A Traveler's Guide to the Art of Sri Lankan Rice and Curry.

In Sri Lanka, there's a saying: not knowing rice is like not knowing your own mother. Now, as a born-and-bred local, allow me to escort you on a culinary odyssey into the soul of our culture – rice and curry.

Our little island is a veritable United Nations of rice varieties. There are the essential types of rice you need to experience while you're here.

Basmathi: The Luxurious Import

Basmati - the Rolls Royce of the rice world in Sri Lanka, is not just a grain; it's a statement. It's the rice you bring out to impress the in-laws or to celebrate your cat's birthday.

When Basmathi is part of Sri Lankan fried rice, it transforms the dish entirely. Sri Lankan fried rice distinguishes itself from its American, British, and even Thai counterparts, which are admittedly delicious. I might be biased, but I declare Sri Lankan fried rice is the world champion. You can agree with me in the comments.

What to try:

• Step right up for the Basmati fried rice. On the side, try Deviled chicken - fried chicken bathed in a unique tomato sauce, dancing with chunky onions and Italian peppers. It is a bit gentler than Nadoos.
• Chilly Garlic Kangkung (My personal favorite) – it's what happens when water spinach gets an attitude, dressed in garlic and soy sauce.

Red Rice: The Health-Conscious Choice

Red Rice is what whole-grain bread wishes it could be. The staple for the working class, it's perfect for anyone playing hide and seek with health issues like high blood pressure.

• When it comes to culinary pairings, Red Rice pairs well with strong, flavorful dishes, robust beef curry, dried fish, or baby jackfruit curry (Polos).
• While this rice might go well with red wine, in Sri Lanka, the preferred beverage is EGB, or "Elephant House Ginger Beer". Sri Lankan ginger beer isn't Canada Dry ginger ale – it's a beverage that roars with sweet and spicy notes and brilliantly complements the bold flavors of the rice and curry.
• And for the finale? Local fruits, like the mango or the banana, come in many varieties.
• Cap it off with the Ceylon milk tea, a gentle lullaby of the island.

White rice: Keeri Samba

Keeri Samba is a Sri Lankan grain that rose to prominence as a middle-class hero, its versatility shines in a variety of pairings.

• This rice complements the heat of spicy chicken and fish curries
• it harmonizes effortlessly with milder dishes like white fish, lentils, or green bean curries. White and yellow curries offer creamy, coconut milk-based experiences, while red curries pack a punch of spice, save for the sweet respite of beetroot. On the other end of the spectrum, black curries intrigue with a less fiery and more spice-focused profile, often featuring darkened coconut. Use curry as you would ketchup, a condiment to elevate your meals. But remember, indulging in curry alone can be as intense as downing straight ketchup – it's all about finding the right balance.
• Kiri-Hodi with white rice, a village breakfast favorite, is like starting your day with a hug from your grandma – if your grandma were a coconut.
• My personal favorite pairing is the Polsambola, a testament to the fact that sometimes the best pleasures in life are the simplest ones. A rustic mix of scraped coconuts, chili, lime, and onion. Pair it with rice; you've got the Sri Lankan answer to the grilled cheese sandwich.
• For drinks, Tembili (king coconut) water is ideal. It's the island's nectar. But in the unlikely event, you find yourself in a Tembili drought, fear not – Coca-Cola steps in as a surprisingly compatible understudy.

Dining Etiquette: Spoons or Fingers?

In terms of utensils, every restaurant in Sri Lanka comes equipped with spoons, and they're all yours for the asking if they're not already laid out. But I urge you to try at least once: eating with your fingers. Think of it like being a kid again but with better table manners and considerably less mess.

Before you start, give your fingers a wash – upscale restaurants often provide a finger bowl, while more casual joints typically have sinks tucked away. Eating with fingers isn't a palm-slapping food fight; it's more like a delicate fingertip ballet. Use your fingertips and the opposable thumb to nudge the food into your mouth.

The Spice Effect: Tears of Joy

A good curry not only makes your mouth water but might also bring water to your eyes. It's a perfectly normal, tear-jerking culinary rite of passage. So, no worries, you're not in trouble. This gives you the perfect excuse to plunge into the ultimate tongue-rescuing fire extinguisher: cold mango ice cream.

Rice and Curry is a rollercoaster of tastes, traditions, and the occasional tear of joy – a delightful reminder that eating is not just a necessity but an adventure.

PS:
And if you think you've seen it all, remember, there's always McRice and KFC biryani waiting to surprise you. Try them, too. They are surprisingly good.