Sri Lankan cuisine is one of the most complex, aromatic and deeply satisfying food cultures in Asia, a culinary tradition shaped by geography, history, trade and the extraordinary biodiversity of an island that grows over 250 varieties of rice, dozens of native spices and tropical fruits of astonishing variety. Our culinary experiences take travellers beneath the surface of this food culture – into spice gardens in Matale where the air is thick with the scent of cinnamon, cardamom and clove; into village kitchens where grandmothers grind pol sambol with the same technique their great-grandmothers used; into fish markets at dawn where the daily catch is laid out in gleaming abundance.