Meals & Drinks on Your Sri Lanka Safari
Natural Habitat Adventures sources sustainable food whenever possible. We do this by considering food sourcing, fair labor and ethical harvest, and actively making choices on the most sustainable options for meals. In addition to monitoring current regulations and recommendations, we proactively seek out new opportunities in the world of food sustainability.
While in larger cities, breakfasts are taken at hotels and are generally buffet-style with both Western and local faire. To maximize our wildlife viewing opportunities while in the reserves, we depart quite early in the morning and enjoy picnic-style breakfasts in the park. During these days, breakfasts will usually include eggs, muffins/bread, fruit, coffee, tea and juice. On some days with early morning excursions we may return to our accommodation to have additional breakfast in the later part of the morning. Please let your Expedition Leader know if you would like something to eat before departing the lodge in the morning.
Lunches and dinners vary between buffets serving local cuisine, and a la carte menus offering both Western and local cuisine. While staying in lodges and camps, generally only local cuisine is served. Be prepared for sumptuous lentils, grilled meats, curried fresh vegetables, rice and local bread. Sri Lankan cuisine is traditionally spicier than some Western palates are accustomed to, but we often find that the unique local flavors are enjoyed even by those who do not care for spicy food.
If you have concerns about the spice level of the dishes provided, please let your Expedition Leader know. Keep in mind that although we will try our very best to accommodate any special requests, it can be difficult to completely remove all spice from local dishes, particularly in the more remote areas of the country. As a quick tip, curd (yogurt) and bananas are the best foods to cut the “heat” from any dishes.
Vegetarian and other reasonable special dietary needs can be accommodated, on most occasions, if ample notice is given prior to departure.
IMPORTANT: If you have a nut allergy, you may want to consider bringing your own snacks on the trip, as it can be difficult to find certified nut-free snacks in Sri Lanka.
Throughout the late 1800s, bankrupt coffee estates were being bought up by entrepreneurs such as Sir Thomas Lipton who were soon making fortunes with tea.
To manage this hugely labor-intensive industry, large numbers of workers were brought from southern India. Colorful Hindu temples and small Christian churches in the hills are the legacy of these “plantation Tamils.”
To get access to the hill country, and to get tea out for export, two railway lines were laid during the late 19th century. Today tourists and locals commuting to and from Colombo still use these routes. The line from Colombo to Kandy was opened in 1887 and then extended to Nanu Oya to access Nurara Eliya. A second line branched off at Perideniya, just outside of Kandy.
In most of Sri Lanka tea is a twelve-month operation and remains labor intensive. In 1975 the entire industry was disastrously nationalized but managed to begin a long period of recovery at the turn of the century. Ceylon soon reclaimed a preeminent position and today, 150 years after James Taylor revolutionized tea production, is one of the world’s top exporters with tea contributing over 20% of the country’s export earnings.
Sri Lanka continues to market its tea as Ceylon Tea, and the flavorful teas from the high country around Nurara Eliya match the quality, if not the reputation, of Darjeeling Tea.
Recently, coffee production is on the rise once again, growing from being a marginal cash crop on very small holdings to a boutique industry. The best local production is marketed as Hansa Coffee, and Tusker Coffee.
While in larger cities, breakfasts are taken at hotels and are generally buffet-style with both Western and local faire. To maximize our wildlife viewing opportunities while in the reserves, we depart quite early in the morning and enjoy picnic-style breakfasts in the park. During these days, breakfasts will usually include eggs, muffins/bread, fruit, coffee, tea and juice. On some days with early morning excursions we may return to our accommodation to have additional breakfast in the later part of the morning. Please let your Expedition Leader know if you would like something to eat before departing the lodge in the morning.
Lunches and dinners vary between buffets serving local cuisine, and a la carte menus offering both Western and local cuisine. While staying in lodges and camps, generally only local cuisine is served. Be prepared for sumptuous lentils, grilled meats, curried fresh vegetables, rice and local bread. Sri Lankan cuisine is traditionally spicier than some Western palates are accustomed to, but we often find that the unique local flavors are enjoyed even by those who do not care for spicy food.
If you have concerns about the spice level of the dishes provided, please let your Expedition Leader know. Keep in mind that although we will try our very best to accommodate any special requests, it can be difficult to completely remove all spice from local dishes, particularly in the more remote areas of the country. As a quick tip, curd (yogurt) and bananas are the best foods to cut the “heat” from any dishes.
Vegetarian and other reasonable special dietary needs can be accommodated, on most occasions, if ample notice is given prior to departure.
IMPORTANT: If you have a nut allergy, you may want to consider bringing your own snacks on the trip, as it can be difficult to find certified nut-free snacks in Sri Lanka.
PUBLIC HOLIDAYS
Sri Lanka observes a number of public holidays, most notably the monthly ‘Poya’ (full moon) days, which are celebrated by Sri Lankan Buddhists. Please note that no meat or alcohol can be sold on a Poya day, and alcohol will not be served at most restaurants and hotels. If your travel dates coincide with a Poya day and you wish to consume alcohol, your Expedition Leader will be happy to assist you in purchasing some the day before. For a complete list of public holidays, go to officeholidays.com/countries/sri-lanka/2023.TEA & COFFEE
Coffee and tea have also been major drivers of Sri Lanka’s economy for the last two hundred years. Coffee was Ceylon’s main crop until farmers switched to tea in the 1860s due to a coffee blight. In 1867, James Taylor, credited as the father of Ceylon tea, started a plantation at Loolecondera, an hour south of Kandy. His experimental approaches to growing tea transformed the industry.Throughout the late 1800s, bankrupt coffee estates were being bought up by entrepreneurs such as Sir Thomas Lipton who were soon making fortunes with tea.
To manage this hugely labor-intensive industry, large numbers of workers were brought from southern India. Colorful Hindu temples and small Christian churches in the hills are the legacy of these “plantation Tamils.”
To get access to the hill country, and to get tea out for export, two railway lines were laid during the late 19th century. Today tourists and locals commuting to and from Colombo still use these routes. The line from Colombo to Kandy was opened in 1887 and then extended to Nanu Oya to access Nurara Eliya. A second line branched off at Perideniya, just outside of Kandy.
In most of Sri Lanka tea is a twelve-month operation and remains labor intensive. In 1975 the entire industry was disastrously nationalized but managed to begin a long period of recovery at the turn of the century. Ceylon soon reclaimed a preeminent position and today, 150 years after James Taylor revolutionized tea production, is one of the world’s top exporters with tea contributing over 20% of the country’s export earnings.
Sri Lanka continues to market its tea as Ceylon Tea, and the flavorful teas from the high country around Nurara Eliya match the quality, if not the reputation, of Darjeeling Tea.
Recently, coffee production is on the rise once again, growing from being a marginal cash crop on very small holdings to a boutique industry. The best local production is marketed as Hansa Coffee, and Tusker Coffee.
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