"This Jaffna curry powder is freshly prepared," said the manager of my hotel in the northern Sri Lankan town of Jaffna, handing over a small rattan box as I prepared to leave for Colombo. The powder -- a heady mix of spices with a distinct hint and aroma of Ceylon cinnamon -- was a much-appreciated farewell gift.
As a curry connoisseur, I love to sample vegetarian versions of curries from the countries I visit -- dishes that often carry their own unique colonial history intertwined with distinct local flavors and ingredients.
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