American chef and tv personality Anthony Bourdain once compared a plate of rice and accompanying curries to an artist’s palette because different ratios of each curry mixed into a mouthful can give rise to completely varying flavours on the tongue. Eating Sri Lankan cuisine is both art and science, and managing this collision of flavours on your plate does take some practice to master!
Sri Lankan food is underrated, uncommercialised and waiting to be discovered by the global foodie. At Leopard Trails, our jungle kitchens remain simple and authentic. At Wilpattu, a utilitarian contraption of welded steel and canvas serves as a kitchen. Racking and other facilities are built by the chefs themselves within a matter of days but this does not detract from the authenticity of the food made within its canvas walls. Fresh curry leaves, freshly grated coconut and a host of different spices are married together in various forms to produce an endless array of colourful and fragrant curries and sambols. The smell of frying spices starts to emanate from our kitchens as early as 7am and the unhurried labour intensive preparation continues throughout the day to prepare the best local food, not just for our guests but also for our hungry staff. It may seem counterintuitive but a diet of spiced foods complements the relentless equatorial sun. Spicy foods increase circulation and ultimately cools you down!
