There are many reasons to visit India's next door neighbour Sri Lanka. Apart from its culture and diversity; the Sri Lankan cuisine is also touted as one of the 10 main reasons to visit the destination.
                Lankan curries are known for their fiery hot spicy flavours. The flavour, fragrance and medicinal value to dishes comes from incorporating spices and herbs in variant quantities and in various methods of cooking such as 'Thunapaha Ambarala' ground wet mixtures of spices, 'Badapu Kalu Kudu' roasted and powdered spices and condiments add. In addition to Rice and Curry, some of the native Sri Lankan dishes include Kiribath meaning "milk rice", Hoppers made from a batter containing coconut milk and palm toddy and Pittu, prepared with rice flour and shredded coconut and  steamed inside a bamboo.
                Chef T. Publis Silva is the most well known Master Chef in Sri Lanka today. At present he serves as the adviser to the Embadu Resort, Kam Hotel and Summer Island Hotel in the Maldives in addition to being the Director Culinary Affairs and Promotions of Mount Lavinia Hotel in Sri Lanka.
                Chef Publis has not restricted himself only in cooking. He has also published books, one in 1992 titled 'Sinhala Bhojana' and one in 2005 titled 'Hela Ratawata Iwum Pihum' introducing traditional and new Sri Lankan dishes. Chef Publis's most recent achievement was to enter the Guinness Book of records by cooking the largest and longest Kiribath (traditional rice of good omen) with 1020kg of rice and presented it on a 600-ft long table. The accompanying 'Katta Sambol' that weighed 240kg was pounded manually by 12 chefs.
                On his recent trip to India, he treated guests to some mouth watering Sri Lankan cuisine and shared with us some of his easy-to-prepare Sri Lankan delicacies.
Snack Item - Wada
Ingredients for Pastry Dough
250gms wheat flour, 2 tablespoons grated coconut, teaspoon salt.
Method
Mix well the above ingredients with water. Keep it covered and rest for 2 hours.

 Ingredients for the Filling
250gms Prawns cleaned and cut in to cubes, 2 cups grated coconut,½ teaspoon salt, turmeric powder teaspoon, 1 teaspoon sweet cumin, 1 table spoon curry leaves and 2 teaspoons dry chilli to be powered together.
Method
Mix all of the above and cook on low heat for 2 minutes. Once well cooked add 3 teaspoons of the curry powder to the filling mix.
Method of Snack Preparation
Roll the dough well and cut in to teacup size rounds and for each two rounds rub egg-white around and fill with the filling and seal together. Deep fry and cut in two and serve hot.

Lunch Item - Cuttlefish Devilled
Ingredients
250 cleaned cut cuttle fish, chopped onion 20, garlic 5gms, Ginger 5gms, curry leaves-5, Tomato Puree 4 table spoons, Dry chilli pcs. 2 teaspoons, turmeric powder,½teaspoons, salt ½ teaspoons, lime juice 2 teaspoons, tomato wedges 30gms, onion wedges 30gms, capsicum 40gms, leeks white parts 30gms, vegetable oil 3 teaspoons, Cinnamon inch pc, Punden leaf (Rampe) ¼ inch pc
Method
Cut cuttle fish in to 1-inch pcs. Place pan on stove, pour oil into it and heat and add chopped onion curry leaves punden leaves cinnamon & fry until golden brown.
Add garlic, ginger and dry chilli pcs, turmeric and little soothe for 30seconds, add Cuttlefish, salt and onion wedges and soothe for 1minute. Add tomato puree, capsicum, leaks white parts and soothe for 30seconds. Add tomato wedges and turn off heat and now add lime juice.

Dessert Item-Waraka Pudding (Jack fruit Pudding)
Ingredients
20 bulbs deseeded waraka bulbs (de- seeded jack fruit bulbs), 250gms Flour, 250gms sugar, 8 eggs, 1 teaspoon vanilla.
Method
Beat eggs well. Gradually mix sugar in and beat into meringue. Mix in flour and fold (do not beat) and add the vanilla.
For the Caramel
Mix 3 tablespoons sugar, 1 tablespoon water in pan and heat until caramel.
Take a round mould add caramel until all rounds are coated well. Add waraka bulbs in to mould and pour in the sponge mix. Place in oven heated for 160c and bake for 20 minute & serve with vanilla custard.

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