Sri lanka

Sri Lankan food includes plenty of ways to mop up a curry: crispy bowl-shaped hoppers; long strands of rice called string hoppers; dosa pancakes made of fermented lentils; pillowy, crispy coconut rotis; flaky, folded parathas.

And dozens of ways to cook rice, including coconut rice porridges pongal and kiri bath; and epic sharing dishes such as a sticky chicken buriani or a complex lamprais.

There are plenty of curries – spicy red ones made with smoky roasted chilli powder; lighter white curries cooked in coconut milk and a few tempered spices; and black curries, such as pork or pineapple, cooked with toasted coconut, sugar and vinegar. Sri Lankans are also big