Pre colonial food culture in Sri Lanka was a harmonious blend of culinary and medicinal practices that were tied to human wellbeing. The production and the consumption of food were tied to class, cast, religion and rituals. Caste distinction in pre-colonial Sri Lanka was established based on how our ancestors contributed to the production of food. Further, pre colonial Sri Lankan food culture was rich and had a strong connection with nature. Going back to the pre-colonial era of the country, the diet of its people mainly consisted of, grains, cereal, vegetables, roots, seeds, freshwater fish and bush meat. Rice was the largely consumed, staple food in ancient Sri Lanka. Ancient Sri Lanka had an agrarian economy which shaped its cultural values, rituals and customs. Rice cultivation dates far back to the period of King Pandukabhaya who is believed to have built the first wewa , a large water reservoir used to irrigate paddy fields. However, it was during the reign of King Parakkran...