Travel Master

The pinkish roll in the centre is the Pittu, a flour and coconut funnel cake (like Putu). That’s one of the sides you can choose. Technically the “sides” here are the mains or carb element in Sri Lankan cuisine, just like rice or noodles in Asia. But Speakeasy has put them in a Westernised menu, so the “mains” are the curries and the “sides” the carbs. The gotukula salad also is generally eaten together with the carbs. It goes wonderfully mixed with the pittu and the curries.

The Hoppers or Appam are pan-fried pieces of fermented batter made from rice flour, coconut milk and a dash of palm toddy. Like prata, there’s the “kosong” or empty variety, and one with egg. Both come with darkly caramelised onions and a spicy onion sambal. Interestingly, the one with runny egg goes better with the chicken curry while the empty one goes better with the sour fish curry.

Sigiriya (Lion’s rock) is an ancient rock fortress and palace ruin situated in the central Matale District of Sri Lanka, surrounded by the remains of an extensive network of gardens, reservoirs, and other structures. A popular tourist destination, Sigiriya is also renowned for its ancient paintings (frescos), which are reminiscent of the Ajanta Caves of India. The Sigiriya was built during the reign of King Kassapa I (AD 477 - 495), and it is one of the seven World Heritage Sites of Sri Lanka.

The spectacular rock fortress of Sigiriya is one of Sri Lanka’s major attractions which were built by King Kassapa 1 (477-95). According to chronicle Mahawansa, he transformed the natural rock in to a heavenly Palace with water gardens, moats, walls and frescoes. The rock summit was replaced with a grandeur palace complex, which was approached through a brick - built tunnel entered through a gaping mouth of a lion built on the plateau. It is widely believed that the 150 m high solid rock became the capital fortress of King Kassapa 1 who feared vengeance of his brother over the assassination of their father, King Dhatusena.