Joanna James
Although Sri Lankan cuisine is one of the most underrated in the world according to Lonely Planet, those who are fortunate enough to be holidaying in the country can savour its culinary delights. Here are some of the top dishes that every tourist must try on a trip to Sri Lanka.
Also called Kottu roti, this dish traces its origins to the Tamil community in Sri Lanka. Easily available via street food vendors and local restaurants, Kottu is a dinner-time favourite for those who are heading out for a night out on the town or grabbing a meal on their way home from work. Made using strips of Godamba Roti, the wheat flour particles are mixed into a meat, veggie and sauce infusion with the aid of two metal plates that drum the ingredients together creating quite a ruckus. As a street food staple, Kottu is spicy and comes in a variety of flavours with fish, egg, chicken, and even cheese kottu being favourites among locals. Dolphin Kottu is another local favourite – and no, it's not made using dolphins! No one's exactly sure why this dish is called that; marketing gimmick or not, it is a name that's got stuck with this dish, which is an extra-spicy rendition of the original kottu dish.
Made to celebrate special occasions such as birthdays, moving to a new home, Sinhala and Tamil New Year or consumed for breakfast, Kiribath is a creamy rice dish that is unique to the island. This is known as 'milk rice' in English. Tourists who are based at Sri Sharavi Beach Villas & Spa or wining and dining at any one of the Mirissa restaurants will find Kiribath and Lunu Miris on the breakfast menu as this coconut milk-infused rice meal is both wholesome and delicious. Those who wish to savour Kiribath with a sweet-flavoured side dish can try it with jaggery or Kithul treacle.
As a leftover of the Dutch colonial era, lamprais has become a fusion dish that's now closely linked with the Dutch Burgher community of Sri Lanka. Available in nearly every cafe and restaurant in Colombo, lamprais is a lunch meal, which is baked on a banana leaf so that the rice and the curries are cooked twice over. Curries that are part and parcel of a Lamprais meal include a meat dish, plantain and brinjal stir-fry, shrimp paste, a boiled egg and Seeni Sambol or onion relish. Although the original recipe calls for beef, pork and lamb, there are vegetarian, seafood and chicken variations of the dish owing to the demands of diners.
Also called Polos Curry in the local tongue, this is a dish that is considered a delicacy among expats and locals who do not have access to jackfruit all year round. Young and unripe jackfruit is sliced into tiny pieces and boiled until soft to create this dish, which lets it cook slowly in a spice mixture that includes mustard paste, chilli powder, turmeric, roasted curry powder, curry leaves and pandan leaves.
A popular Sri Lankan Street food dish that is loved by many, Egg rotti is essentially a mouthwatering dish that is made using – well, egg and rotti! Even kids love this delicious infusion as it's not that spicy. But for those who love a bit of spiciness in their meals, a variety of side dishes – including chicken, fish, and dhal curries – can be mixed with egg rotti that are shredded into rectangular pieces.
A true believer that the pen is a mighty weapon, ventures into reaching the minds of every reader with the earnest hope of leaving an indelible stream of thought.
A travel writer who has a passion for fashion and a deep interest in admiring new and exotic attractions around the world.
