Sri Lanka is Spice Island, and the food ethos here are vibrant, aromatic, authentic and unbelievably delicious. The local cuisine has largely remained the same over the years, proudly displaying the country’s rich history, tradition, the diverse cultures and custom. Why fix something that isn’t broken, after all? We have gathered the best of what Sri Lankan gastronomy has to offer, so you can indulge on these delectable delicacies when you visit.
Hoppers or Aappa:
Hoppers are the Sri Lankan pancake. The batter is made from a slightly fermented concoction of rice flour, coconut milk, sometimes coconut water and a hint of sugar.A ladle of batter is fried in a small wok and swirled around to even it out. Depending on your preference, you could opt for a sweet or savoury hopper. Egg Hoppers are always a winner.
Rice and Curry:
The quintessential local dish, Rice and Curry is a must-try when you go exploring in Sri Lanka. Whether you dine at a roadside shop, a hotel buffet or wish to enjoy a homemade meal, Rice and Curry is a constant on the menu. The dish usually includes rice, with a few curries like dhal, vegetables, green leaves, sambal and meat and is the perfect representation of how diverse Sri Lankan food is.
Kottu:
A favourite among locals, Kottu is the best of Sri Lankan street food. It is made of roti (flat bread), vegetables, oil, spices, and a protein of your choice. Ask for cheese to make the meal even more indulgent. Watching your chef make Kottu is an experience in itself. The bread is chopped very finely on a hot plate with two blunt blades and you can hear them rapidly chopping Kottu from a mile away!
Coconut Sambol:
Coconut Sambol, or Pol Sambol is made of finely grated coconut, red onions, dried whole chillies, lime juice, salt and sometimes dried Maldive fish. Every household has their own perfect version of Pol Sambol. This is the perfect accompaniment to your rice, bread, hoppers, or pittu. It complements any dish. Trust us.
Kiribath:
Kiribath is as traditional as Sri Lanka cuisine gets. It is rice cooked with thick coconut milk and is often served during special or auspicious occasions, such as the Sinhalese New Year. You can enjoy it with jaggery, bananas, or lunumiris (a sambol chilli sauce made with red chillies, onions, lemon juice, and salt). Enjoying a plate of Kiribath is a celebration on its own!
Watalappam:
It’s a party in your mouth! Watalappam is a coconut custard pudding made of coconut milk or condensed milk, jaggery, cashew nuts, eggs, various spices, including cardamom, cloves, and nutmeg, and sometimes thick pandan juice or grated vanilla pods. This dessert is the way to go if you have a sweet tooth.
Buffalo Curd:
The closest thing to Greek Yoghurt, Buffalo Curd is an iconic Sri Lankan food that is best enjoyed as dessert, or breakfast. Compared to the high-caloric dishes you find here, this is light, fresh and healthy. Try it with treacle, sugar or alongside a fresh fruit salad.
Images sourced from Roderick Eime, The Beauty of Sri Lanka, Tabiondg, and Hafiz Issadeen.
