The Sri Lankan cuisines show strong influences from India, especially from Kerala. Other than that, traces from Europe can also be found as the country was under colonial occupation and traded with them. Steamed or boiled rice is often consumed with spicy curry. Milk rice or Kiribath is also widely consumed. An alcoholic drink by the name of arrack or toddy, made from the palm tree sap, is very popular. Meat and fish make up most of the curries in Sri Lanka, however, vegetables and fruits are also used. The country is known for its spices like cinnamon, which is native to the land. Spices are generously used in traditional cuisines.
The country is also one of the largest producers of tea, with extensive tea plantations around mountainous areas. The quality of tea produced in the region is highly valued globally.