI: A muslim dish, comprises of rice cooked in meat stock
and garnished with hard boiled eggs and delicately perfumed with rose
water.
KOLAKENDA: A perfectly balanced meal and a porridge of
brown rice and coconut cream flavoured with the juice of
gren herbs. Served hot with a piece of jaggery.

19. THOSAI: The tamils of SriLanka have contributed to this part of
their ethnic breakfast. Is basically a lentil pancake soaked and ground
to form a smooth batter, flavoured with fried shallots, curry leaves,
fenugreek and cumin cooked in a hot griddle with sesame oil. Eaten
with ground coconut and chilly sambol.
VADAI: Classical accompaniment to dosai-a triumph of tamil
cuisine, they are small savoury rissoles fashioned into cakes
and deep fried in coconut oil.

20. -SPICE ROUTE-
Cinnamon(kurundu) The Dutch started the cinnamon industry in Sri
Lanka, and even today the is the biggest producer of this, the most
delicately scented of spices, which is used in curries and rice dishes.
Cardamom(Enasal) Cardamom is an excellent in moderation
to flavour curries, for sauces, and to give aroma to
confectionery, especially wattalapam, a typical Malay egg
pudding.
Pepper (Gam Miris) This pungent berry, the earliest
spice known to humankind, is used as a substitute for
red-hot chillies. The world famous soup Mulligatawny
(Tamil pepper water) is made from this spice.

21. SRILANKAN CURRY POWDER:
COCONUT(Thengai) :
Used in most of the Sri
Lankan preparations.
Coconut gives the
distinctive taste of Sri
Lankan cuisine. It is used
in some form or another
in the preparation of
soups, rice, meat, fish,
vegetables and even
desserts.
TUMERIC
SRI LANKAN CURRY POWDER
Tumeric-bright
yellow spice used
since the antiquity,
is mildly aromatic
And describes scents
of orange or ginger
with sweet bitter
undertones.
Sri lankan curry powder-Traditional blend of special spices
which include fenugreek, coriander, cumin seeds, roasted
fennel seeds and a hint of cinnamon. Finished with curry
leaves which is added later.

22. There is more to Sri Lankan cuisine than just
sweet-fleshed crabs’
What comes to your mind when you think of Sri Lankan food is probably-CRABS
No doubt that is true but there is more than just crabs in Sri Lankan cuisine.
There is an assortment of curries, sambol, meat, seafood dishes &desserts which are
distinctively SRI LANKAN !
The misconception about this cuisine is that it is considered to be very SPICY.. but
In reality it is not true. The spice in the food is replaced by the coconut milk, and
spices.
The natural flavors of the ingredients show through the color and freshness of the
food.

23. -MULLIGATWANY -
It is a watery thin, tart and nose tinglingly
spicy soup!
It’s essence can perfectly be felt when
inhaled
from a small bowl or more so often
consumed
over a mound of perfectly cooked white
rice.
It’s origin is due to the ‘TAMILIAN
ELEMENT’ –RASAM.’
A Tamilian favorite’ as we know it has
often
been called ‘ Molaghu tanni’( pepper water).
When the first Englishmen was served this
south indian staple, he fell head over heels
in
love with this thin broth, but his clipped
English tongue could not twirl in the right
way to

24. -THE PEOPLE-
SINHALESE
TAMILS
MUSLIMS
BURGHERS
VEDDHAS

25. SINHALESE

26. TAMILS

27. MUSLIMS

29. Sri Lanka is home to the world famous ‘ Pure Ceylon
Teas’
Tradition maintains that the Dutch introduced the
tea plant to Sri Lanka.
Lipton is an important figure in the history of the marketing of the island’s
tea. It was he who created the first Ceylon Tea labels and who
popularized the equation that Ceylon=tea !
Ceylon Tea from here is often acclaimed as the best tea in the world.
The climate of this country is ideally suited to producing a variety of
delightful flavors and aromas.
“The Elegant beverage”
TEA

30. Mild breezes, light, clear
air and a rolling landscape
lend the gardens of Ceylon
a very pleasant aspect.
The brightly colored saris
scattered among the
greenery provide an
appropriate touch of
beauty !
Once you’ve tasted Dilmah, you’ll never give it up !

31. -VARIETIES OF CEYLON TEA -
DIMBULA
GALLE
NUWARA ELLYA
RATNAPURA
UVA
CEYLON GREEN
CEYLON SONATA

32. -A Cup of tea, A cup of Health-
That cup of tea that you might be sipping for years not only has become
a trendy habit but also a healthy one for that reason.
Tea is thought to be rejuvenating. It is enjoyed all around the world
because while it is calming it is also reviving and uplifting.
It is also thought that the act of sipping tea in itself has
restorative powers.
Maybe this is one of the reasons why tea has become
such a hit !

33. A GLIMPSE OF TEA CULTIVATION

34. SRI LANKA –”on a platter…..”

36. JANUARY : Thai Pongal
Is the Hindu harvest festival in honour of the Sun God,
Is celebrated on January 14.Traditionally Pongal-Ven Pongal and
Chakra Pongal –Savory rice and sweetened rice is prepared at home.
FEBRUARY: Maha Sivarathri
This is the most important religious festival of the year
for Shaivites, who comprise the majority of Sri Lankan Hindus. It is
a deeply symbolic occasion celebrating the winning of Lord Shiva by
his consort Parvati, through the efficacy of penance. All-night poojas
are offered in the temples, and every house keeps an all-night vigil.

37. Festival of Lights
It is a joyous
celebration of the
triumph of good over
evil, and of the return
of Rama after his period
in exile. Hindu houses
are redecorated, new
clothes are worn, and
lamps are lit everywhere
to welcome Lakshmi, the
goddess of wealth.
DEEPAVALI

38. -VESAK-
According to the Theravadin tradition the Buddha was born
enlightened and attained final Nirvana on the full moon of the third
Indian month Vesak
Boys and youths are busy making geometrically shaped lanterns out of
semi-transparent paper usually of soft pastel colors and often with
long graceful tails.
Many people will spend Vesak evening going around looking at the
lanterns and particularly beautiful ones will attract large appreciative
crowds.
Throughout the year all the families or businesses in one street will
collect money and on Vesak eve build a stall at the end of their street
and offer food and drink to all comers.

39. CONCLUSION
“Dear me, it is beautiful! And almost
sumptuously tropical” -Mark Twain. –SRI
LANKA