MOUTH WATERING FOODS YOU SHOULD TRY IN SRI LANKA
Sri Lanka is a food lover’s paradise, offering a mix of bold flavours, aromatic spices, and unique textures. Here are some of the most popular dishes you must try:
1. RICE AND CURRY
Rice and curry is the staple dish of Sri Lanka, deeply rooted in the country’s culture and daily life. A traditional Sri Lankan meal consists of steamed rice served with an array of flavourful curries made from vegetables, lentils, meat, or fish, cooked with aromatic spices such as cinnamon, cardamom, turmeric, and curry leaves. Coconut milk is often used to add richness and depth to the dishes. Accompaniments like sambols (spicy relishes), fried papadums, and pickles enhance the meal, offering a perfect balance of flavours—spicy, tangy, and savoury. Every region in Sri Lanka has its own variations, with coastal areas favouring seafood curries while inland regions emphasize vegetable and meat-based preparations. Whether enjoyed at home, in a small roadside eatery, or at a grand feast, rice and curry remain a beloved and essential part of Sri Lankan cuisine.
2. HOPPERS (APPA)
Hoppers, locally known as "Appa" in Sri Lanka, are a popular and traditional dish made from a fermented batter of rice flour, coconut milk, and a hint of sugar and yeast. These bowl-shaped pancakes have a crispy, golden-brown edge and a soft, slightly spongy centre, making them a favourite for breakfast or dinner. They can be enjoyed plain or with various accompaniments such as spicy sambols, coconut chutney, or a fried egg cracked into the centre while cooking, known as egg hoppers. A variation called "milk hoppers" includes extra coconut milk for a creamier texture. Hoppers are typically cooked in a small, rounded pan, which gives them their unique shape. Their slightly tangy flavour, due to fermentation, pairs well with Sri Lankan curries, creating a perfect balance of textures and tastes that reflect the island’s rich culinary heritage.
3. KOTTU ROTI
Kottu Roti is one of Sri Lanka's most popular and beloved street foods, known for its distinctive rhythmic preparation. Made from chopped godhamba roti (a type of flatbread), vegetables, eggs, and a choice of meat or seafood, it is stir-fried on a hot griddle with aromatic spices and curry. The unique aspect of Kottu Roti is the way it is prepared—chefs use two metal blades to rapidly chop and mix the ingredients, creating a signature clanging sound that fills the streets of Sri Lanka. Often served with spicy gravy or curry sauce, Kottu Roti is a flavourful, comforting, and filling dish that showcases the island's vibrant culinary culture.
4. STRING HOPPERS (IDIYAPPAM)
String Hoppers, known as Idiyappam in Sri Lanka, are a popular and traditional dish made from rice flour, water, and salt. The dough is pressed through a special mold to create thin, noodle-like strands, which are then steamed to perfection. Soft, light, and slightly chewy, string hoppers are typically served for breakfast or dinner alongside a variety of accompaniments such as coconut sambol, dhal curry, or chicken curry. Their delicate texture makes them an excellent base for soaking up flavorful curries, enhancing the overall dining experience. A staple in Sri Lankan cuisine, string hoppers are enjoyed by people of all backgrounds and are often prepared for special occasions as well as daily meals.
5. COCONUT ROTI
Coconut roti, or pol roti, is a beloved traditional flatbread in Sri Lanka, enjoyed for breakfast, dinner, or even as a snack. Made from a simple dough of wheat flour, freshly grated coconut, salt, and water, it is often enhanced with chopped onions, green chilies, and curry leaves for added flavor. The roti is shaped into small discs and cooked on a hot griddle until golden brown, developing a slightly crispy exterior while remaining soft inside. It is commonly eaten with spicy lunu miris (a chili-onion relish), dhal curry, or even a dollop of butter. With its rich coconut taste and hearty texture, coconut roti is a staple in Sri Lankan households, offering a delicious and filling meal that pairs perfectly with a cup of tea.
6. LAMPRAIS
Lamprais is a traditional Sri Lankan dish with Dutch Burgher origins, consisting of rice cooked in stock, accompanied by a variety of side dishes, all wrapped in a banana leaf and steamed to enhance its flavours. The dish typically includes a flavourful meat curry (often beef, chicken, or pork), a deep-fried boiled egg, brinjal moju (spiced eggplant pickle), seeni sambol (sweet and spicy onion relish), and frikkadels (Dutch-style meatballs). The name "lamprais" is derived from the Dutch words lomprijst, meaning "lump of rice." This dish is a legacy of Sri Lanka’s colonial past and remains a cherished meal, especially among the Burgher community, often enjoyed on special occasions and family gatherings. The steaming process allows the banana leaf to infuse the meal with a subtle aroma, making lamprais a unique and flavorful culinary experience.
7. PITTU
Pittu, a traditional Sri Lankan dish, is a popular and beloved food item often enjoyed for breakfast or as a snack. Made from steamed rice flour and grated coconut, pittu is usually served in cylindrical shapes, cooked in a special mold. It has a soft and slightly crumbly texture with a subtle coconut flavor. Pittu is typically paired with a variety of accompaniments such as coconut sambol, curry, or even a dollop of butter. It’s a versatile dish that can be enjoyed in many variations, and it holds a special place in the hearts of Sri Lankans for its nostalgic and comforting qualities. Whether eaten with sweet or savory sides, pittu remains a staple in Sri Lankan cuisine, loved for its simplicity and deliciousness.
8. FISH AMBUL THIYAL
Fish Ambul Thiyal is a traditional Sri Lankan dish that showcases the country’s rich culinary heritage. The name "Ambul Thiyal" translates to "sour fish curry," and it is known for its distinctive tangy flavor, which is derived from the use of tamarind. Typically, the dish features fresh fish, such as tuna or grouper, which is marinated with a blend of aromatic spices, including turmeric, black pepper, cinnamon, and curry leaves, before being simmered in a tamarind-based sauce. The combination of spices and the sourness of tamarind creates a unique balance of flavors. Ambul Thiyal is often served with steamed rice and is a popular dish at home-cooked meals and festive occasions in Sri Lanka. Its bold and complex flavors make it a beloved dish that represents the island's vibrant food culture.
Sri Lankan cuisine is all about bold flavors, spice, and variety—so be sure to try as many dishes as possible during your visit!
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