Sri Lankan rice and curry is unique among foods of the World because, when correctly served and selected, each spoonful carries a diner's choice of composition and flavor.
The rice and each curry or attendant dish is always separately prepared. A spoonful of each dish is placed around the plate encircling about one to two cupfuls of the rice placed in the center to form the base.
A diner must never, never, never mix the plateful into one conglomerate mess. Nor should a diner use just the fork to nibble at the rice and the curries. Unblended and separate, the diner merely tastes the basic substance of each separate dish, never the flavor that is coaxed out by a blending of the different choices with the rice.
The traditional form for diners is to use the fingers because the rice and the selected curries must be well blended before being conveyed to the tongue. In that way, the composition of additions from selected dishes in about a spoonful gives the diner a special taste which he or she can change or build on with the next blending. Thus, no two spoonfuls need be the same flavor unless the diner prefers it. That is where Sri Lankan rice and curry is so unique.
Even at formal dinners where rice and curry is to be served, if the hostess likes to allow the choice, she will place a rose scented finger bowl of water either on the side table or by each diner. The fork and spoon, supported by a knife is also adequate though not as efficient with blending as the fingers.
In today's economy, Sri Lankan food costs less than most other exotic choices. In this series we shall offer suggestions and recipes which can provide delightful dining and quick serving meals for the most discriminating of palates. Look out for more in this series.
