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Search Results for: Nepal

About Sri Lanka

A rich and interesting country with a diverse culture and traditions resulting from the long history and the geographical position that puts this island on the trade route between East and West that dominated the seas for centuries, resulting in a mixture of various influences: religious, cultural, gastronomic and social.

A country where in addition to the natural religious divisions, the society is also stratified by caste, which influences the level and quality of education, the marriages, the jobs as also the position in society, which is clearly dominated by the Sinhalese, mostly Buddhists, where little space left for minorities like Tamils ​​and Muslims.

A country where the climate provides plenty and variety in terms of food, which is visible in the markets as also in the Sri Lankan cuisine, and where tourism plays an important role in the economy of the country.

A country where the majority of the 20 million of inhabitants live away from poverty, and where the literacy rates are around 98% and the life expectancy is 75 years old.

 

Religion

Despite the proximity to neighboring India, the dominant religion in Sri Lanka is Buddhism, followed by 70% of the population; 8% follows Hinduism; 7% are Muslims and the remain can be divided by the various currents of Christianity left by the Portuguese, Dutch and British presence.

Buddhism clearly dominates the religious map of the country, occupying the entire central region od the island, both mountain and the plains areas, with the exception of the north of the country, a region where the Tamil presence makes clearly Hindu.

The Muslim community is quite apparent on this coast, predominantly in the areas surrounding the Trincomalee and further south in the Pottuvil area.

Christianity has taken root in some parts of the west coast north of Colombo.

From this results a particular organization of society in Sri Lanka, which is divided by religions that roughly correspond to the different ethnic groups, and hence resulted in a civil war that lasted for 25 years and only ended in 2009, opposing the majority Sinhalese ethnic group to Tamil, mainly Hindu, whose presence on the island date before the British rule, who during the 19 century, created a strong migration of population from southwestern India, to work in Sri Lanka tea plantations.

Buddist flags at Sri Pada. Sri Lanka
Buddist flags at Sri Pada. Sri Lanka
Hindu temple at Kataragama. Sri Lanka
Hindu temple at Kataragama. Sri Lanka
Sri Lanka
Sri Lanka

 

Poya Day

According to the Sri Lankan Buddhist tradition the full moon days are considered sacred, called the Poya days, being a national holiday; ie every month has, at least, one holiday, adding to other holidays corresponding to the Hindu religion, practiced by the Tamil community, by the Christians, like the Christmas and Easter, as also the historic day that marks the independence from the British.

But despite being a holiday, in these days is not difficult to find the commerce to work normally, as well as markets and other services. The exception is the official services such as embassies, post office, etc …

However these holidays, whether is the Poya day or any other religious day, especially if it is on a Friday or Monday, are chosen to visit relatives and friends, as for peregrinations, so use public transportation, either bus or train, is a difficult task, which may require travel two or three hours of walking… no space even to sit on the floor, or even make it almost impossible to get space on a bus or a train.

Calendar_DSC_7789

Burghers

On the east coast of Sri Lanka, particularly in the towns of Batticaloa and Trincomalee centers a distinct community of dominant ethnic groups: the burgers.

By Burghers identifies the descendants of Portuguese and Dutch who by family ties have been mixing with the Sinhalese population, creating an ethnic group with their own language, Creole, and professing the Christian religion, which still remain despite the presence of the British that left the Protestant religion here.

From the Portuguese remains the names like Silva, Perera or the Pereira, Fonseca… in the signs of commercial activities, street names or inscribed on plaques that identify doctors offices or law firms … showing that this small population of Burgher holds a high status in Sri Lankan society.

In Batticaloa is the “Lourenço de Almeida Social & Cultural Centre”, a cultural association belonging to the “Sri Lankan Portuguese Burgher Foundation”, which provides a number of social and cultural activities in this region of Sri Lanka.

The presence of the Burghers, representing about 0.3% of the Sri Lankan population is discrete but extends beyond the names and surnames to fair skin tones and the blue and green eyes of some of the inhabitants.

Hello, in Singalese, Tamil and in latin characters
Hello, in Singalese, Tamil and in latin characters
Train station between Hatton and Ella. Sri Lanka
Train station between Hatton and Ella. Sri Lanka

Language or languages …

In Sri Lanka, there are two official languages: Sinhala, Tamil, with the English as a link between all population, regardless of ethnic, religious. Despite, the English being currently taught in schools, not the entire population, especially of the lower castes, have the opportunity to learn English. Yet, virtually all the population speaks basic words which are usually enough to know prices, directions or schedules.

In fact, Sri Lanka is the country where more easily find people speaking English, compared to other countries of the Indian subcontinent, previously visited, such as India and Nepal.

It is quite often things are also identified with Latin characters, along with Sinhala and Tamil writing; different languages but both using complex and rounded characters.

In terms of pronunciation is not difficult, as reading the words (like, for example, name os places or food) when written in Latin characters, is not far from the local pronunciation, with one or another exception.

 

Cricket vs football

No doubt the cricket dominates in terms and sport, not only for what you see in newspapers and television but also by the improvised cricket fields that pop up a little everywhere that attract the younger population, exclusively boys.

Little or no room left for football but where the name of Cristiano Ronaldo is not totally unknown.

Cricket game near Kataragam Temples. Sri Lanka
Cricket game near Kataragam Temples. Sri Lanka

Clothing

In Sri Lanka coexists western wear with the more traditional clothing, with men choosing mainly of pants and shirt, especially in cities and urban areas, but where it is not uncommon to find men wearing the traditional lungi, a clear influence of India that is a light and fresh outfit, suitable for hot and humid climate.

The lungi does not follow any particular style of Sri Lanka in terms of colors or patterns, but some men still wear the traditional lungi with batik motifs, with and floral and geometric designs simple and generally in gray colors.

Women mostly abandoned the traditional sahree, complex and not so practical, to wear skirt or dress generally below the knee. But sahree are still quite popular, also an influence of Indian culture, but that in Sri Lanka is used in a slightly different style in the way how it is wrapped around the waist.

Although becoming less prevalent, sahree is a popular outfit to wear on special occasions such as religious celebrations or festive days and curiously is mandatory for public school teachers.

The uniforms of the students maintain a certain colonial style, some with a tie, shorts, and shirt which brings out badges… all in white including shoes. Girls, wich hair must be braided, follow a similar style, with skirt and shirt.

Sri Lanka traditional outfit for men... on the right side a batik lungi
Sri Lanka traditional outfit for men… on the right side a batik lungi
School kids. Sri Lanka
School kids. Sri Lanka
Colombo. Sri Lanka
Colombo. Sri Lanka

Cost of tourist attractions

As usual in some Asian countries, cultural heritage, natural parks and religious site that are able to attract tourism are subject to a higher fee for foreigners.

In Sri Lanka, this discrimination is evident and extended to virtually everything from temples, natural parks, archeological sites, museums, caves, etc… The only exception found was the Dambulla Cave Temple, where the government recently abolished the entry ticket for any visitor.

This makes that for those traveling on a budget, is necessary to make a careful selection of what places to visit, or eventually considered not to visit any places of the “tourist route”. The choice of this trip was to Sigiriya, from what these considerations result…

Like any Classified Patrimony by UNESCO in Sri Lanka, Sigiriya also has a high cost of entry, 4200 LKR, equivalent to 27 €, much more expensive than a ticket to visit the Louvre Museum (15 €) or the Vatican Museum (16 €). What makes the visit to the tourist sites in Sri Lanka, such as Sigiriya, Polonnaruwa, and Anuradhapura, more expensive than any of the most famous places in Europe.

Local people paid a derisory amount, that in Sigiriya is 50 LKR equivalent to 0.30€, or has sometimes entitled to free entrance, as is the case of the Buddha Tooth Relic Temple at Kandy.

The high value is to preserve sites and is not available relevant information on the site, not being distributed any brochure or map that allows a better interpretation of the site.

In addition to the issue of discrimination in the entrance fee, between local people and foreigners that may be to some point acceptable, the amounts charged to visitors are indeed too high, sometimes 90 times more expensive than the local price!!!!! … and all subsidized by UNESCO, which in turn is financed by dozens of countries, including the countries of the “foreigners” who visit Sri Lanka !!!

 

Money, Banks and ATM

The currency in Sri Lanka and the Sri Lankan Rupee, locally identified by “rupee”, circulating in beautiful decorated bills with motifs of flora and fauna, mixed with ethnic and folk design, which are added some “landmarks” of national progress and development, as dams, bridges, ports, etc… all surrounded by the characters of the Sinhala and Tamil writing, which by in itself serve as decorative motif.

For lower amounts ​​circulate notes with new design along with others with older motifs, but both maintaining the same style of color.

Coins also circulate, but is always hard to find change for small amounts, like for buy a street-food snack or a bus ticket for a short ride.

There are ATM’s all over the place, from various banks. The maximum amount of money you can get an ATM in Sri Lanka is 50,000 LKR per day. However, the maximum amount depends mainly on the limit associated with each card and defined by your bank. In Portugal the limit per withdraw is 200 € per day with a maximum of two movements a day, resulting in a maximum of 30,000 LKR each time.

Regardless of the fees and commissions charged by your bank, the ATMs in Sri Lanka charge from 200 LKR (HNB-Hatton National Bank) to 300 LKR (Commercial Bank… for example).

HNB Bank... that charges 200 SLK commission
HNB Bank… that charges 200 SLK commission

… About white in Sri Lanka!

One of the images that last from Sri Lanka is the white color. The white of school uniforms, the white clothes are worn by pilgrims who flock to the Buddhist temples, the white lungi of tamil conducting the puja at the Hindu temples, the white of the lotus flowers deposited at the temples…

And yet the white that neatly covers churches, temples, and stupas… the immaculate white and impeccably maintained that contrasts with the green of the tropical vegetation and the black hair of the Sinhalese population.

Sri Lanka
Sri Lanka
Sri Lanka
Sri Lanka
Church and stupa at Galle Fort. Sri Lanka
Church and stupa at Galle Fort. Sri Lanka
Buddhist Temple at Kandy. Sri Lanka
Buddhist Temple at Kandy. Sri Lanka

Tuk-tuks, tuk-tuks, tuk-tuks …

Impossible to remain indifferent to the thousands of tuk-tuk that roam the streets and roads of the country … yes thousands, because there is no place where their bright colors are a presence in Sri Lankan “landscape” and filling the air with a “symphony” of honks.

tuk-tuk line up in front of Galle Train Station. Sri Lanka
tuk-tuk line up in front of Galle Train Station. Sri Lanka

One of the popular forms of transport in urban areas as also for short distances, the tuk-tuks in Sri Lanka are modern, clean and in good condition. All have the same model, with minor variations, being manufactured locally by ubiquitous Lanka Ashok Leyland, which also manufactures buses, trucks, tractors, and several more machines.

Perhaps as a way to customize as mass production many of the tuk-tuk drivers, who generally are also the owners, choose to set shiny decorations inside, religious stickers or stick outside the vehicle, phrases or quotations whose meaning is sometimes obscure and enigmatic.

Don't follow me... tuk-tuk. Sri Lanka
Don’t follow me… tuk-tuk. Sri Lanka
Face is the index of the soul... tuk-tuk. Sri Lanka
Face is the index of the soul… tuk-tuk. Sri Lanka
Open your mind always... tuk-tuk. Sri Lanka
Open your mind always… tuk-tuk. Sri Lanka

Any tuk-tuk ride must be negotiated before you jump in, and it’s unlikely that a foreigner gets less than 100 LKR, even for a short ride of two or three kilometers. But even negotiating the price, the tuk-tuk drivers in Sri Lanka aren’t receptive to make big discounts.

Still waters run deep... tuk-tuk. Sri Lanka
Still waters run deep… tuk-tuk. Sri Lanka
too much of anything is good for nothing... tuk-tuk. Sri Lanka
too much of anything is good for nothing… tuk-tuk. Sri Lanka
Great minds think a like!.... tuk-tuk. Sri Lanka
Great minds think a like!…. tuk-tuk. Sri Lanka

Sri Lankan food… a spicy experience

The Sri Lankan food is without any doubt strongly marked by the spices, the coconut and especially the chilly… yes, the traditional food is really spicy and not advisable for weak stomachs, but is not at all in excessive, as it doesn’t overlap the flavour of the other ingredients!

Having a strong South Indian influence, the Sri Lanka food is vegetarian friendly, with rice and vegetables curries being the base of the dish and with the meat and fish appearing as an easily avoidable complement.

The ease of communicating in English also helps to order a vegetable variant of the dishes on the menu, which are usually prepared in the moment.

In terms of the spices, the most common are the cumin, coriander, cloves, cardamom, ginger and turmeric. Also, present in many dishes are the curry leaves as also the cinnamon, which in Sri Lanka has a less sweet taste than the usual. Coriander is used in powder or fresh seeds. Cumin is also very popular, and easy to identify the seeds in curries, which are fried together with garlic. The onion is often used raw in the preparation as a side dish of curries, as sambol, a mixture of raw ingredients, made from coconut (pol sambol) or green leaf vegetables (sambol gotukola)… but always spicy.

The rice is the pillar of Sri Lankan cousine. It can be just steamed and serve with aromatic and delicious curries or as an ingredient in the preparation of string hoppers (idyyappam), a kind of noodles made from rice flour, eaten as a meal, with curries and dahl; these string hoppers also have a sweet version, being stuffed with grated coconut and sugar, called lavariya… both can be found at breakfast time!

Rice is also present in another icon of Sri Lankan cuisine, the hoppers: a pancake, thick in the center and crispy on the edges, made from rice flour and coconut milk, which serves as a snack or as a meal, accompanied by curries or spicy sauces. With similar ingredients are make the coconut hoppers, but being cooked steamed, are soft and smooth; less popular than the hoppers but much tastier and sweet version.

String hoppers (idyyappam), servidos muitas vezes como pequeno-almoço
String hoppers made from rice flour and served often as breakfast… these were made with rice flour that gives them the brownish tone
hoppers
Hoppers whose dough is cooked in small pans over high heat until the thin edges become crisp and the thicker center is fluffy and soft
Coconut Hoppers... uma versão adocicada para pequeno-almoço
Coconut Hoppers… a sweet version for breakfast

The Sri Lanka dishes use a wide range of vegetable, and despite being a predominantly Buddhist country, is usual the consumption of meat, normally chicken, but also fish, especially at coast areas. But it is extremely easy to find vegetarian food, both at meals or snacks. In Muslim areas is evident the highest consumption of meat curries (usually chicken), while in regions with a greater Tamil presence, is easier to find vegetarian food.

Snacks and Street Food

Talking about snacks… Sri Lanka was a pleasant surprise: the variety, the taste, and easy to find, as they are cooked and sold bit everywhere. These delicious snacks are eaten for breakfast or at any time of the day, that they serve as a light meal. Are sold at a bakery, at roti shops, restaurants, street stalls… on trains, on buses… by street hawkers…

The names are many… ulundhu vadai, parippu vada , samosas, pol roti, coconut roti, patties, rolls, cutlets, roti… but all have in common the fact that are deep fried, spicy and usually vegetarian.

In terms of street food the easiest to find are the ulundhu vadai a fried dough pastry, ring-shaped, seasoned with spices, which is sometimes open in half and stuffed with a red and spicy paste. Also very popular are the parippu vada, small patties made from a paste of lentils, which are deep-fried, resulting in a crispy and spicy snack.

Both quite oily, but very tasty, often sold on trains and buses… but also easy to find on street stalls, usually at the busiest areas the city, such as markets, bus terminals and train stations. Made early in the morning or in the end of the afternoon, are kept at windows shop, which is a way to announce that a new fresh lot.

em cima "paties" recheados de vegetais em forma de meia-lua e "ulundhu vadai", massa frita em forma de anel. em baixo "parippu vada" um pastel frito feito de lentilhas, picante e estaladiço
on top”patties” stuffed with vegetables in a half-moon and “ulundhu vadai” fried dough ring-shaped. below “parippu vada” a fried pastry made of lentils, spicy and crispy

To these ones, can be added the patties, a pastel with a half-moon shape, with thick and soft dough, that are stuffed with lentils or mixed vegetable, and fried in oil. With a similar filling, but with a different dough and cooked in the oven, but not so common as other snacks, the samosas are usually sold in bakeries. In Sri Lanka the so called “bakeries” are shops like cafes but intended primarily for the sale of savory snacks as well as some sweets, juices and ice cream… but they are also a place to enjoy a tea or a coffee.

There is further a great variety of snacks, often deep-fried as rolls and cutlets, usually fish or meat, but sometimes made with vegetable filling, with a cylinder or ball shape. Whatever is the filling option, the result is always a blow of spicy.

But undoubtedly the most popular, in whatever part of the country, either in big cities or small towns, beach or mountains… is the roti, made the at “roti shops” that also serve kottu. The rotis are made with very thin dough; the same used for the parathas, and filled with a vegetable paste, strongly spicy. The dough is folded in a triangle shape, slightly flattened, and fried in a metal plate. If they are filled with fish have a cylinder shape, and if the meat is in the form of a rectangle.

roti com a forma de triangulo indicando que têm rechio de vegetais
“Roti” shaped triangle to indicate vegetable filling
Vadai e pol roti
“Pol roti”, a savory rice flour pancake with grated coconut, which is accompanied by a spicy red paste. In the middle are the “ulundhu vadai,” a fried dough pastry, flavoured with spices
vendedor ambulante de snacks nas ruas de Galle Fort
hawker snacks at Galle Fort streets
snacks à venda em Gelle Front, que depois do pôr do sol e local popular para passear em Colombo, e saborear alguns snacks
snacks for sale in Galle Front, which after the sunset is a popular place to relax in Colombo, enjoying some snacks and the fresh sea breeze
Roti and hoppers shop
“Roti shop” which also serves hoppers

Rice and curry

But if the snacks created a good impression of the tasty and diverse Sri Lankan cuisine, rice and curry, was remarkable, being the mandatory meal of the 30 days spent in Sri Lanka. Usually is eaten at lunch, but sometimes also as the first morning meal, the Sri Lankan rice and curry is a balanced meal, healthy and energetic, leaving the stomach satisfied for many hours. For all this is the most popular meal in Sri Lanka, being cheap and easy to find all over the place.

Even though consumed daily the rice and curry (so called also in Sri Lanka) never tired or becomes dull, it is amazing the variety of ingredients used, which results in a wide variety of curries.

The base is always rice, usually wit a thick lentils curry spiced with curry leaves and dry-fried chilies; the curries use a wide range of ingredients like pumpkin, courgette, jackfuit, bananas, potatoes, beets, green beans, okra, eggplant, many green leaf vegetables, some fruits… to add to many other unidentified or unknown ingredients. Adding to this dish, that always has a vegetarian base, can still be joined fish or meat curries.

The jackfruit, a giant tropical fruit, usually consumed fresh is in Sri Lanka mainly used in curries, in their different states of maturation, from “green” to ripen; and it’s not only the pulp that is used also the seeds, that look and have a similar texture of the beans. The jackfruit, despite not having a very intense flavour, has a soft texture leaving the food with a sticky appearance resulting from natural gum… a bit like okra.

Rice and Curry.... no primeiro plano o gotukola sambol, à esquerda o dahl, à direita um caril de beterraba, e ao fundo um caril de jackfruit
Rice and Curry… in the foreground the “gotukola sambol,” left the “dahl” right a beet curry, and the background the “jackfruit” curry
Homemade Rice and Curry... arroz, batata, frango e abóbora
Homemade Rice and Curry… rice, potatoes, chicken and pumpkin, all cooked with coconut oil
Rice and Curry. Sri Lanka
Rice and Curry… where it is made available rice and various curries to “refill” the dish

Despite the curries diversity, the base is always rice, served in a generous amount and may be white grain or locally called “red”, a variety of traditional rice Sri Lanka, that where the grain after cooking seems to bring a thin layer of reddish or brownish tone. Tastier but less common than white rice

Almost always the rice and curry dish is garnish with papadum, a thin and crisp wafer which is fried in oil, but always served in a small amount.

Rice and Curry. Sri Lanka
Rice and Curry … “red rice” in the center, below dahl, on the left curry pumpkin and “gotukola sambol”, and green beans on top, and at right “sambol pol”
Rice and Curry Traditional Buffet. Sri Lanka
Rice and Curry served in a traditional way, with various curries and condiments, placed in clay pots, where each person is served in “buffet” style
Rice and Curry. Sri Lanka
Rice and Curry, with “jackfruit” curry on the right side, and “papadum” on top
Rice and Curry. Sri Lanka
Rice and Curry served in a traditional way in lotus leaf

The combinations of curries are numerous and varied, generally with two or three or four varieties, resulting in a colorful and appealing plate. Attractive is also the price, because you can find a vegetarian rice and curry for 80 LKR (0.50 €) in small villages, and in the cities, it cost between 100 and 150 LKR, if you choose one of the most simple and casual places. In tourist areas the rates rise to 200 LKR minimum, but in some restaurants can cost more than 400 LKR. The meat or fish options are always somewhat more expensive.

The rice and curry is served on a plate, but always with the right to “refill” if you’re not a sophisticated restaurant or in very touristy areas.

In some places, either in small street stalls, the door of a cafe, a kiosk of a bus terminal and at more modest restaurants is possible to find the rice and curry for takeaway, that in Sri Lanka called “parcel”, in which the food is wrapped in plastic and then wrapped and newspaper. This system is quite popular among the local population, but impractical if you’re traveling, as cutlery isn’t provided, because in Sri Lanka is tradition and custom to eat with the hand (right) and the cutlery is provided only in restaurants, usually just a spoon.

Rice and Curry. Sri Lanka
Rice and Curry… with Dahl, “papadum” and a mixture of seeds of “jackfruit”, which resemble beans are cooked with spices and coconut resulting in an original curry
Rice and Curry. Sri Lanka
Rice and Curry, with “pol sambal” on the right side of the plate; on the left a mixture of green leaf vegetables with fresh coconut, fresh and spicy at the same time.
Rice and Curry. Sri Lanka
Rice and Curry …. with “red rice”, dahl on the left, “jackfruit” curry on the right side, and at the bottom “gotukola sambol”, a mixture of a green leafy vegetable with coconut and onion, all raw, that creates an interesting and fresh taste

It can be considered that the rice and curry is the national dish of Sri Lanka, beyond all ethnic groups, castes and religions.

Roti and kottu

Although rice and curry is considered the national dish of Sri Lanka, the rotis and kottus are strong competitors in this title. They are cheap, easy to find all over the place, easy to takeaway, with a wide variety and are mouthwatering.

The rotis are more frequent as a snack in the morning, as breakfast, or during the day between meals. But they can also be eaten as lunch accompanied by other snacks available in the restaurant, that brought to the table in a tray with others snacks, with the customer to make the selection and pay only those who consumed.

The rotis are made with the same dough of lachha paratha, a very thin flat bread, unleavened, which is extended with the help of quite some oil to almost tear. After rolled are flattened and fried on a metal plate until golden and slightly crisp… works like a bread that accompanies meals being a clear influence of Tamil culture from South India (not to be confused with the parathas northern India).

roti, pasteis de massa fina que são fritos sobre uma chapa metálica
“roti”, thin dough pastries, stuffed, which are fried on a metal plate until get crispy

The kottus, cooked in so-called “roti shops” are the most popular option for dinner outside. The kottus are based on a pancake made from wheat flour, similar to parathas which is fried in a metal plate, and then cut into small pieces and mixed with vegetables, eggs or meat. It results in a consistent meal but little nutritious as vegetables (onions, carrots, tomatoes, peas, spring onions…) are in small quantities, resulting in a lot of wheat and some oil. But the preparation of kottu always deserves attention because it involves a small show provided by the cook, that with two metal spatulas, cutting and mixing the ingredients with dough over the hot metal surface, a task performed with elaborate and spectacular moves, but that produces a noise a bit annoying and that overlaps the talks.

Kotu
Vegetable kottu

But with the same name, roti, can also indicate another snack, this more common at roti shops and some restaurants. These rotis are made with the same dough of parathas being prepared at the moment, and may have different fillings (vegetable, meat, cheese, egg…), resulting in a very thin crepe, flattened and folded into a rectangle.

roti, mas numa outra versão, e preparados na hora, cujo recheio pode ter muitas combinações, desde vegetais, caris, queijo, ovo... e até chocolate e banana, para agradar ao guloso padrão ocidental
roti, but in another version, and freshly prepared, whose filling may have many combinations, from vegetables, curries, cheese, eggs… and even chocolate and banana, to please the sweet western standard

The “roti shops” are specialising in rotis, kottus and fried rice… and to find a rice and curry, is better to look for a restaurant, that in Sri Lanka, are identify by the name “hotel”, and this designation applied the simplest establishments, unpretentious and cheap, but they are the favourite places among the local population…. and that don’t rent rooms!!

King Coconut

The “king” of the coconut! This species of native coconuts from Sri Lanka is an image that left a “yellow” memory of the island, where everywhere they sell these coconuts that grow almost everywhere (except in mountain areas), without requiring special care.

And not only in the color these coconuts are different, are also in the flavour, very sweet and more intense than the usual green coconuts shell, popular in neighbouring India.

The coconut has refreshing properties, helping lower the body temperature, which is great in tropical climates such as Sri Lanka. Besides leaving a fresh feeling when you drink the coconut water, it also leaves the stomach satiated due to the nutritional richness of the coconut. I often had it for breakfast or as a snack in the warm afternoons.

King Coconut. Sri Lanka
King Coconut. Sri Lanka

The coconut milk used in many dishes is made from the pulp, which gets thicker as the coconut matures and loses water. When almost dry, it grated and used to make pol sambol, a mixture of grated coconut, chilli (fresh and dry), onion, lime juice and salt. The grated coconut is also used as an ingredient of gotukola sambol , a crude mixture of a green leaf plant (gotukola) with chilli, onions and some spices.

Pol roti... panqueca salgada feita à base de côco ralada e farinha
Pol roti… on the right, a savory pancake made from grated coconut and flour: on the left the “ulundhu vadai”

Resulting from rice flour and grated coconut mixture, the pittu, is steamed in a cylindrical mold, resulting in a roll shape, that is soaked in curries, eaten as breakfast but that sometimes can be found at dinner time. Also, from this mixture is the pol roti, but where the dough is worked in the form of pancake and cooked on the stove, and which also serves as curries side dish.

pittu, rolo feito à base ce côco que depois de cozinhado ao vapor serve para acompanhar caris
“pittu”… roll made from grated coconut that after steamed is eaten with curries

In addition, the coconut is essential to making the most of the curries that are the basis of Sri Lankan cuisine, grated as a condiment or as coconut oil to cook.

Sweets

The sweets didn’t cause great impression in the gastronomic experience of Sri Lanka, but two stood out: coconut hopper and lavariya… not too sweet, light and without oil !!!

The sweet string hoppers or lavariya are a kind of noodles made with rice flour and steamed, which are then filled with a mixture of grated coconut, brown sugar (jaggery) and flavoured with cardamom… a delight.

lavariya, string hopper com recheio de côco e açucar
“lavariya”, string hopper stuffed with coconut and sugar

The coconut hoppers are made with rice flour and coconut, cooked steamed on a banana leaf; sold in pairs with a slightly sweet and creamy filling. They are soft, light and delicious.

Coconut Hoppers... a steamed version of the hoopers that is also made from rice flour and coconut milk
Coconut Hoppers… a steamed version of the hoopers that is also made from rice flour and coconut milk

Curd and honey

The curd and honey, which is no more than yogurt drizzled with honey, which in fact is not honey but molasses (treacle), very popular in Ella, where you can find it in different variations like curd and honey with rice, which makes it a good choice for breakfast. Good, but not amazing.

Curd and honey
Curd and honey

The traditional curd, a thicker yogurt, fatter than the usual, made with buffalo milk. Can be found in “milk bars” which are small street stalls, in “milk shops” and in some grocery stores. Being always sell in clay pots, with the smaller version weighing half a kilo. Mysteriously kept during the day outside of the refrigerator, without deterioration. They have sugar as usual find in Nepalese and Indian versions.

Curd
Curd, a yogurt made from buffalo milk

In bakeries beyond savory snacks, there are also cakes, that remind the European confectionary, with versions of bread sponge cake or marble cake, but with a rectangular shape. Another popular cake, similar to the “muffins”, but that proved to be quite dry and boring. In some cities, some bakeries offer a great variety of pastries with creams and fillings, but little catchy and too sweet.

uma versão do Sri Lanka dos muffins, ou praticamente o mesmo que os "queques" portugueses
Sri Lanka a version of the muffins

Bread

Despite these delicacies, bread in pale a Western version, is quite popular… toasted with butter or broken into pieces and drizzled with curry … unattractive but sold all over the places in so-called “bakeries”, in groceries, and in the streets by hawkers with bicycles or motorized tricycles that roam the streets of the villages, making themselves announced by ringing a bell or playing some tune.

The small white mass of bread, very light and tasteless, sold plain or stuffed with omelet: round or shaped as a baguette, are a Sri Lankan version of the sandwich. To these are also others to remind the “milk bread” and “donuts” but whose industrial aspect didn’t attracted.

carrinha do pão
van bread that circulates through the streets of cities
Pão
Bread in a more westernised version is also very popular in Sri Lanka, but unattractive, with white and very light dough, but with tropical climate gets quickly “rubbery”

Tea and coffee

Sri Lanka is known for tea, the famous Ceylon tea that the British introduced, and that continue to be produced on a large scale. And it is indeed the national drink, consumed with milk and lots of sugar.

But the coffee, without being famous, is quite nice, being prepared by filtration (filter coffee), not very strong, aromatic and smooth.

Meals Schedules

To find a particular type of food, you need first to learn about the schedule of each kind of food, as in Sri Lanka are followed unwritten rules about what to eat at certain times of the day.

So, in the morning, it’s time for roti, stuffed vegetables, fish or meat, as well as samosas, patties, rolls and cutlets, also with different fillings but all deep-fry in oil. The hoppers coconut and lavariya, slightly sweetened and steamed often serve breakfast.

Ulundhu Vada em primeiro plano.... depois roti, roti, roti...
“Ulundhu Vada” in the foreground… after cheese roti, roti fish, veg roti…

At lunch, the popular rice and curry are usually served from noon, and until it finishes at the pot, what can last a less than one hour but can extend up to two hours… looking for a rice and curry later increases the chances of eating cold food or reheated… or more probably not even find rice and curry. In some places, usually, in cities and great restaurants, this traditional meal is available from the morning, being served at breakfast. At lunch, an alternative to rice and curry are the string hoppers, but these more common in the most traditional places in Sri Lanka or in big restaurants in the main cities.

Rice and Curry buffet restaurant
Rice and Curry served in the traditional way of Sri Lanka on “buffet” system
String hopper (idyyappam) com dahl, um caril de lentilhas
“String hopper” to “dahl”, a simple curry lentils

At dinner time, which ends early, it is difficult to find places serving meals after 9.30 p.m, the more popular are the kottu, the roti and the paratha. For those who want a more substantial meal also the fried rice is a meal easy to find in the “Roti Shops”. The hoppers are also one of the traditional choices in the evening.

Fried rice with dahl, um caril de lentilhas
“Vegetable fried rice” accompanied by dahl, a lentil curry where sometimes a fried chilli show up remind us how spicy this cuisine can be!!!

Throughout the day, you can find the ulundhu vadai (fried dough ring-shaped), parippu vada (fried lentil pattie), the pol roti (pancake-based flour and coconut), the coconut roti (disc-shaped with onion and coconut)… and the omnipresent roti, whose popular vegetarian option triangle is marked in memory of Sinhalese snacks.

Street food junto à estação de comboios de Kandy, durante a manhã
Street food at Kandy railway station during the morning
Street food in Galle Fort, Colombo que só surge depois do pôr do sol
Street food in Galle Face, Colombo, that only comes after the sunset

The Sri Lankan cuisine was a good surprise, quiet different form the neighbouring India, very tasty, colourful, rich, nutritive… and vegetarian friendly. Resulting from different influences, the Sri Lankan food is absolutely connected with the green landscape and the warm tropical weather.

…. I miss the rice and curry as also the king coconut!

How to apply for Indian visa in Kathmandu

(this post is from June 2015. Please, always check the mentioned website for more update information)

India recently introduced the system ‘visa on arrival’ to the following countries:

Andorra, Anguilla, Antigua & Barbuda, Argentina, Armenia, Aruba, Australia, Bahamas, Barbados, Belgium, Belize, Bolivia, Brazil, Cambodia, Canada, Cayman Island,Chile, China, China- SAR Hongkong, China- SAR Macau, Colombia, Cook Islands, Costa Rica, Cuba, Djibouti, Dominica, Dominican Republic, East Timor, Ecuador, El Salvador, Estonia, Fiji, Finland, France, Georgia, Germany, Grenada, Guatemala, Guyana, Haiti, Honduras, Hungary, Indonesia, Ireland, Israel, Jamaica, Japan, Jordan, Kenya, Kiribati, Laos, Latvia, Liechtenstein, Lithuania, Luxembourg, Malta, Malaysia, Marshall Islands, Mauritius, Mexico, Micronesia, Monaco, Mongolia, Montenegro, Montserrat, Mozambique, Myanmar, Nauru, Netherlands, New Zealand, Nicaragua, Niue Island, Norway, Oman, Palau, Palestine, Panama, Papua New Guinea, Paraguay, Peru, Philippines, Poland, Portugal, Republic of Korea, Republic of Macedonia, Russia, Saint Christopher and Nevis, Saint Lucia, Saint Vincent & the Grenadines, Samoa, Seychelles, Singapore, Slovenia, Solomon Islands, Spain, Sri Lanka, Suriname, Sweden, Taiwan, Tanzania, Thailand, Tonga, Turks & Caicos Island, Tuvalu, UAE, Ukraine, United Kingdom, USA, Uruguay, Vanuatu, Vatican City-Holy See, Venezuela, Vietnam.

  • the “visa on arrival” is valid only for 30 days; with a single entry;
  • “visa on arrival’ is only available in the following airports: Bangalore, Chennai, Cochin, Delhi, Goa, Hyderabad, Kolkata, Mumbai and Trivandrum;
  • at land borders need to apply visa before entering the country;
  • this “visa on arrival” can not be extended;
  • this is valid only for Tourist Visa!

If your country is not in the list above (witch probably isn’t) you must have to apply your visa in an diplomatic service (embassy or consulate) in your country or in any other Indian diplomatic representation that more or less are all over the world.

Note that if you apply the visa in your country, you’ll probably get a 6 months visa… in other counties many times just give 3 months visa. Anyway, if in your passport you still don’t have any Indian visa, probably you’ll get the 6 months, even if you ask it in other country.

The proximity and geographical position that allows access by land (not a easy journey!) or a an hour by plane, Nepal is a country often chosen for those who are in India and plans to extend their stay, what commonly is called “to extend the visa”

This requires use of the services of the Embassy of India in Kathmandu: a process that is not difficult but requires some patience, documentation and take about five working days.

Necessary documents:

  • application form that you can find on the website of the immigration service, which must be filled online and submitted to the immigration services; do this at least one day before going to the embassy;
  • 1 photography with 2 x 2 cm size, in color, with white background; other formats will not be accepted;
  • copy of passport (identification page);
  • copy of the last Indian visa (if applicable) including pages with entry and exit stamps;
  • copy Nepalese visa;
  • note that in the online form the ‘current address’ field must be filled with the address of the hotel or guesthouse in Kathmandu.

The visa application is processed in three steps:

  1. Go to the embassy with all this documents on mentioned schedule (9 am – 12 pm). Once inside, grab a ticket from the machine and wait until your number is called; after present your documents and pay the fee you’ll get a receipt with a date and time stamp to submit your passport.
  2. On the second visit (usually 5 business days after the delivery of documents), the passport must be delivered in the services, accompanied by the proof of payment;
  3. On the third visit, usually one working day after, the passport is returned in the afternoon hours (5 pm to 5:30 pm) with your visa.

Duration:

The duration of the visa depends on the number of previous visits:

  • in the case of the first visa application (or at least the first of this passport) the visa is 6 months with multiple entries;
  • people with other Indian visas in their passports only got 3 months, regardless of what they applied for, and valid only for a single entry.
  • However there are situations where, for no apparent reason, only one or two months of visa

 

Costs:

  • Whatever the visa issued, 3 or 6 months, the fee is always the same: 4990 NPR (Nepali rupees). Visa fees.

It should reach the embassy early morning, even before the opening of doors, for by 9 am there is already a considerable line of people. If you arrive about 7am you have a good chance to be one of the first of the line. After the door open, by a friendly Nepali guard, take a ticket from the machine and just wait…. depending on the number of people but may take about 2 hours.

This is a good opportunity to interact with other foreigners and share experiences… there’s lot’s of peoples here with a long and vast experience in Indian visas.

After the delivery of the documents in the first counter, left side window, move to the next window immediately to the right to make the payment, where we are given a receipt of payment where is stamped the date and time of the second visit to submit your passport.

If for some reason the visa is not refused, the amount paid will not be refunded.

In the absence of any of the documents required visa application will not be accepted. If you need a last minute copy or printing, there’ s a shop that also take photos, just before the embassy that practice reasonable prices.

It is advisable not to buy bus or plane tickets before you overtake this bureaucratic process: is unpredictable and may take longer than expected without apparent reasons.

Previously there was a rule that was necessary to wait two months to apply for a new Indian visa, but now this already changed and now you can ask new visa just after arrival in Nepal.

Address of Indian Embassy in Kathmandu

336, Kapurdhara Marg, Lainchaur

Kathmandu, Nepal

Near British Embassy – British Council. It’s a reasonable walking distance from Thamel and not that far from Basantapur Square.

Telephone: 977-1-4410900 / 4414990/4411699

(24×7, Emergency Contact Number) – 977-1-4423702

Mob. no. 9851107021 (24×7)

Fax No: 977-1-4428279

Site: www.indianembassy.org.np

email: visa.india@nsbi.com.np

Working hours (for visa):

For visa: Monday – Friday – 9:30 to 12:00

For general info: Monday – Friday – 9:00 to 17:30

Close on Saturday, Sunday and Public Holidays

Online visa application form:

https://indianvisaonline.gov.in/visa/index.html

Lista dos feriados em que a Embaixada da Índia em Kathamandu se encontra encerrada
List of holidays when the Indian Embassy in Kathmandu will be closed during 2015
Horário da Embaixada da Índia em Kathmandu
Front gate of  Indina Embasy in Kathmandu with the schedule for apply the visa
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I’m Catarina, a wanderer from Lisbon, Portugal… or a backpack traveller with a camera!

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