The Veddas, Sri Lanka's first indigenous tribe and the last to survive on the island, are nearing extinction, but in Gal Oya, you can still experience their way of life
Sri Lanka's forest-dwelling Veddas - the first inhabitants of this island and the last surviving bastion of their ancient way of life - have largely transitioned to village life
Image: Shutterstock
My journey through the rugged beauty of East Sri Lanka brought me to the enclave of Rathugala, set against the lush backdrop of Gal Oya National Park. An extended stay at Wild Glamping Gal Oya provided the rare opportunity to engage with the Veddas, Sri Lanka's indigenous adivasi community, and, remarkably, both the first inhabitants of this island and the last surviving bastion of their ancient way of life.
Two lanterns and a circular signboard swayed gently from a green wooden frame. Our ride, a thatched-roofed jeep with purple accents, took us through a few kilometres of lush farmland, with the Bingoda Mountains quietly towering in the background. Committed to sustainable living, the solar-powered cottages, too, are framed by the mountains.
Wild Glamping Gal Oya proudly employs a majority of its staff from the Vedda tribe, fostering empowerment and support for the local community. That evening, draped in cascading green forest leaves from their waistlines, Veddas gathered in a circle around the fire to perform a ritual dance to bless us all. The evening culminated in a sumptuous traditional Sri Lankan feast, prepared by the local kitchen staff and the Veddas. Highlights of the farm-to-fork meal included velvety pumpkin soup, crispy medu and sago wadas, vellayappams, chicken curry and the ever-delightful pol roti (coconut flatbread), all capped with a refreshing homemade ice cream for dessert.
(clockwise from top) Veddas' homes set against the backdrop of Bingoda mountains; prayer space of the Veddas; Veddas at their habitat.
Image : Veidehi Gite, Shutterstock
The adventure, the next morning, continued with a refreshingly rustic shower experience in the semi-natural washroom of the luxury tent. There was an undeniable charm in the nostalgia evoked by the metallic buckets repurposed as the basin and shower—an ode to simplicity—yet balanced with a touch of sophistication as premium toiletries were thoughtfully presented in coconut shells. I took a morning walk through the nearby farms, which revealed an impressive variety of organic, pesticide-free vegetables. Guests are invited to handpick ingredients for a personalised farm-to-table meal by Chef Chandana Kumardasa. I returned with raw bananas, green chilies, long beans, snake gourd, lufa, and lemons.