VISA

It is important to obtain a Visa before you travel to Sri Lanka. This is made easier for tourists through an online application system

www.eta.gov.lk

For other travel inforation and up to date advice about Sri Lanka check out the Foreign Office page

www.gov.uk/foreign-travel-advice/sri-lanka

CURRENCY

The Local Currency is Sri Lankan Rupees although some of the larger hotels will accept US Dollars and GBP.

Check with your bank regarding charges for using ATMs abroad

HEALTH

It is essential that you have comprehensive travel insurance to travel to Sri Lanka as you would before you go to any other foreign country

Please contact your GP in relation to advice about anti-malarials and any vaccinations you may require

SEASONS

There are traditionally two monsoon seasons in Sri Lanka although over recent years like most countries there seem to have been some variations to typical weather conditions.

December-March- West coast, Hill country and South Coast

April -September- Ancient Cities, East Coast and North

It is still possible to visit out of season although you can expect weather to be less favourable for some activities. Travelling out of season may be preferable for those who like a cooler climate or wish to avoid the crowds

RESPECT

At Temples and all religious sites you will be asked to remove your shoes and hats before entering. Women should cover their shoulders and men should be wearing long trousers.

FESTIVALS AND EVENTS

Sri Lanka is a small country but rich in diverse cultures. Throughout the year there are many religious festivals celebrated by the Buddhist, Hindu, Christian and Muslim population. The full moon day, known as Poya is marked on a monthly basis as a bank holiday, alcohol is prohibited on this day. Festivals and event date vary depending on the lunar calendar but we have tried to include an indication of the main events. Your Driver Guide will alert you of any interesting events that may be taking place during your trip

• February-Galle literary festival(Resumes in 2014)
• March/April-Aurudu(Sinhalese and Tamil New Year)is celebrated throughout Sri Lanka. Special food, rituals and games take place, mingle with the locals and you will more than likely be invited to take part in the celebrations! Nuwara Eliya is particuarly busy throughout April.
• May-Vesak is a two day holiday, the first day falling on Poya day(full moon). Arts displays including theatre performance and elaborately decorated lanterns mark the birth, enlightenment and death of Buddha. Once again this festival is celebrated nationally. Also marks the end of the Adam's Peak season.
• June-Poson is an important pilgrims festival marking the introduction of Buddhism to Sri Lanka. The largest gatherings can be observed at Mihintale and Anuradhapura.
• July/August-Kandy Esala Perahera is a not to be missed 10 day spectacular of elephant processions, traditional Kandyan dancing and drumming. Each day the procession  grows more elaborate and spectacular drawing crowds of thousands!  The celebrations mark the passage of Buddha's tooth relic from the beautiful Daladha Maligawa (Temple of the Tooth) through the Kandy streets.
• Kataragama Perahera- Witness scenes of devil dancing, fire walking and entranced devotees in this fascinating Hindu festival held in the multi-faith Temples of Kataragama.
• October/November-Deepavali is a Hindu festival of lights. Witness the thousands of blinking oil lamps and lanterns, acknowledging the victory of good over evil.
• December- Adam's Peak reopens and becomes a busy pilgrim route once more.

Tantalise your tastebuds before you go!!!

Recipe of the Month

BEETROOT CURRY

Ingredients

350 g (12 oz) small beetroots, washed & trimmed

50 g (1 ¾ oz) ghee or butter if you prefer

1 large onion, finely chopped

2 small green chillies, finely chopped

1 sprig curry leaves, leaves picked(fresh is better but substitute for dried if you cannot find)

2 garlic cloves, thinly sliced

1 cinnamon stick

1 teaspoon ground coriander

1 teaspoon chilli powder

3 teaspoons white wine vinegar

200 ml (7 fl oz) coconut milk

To Prepare

Cut the beetroots into 1cm (1/2 in) pieces or grate if you prefer

Heat the ghee/butter in a heavy-based saucepan over medium heat and simmer the onion and green chilli for 6-8 minutes or until translucent. Add the curry leaves and garlic and cook for another 3 minutes or until fragrant.

Add the remaining ingredients, cover, and simmer over very low heat, stirring occasionally for 15-20 minutes or until the beetroot is tender. Season to taste and serve.

Some people prefer to leave out the coconut milk giving a deeper colour and less sweet flavour(sort of a spicy warm salad)

Enjoy with Basmati rice, poppadoms and accompany with any other curries