Having practically grown up on Sri Lankan food, thanks to a parent from the country, makes me somewhat picky when it comes to how spicy my pol sambol is or how soft yet crisp hoppers (appams) need to be. And yet, Sri Lanka manages to surprise me time and again with its food — its freshness, dedication to detail, and sheer variety.
What does an authentic, going-back-to-the-roots food experience feel like in Sri lanka? I am at the Cinnamon Lodge Habarana, a resort in Habarana, a small town that is around four hours (about 180 kilometres) from Colombo. Here, the focus, when it comes to food, is on farm to fork: locally grown, fresh produce, cooked, served and enjoyed with just the right blend of tradition and modern comfort.
