Batticaloa food and restaurants
Eastern province food is a replication of both its varied setting and its resourceful people. With a tropical atmosphere with beautiful coastal beaches set in the country’s dry zone, Batticaloa is an emerging tourist destination in Sri lanka. Sri Lankan rice and curry has infinite options of flavor and ingredients, all cooked from locally-grown produce. In Western countries you might have adapted to food to fit fast-paced lifestyles. Batticaloa cuisine, on the other hand, reflects the slow pace of life here. Spices must be grinded together, coconuts have to be scraped or grated, and fire-wood must be carried into the kitchen to stock the fire upon which curries are cook slowly. This commitment to cooking is part of what makes food so definitely different. Batticaloa does not customarily have dining-out culture, much of the finest food is cooked in the home, and if you don’t unite with the locals, you are unlikely to discover the culinary pleasures on offer here.
Talk to Locals
This may sound pretty straight forward, but it is somewhat that so many tourists neglect to do. Talk to the locals and get your information from who really know their stuff. People of Batticaloa are so friendly, and they are proud of their City and happy to share it with visitors. Ask the local residents where they would suggest you to eat; telling the locals that you like to try real Sri Lankan food.
Batticaloa food and restaurants- spicy food
Different areas in Batticaloa offer different kinds of food in restaurants. Along the coastline restaurants and hotels, fresh seafood is cheap and widely available. You could certainly dine on lobster, crab, and devilled jumbo prawns at several of the restaurants closer the beach or lagoon, Otherwise, you could choose and buy some fish at the town market to ensure that your cash is going to those who need it most, guesthouses will be glad to cook it fish for you. Also conceders having some local vegetarian dishes like vada, thoa, Ittaly with sambal and sambar for a change. If you don’t prefer spicy food, ask for a version with less spice added to it. We suggest Sri Krishan restaurant for vegetarian food in Batticaloa.
Parupu curry, Koli Kulambu, Sambaru, Sambal, the names of yummiest dishes make your mouth water. Even before you taste it the color, the aroma of the food gives you the idea how tasty the fare is going to be. On your first encounter with an Batticaloa dish you would get the brief idea that it is a rich concoction of spices that have been presented to you. You are absolutely right about it. It is indeed spicy, numerous spices have been used to make the cuisine so scrumptious. When you further delve into the richness of the spices you simply feel awed. Among the spices that adorn this cuisine are onion, tomato, garlic, ginger, clove, cinnamon, green cardamom, black cardamom, chili, dried red chilli, cumin, coriander, turmeric, nutmeg, mace, carom seeds, allspice, fennel seed, black pepper, white pepper, caraway seeds, tamarind, mustard seeds, fenugreek seeds, saffron, aniseed, curry leaves, dry mango powder, paprika, poppy seeds and the list is endless. Just like the dishes vary according to region, likewise the spices too have their own distinct territories. Vegetarian as well as non-veg food in Batticaloa use spices in food preparation.
In the eastern side you will find use of mustard in cooking. Indian and Sri lankan cuisine especially is famous for its use of mustard; whether it’s a fish delicacy or a vegetarian delicacy you will love the mustard gravy. In Bengali cuisine mustard is used in whole, powdered and paste form. The whole form is used for seasoning whereas the powdered and the paste are used in the gravy. Sometimes the paste is also used in steamed preparation as well. On the other hand we see use of tamarind in Eastern Sri Lanka food. Curry leaves too are used in Batticaloa food preparation in generous amount. The use of turmeric is common in Eastern Sri lanka. In fact it is a common practice in Tamil cuisine to marinade fish pieces with turmeric and salt before frying. Since turmeric has antibiotic properties it is believed that it keeps the bacteria away. On the other hand when it comes to spicy dishes cardamom, cloves, mace, nutmeg are used. Onion, tomato, garlic are used for preparing the gravy in every day cooking as well as in other elaborate dishes as well. You could ask your hotel or guest house you are staying at to prepare food with local spices for you to try. Keep exploring the gastronomical wonder of Batticaloa food and let the aroma and flavor of the spices overwhelm your taste buds. Spice up your life!!
Eat with your hands
A good meal must be something that excites all your senses. It is the incorporation of smell, look, touch, and taste that associates together to create a special eating experience. Though most food look, smell, and taste delicious, your mouth has inadequate touch receptors and do not feel textures and contours pretty like your fingertips. While eating food with your hands, you are more aware of the feel and heat of your meal.
Food you should also try
• Egg Hoppers (similar to muffin and a crumpet, its served with a soft-baked egg on top).
• Curry (usually made using coconut milk, chopped onion, green chili and red chili powder, spices such as cloves, cinnamon, saffron and fragrant leaves).
• String hoppers (steam boiled circlets of rice flour, thinner and softer than noodles).
• Roti (Round shaped flat bread, made adding coconut, which go with most meals).
Hope you enjoy Batticaloa food
Kottu roti in Batticaloa
Kottu Roti or Kottu is another popular food in Sri Lanka, especially in the Eastern Sri Lanka. Kottu can be found in almost all the hotels, restaurants and small roadside eating houses in the region.It is generally eaten during nighttime and is a complete meal.
Kottu is a Sri Lankan dish that can be prepared from roti or string hopper or noodles. The most common varieties of kottu are “beef kottu”, “chicken kottu”, “egg kottu” and “vegetable kottu”. “Cheese kottu” and “seafood kottu” are also becoming popular in the region.
The process of making kottu is very interesting. The traditional way of making kothu is – a hard metal surface is heated and the dough is laid upon it and two blunt metal pieces are used for cutting up and mixing of the kottu. Egg, vegetables and the preferred meat are added with spice and salt. You would listen to a very distinctive sound created by clashing of metal on metal that can be heard from a certain distant. Nowadays, a big metal pan is also used to prepare kottu.
Kottu is served hot and comes with chili paste and chicken or beef or fish gravy. You can individually tailor kottu by requesting the chef to use desired amount of ingredients.
Cashew nut curry in Batticaloa
Another popular dish from Eastern Sri Lanka, especially from Batticaloa, is the Cashew nut curry. Cashew tree is one of the very few plants where the seed grows outside the fruit. A long process happens in between to extract the cashew nut from the seed.
Cashew nut curry is considered as a rich and highly nutritious dish, especially cooked for vegetarian guests. In is not a regular curry. You would find Cashew nut curry mostly in star hotels, guest houses and restaurants and in any special occasions.
Cashew nut is prepared in different recipes like cashew nut devil, cashew nut curry with green bean or green peas, cashew nut masala curry, cashew nut chicken curry, cashew korma, roasted cashew nuts etc.
Enjoy your holiday with Cashew Nut Curry!
Crab is a popular food. It can be prepared in a various ways. The two main ways or preparing crab is dry or curry. Many traditional Sri Lankan herbs and spices are added to make to make the crab dish rich and delicious.
Eastern Sri Lanka is famous for its crab curries. The region is renowned for its fresh sea food readily available along the coast throughout the year. You would find delicious crab dishes in almost all the hotels, restaurants and guesthouses throughout the region.
There are two main varieties of crabs you can find in the region – Lagoon Crab and Sea Crab. Lagoon Crab is much famous in the region as it is more tasty and fleshy than the other. Crab curries are made in different recipes such as ”Spicy Crab Curry or Red Crab Curry”, “White Crab Curry”, “Jaffna Crab Curry”, “Devilled Crab”, and “Fried Crab”. On special order, crab meat could be obtained without the shell and comes as a shredded substance to which spices and condiments are added.
Crab curries are served mainly for lunch and dinner and you need to spend little longer time to fully taste a crab dish. Crab opener could be provided on request. Crab can be eaten with rice, pittu, rotti etc.