Why Are Sri Lankan Restaurants So Far and Few Between, Yet Their Cuisine Is Absolutely Delicious?

Call me biased here, but Sri Lankan food is superior to Indian cuisine. It boasts a diverse range of spices, whether it's for meat, fish, baked goods, or desserts. In fact, even experienced Sri Lankan cooks can't master all the recipes! So, why are Sr Lankan restaurants so far and few between overseas? Let's delve into the reasons behind this fascinating conundrum.

1. Competition from India, Pakistan, and Bangladesh

The primary reason for the scarcity of Sri Lankan restaurants stems from the overwhelming competition from neighboring communities. In countries like the USA, UK, and Australia, there are significantly more Indian, Pakistani, and Bangladeshi communities than Sri Lankan ones. In my neighborhood, for every dozen Sri Lankan households, there are approximately 200 Deshis. Imagine the difficulty in competing with such a robust presence! For example, when Westerners walk into a mere South-Asian restaurant in search of a culinary experience that feels ‘cultured,’ the likelihood of finding a Sri Lankan eatery is slim to none.

2. Difficulty in Obtaining Ingredients

Sri Lankan cuisine is deeply ingredient-centric. Success in preparing Sri Lankan dishes relies on specific ingredients that may not be readily available in local supermarkets. If you cannot find these key components, replicating the authentic flavors is nearly impossible. Take a moment to explore Sri Lankan food and appreciate the intricacies involved in sourcing these unique ingredients.

In the spirit of global cuisine, one might assume that any South-Asian restaurant would suffice, offering a taste of Sri Lanka. However, due to the complexity and specificity of Sri Lankan ingredients, this is not always the case. Many diaspora communities opt for the tried-and-true options provided by their larger neighboring communities, further perpetuating the scarcity of Sri Lankan dining establishments.

3. The Western Palate and Adaptation to Spiciness

Another significant factor contributing to the rarity of Sri Lankan restaurants is the Western palate. Sri Lankan cuisine is renowned for its intense heat and spice levels, which can be particularly challenging for those accustomed to milder flavors. During my first visit to Sri Lanka, it took me some time to acclimate to the liberal use of chilies in the dishes. Over time, however, I found myself craving those spicy flavors upon returning to the UK.

Many believe that the Western diet and taste preferences are not well-suited for the fiery and aromatic essence of Sri Lankan cuisine. This perception has led to a scenario where, when Westerners are seeking a taste of the ‘exotic’ or ‘ethnic’ in their local eateries, they often gravitate towards more familiar or milder options from India, Pakistan, or Bangladesh.

In conclusion, the scarcity of Sri Lankan restaurants abroad is a complex issue rooted in competition, ingredient availability, and cultural preferences. While there are undoubtedly delicious Sri Lankan dishes to be savored, the road to widespread recognition and availability is still a long one.