If a way to travelers' hearts is through their stomachs, Sri Lanka will have little trouble in attracting more visitors through its succulent dishes.
Rich with spices yet mild enough for timid taste buds, Sri Lankan food has potential to gain the approval of many, including Indonesians.
Delicious as it is, food is hardly the country's only winning point.
Sri Lanka's stunning landscape, intriguing historic sites and colorful culture are all behind what makes it a desirable destination.
Add to all that the fact that the whole country's size measures less than 66,000 kilometers square, which makes mobility there a much easier matter than in many other destinations.
Sri Lankan food, however, is one of the easiest among the country's charms to transport overseas, and transported it was, to the tables of The Sultan Hotel & Residence Jakarta in Indonesia this February, as part of the hotel's Sri Lankan Food and Cultural Festival.
To ensure authenticity, Chef Bisma was flown from Sri Lanka to Indonesia's capital to whip up classics from his home country and demonstrate the steps involved in creating them.
As many as three main dishes were presented during the event.
The Roasted Beef with Tamarind Sauce was served with curry sauce, white rice, and and Brinjal Molju - eggplant and green paprika sauteed with mango chutney and vinegar.
Up next was Chicken Rice and Curry, served with Saffron Rice and a number of condiments, including Red Dhal Curry and Seeni Sambol, made from onion, crushed chilli, and tamarind. The crunchy crackers Pappdam were a welcomed bonus to the dish.
Traditional favorite Fish Ambulthiyal, with red tuna as its main ingredient, was also served with a range of condiments, including one made of young jackfruits.
The Chef had another treat up his sleeve for the guests aside from the main courses: Hopper or Appa - crispy pancakes made of rice flour and coconut milk.
Often found in the streets of Sri Lanka, they are a popular favorite, and guests got to taste some perhaps as a warm-up before an actual hawker-style experience in Bisma's homeland.
For many Indonesians, especially Jakartans, the texture of Appa is reminiscent of their traditional street snack, Kue Ape, except Kue Ape is usually sweet-tasting, while Appa is more on the savory side.
Fondness for coconut milk is a trait shared by Indonesia and Sri Lanka, along with tropical climate and abundance of beautiful beaches.
Yet there are also plenty of differences between the two countries ready to be explored and appreciated, and a good mix of similarities and differences might mean the start of a great relationship.