Outstanding on all fronts. The different climatic conditions present in different areas, with plenty of water and sun means plenty of naturally grown produce. The Sri Lankans also actively cultivate all available land whether that be commercially or as their own independent smallholdings.
We ate well.
The “light” breakfast always consisted of fresh squeezed juice of whatever local fruit was available that day. we werespoiled for papaya, pineapple, watermelon,mango or mixed fruit. Granola was served with ‘buffalo curd” a yoghurt alternative. Tasted good.the heavier Sri lankan breakfast. “hoppers” a cross between an american pancake and a crepe made with rice flour and coconut milk – both locally available ingredients . Served with egg, coconut sambal, aubergine and caramelised onion. afternoon tea was far more interesting than sandwiches and cakes. curry and rice always seemed to require multiple dishes and multiple types of curry for each meal. Self discipline was required but did it taste fantastic!Is your mouth watering yet?
The food is tasty, subtle, fresh and natural. Paddy fields are extensive, pineapples, coconuts, bananas, mangoes, jack fruit all grow wild. We saw tamarind, cinnamon, vanilla pods and of course tea and coffee.
Phil and Carolynn's travel adventures 
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