Sri Lankan food is far more than a single curry. A typical rice-and-curry spread brings a dozen little dishes — dhal, vegetables, sambols and fish — each boldly spiced.
Try hoppers (bowl-shaped pancakes) for breakfast, kottu roti chopped and stir-fried on a hot griddle, and fiery pol sambol made from fresh coconut and chilli.
Cool the heat with king coconut water and finish with curd and treacle. And of course, this is the home of Ceylon tea.