Food – We are Ceylon and Beyond

Key Spices That Define Sri Lankan Cuisine

Contact Ceylon and Beyond — Thu, 04 Jul 2024 12:04:26 +0000

Sri Lankan cuisine is a tapestry of vibrant flavours and aromatic spices that captivate the senses and tell stories of cultural richness and culinary tradition. At the heart of this tantalising cuisine lie a handful of spices that not only enhance the taste of dishes but also reflect the island’s diverse history and influences.

Key Spices That Define Sri Lankan Cuisine

Cinnamon: The Soul of Sri Lankan Spice

Cinnamon holds a special place in Sri Lankan cuisine, being one of the oldest spices cultivated on the island. Its warm, sweet aroma infuses curries, rice dishes, and even desserts, imparting a distinctive flavour that is both comforting and exotic. Sri Lankan cinnamon is known for its delicate texture and complex flavour profile, making it a prized ingredient in both traditional and modern dishes.

Cardamom: A Fragrant Touch

Cardamom adds a subtle yet distinctive fragrance to Sri Lankan dishes. Used whole or ground, it lends a floral and slightly citrusy note to curries, rice, and beverages like spiced tea (masala chai). Its presence in both savoury and sweet dishes showcases its versatility and importance in Sri Lankan culinary heritage.

Cloves: Intense and Pungent

Cloves bring a bold and intense flavour to Sri Lankan cuisine. Often used sparingly due to their potent nature, cloves add a warm, slightly bitter taste that complements rich curries and meat dishes. They are also a key component in spice blends like Sri Lankan curry powder, contributing to the distinctive taste that defines the island’s culinary identity.

Turmeric: The Golden Spice

Turmeric not only adds a vibrant yellow hue to Sri Lankan dishes but also boasts powerful antioxidant and anti-inflammatory properties. It is a staple in curries and rice preparations, offering a mild earthy flavour and enhancing the visual appeal of traditional meals. Beyond its culinary uses, turmeric holds a significant place in Sri Lankan culture and traditional medicine.

Mustard Seeds: A Zesty Kick

Mustard seeds are commonly used in Sri Lankan cooking to provide a zesty and slightly pungent flavour. They are often tempered in hot oil to release their aroma before being added to dishes such as vegetable stir-fries and fish curries. Mustard seeds not only add depth to the flavour profile but also contribute to the texture of many Sri Lankan dishes.

The spices that define Sri Lankan cuisine are more than mere ingredients—they are a testament to the island’s rich culinary heritage and cultural diversity. From the earthy warmth of cinnamon to the vibrant hue of turmeric and the boldness of cloves, each spice plays a crucial role in creating dishes that are as flavoursome as they are unforgettable. Exploring Sri Lankan cuisine means embarking on a journey of tastes and aromas that celebrate tradition while embracing innovation, making it a truly enriching experience for food lovers around the world.

Lunch buffet at the RWA Bristol

Maddy and Harsha — Sat, 11 Mar 2023 18:00:45 +0000

We were booked by local organisation ACH to provide a curry buffet lunch for their event, Firming Foundations Raising Roofs 23, at the RWA in Clifton.

We provided a rice and curry buffet lunch and later on our speciality Sri Lankan vegetable rolls to feed their 100 guests!

Ceylon Tea

Maddy and Harsha — Sat, 11 Mar 2023 17:59:15 +0000

Ceylon tea is produced on the island nation of Sri Lanka, formerly known as Ceylon. Sri Lanka is small, but it has an enormous range in elevation, climate, soil type, plant varietals, and weather, so the flavors and character of the teas produced there vary greatly. Despite the regional nuances, a classic Ceylon flavor is generally thought to be bold, full, and brisk. It has medium-to-full tannins and some notes of citrus, chocolate, or spice.

To brew Ceylon tea, fill a teapot and teacup about halfway with hot water to preheat them, then pour the water out. Add about 1 teaspoon leaves per 8 ounces of water to the teapot. Fill with boiling water (194 to 205 F), cover the pot, and steep for 3 to 5 minutes. Once the leaves settle at the bottom of the teapot, agitate the tea to allow proper extraction. The longer the tea brews, the greater the caffeine content and strength of flavour.

When buying Ceylon tea, purchase loose leaf for optimum quality; alternatively, purchase tea bags. Genuine Ceylon tea displays a unique lion logo on the package. The logo is owned by the Sri Lankan Tea Board and is trademarked around the world. Store the tea in a clean airtight container in a cool and dry place, away from moisture, heat, light, and pungent odors.

Although some Sri Lankan producers are branching out in their offerings to include green tea and other tea types, most Ceylon teas are black teas. There are seven tea-growing regions in Sri Lanka, and Ceylon teas are categorized by three different altitudes: high grown (above 4,000 feet), medium grown (between 2,000 and 4,000 feet), and low grown (from sea level up to 2,000 feet).

Nuwara Eliya

Nuwara Eliya is the highest elevation tea-producing area in Sri Lanka. It is also located in the center of the island, west of Uva and north of Dimbula. Its terroir produces tea with a delicate, floral fragrance and light, brisk flavor. The high elevation teas of Nuwara Eliya are exceptional iced or served with lemon.

Uva

Uva is a high-grown tea and perhaps the most famous tea-growing region in Sri Lanka. It is located in central Sri Lanka, east of both Nuwara Eliya and Dimbula. The territory of Uva produces black tea with a distinctively sweet flavor and woodsy aroma that can handle a bit of milk. Some white teas are also produced in Uva.

Dimbula (or Dambulla):

Dimbula is a tea-growing region in central Sri Lanka. It is the southernmost of the three well-known regions. As a region of mountain slopes, the terroir ranges greatly with the elevation. Some teas are full-bodied, while others are delicate, but most are mellow in flavor.

Uda Pussellawa:

Uda Pussellawa is close to Nuwara Eliya, in a region that has heavy rainfall. Its tea is similar to tea from Nuwara Eliya, but darker, with a pinkish hue and a stronger flavor.

Kandy:

Kandy is a medium-level elevation district that produces mid-grown teas, which vary in flavor depending on exposure to monsoon winds. The tea is generally full-bodied, malty, and copper-hued.

Ruhuna and Sabaragamuwa:

Ruhuna and Sabaragamuwa are lower elevation regions that produce low-grown black teas with a full flavor, rich hues of orange and reds, with notes of honey, chocolate, and caramel. Most of the teas grown in these regions are processed as orange pekoes and flowery orange pekoes.

University of Bristol – official suppliers!

Maddy and Harsha — Sat, 11 Mar 2023 17:24:46 +0000

Bristol Eats proudly showcased its culinary prowess at the University of Bristol supplier day, standing shoulder to shoulder with the city’s top caterers. Our presence underscored our commitment to delivering exceptional dining experiences. Specializing in diverse offerings, we bring forth a range of options, from convenient lunch bags and delightful lunchtime buffets to sophisticated corporate event catering. Elevate your gatherings with our exquisite canapé and dinner party menus, meticulously crafted to impress every palate.

Our representation at this esteemed event highlights our dedication to culinary excellence and customer satisfaction. Bristol Eats is more than a catering service; we are your partners in creating memorable moments through delectable food. Whether it’s a casual lunch or an elaborate corporate affair, trust Bristol Eats to elevate your events with our unparalleled gastronomic expertise. Explore our diverse menu options and let us cater to your culinary desires, leaving a lasting impression on your guests.