It is important to obtain a Visa before you travel to Sri Lanka. This is made easier for tourists through an online application system
For other travel inforation and up to date advice about Sri Lanka check out the Foreign Office page
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
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
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
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
Tantalise your tastebuds before you go!!!
Recipe of the Month
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
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
8.30am -9.30pm Monday to Sunday
Available for emergencies 24 hours
Contact: 07715 233 539
07530 152 148
We will put as much time and energy into planning your holiday as we would into planning our own.
Rich and Spicy
Discover Srilanka Tour