1. Sri Lanka, an island off the southern coast of India, witnessed governance by 181 monarchs from the 3rd century BC until the 15th century. The Anuradhapura monarchs held sway until the 11th century AD, followed by different dynasties. The final dynasty emerged in Kandy. Colonial rule by the Portuguese, Dutch, and British lasted from the 16th to the 19th century. Sri Lanka gained independence in 1948 but remained in the Commonwealth until 1972 when it became a republic.

2. Sri Lanka boasts a tropical climate with plains, coastal areas, and numerous beaches. The south-central region, a high plateau housing several ancient cities as well as Pidurutalagala, Sri Lanka’s largest mountain. This region experiences two main seasons: rainy and dry, with most rivers originating here.

3. Buddhism significantly shaped Sri Lanka’s history, introduced by emissaries from India in the 3rd century BC, possibly including Emperor Ashoka’s children. It was embraced wholeheartedly by the Anuradhapura Kingdom and peaked under the reigns of Dutugamy and Valgamba. Several dome shaped Stupas that were unique to Sri Lanka were built during this period.  Despite attempts by South Indian kingdoms to impose Hinduism, Buddhism thrived and remains the largest religion. Sri Lanka follow Theravada Buddhism  much like its South Asian neighbors and even made it into the state religion. Sri Lanka’s Cultural Triangle (Anuradhapura, Dambulla, Polonoruwa, Sigirya) is rich in Buddhist culture and houses many world-class monuments. 

4. Sigirya had its origins as a Buddhist monastery in the 3rd century BC. Kashyapa I who usurped the Sri Lankan throne moved the capital from Anuradapura fearing retribution. He built a fortress on the rock to given him a strategic advantage and ruled from there from 477 AD to 495 AD. Eventually Kashyapa was killed in war and the capital was moved back. The urban planning features were way ahead of its time. Rainwater was extensively harvested, stored and transported via aquifers to fill the moat. Since the fort also housed the royal palace, no expense was spared in building out the grandeur. The entrance to the fort was in the shape of a lion that was carved off the face of the rock. Only the claws of the the original lion shaped are preserved till date but it is easy to imagine how it could have been. Sigirya is best visited in early morning because the heat and humidity is no joke. 

5. Dambulla Rock Cut Temple, initially a monastery, was converted into a temple by King Valagamba in the 1st century BC. Seeking refuge during conflict with South Indian conquerors, he later converted it as an act of gratitude. The complex, with five caves, showcases 150 Buddha statues and paintings. The Cave of the Great Kings, the largest, contains statues of Hindu gods and King Valagamba.

6. Polonnaruwa was one of the ancient capitals of Sri Lanka preceded by Anuradhapura and Sigiriya. Established by King Vijayabahu I who ended the Chola rule, the town really flourished under his grandson Parakramabahu I. Several monuments that stand today including the water reservoir (Parakrama Samudra) were all developed during his reign. The kings of this dynasty were to known to form marital alliances with southern Indian kingdoms to keep territory. They were tolerant of Hindu religion but were very much committed to Buddhism. The temples to house the tooth of Buddha got bigger as the dynasty thrived. The statues of Buddha (Gal Vihara) are the best preserved ones in the complex. Despite highlights, Polonnoruwa might seem underwhelming compared to Sigirya and Dambulla. 

7. Paddy is the main crop in Sri Lanka. Hence, a lot of dishes are rice based. For breakfast, there is pittu (steamed rice flour), hoppers (rice crepes made in custom pans), string hoppers (steam rice flour noodles) and Kiribath (rice cakes cooked in coconut milk). They are all usually served with pol sambol, a relish made with grated coconut, chili, roasted onion and lime. Lunch and dinner are very similar with an array of curries and vegetables. Typically, meat or fish curry, parippu (lentils), Gotu Kola Mallum Sambola (shredded greens with coconut). There is also Kottu (minced roti in curry) which is also a kitchen sink dish. It is Sri Lanka’s equivalent of Pad Thai. The abundance of tea plantations contributes to the popularity of tea in the country.