Curd & Honey

Resident dish of the Hill Country, Curd and Honey is light and delicious. The curd, made from fresh buffalo milk, has a tart-creamy flavor, not unlike Greek yoghurt. The honey, with its rich, smoky taste, isn’t honey at all. It is treacle: a sweet syrup made from boiling the sap of the kitgul palm. Often mixed with fresh fruit, muesli, roti, or pancakes, Curd and Honey is delectable as part of an ensemble or on its own.

Now, it might just be because Greek yoghurt ranks high on my list of Western foods I miss, but Curd and Honey is also my official favorite Sri Lankan food.