(Quick note: You may think milk powder is the same as liquid, but let me tell you, I will always opt for imported Lindt dark chocolate, even if it is nearly five dollars more expensive than the typical Sri Lankan brand.)
All this being said, the variety within Sri Lankan cuisine is outstanding. You want curry? Okay, would you like fish curry, pumpkin curry, jackfruit curry, garbanzo bean curry, lady finger curry, onion curry, potato curry, carrot curry, mango curry or hundreds of other varieties with ingredients I can't even identify? They are all spicy and unique, and they all tickle your tastebuds, leaving you craving more plus a glass of water. Thirty minutes later, it's time for tea: white tea, green tea, black tea, or oolong, you decide! Plus, you can't have tea without biscuits! Would you like ginger ones? We also have coconut, milk and plain old sugar biscuits. Finally, before you leave, it's time for the best part: dessert. I hope you aren't too full. There is passion fruit cake or watalappan, a Jello-like custard dish featuring jaggery, the Sri Lankan version of honey or maple syrup that is harvested from the sap of a palm tree. The latter is practically Sri Lanka's national dessert, and once you get over the odd texture, it is quite the treat.
In short, what Sri Lanka lacks in the chocolate aisle of their supermarkets, they more than make up for in flavorful homemade dishes!
