EAT & INDULGE

The best cooking classes in Sri Lanka go far beyond teaching recipes. Here is where you actually learn what Sri Lankan cooking is about.

The pineapple of Sri Lanka is in a completely different category from what is sold internationally. Here is why and where to eat the finest tropical fruit on the island.

The Colombo food hall and market scene has transformed in recent years. Here is where to go for the best ingredients and the best ready-to-eat food.

Sri Lanka's fish market culture is extraordinary. Here is how to buy fish the right way, cook it simply, and understand what you are eating.

The king coconut — thambili — is a distinct species from the green coconut and Sri Lanka is one of the few places it grows. Here is what it is, where to find it, and why it matters.

Sri Lankan cooking is built on spice pastes made fresh, coconut milk in every form, and a logic of layering heat and acid that takes time to understand. Here is how the fundamentals work.

Sri Lanka's vegetarian food is rooted in Buddhist and Hindu tradition and produces some of the most complex plant-based cooking in Asia. Here is what to order and where to find the best of it.

Negombo fish market is one of the largest in Asia. The catch lands between 4 and 6am. Here is how the markets work, what to buy, what to pay, and how to have it cooked the same morning.