Samir Shukla
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Bourdain heads to the coastal city of Colombo, Sri Lanka, braving heat and body aches to get a first-taste experience of the country’s unique culinary and flavor traditions. For breakfast, it’s egg hoppers topped with seeni sambol – a mix of onion, chili, tamarind, coconut sambol, and chicken curry. Then Anthony’s off to Rifka Catering, a no-frills operation serving delicious biryani – a rice dish mixed with an array of toppings, seasoned with biryani marsala. Finally, he is led by an aromatic trail of cardamom, nutmeg, and more to Barefoot Café, an eatery that serves traditional Sri Lankan food with the region’s signature spices at its forefront.
