Top 07 foods to try in Sri Lanka – Relish some of the most sought-after dishes on this unique island!

This is a simple dish enjoyed at breakfast yet without this no special occasion feels special. Enjoyed by the entire population this is made with traditional rice cooked with coconut milk over a low fire till the rice becomes tender absorbing the creamy milk and becoming a soft mass, with salt to taste. Served levelled onto a platter and cut into thick diamond-shaped cubes. Most Sigiriya resorts serve milk rice for breakfast with lunu miris (a medium-hot raw onion dish) and fish or meat curry for a savoury taste or with kithul jaggery for those with a sweet tooth.

Try this aromatic packet of rice and not a morsel would remain uneaten. A recipe inherited from the Dutch who colonized Sri Lanka, small-grained rice is cooked in meat or vegetable stock as per the preference. Tempered eggplant, meat slow-cooked with herbs and onion fry become the accompaniments for meat lovers whilst vegetarians would get a dry cashew curry in place of meat. Served hot onto a banana leaf this aroma oozing Lamprais is a favourite with visitors at Hotel Sigiriya.

A favourite dessert made by Moors (The Muslim Community) in Sri Lanka for their festivals and special occasions. Made using grated kittul jaggery, thick coconut milk and eggs beaten together, a fistful of flavour emanating spices thrown in and steamed in separate cups or one large bowl or tray. Garnished with shavings of cashew, have a slice or piece of this dessert and you will yearn for more.

This is more like fast food in Sri Lanka which is enjoyed throughout the day. Godamba roti is cut into thin strips, then bite-sized pieces. The Kottu chef does a mesmerizing preparation of "kottu roti' using a hot griddle. Chopped onions, garlic and shredded crisp vegetables such as carrots, leeks, and spring onions get sauteed together with dashes of chilli flakes, pepper, sauces diced meat and even an egg. The metal clanging on the griddle makes it a novel experience for visitors while the fusion of flavours of the tasty, filling and easy-to-eat food is relished.

Resembling a husked coconut, however, a darker shade of brown this is a fruit loved by elephants. Once ripe the fruit is cracked exposing the soft dark brown flesh which is scooped out to make jams, juices or simply eaten with a dash of sugar. The juice of the pureed mass when sweetened with kittul treacle with a dash of salt and chilled is simply delicious. Add a blob of Vanilla ice cream and it becomes awesome.

A light and tasty dinner or breakfast dish. This is made with rice flour and coconut milk. Somewhat like a pancake, however, as they are made in mini woks the shape is like an upturned wide cup with crisp edges and a soft middle. A variation is the famous egg hopper where an egg is dropped onto the centre when the hopper is halfway cooked. Both are eaten with lunu miris and fish or meat curry, while the plain hopper can also be had with kittul jaggery.

Eggplant Moju is a dry preparation that is both savory and sweet, this serves as a favorite accompaniment to steamed rice or yellow rice. Eggplant is cut into thin bite-sized pieces, marinated dry and deep-fried, and left to drain the oil. Thereafter it is sauteed in diced onion, garlic, chili flakes, and a dash of salt and sugar making it a tasty side dish.