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Sri Lankan cuisine is known for its particular combinations of herbs, spices, fish, vegetables, rices, and fruits. The cuisine is highly centered around many varieties of rice, as well as coconut which is a ubiquitous plant throughout the country. Seafood also plays a significant role in the cuisine, be it fresh fish or preserved fish.
Mahāvaṃsa (Sinhala: මහාවංශ (Mahāvansha), Pali: මහාවංස (Mahāvaṃsa)) is the meticulously kept historical chronicle of Sri Lanka until the period of Mahasena of Anuradhapura. It was written in the style of an epic poem written in the Pali language. [ 1] It relates the history of Sri Lanka from its legendary ...
Arroz chaufa, Peruvian-Chinese fried rice. Korean kimchi-bokkeum-bap. Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish.
Sinhalese girls in traditional Kandyan dancing costume. Sinhalese culture is a unique one dating as far back as 2600 years and has been nourished by Theravada Buddhism. Its main domains are sculpture, fine arts, literature, dancing, poetry and a wide variety of folk beliefs and rituals traditionally.
Genetic studies on Sinhalese. The hypothesized migration routes of the ancestors of the Sinhalese and other ethnic groups into Sri Lanka. Genetic studies on the Sinhalese is part of population genetics investigating the origins of the Sinhalese population. All studies agree that there is a significant relationship between the Sinhalese and the ...
The Sinhala Hound is a landrace of dog from Sri Lanka. The Sinhala Hound is a native dog found throughout Sri Lanka, often living in a semi-wild state scavenging for food. [ 1 ] According to a native legend, when Prince Vijaya first set foot on Sri Lanka in the 6th century BC , he was greeted by the barking of dogs; the Mahāvaṃsa mentions ...
These groups are differentiated by lineage, language, history, culture and traditions. [10] The Sri Lankan Moors are of diverse origins with some tracing their ancestry to Arab traders who first settled in Sri Lanka around the 9th century, and who intermarried with local Tamil and Sinhala women.
Lamprais, also spelled "lumprice", "lampraise" or "lumprais", is a Sri Lankan dish that was introduced by the country's Dutch Burgher population. [1] [2] Lamprais is an Anglicised derivative of the Dutch word lomprijst, [3] which loosely translated means a packet or lump of rice, and it is also believed the dish has roots in the Indonesia dish lemper.