Food in Sri Lanka is delicious, and perhaps the richest I have ever come across. The wide variety of spices and combination of flavours gives it a unique and strong identity, despite its numerous influences; Portuguese, British, Dutch, Indian, Malay, Arab and Moors.
Although most westernized restaurants are pretty expensive, you can find great food at reasonable prices in most parts of the country. Most locals eat with their hands, which is a bit tricky at first, but towards the end of my trip I was definitely starting to master the art!
Get ready to get your hands dirty and dig into these unmissable dishes.
1. Egg Hoppers
The most iconic food of Sri Lanka. A delicious crepe-like, bowl-shaped thin pancake with crispy edges, made from fermented rice flour, coconut water and coconut milk. The signature touch is an egg cracked in the batter while it’s cooking in a small wok. Egg hoppers can be served as they are or with a variety of condiments, like red and green sambals, dhal and curries. As they’re made fresh, you can also ask for a plain version without the egg.
2. Kottu Roti
If you hear a melodic clanking chopping noise coming from a restaurant, you know they’re making Kottu! Kottu is the Sri Lankan version of fast food: an easy dish made with thin strips of chopped fried roti (a flat brad) mixed with vegetables, egg, meat and spices.
3. Buffalo Curd
Curd is a creamy and slightly sour breakfast dish, very similar in taste to plain yoghurt. It’s usually served with kithul treacle, a sweet syrup made from liquid jaggery (an unrefined sugar). It’s also delicious with fresh fruit, like papaya and pineapple.
4. Rice And Curry
A staple meal across Sri Lanka. Funnily enough, rice is considered the main dish, and the different type of curries (vegetarian, chicken or fish) are served as condiments. My favourites were:
5. Jackfruit Curry
Jackfruit curry is made out of sliced and boiled polos (the unripe, green jackfruit). Once it’s soft, the jackfruit is cooked with garlic, ginger, mustard seeds, chili powder, onions, pandan leaves and coconut milk. The taste is a little like potato but the texture is quite different. Jackfruit grow on trees all around Sri Lanka, sometimes reaching weights of up to 35 kilograms!
6. Fish Ambul Thiyal
This sour, dry curry is usually made with cubed tuna that’s marinated in spices and herbs, such as black pepper, turmeric, cinnamon, garlic, pandan leaves and curry leaves. It gets its sourness from a dried fruit called goraka (a bit like tamarind). This dish originated in the southern part of the country and was a way to efficiently preserve fish.
7. Dhal Curry
Made of lentils, peas or various types of beans, dhal is very similar to the Indian version of the dish; the Sri Lankan interpretation is prepared with more coconut milk, chilli and cinnamon. It’s also great with roti or paratha.
8. Sri Lankan Samosas
Samosas come from Central Asia but have spread all across the globe, from India to Africa to, yep, Sri Lanka. The tasty fried savoury snacks, filled with meat or vegetables (or both), are available at street stalls and in many local restaurants.
9. Street Snacks
Don’t leave Sri Lanka without trying some of the delicious and super cheap street snacks: cassava chips, deep-fried jackfruit seeds, pol roti (coconut flat bread) and endless varieties of sweets! You can find them all over central Colombo and in most major towns.
10. Ceylon Tea
Sri Lanka (once known as Ceylon) was first introduced to tea in 1824, when the British brought it from China; now the country is one of the world’s leading producers of tea. The most famous tea regions are around Kandy and Ella, but you can find amazing tea everywhere. Don’t leave without having a cup of Ceylon tea, or try ginger tea for a nice little twist on the regular plain version.
For more articles like this view my Sri Lanka travel guide.
