Spice Levels: Dishes Staples and Flavour Profiles

spice levels: At first glance, the menu at a Sri Lankan spot might seem to feature a lot of familiar South Indian eats - curries, biryani, pappadums, dosas, according to NOW Magazine. Though South India may be the largest influence on Sri Lankan cuisine, the difference on the plate is clear Sri Lankan food tends to feature elevated spice levels in terms of both complexity and, some say, heat. That's a shame, since it means most of Toronto is missing out on some unique dishes and flavour profiles. Curry dishes staples include mutton and crab as well as beef, chicken and legumes often have a looser consistency. But there are numerous specialties exclusive to the island nation - and, like any country with many distinct regions and ethnic subgroups, Sri Lankan cuisine often features multiple variations on the same dish. Though flatbreads and rice the latter both cooked and turned into flour for noodles and bread are staples, you'll also find liberal doses of coconut and coconut milk, particularly in desserts. (www.immigrantscanada.com). As reported in the news.