In Sri Lanka, the national dish is rice & curry, a selection of around ten spicy dishes based on fish, meat and vegetables, served with rice and sambol. Imagine a long wooden table on which a multitude of different preparations are laid out: meat curries (chicken, beef, wild boar), fruit and vegetable curries (bananas, okra, jackfruit), legume curries (peas and lentils) served with pol sambol, grilled aubergine salad and red rice. This menu, which we were lucky enough to savour, bite after bite, at Saliya's, the Ceylon cinnamon producer, will be one of those meals that's impossible to forget. A succession of fragrant, complex flavours with countless spices, mixed with fresh coconut. The Yaksha Ceylon curry contains all these flavours and is a perfect match for coconut milk. With its sweet notes of cinnamon and curry leaves, it's a truly authentic experience, thanks to the rediscovered flavours of the pearl of the Indian Ocean.