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Sri Lanka

Sri Lankan cooking builds every plate around rice and a rotating cast of curries, each tuned to its own balance of coconut milk, roasted spice and chili heat. Hoppers, string hoppers and kottu roti turn the same rice-and-coconut pantry into breakfast, street food and midnight snack. Sambols — pounded fresh at the table — carry the real fire, cutting through richer curries with lime, chili and grated coconut.