Don’t leave Sri Lanka without Trying these Delicious Sri Lankan Food – Try out these unique dishes to have nostalgia for

These are the Sri Lankan version of pancakes made with a blend of rice flour and creamy coconut milk fermented with a dash of sugar. Made on a small wok, the batter is swirled around the wok, covered, and cooked until the outer edges become crisp and the small centre becomes soft. These are eaten just off the fire with Lunu-miris, a preparation of onion and chilli flakes ground and mixed with salt and lime and meat or chicken curry. As a variation, an egg cracked on the soft centre covered and cooked makes a wholesome egg hopper which is a popular dish for breakfast and dinner at many restaurants in Nuwara Eliya Sri Lanka.

An endowment to Sri Lanka from the Dutch colonization, this recipe has been handed down from generation to generation. Fine-grained rice is cooked in a broth of meat or vegetables. Once the rice is done to perfection, a portion enough for one is served onto a prepared banana leaf along with chicken fry, eggplant Moju, twice cooked savoury egg, a cutlet and onion fry. Folding up the banana leaf carefully, the packet is put in the oven for 10 minutes. A delicious and aromatic meal which is loved by visitors at Araliya Red.

A favourite all-time food in Sri Lanka served at hotels, restaurants and by street vendors as this food can be eaten on the go. A colourful and tasty stir-fry which is filling and holds an allure with all age groups. Strips of Godamba roti (made with Flour, salt and water) are cooked on a hot griddle with two metal cleavers mixing the roti with onion. garlic spices, shredded vegetables like carrots, cabbage, and leeks and flavoured with sauces. For meat lovers, bite-sized chunks of cooked meat are added or even egg as required.

This is the Sri Lankan version of Cream Caramel. Grated Kitul Jaggery and creamy coconut milk are mixed and poured over beaten eggs blending the custard well. Adding a dash of nutmeg and ground cardamoms, this is either baked or steamed and served garnished with grated cashew nuts. A mouthwatering dessert leaving you with a yearning for more.

This is a firm favourite in many Sri Lankan homes, especially for special occasions. Eggplant is cut into medium strips lengthwise and deep fried until golden. These are then dropped into a saute of onion, garlic, ginger, mustard seeds, cinnamon, cloves salt and sugar. Mixing it well for the eggplant to take in all the flavours and moisture a dash of vinegar is folded in. A great side dish with steamed rice and yellow rice.