Back in old Ceylon, survival wasn’t a buzzword - it was a rhythm woven into everyday life. Our grandmothers didn’t wait for storms or shortages to start preparing; they preserved the island itself in jars, clay pots, and woven baskets. Karawala drying under the monsoon sun, lunu dehi steeping quietly in its brine, podi miris, onions, and inguru pickled to outlive seasons. Every kitchen had its secret stash Jaadi, salt fish, sun-kissed chillies, food that could wait, endure, and carry a family through the unexpected. And always, always, there was that humble ritual: saving a handful of rice into a clay pot. One fist of grain each day… that became a lifeline when times turned.



As Cyclone Ditwah reminded us this week, nature still has its own plans - fierce, unbending, and heartbreakingly real. Homes shattered, families displaced, coastlines bruised. Our hearts go out to everyone who suffered and everyone still finding their footing. Maybe this is the moment we return to the old ways - not out of nostalgia, but out of necessity. To preserve, to share, to quietly prepare for each other the way our elders once did. Sri Lanka has weathered storms before. We will stand up again. A bit wiser, closer, and carrying forward the knowledge that once kept us fed, safe, and connected.

#SriLanka #SupportSriLanka #SriLankaFloodRelief ...

70 1

Somewhere between Ahangama’s morning tides and the smoke of a fisherman’s beedi, a barramundi is pulled out of the lagoon - still silver, still stubborn, still alive with the taste of brackish water and mangrove shade. Barramundi isn’t fancy; it’s honest. Fatty enough to carry flavour, firm enough to take heat, and forgiving in the hands of cooks who grew up cooking with fire, not timers.

We take that fish and give it a bath worthy of the South Coast, a turmeric-stained coconut broth your grandmother would recognise, even if she won’t admit it.

A spoonful of kiri bath, the old celebratory rice, makes it land softly.
Burnt tomato and garlic chutney for the grit.
Scotch bonnet chilli oil for the chaos.
Curry leaf oil for the perfume carried by every Sri Lankan kitchen on earth.

It’s the island on a plate, messy, comforting, a little wild, just the way Ahangama should taste.

Only at Hotel de Uncle’s.

#SriLanka #VisitSriLanka #SriLankaFood #Ahangama #SouthSriLanka #SriLankaTravel #TravelSriLanka #IslandFood #SeaToTable #FoodInSriLanka #DiscoverSriLanka #TravelGram #InstaFood #WanderlustSriLanka #HotelDeUncles #CeylonVibes #SriLankanCuisine #ExploreTheWorld #FoodLovers #TasteSriLanka ...

47 1

There’s a certain kind of quiet you only hear on the southern coast, the kind that settles between the waves and the men perched above them. Stilt fishing in Sri Lanka isn’t just a technique, it’s a meditation. A man balancing on a single pole, barefoot, suspended between sea and sky, trusting the ocean to offer what it can.

These fishermen learned the tides the way other people learn prayers. They knew which winds carried sardines, which waves cloaked the reefs, which hours the sea turned generous. No engines, no nets, no rush just patience, rhythm, and the sort of balance that comes from growing up with the salt in your blood.

Today, stilt fishing is a symbol of old Ceylon’s stubborn harmony with nature, a reminder that life didn’t have to be loud to be meaningful. At Hotel De Uncle’s, we honor these traditions not as museum pieces, but as living stories… tiny windows into a time when people understood the ocean, and the ocean understood them.

#SriLanka #VisitSriLanka #ExploreSriLanka #SriLankaTravel #SouthSriLanka #Ahangama #StiltFishing #SriLankaCulture #TravelSriLanka #InstaTravel #IslandLife #WanderlustSriLanka #DiscoverEarth #TravelGram #HotelDeUncles #CeylonVibes #OceanLife #NatureLovers #ExploreTheWorld #InstaSriLanka ...

118 2

Sri Lanka’s gift to the seafood world.



There are curries… and then there’s the Sri Lankan Crab Curry. A full-contact, roll-up-your-sleeves kind of experience. Big, brash, and unapologetically messy - this dish isn’t just food. It’s a ritual. And it belongs on the global seafood throne.



From the fiery Jaffna-style with its peppery punch, to the Aluthgama-style with coastal sweetness and cinnamon bark, to the salty-spicy-creamy madness of Puttalam-style - every region in Sri Lanka has found its own delicious way to do justice to the crab. Ask any Lankan family and they’ll swear their version is the best. And we love that.



Here at Hotel de Uncle’s Ahangama, we do it our way. With messy fingers, a lot of love, and no apologies. Come with a bib, or don’t. Just bring your appetite.

#SriLankanCrabCurry #SriLankanFood #SeafoodLovers #CrabCurry #SriLankanCuisine #HotelDeUncles #Ahangama #AhangamaEats #SriLankaEats #VisitSriLanka #ExploreSriLanka #TasteSriLanka #SpiceIsland #IslandLife #FoodieTravel #TravelForFood #FoodiesOfInstagram #SeafoodHeaven #CurryLovers #Foodstagram #SriLankaDiaries #EatLikeALocal #GoodBuggersCookGoodFood #UnapologeticallySriLankan #HotelDeUnclesAhangama ...

67 1