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Unwrapping the Art of Sri Lankan Lamprais-by Ashanti Okmar Chef Roshan Ratnayaka assembles Machan’s lamprais Source:Dailynews The cuisine of Sri Lanka is comprised of layered spices grown on the fertile land of the island, with a copious amount of hot chillies, from seeds brought by Portuguese invaders via South America. While not dissimilar to Indian food, each province brings regional variations, and the food is eclectic, with influences from Indian, Malaysian and Indonesian immigrants, plus colonisers, over the centuries. One much sought-out delicacy is lamprais — also spelled lamprice, lumprais or lumprice — and originating from the Dutch word “lomprijst” meaning a “parcel of rice” which is similar to the Indonesian snacks lemper and arem arem where glutinous rice is cooked in coconut milk with a centre that’s stuffed with various meat, egg, fish, and vegetable fillings. While comparisons to a sushi roll may be made, the Indonesian snacks are ...