Sri Lankan cuisine is a rich tapestry of flavors, and its desserts are no exception. These sweet delights, often infused with tropical ingredients and cultural influences, offer a perfect ending to any meal. This article explores traditional Sri Lankan desserts like wattalappam, kavum, and kokis, discussing their origins, ingredients, and the special occasions they are often associated with.
Wattalappam: A Colonial Legacy with Local Flair
Wattalappam is a luscious custard dessert that has become a staple in Sri Lankan celebrations, particularly during Muslim festivals such as Eid. This dessert is a beautiful amalgamation of Sri Lanka’s colonial past and local culinary traditions, believed to have been introduced by Malay immigrants.
The main ingredients of wattalappam include coconut milk, jaggery (a type of unrefined palm sugar), eggs, and an aromatic blend of spices such as cardamom, nutmeg, and cloves. The process begins by whisking the eggs and jaggery until frothy, then mixing in the coconut milk and spices. This mixture is then steamed or baked until it sets into a silky, caramel-like custard. The rich, creamy texture and the deep, complex flavors of wattalappam make it a beloved dessert that is both comforting and indulgent.
Kavum: Sweet Fritters for Festive Times
Kavum, also known as oil cakes, are deep-fried sweet fritters that hold a special place in Sri Lankan festivities, especially during the Sinhala and Tamil New Year. These golden-brown delights are made from rice flour, kithul treacle (a type of palm syrup), and coconut milk, creating a batter that is then shaped and fried to perfection.
There are several variations of kavum, but one of the most popular is mung kavum, made with a filling of mung bean flour. The preparation of kavum requires skill and patience, as the batter must be the right consistency to hold its shape in the hot oil. The result is a crispy exterior that gives way to a soft, sweet interior, offering a delightful contrast of textures.
Kavum are not only delicious but also carry cultural significance. They are often prepared and shared among family and friends during New Year celebrations, symbolizing prosperity and unity.
Kokis: A Dutch-Inspired Treat
Kokis, another favorite during the Sinhala and Tamil New Year, are crispy, flower-shaped cookies with a unique crunch. This dessert traces its origins back to the Dutch colonial period, and its name is derived from the Dutch word “koekje,” meaning cookie.
The batter for kokis is made from rice flour, coconut milk, eggs, and a pinch of turmeric for color. A special mold, typically made of brass or iron, is dipped into the batter and then into hot oil, where the batter fries around the mold to form the intricate flower shapes.
Kokis are light and crispy, with a subtle sweetness that makes them perfect for snacking. Their intricate shapes and delightful texture make them a festive treat, often enjoyed with tea during the New Year celebrations and other special occasions.
Cultural Significance and Festive Traditions
Sri Lankan desserts are deeply embedded in the island’s cultural and religious traditions. Each dessert not only provides a sweet treat but also plays a role in the social and ceremonial aspects of Sri Lankan life.
For instance, the preparation of these desserts is often a communal activity, bringing families together, especially during festive times. The process of making kavum or kokis, for example, is a tradition passed down through generations, with recipes and techniques that are closely guarded family secrets.
The ingredients used in these desserts also reflect Sri Lanka’s tropical bounty. Coconut, jaggery, and rice flour are staples in many recipes, highlighting the island’s reliance on locally sourced ingredients. Spices like cardamom, cloves, and nutmeg not only add flavor but also underscore the historical trade links that have brought diverse influences to Sri Lankan cuisine.
Traditional Sri Lankan desserts offer a delightful journey through the island’s culinary heritage, blending local ingredients with historical influences to create sweet endings with a tropical twist. From the creamy, spiced wattalappam to the crispy, festive kavum and kokis, each dessert tells a story of cultural fusion and festive tradition.
Whether you are savoring the rich custard of wattalappam during Eid, enjoying the crispy kavum during New Year celebrations, or nibbling on kokis with a cup of tea, Sri Lankan desserts provide a sweet taste of the island’s vibrant and diverse culinary landscape. These treats are not just food; they are a celebration of heritage, community, and the simple joys of life.
Sri Lanka’s street food scene is a vibrant, bustling testament to the island’s rich culinary heritage. From spicy snacks to sweet treats, the streets of Sri Lanka offer a tantalizing array of flavors and textures that captivate locals and visitors alike. This feature takes readers on a tour of popular street food items such as kottu roti, hoppers, and samosas, capturing the essence of Sri Lanka’s hawker culture and the stories behind these beloved dishes.
Kottu Roti: The Soundtrack of the Streets
One of the most iconic street foods in Sri Lanka is kottu roti, a dish that combines roti (a type of flatbread) with a medley of vegetables, eggs, and meat, all stir-fried together with a symphony of spices. The preparation of kottu roti is a sensory experience in itself. As you walk through the streets, the rhythmic clanging of metal blades against the griddle draws you to the nearest kottu vendor. This sound is the unmistakable soundtrack of Sri Lankan streets at night.
Kottu roti was invented as a way to use leftover roti, but it has evolved into a beloved staple. The base of the dish consists of shredded roti, which is stir-fried with a blend of spices, soy sauce, and an assortment of ingredients such as chicken, beef, or vegetables. The result is a hearty, flavorful dish that is both comforting and satisfying.
Hoppers: The Versatile Delicacy
Hoppers, or “appa” as they are locally known, are another quintessential Sri Lankan street food. These bowl-shaped pancakes are made from a fermented batter of rice flour and coconut milk, which gives them a unique, slightly tangy flavor. There are several varieties of hoppers, each with its own appeal.
The classic plain hopper has a crispy, lacy edge and a soft, spongy center, perfect for mopping up curries. Egg hoppers, with a whole egg cooked into the center, are a popular breakfast choice. Sweet hoppers, on the other hand, are sprinkled with jaggery (palm sugar) or served with kithul treacle, a traditional syrup made from the sap of the kithul palm.
The process of making hoppers is an art form. The batter is ladled into a small, wok-like pan and swirled around to create the characteristic shape. The edges turn golden and crispy while the center remains soft and fluffy. Hoppers are typically enjoyed with a variety of accompaniments, such as spicy sambols, fragrant curries, and creamy coconut milk.
Samosas: The Perfect Snack
Samosas, though not originally native to Sri Lanka, have become a staple in the island’s street food scene. These deep-fried pastries are filled with a savory mixture of spiced potatoes, peas, and sometimes meat, making them the perfect snack for any time of day. Sri Lankan samosas are distinguished by their flaky, crispy crust and the robust flavors of the filling, which often includes a mix of cumin, coriander, and chili powder.
Samosas are a popular snack sold by street vendors and at tea shops, often enjoyed with a cup of hot tea. They are also a common offering at festivals and gatherings, symbolizing the blend of cultural influences that characterize Sri Lankan cuisine.
The Vibrant Street Food Culture
The street food culture in Sri Lanka is not just about the food; it’s about the experience. Street vendors, or “kade” owners, are integral to the community, often serving as social hubs where people gather to eat, chat, and share stories. The informal and lively atmosphere of street food markets reflects the island’s friendly and communal spirit.
Street food stalls are typically small and mobile, with vendors setting up shop on bustling street corners, near markets, and along busy roads. The aroma of spices and cooking food fills the air, enticing passersby to stop and indulge in a quick, flavorful bite. This accessibility and affordability make street food an essential part of everyday life in Sri Lanka.
Sri Lanka’s street food delights offer a delicious journey through the island’s culinary landscape. From the comforting clatter of kottu roti to the delicate balance of flavors in hoppers and the satisfying crunch of samosas, each dish tells a story of tradition, innovation, and cultural fusion. Exploring Sri Lanka’s hawker culture is not just about tasting the food; it’s about immersing yourself in the vibrant, communal, and dynamic spirit of the streets. Whether you are a seasoned foodie or a curious traveler, the street food of Sri Lanka promises an unforgettable gastronomic adventure.
Rice is not just a staple in Sri Lankan cuisine; it is a cultural cornerstone and a symbol of sustenance and hospitality. This versatile grain forms the foundation of many meals, from everyday dishes to special festive foods. In Sri Lanka, rice is consumed in various forms, each with its unique flavor, texture, and culinary use. This article explores the different types of rice commonly used in Sri Lankan cooking, such as samba, basmati, and red rice, and delves into popular rice-based dishes, including kiribath (milk rice) and lamprais.
Types of Rice in Sri Lankan Cuisine
Samba Rice
Samba rice is a short-grain rice known for its slightly sticky texture and rich flavor. It is a preferred choice for many Sri Lankan households due to its ability to absorb flavors well, making it ideal for curries and other spicy dishes. Samba rice is also celebrated for its nutritional benefits, as it is rich in fiber and vitamins.
Basmati Rice
Basmati rice, characterized by its long, slender grains and aromatic fragrance, is often reserved for special occasions and festive meals in Sri Lanka. Its light, fluffy texture makes it perfect for biryanis and pilafs, where the individual grains need to remain separate and distinct. The delicate flavor of basmati complements a variety of spices and herbs, enhancing the overall dining experience.
Red Rice
Red rice is a whole grain variety that retains its reddish-brown outer layer, which is rich in nutrients and fiber. This type of rice has a nutty flavor and a chewy texture, making it a healthier alternative to white rice. In Sri Lanka, red rice is often used in traditional meals and is especially popular among health-conscious consumers. Its robust flavor pairs well with hearty curries and vegetable dishes.
Popular Rice-Based Dishes
Kiribath (Milk Rice)
Kiribath, or milk rice, is a traditional Sri Lankan dish made by cooking rice with coconut milk until it reaches a creamy consistency. It is a ceremonial dish, often prepared for special occasions such as Sinhala and Tamil New Year, weddings, and other important celebrations. Kiribath is typically shaped into diamond or square pieces and served with accompaniments like lunu miris (a spicy onion relish) or jaggery (palm sugar).
The preparation of kiribath involves cooking the rice in water until it is soft, then adding thick coconut milk and a pinch of salt. The mixture is cooked further until it becomes creamy and slightly sticky. The rice is then spread onto a flat surface, allowed to cool, and cut into shapes. The result is a rich, comforting dish that is both savory and slightly sweet.
Lamprais
Lamprais is a complex and flavorful rice dish that showcases the Dutch Burgher influence on Sri Lankan cuisine. It consists of rice cooked in stock, accompanied by a variety of meats, vegetables, and condiments, all wrapped in a banana leaf and baked. This method of cooking infuses the rice with the flavors of the other ingredients and the aromatic banana leaf.
A typical lamprais packet includes meat curries (often a mix of beef, pork, and chicken), blachan (a type of shrimp paste), frikkadels (meatballs), and brinjal (eggplant) pahi (pickle). The rice itself is often cooked with spices such as cardamom, cloves, and cinnamon, adding a fragrant and rich base to the dish. Lamprais is traditionally reserved for Sundays and special occasions due to its labor-intensive preparation process.
The Cultural Significance of Rice
In Sri Lanka, rice is more than just food; it is a symbol of life and prosperity. Rice paddies dominate the rural landscape, and the cultivation of rice is deeply embedded in the country’s agrarian culture. The importance of rice is also reflected in religious and social rituals, where offerings of rice are made to deities and ancestors.
Sharing a meal of rice is an act of hospitality and community, and the preparation of rice dishes is often a family affair, bringing people together in the kitchen. Whether it is a simple plate of rice and curry or an elaborate dish like lamprais, rice continues to be a central element of Sri Lankan meals, embodying the essence of the island’s culinary heritage.
Rice’s central role in Sri Lankan cuisine is a testament to its versatility and cultural importance. From the creamy, ceremonial kiribath to the elaborate, flavor-packed lamprais, rice dishes in Sri Lanka are as varied as they are delicious. Understanding the different types of rice and their culinary uses offers a deeper appreciation of Sri Lankan food culture, where each grain of rice tells a story of tradition, community, and flavor.
Sri Lankan cuisine is a treasure trove of flavors, and at its heart lies the curry—a dish as varied as it is delicious. Sri Lankan curries are a reflection of the island’s rich cultural heritage, with each variety showcasing a unique blend of spices and ingredients that create complex and unforgettable tastes. This article delves into the different types of Sri Lankan curries, from fiery fish and meat preparations to creamy coconut-based vegetable dishes, revealing traditional cooking techniques and offering a glimpse into the recipes that make Sri Lankan cuisine so distinctive.
Fiery Fish Curries
Fish curry, or “Malabar Matthi Curry,” is a staple in coastal regions of Sri Lanka, where fresh seafood is abundant. These curries are known for their robust flavors and heat, often spiced with a mix of dried red chilies, black pepper, cumin, coriander, and turmeric. One key ingredient is the “goraka” (a type of tamarind), which adds a distinct sourness that balances the heat. Traditional fish curries are typically cooked in a clay pot, known as a “chatti,” which enhances the flavor by allowing slow and even cooking.
A popular recipe involves marinating fish in a mixture of turmeric, salt, and lime juice before cooking it in a gravy made from onions, garlic, ginger, and tomatoes, spiced generously with a blend of ground spices. The curry is then simmered until the fish is tender and the flavors meld together beautifully, resulting in a dish that is both spicy and tangy, perfect with a serving of steamed rice.
Meat Curries: Rich and Flavorful
Sri Lankan meat curries, particularly those made with chicken, beef, or mutton, are characterized by their deep, rich flavors and complex spice blends. These curries often incorporate ingredients like cinnamon, cardamom, cloves, and fennel seeds, which are dry-roasted and ground to create aromatic curry powders. Coconut milk is also a common addition, providing a creamy texture that balances the spices.
A traditional chicken curry, or “Kukul Mas Curry,” begins with marinating the meat in a mixture of curry powder, salt, and lime juice. The marinated chicken is then sautéed with onions, garlic, ginger, and green chilies before being simmered in coconut milk and spices. The result is a curry that is rich and creamy, with layers of flavor from the spices and the natural sweetness of the coconut milk.
Vegetable Curries: Creamy and Coconut-Based
Vegetable curries in Sri Lanka are often coconut-based, providing a creamy contrast to the spicier meat and fish curries. These curries make use of a variety of vegetables such as pumpkin, eggplant, and green beans, often cooked with fresh coconut milk and a milder spice blend.
One popular dish is the “Parippu” (dhal curry), made from split red lentils cooked in coconut milk with onions, garlic, and green chilies. The addition of turmeric and cumin gives the dhal a warm, golden color and a mildly spiced flavor. This simple yet delicious curry is a staple in Sri Lankan households, typically served with rice and a side of fried onions or “pol sambol” (a spicy coconut relish).
Traditional Cooking Techniques
The preparation of Sri Lankan curries involves several traditional techniques that contribute to their unique flavors. One such technique is “tempering,” where whole spices like mustard seeds, cumin seeds, and curry leaves are fried in hot oil to release their essential oils and enhance their flavors. This tempered mixture is often added at the beginning of the cooking process to form the flavor base of the curry.
Another technique is the use of a clay pot for cooking, which is believed to improve the taste of the curry by allowing even heat distribution and slow cooking. This method helps in extracting maximum flavor from the ingredients, resulting in a richer and more aromatic dish.
The art of Sri Lankan curry-making is a testament to the island’s culinary richness and diversity. From the fiery fish curries of the coast to the creamy, coconut-based vegetable dishes of the interior, each curry tells a story of tradition, culture, and flavor. By understanding the various types of curries and the traditional techniques used in their preparation, one can truly appreciate the depth and complexity of Sri Lankan cuisine. Whether you are a seasoned cook or a curious foodie, exploring the world of Sri Lankan curries promises a rewarding and delicious journey.
Sri Lankan cuisine is renowned for its rich tapestry of flavours, aromas, and vibrant colours, all of which are intricately woven together by an array of spices. These spices, many of which are native to the island, form the backbone of Sri Lankan cooking. They not only define the taste and aroma of the dishes but also play an integral role in the island’s culinary heritage. This article explores some of the essential spices used in Sri Lankan cuisine, delving into their roles and contributions to the unique flavour profile that characterises the island’s food.
Cinnamon: The Sweet and Savoury Staple
Cinnamon is perhaps one of the most iconic spices associated with Sri Lanka, historically known as Ceylon. Sri Lankan cinnamon, often referred to as “true cinnamon” (Cinnamomum verum), is highly prized for its delicate and sweet flavour, which sets it apart from the more pungent varieties found elsewhere. In Sri Lankan cooking, cinnamon is used in both sweet and savoury dishes. It is a key ingredient in curries, where it imparts a warm, sweet undertone that balances the heat of the other spices. Additionally, cinnamon is used in desserts, beverages, and even in traditional Ayurvedic medicine, showcasing its versatility and integral role in the cuisine.
Cardamom: The Aromatic Jewel
Cardamom, known as the “Queen of Spices,” is another essential component of Sri Lankan cooking. This spice, with its distinctive floral and slightly sweet aroma, is used in a variety of dishes to enhance both flavour and fragrance. In curries, cardamom pods are often added whole to infuse the dish with their unique aroma. Cardamom is also a vital ingredient in Sri Lankan sweets and desserts, such as wattalappam, a rich coconut custard flavoured with cardamom, jaggery, and nutmeg. The spice’s versatility extends to beverages, where it is used to flavour traditional teas and coffees.
Cloves: The Bold Enhancer
Cloves are small, dark brown flower buds that pack a powerful punch in terms of flavour. Known for their strong, pungent, and slightly sweet taste, cloves are used sparingly in Sri Lankan cuisine to add depth and complexity to dishes. They are often incorporated into spice blends and curries, where their bold flavour complements the other spices. Cloves are also used in rice dishes and meat preparations, particularly in festive and celebratory meals. Their inclusion not only enhances the taste but also provides a distinct aroma that is synonymous with Sri Lankan cooking.
Curry Leaves: The Fragrant Foundation
Curry leaves are a staple in Sri Lankan kitchens, known for their aromatic, citrusy scent and slightly bitter taste. These small, dark green leaves are often used at the beginning of cooking, added to hot oil to release their flavour before other ingredients are introduced. Curry leaves are a fundamental component of many Sri Lankan dishes, including curries, sambols, and chutneys. Their unique flavour profile is crucial in creating the base for numerous recipes, imparting a characteristic taste that is quintessentially Sri Lankan.
Turmeric: The Golden Spice
Turmeric, with its vibrant yellow hue and earthy flavour, is a cornerstone of Sri Lankan cuisine. This spice is not only valued for its culinary uses but also for its medicinal properties. In Sri Lankan cooking, turmeric is used both fresh and dried. It is a key ingredient in curry powders and is often added to dishes for its colour and flavour. Turmeric’s slightly bitter, warm taste enhances the overall flavour profile of curries, soups, and rice dishes, making it indispensable in the Sri Lankan spice repertoire.
Mustard Seeds: The Tiny Powerhouses
Mustard seeds, particularly the black variety, are commonly used in Sri Lankan cooking. These small seeds are typically fried in hot oil until they pop, releasing a nutty flavour that forms the foundation for many curries and vegetable dishes. Mustard seeds add a subtle heat and depth to the food, making them an essential spice in the Sri Lankan culinary arsenal.
Fenugreek: The Subtle Bitter Note
Fenugreek seeds, with their slightly bitter and nutty flavour, are another important spice in Sri Lankan cuisine. These seeds are often used in fish curries and pickles, where their unique taste complements the other ingredients. Fenugreek also adds a depth of flavour to vegetarian dishes and is known for its health benefits, including aiding digestion and reducing inflammation.
Cumin: The Earthy Enhancer
Cumin seeds, with their warm, earthy flavour, are a staple in Sri Lankan spice mixes. These seeds are often toasted to enhance their flavour before being ground and added to dishes. Cumin is a key ingredient in curry powders and adds a distinct depth and warmth to meat and vegetable curries alike.
The heart of Sri Lankan cooking lies in its spices, which together create the vibrant, aromatic, and flavourful dishes the island is famous for. From the sweet and delicate notes of cinnamon to the bold and pungent taste of cloves, each spice plays a vital role in shaping the unique culinary landscape of Sri Lanka. These spices not only enhance the taste and aroma of the food but also reflect the rich cultural heritage and history of the island, making Sri Lankan cuisine a true celebration of flavours and aromas.
Sri Lankan cuisine is a testament to the island’s vibrant history and cultural diversity. It is a culinary mosaic shaped by centuries of indigenous traditions, foreign influences, and the ingenuity of its people. This rich heritage reflects a unique blend of flavours, ingredients, and cooking techniques, resulting in a gastronomic experience that is as diverse as it is delectable.
The foundation of Sri Lankan cuisine lies in its ancient agricultural traditions. The island’s fertile land and tropical climate have always supported a wide variety of crops, with rice being the staple food. Archaeological evidence suggests that rice cultivation in Sri Lanka dates back over 3,000 years. The early inhabitants of the island, the Sinhalese, developed sophisticated irrigation systems, which allowed for the consistent growth of rice and other essential crops.
In addition to rice, ancient Sri Lankan cuisine heavily relied on coconuts, spices, and fish. Coconut, in its various forms (milk, oil, grated), is integral to Sri Lankan cooking, providing richness and depth to many dishes. The island’s proximity to the sea ensured a plentiful supply of fish, which was often dried or salted for preservation. Spices, such as cinnamon, cardamom, and cloves, were indigenous to the island and played a crucial role in flavouring food.
Indian influences on Sri Lankan cuisine are profound and enduring. The introduction of Buddhism from India in the 3rd century BCE not only transformed the island’s religious landscape but also brought with it culinary exchanges. The South Indian Tamil population, in particular, contributed significantly to the Sri Lankan culinary repertoire. Dishes like dosa, idli, and sambhar found their way into the Sri Lankan diet, albeit with local adaptations.
The use of curry leaves, mustard seeds, and tamarind in Sri Lankan cooking is reminiscent of South Indian cuisine. Spices such as turmeric, coriander, and cumin are also shared across both culinary traditions. However, Sri Lankan curries are distinctively spicier and often incorporate coconut milk, which sets them apart from their Indian counterparts.
The arrival of European colonisers from the 16th century onwards brought significant changes to Sri Lankan cuisine. The Portuguese, who were the first Europeans to establish a foothold on the island, introduced ingredients such as chillies, tomatoes, and potatoes. The beloved Sri Lankan dish “devilled chicken” has its roots in Portuguese cuisine, characterised by its fiery, tangy flavour.
Following the Portuguese, the Dutch took control of the island in the 17th century. The Dutch influence is evident in the famous Sri Lankan “lamprais,” a dish consisting of rice, meat, and vegetables, all slow-cooked in a banana leaf. This dish reflects the Dutch penchant for preserving food and their love for rich, hearty meals.
The British, who colonised Sri Lanka in the 19th century, introduced a different set of culinary practices. The British influence is most apparent in the island’s tea culture. Sri Lanka, formerly known as Ceylon, became one of the world’s leading tea producers under British rule. Afternoon tea, accompanied by a spread of pastries and sandwiches, became a popular tradition. The British also introduced bread, cakes, and puddings, which have been seamlessly integrated into the local cuisine.
Today, Sri Lankan cuisine continues to evolve, incorporating influences from around the world while staying true to its roots. The country’s diverse population, including Sinhalese, Tamils, Moors, Malays, and Burghers, each brings their unique culinary traditions to the table, creating a dynamic and ever-changing food landscape.
Street food culture is vibrant in Sri Lanka, with dishes like kottu roti (chopped flatbread stir-fried with vegetables, eggs, and meat), hoppers (bowl-shaped pancakes made from fermented rice flour and coconut milk), and string hoppers (steamed rice noodles) being immensely popular. These dishes reflect the fusion of various culinary influences and the inventive spirit of Sri Lankan cooks.
Sri Lankan cuisine is also gaining international recognition for its distinctive flavours and health benefits. Turmeric, a staple in Sri Lankan cooking, is renowned for its anti-inflammatory properties. The liberal use of coconut and spices not only enhances the taste but also contributes to a healthy diet.
The rich heritage of Sri Lankan cuisine is a testament to the island’s ability to absorb and adapt diverse culinary influences over the centuries. From its ancient agricultural roots to the modern-day fusion of flavours, Sri Lankan food offers a fascinating culinary journey through time. It is a celebration of the island’s history, culture, and the creativity of its people, promising a memorable experience for anyone who embarks on this gastronomic adventure.
Our folks used to say truth, like oil, always reaches the surface.
Truth, as challenging as it gets in absorbing, offers what lies beneath the veil of fantasy we covered ourselves with. When truth tastes sugar we welcome in open arms, and when it is bitter, the better we feel the more we tagalong to ignorance. It is human nature to distract ourselves from the reality and believe in something vaguely scientific, illogical and fantastic. Our beliefs might have been tempted with our cultural values, religious teachings, or even self-imagination. Neither can blame nor judge that believing in something you value most is dimwitted.
Nevertheless, if your belief attracts negativity, or a form of it affects peace of the others living in the society, you become yourself a villain in the image of humanity. When the world moves forward, discoveries found everyday ease people in understanding what could not be understood before. Truth is a standalone warrior, takes side of only who believes in it. Science is a medium, opens doors to understanding the truth.
People with diverse Sexual Orientations, Gender Identities and sometimes Biological Sex Characteristics standing at a struggle in plugging into the society for acceptance throughout history is no exclusive news to the eyes of our readers. Their voice opened up a hot portal, in countries which priority to human rights and equality is most given in particular, in both the Social Media and the Physical Environment over the preceding decade. However, evidences throughout history that reflect their struggle, the discrimination settled upon them, and the unspoken cultural elements in different corners of the world emphasising the beauty of their diversity are vast. Today might not be our day to finger-cross for decriminalisation of Homosexuality in Sri Lanka like India did very recently, but it definitely is a day to clutter back a not-so-long-ago Government decision through which the Sri Lankan Transgender Communities are privileged to legally change their Gender.
Yes! You have read it correct. Amongst the Transgender Umbrella, those who identify themselves to be the opposite Gender to what they have been assigned at birth can walk in a formal process to legally change their Gender, if they want to. And this is Sri Lanka we are talking about. People who identify themselves to be Transsexual, in which one would expect to undergo medical and psychiatric treatments in changing their Gender, can access the Government clinic of a Consultant Psychiatrist and receive a ‘Gender Recognition Certificate’, the key component to the process.
What is Transgender?
Transgender is not Homosexuality. There is no link between Sexual Orientation and Gender Identity. Sexual Orientation parallels with who you love, care for and attracted to; Gender Identity is a matter of defining your living entity in keeping with or without personal, cultural or social differences. It is a state when the Gender identified by oneself does not correspond to the assigned Sex at birth. The law in Sri Lanka had already played their part of villainy by restraining to love who you love. Although in terms of defining what your living entity is, they have become somewhat sensitive to the issue.
Transgender is an Umbrella. There can be many Gender Identities, inclusive of even very complexed ones, starring under the Transgender Umbrella beyond Gender Binary. The Government decision to issue the Gender Recognition Certificate under a licenced Consultant Psychiatrist might have been a lesser gesture to these diverse Gender Identities, for it only stands for converting a man into a woman, or the vice versa, again confined into the Gender Binary. However, the decision, albeit not beyond the Gender norms, turned out to be a revolutionary step of strengthening Human Rights for the Transgender Communities in Sri Lanka.
The doctor would examine the client in identifying their physical and psychological capacity for a Gender change and prescribes the necessities need to be taken. Adherent to the hormonal treatments, clients with accurate follow-up of the transition process will be issued a Gender Recognition Certificate (GRC) by the doctor. The piece of paper is simple. It is a doctor’s recommendation with the Government logo on the top, to approve that their client is under transitioning process and hence the approval to change the other legal documents combined.
The Certificate allows initial access to change the Gender of the person, in their personal documents, such as the Birth Certificate and the National Identity Card, without undergoing any Gender Confirming Surgery. It will be most beneficial to those who cannot afford to spend a high amount of money for the surgeries in matching their Gender Expression to the legal citizenship.
In 2015 the Human Rights Commission of Sri Lanka (HRCSL) presented a circular to the Ministry of Health in regard to enabling Transgender Communities to change their Sex in their personal documents, such as the Birth Certificate and the National Identity Card. The HRCSL continued discussions with the Ministry of Health, the Department of Registrar General and Civil Society, in regard to the Gender Certificate formulated by the HRCSL to be issued by the hand of a licensed Consultant Psychiatrist in enabling the Transgender Communities to legally change their Gender. Following, the circular No. 01-34/2016, dated 16.06.2016, was issued by the Ministry of Health, at the hand of the former Director General of Health Services. The Registrar-General issued circular No. 06/2016, dated 28.07.2016, and set onto operation on November 2016, instructing all registrars islandwide to change the Sex and Name in the Birth Certificate, based on the Gender Certificate.
Where are we?
The decision was set into function in November 2016, as to why it was never given a publicity this far we do not know. The case was raised many times, as per relentless commitments of the LGBITQ and Transgender Activists of Sri Lanka, but when a young Transgender activist made a complaint to the HRCSL demanding her right to be a woman, the issue reached the attention of the authorities. It was neither conversant in the Newspaper, nor on other Mass Media. The act can be defined as a landmark in the Sri Lankan LGBITQ history of 24 years, having many commitments buried upon it by the Sri Lankan LGBTIQ activists. Prior to the colonial period, Sri Lanka, similar to India, was a country diversity of people’s sexuality was accepted, thus with many cultural elements LGBTIQ representation was gallantly visible. But what is this ‘against the culture’ theory many Social Media and people with twisted political agendas ripping over and over again? The ‘culture’ we today believe in is a culture imprinted upon us by the British centuries ago, a culture even the British declined more than five decades ago.
Were you ever aware that such process is available under the jurisdiction of Democratic Socialist Republic of Sri Lanka? This might be the first time to publish such information on a news website read by most readers around the country. And as we said as to why the Gender Certificate was never discussed in Mass Media before, we do not know. The decision is nearly two years old. Some define the limited publicity to it to be a safety precaution, in which the decision was kept low profile in case if a Governmental change or a strong political influence reverses the process. Some define the concealment to be a result of internal stigma, and some say that people are too obsessed with gossip and the cut-open of the next model’s dress, that they are too ignorant to understand such sensitive issues.
But the question we raise is, do not they have a right to know information? What about the Transgender Communities who do not know such process exists? Do Trans-women and Trans-men from rural areas know that now they can legally change their Gender and all they have to do is visiting the clinic for startup? Have you ever thought for a fraction of second what are the life constrains these communities face on a daily basis? What about those who commit suicide unable to bear the social pressure, or those who are assassinated as a consequence of Transphobia? The tragedy at Dambulla only passed a year, do people even remember? Information should be made available. That is how we learn the unknown. Ignorance creates fear, and fear creates hate. Unbeknownst to the open eye, Transgender Communities exist everywhere. The person who is sitting next to you at the bus, or walking beside you on the road might or might not be a Transgender person. It is not an ‘American thing’, not even a ‘NGO thing’. Transgender is a very Asian, very Sri Lankan thing. Being Transgender is a very beautiful product of mother nature; a radiant phenomenon of diversity. We are too juvenile to recognise them as a community, or maybe we are too disgusting as a whole nation to see them as humans.
Isuru Parakrama
*(as of 2021, these clinics are available in five hospitals islandwide)
