CHASING THE WIND IN COASTAL SRI LANKA

earing a bright, ear-splitting smile, a young twentysomething serves me two slices of kiribath with lunu miris. Kiribath is rice cooked in creamy coconut milk until it turns delicately soggy. It’s best devoured with lunu miris – an onion relish made with chopped red chilli, a hint of lime, and Maldive fish. He then pours a cup of Earl Grey, a fine variety of Sri Lankan tea. At 22 years old, Kasun Tharaka works at the kitchen department at Elements Resort. He’s dressed up in his resort uniform – an aqua blue t-shirt and a brown sarong – the relaxing tropical