Section 3: Reading Comprehension

Questions 1 – 5: Choose the best multiple-choice answer for each question.

Once upon a time, there lived a young girl named Emily. She resided in a tiny village with her parents. Emily enjoyed exploring the nearby woods. One bright day, she ventured deeper into the forest and stumbled upon a secret treasure box. With great excitement, she opened it and discovered a mystical pendant inside. As soon as Emily adorned the pendant, she was transported to a realm full of enchantment. The inhabitants were kind-hearted and greeted her warmly. Emily spent the day exploring the magical lands and encountering extraordinary creatures. When the time came to depart, the pendant shimmered, and she returned to her home. It was an unforgettable escapade for Emily.

What did Emily discover inside the treasure box?

A glittering band
A dazzling tiara
A concealed map
A magical necklace
Little island, big flavors: Sri Lankan food finally gets its due

When Kolamba first opened in 2019, many diners who walked into the charming eatery in central London’s Soho district weren’t familiar with Sri Lankan cuisine. They thought it was just like Indian food, says the restaurant’s co-founder, Aushi Meewella, who grew up in Sri Lanka. “We felt Sri Lankan food was underrepresented in central London, so we wanted to bring the dishes we grew up on and missed when we moved away,” she tells CNN.

While Sri Lanka is India’s little neighbor, with only 22 million people, its food and culture are quite different. And now, a new generation of Sri Lankan chefs and entrepreneurs across the world is shining the spotlight on their native cuisine, while embracing the country’s diverse culinary heritage. The increased visibility of Sri Lankan cuisine has “been a long time coming,” Meewalla says. “But now, more and more Sri Lankans themselves are willing to take a chance on our own cuisine, open restaurants, and spread our cuisine to the world.”

Today, more and more Sri Lankan chefs across the world are championing Sri Lankan food while defying common misconceptions about the cuisine. “It has helped change the global perception that Sri Lankan food is different from Indian food, and it’s not only a lot of curries paired with rice,” Williams says. For example, despite sharing a name, Sri Lankan roti are smaller, thicker “discs” made of freshly grated coconut and rice flour, unlike the large Indian rotis, which are made of wheat. Rice, coconut milk, native fruits, vegetables and seafood act as the building blocks of Sri Lankan cuisine. Meewella explains that it draws inspiration from diverse ethnic cultures and the influences of the Dutch and Portuguese, who once ruled Sri Lanka.

At Kolamba, mains include mutton poriyal, a common preparation in the Tamil-populated northern region of Sri Lanka in which the meat is dry-fried with onions, green chili and lime. One popular dessert is watalappam, a coconut and palm jaggery custard prepared by Muslims to celebrate Eid.

Meewella points out that Sri Lankan cuisine is also heavily plant-based with many vegan options, which helps the cuisine stand out and resonate with global audiences. “This way of eating is not a fad for us,” she adds.

For centuries, Sri Lankans have made use of wild and organically-grown ingredients like jackfruit, water spinach and yams, blending them with spices and herbs, and frying and currying them to create dishes with unique flavors. Kolamba’s menu pays homage to these plant-based recipes with dishes like breadfruit curry cooked with coconut milk and raw green banana fried with grated coconut. (Excerpt from 'Little island, big flavors: Sri Lankan food finally gets its due’, cnn.com, 2023)

What inspired the founders of Kolamba restaurant to open it in central London's Soho district?

Aushi Meewella's love for Indian cuisine
The desire to introduce Sri Lankan food to central London
The popularity of Sri Lankan cuisine in London
Aushi Meewella's childhood memories of Indian food
According to the text, what are some key ingredients in Sri Lankan cuisine?
Beef, vegetables, and seafood
Curries, spices, and herbs
Indian roti, mutton, and palm jaggery
Rice, coconut milk, fruits, and vegetables
What is a common characteristic of Sri Lankan cuisine mentioned in the text?
It mainly consists of wheat-based dishes.
It draws inspiration from Chinese culture.
It uses organically-grown ingredients with spices.
It is primarily influenced by Indian cuisine.
What might the word "resonate" mean in paragraph 4?
repel or disgust
connect or bring out emotion
hide or conceal
wash or clean
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