Sri Lankan food is coconut, curry leaf, and mustard seed cooking applied to fish, rice, and a vegetable diversity that the tropical climate makes possible year-round. Rice and curry — not one curry but five or six small dishes (a fish curry, a dhal, a coconut sambol, a mallun of shredded greens, and a fried accompaniment) served simultaneously around a central mound of rice — is the Sri Lankan meal format that no other cuisine has independently developed at the same level of complexity. Hoppers (bowl-shaped fermented rice flour and coconut milk pancakes, sometimes with an egg cracked inside) eaten with pol sambol (fresh coconut, green chili, and red onion relish) for breakfast is the Sri Lankan morning that every visitor returns for. Kottu roti (chopped flatbread stir-fried with vegetables, egg, and meat on a flat iron, the chopping sound audible from the street) is the Colombo street food and late-night institution. Ceylon tea (specifically the high-grown Uva and Nuwara Eliya varieties) is Sri Lanka's most exported cultural product. No rush.