Sri Lanka is foodie heaven and a vegan paradise
It’s mid-morning and the train to Nuwara Eliya is climbing through the lush, green countryside on its way to the hills of Sri Lanka’s tea country. Since I boarded at Haputale the scenery has changed completely and I find myself jostling with other passengers, hanging precariously out of the open carriage door as we wind our way through the undulating, rough country risking my life to get the perfect photo. Yes, the tea plantations are impressive and that is why I’m making the journey, but it’s the manicured terraces brimmed to capacity with vegetable plots that are really getting my attention. I had no idea that Sri Lanka produced such an abundance of fresh produce but then I suppose there’s a reason why the national dish is rice and curry and most of those curries are made from vegetables.