{"id":122,"date":"2013-09-01T06:01:50","date_gmt":"2013-09-01T06:01:50","guid":{"rendered":"https:\/\/www.expedia.com.au\/stories\/expedia-expert-sri-lanka-for-foodies\/"},"modified":"2022-08-08T23:18:43","modified_gmt":"2022-08-08T23:18:43","slug":"expedia-expert-sri-lanka-for-foodies","status":"publish","type":"post","link":"https:\/\/www.expedia.com.au\/stories\/expedia-expert-sri-lanka-for-foodies\/","title":{"rendered":"Expedia Expert: Sri Lanka for Foodies"},"content":{"rendered":"

Expedia’s Australia and New Zealand Marketing Manager Bec experienced the full flavour of Sri Lanka.\u00a0\u00a0<\/em><\/p>\n

There were several reasons I visited Sri Lanka \u2013 heat, pools, tropical weather – but I was surprised to discover one of my favourite experiences was having the right to enjoy a delicious curry and butter-soaked naan for breakfast. It stood me in good stead for whatever lay ahead. Whether it was an exhilarating minivan ride to our next destination (playing chicken with vans coming in the opposite direction), a climb up among the bright green leafy tea plantations, exploring the walled Portuguese influenced city of Galle or one of the many long walks along Sri Lanka\u2019s south west beaches.<\/p>\n

In my short visit to Sri Lanka I may not have ticked off all \u2018the must dos\u2019, but I certainly attempted a fair few in the culinary sense. In Colombo my inquisitiveness required I sample an \u2018egg hopper\u2019 \u2013 a thin egg pancake shaped by the vase-shaped pan it\u2019s cooked in – delicious when drowned in maple syrup. Up in the tea plantations I focused my attention on family home cooking, sampling spicy potato curry and plenty of obligatory cups of fresh tea. The 98 Acres Resort sits on a mountain peak in the middle of a tea plantation has the best views for freshly baked cakes and of course, a cup of tea.<\/p>\n

More exciting mini van rides later, I watched the sun disappear in Tangalla, sipping on a cold Lion Lager beer and munching on seriously addictive devilled cashew nuts \u2013 spiced with chilly and fried curry leaves.<\/p>\n

I was fortunate enough to stay at the\u00a0Vivanta by Taj<\/a>\u00a0in Bentota where The Palms Restaurant is just steps from the tranquil pool. After a dip I lunged into a huge Sri Lankan platter with a range of goodies – curries, chutneys and spicy pol sambol (coconut).
\n
\nI finished my foodie tour with high tea at Colombo\u2019s\u00a0<\/span>Galle Face Hotel<\/a>. High tea is popular here so book ahead. I\u2019d call this experience a \u201chigh tea buffet\u201d. All of a sudden you find yourself in a frenzy to sample every little morsel but after around half an hour you realise just one samosa and one scone would have been more than enough!<\/span><\/p>\n

I\u2019m one of those travellers who usually gets some kind of food poisoning and ends up in some pretty \u2018urgent\u2019 situations but Sri Lanka did me proud. Perhaps it was because I stuck to local food or maybe I was just lucky. Either way, Sri Lanka is a foodies delight and I\u2019ll definitely be back for not only the friendly people, beautiful beaches and fascinating history, but for more of those delicious curries for breakfast.<\/p>\n

For more ideas on where to go and what to eat, check out the Expedia\u00a0Sri Lanka Travel Guide<\/a>.<\/p>\n

\u00a0Images by Bec Williams and Georgie Wason<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

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