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Updated by Joanna James on Jun 27, 2019
Headline for Top cuisines in Wadduwa (restaurants include other brand names) - Sri Lankan Cuisine to Try
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Joanna James Joanna James
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Top cuisines in Wadduwa (restaurants include other brand names) - Sri Lankan Cuisine to Try

Sri Lanka is saturated with amazing local dishes, and has a highly developed and diverse food culture, incorporating influences from many different countries.

1

Rice & Curry

The hallmark of Sri Lankan cuisine is the rice & curry, available from humble eateries to the best restaurants in Sri Lanka with the likes of The Blue Water Hotel and Spa. Upon first glance, one is bound to witness a plate laden with colourful components. No two places on the island will have the same rice & curry, but each will follow the same formula or either red/white rice, roughly two vegetable items, lentils (or dhal) being a constant, some sort of meat, and crunchy poppadum.

2

Milk Rice (Kiribath)

Rice is the most consumed commodity in Sri Lanka so there are quite a few dishes that incorporate it in some way. Milk Rice is a unique super-sticky dish that can even be considered a rice pudding. It's prepared by cooking rice in coconut milk and can come in various forms such as the super-healthy mung-kiribath, with green-gram incorporated into it, or imbul-kiribath, a sweet version contained coconut and jaggery (a local honey-like delicacy).

3

Kotthu

By far the paramount of Sri Lankan fast food. kotthu is made with the use of shredded paratha that is stir-fried with vegetables, eggs, one's selection of meat, and in some places, cheese. The notable incarnation of the kotthu is the chicken/cheese kotthu which has roast-chicken and cheese-wedges incorporated into the dish. There is a new variant of this dish known as the 'Dolphin', which consists of freshly made Paratha cut into squares instead of strips. Ordering a Dolphin gives the customer the option of choosing exactly what they want in the dish, ranging from the proportion of Paratha to the number of eggs and meat.

4

Hoppers

Despite being usually served in most eateries at dusk, hoppers are considered a breakfast dish at most hotels. The hopper is the Sri Lankan take on the pancake, with a crispy crepe-like outer-layer and a soft-centre. The famous egg-hopper incorporates a fried-egg into the centre of the hopper. Hoppers are usually served with a side-dish consisting of chopped onions made into spicy sambal.

5

Lamprais

A unique dish that was conceptualised by colonial Europeans, particularly the Dutch, from whom the name is derived from. The dish consists of boiled-eggs, Dutch-meatballs, various meats (with soya being an option for vegetarians) and sambal. These components are placed on a bed of rice which is then packaged and wrapped in a banana leaf, and after having been infused with several spices and herbs, is baked in an oven under low-heat for up to several hours.

6

Watallapan

Sri Lanka's most popular local dessert, wattallapan bears a strong resemblance to caramel pudding. It consists of a rich steamed egg-custard made with kithul-jaggery, coconut milk and spices such as cardamom, nutmeg and cinnamon. Wattalappan is particularly popular with the Sri Lankan Muslim community and is a staple in their celebrations.