6 foods you should try in Sri Lanka - Spicy treats

When dining in Sri Lanka at a buffet, you may enjoy hoppers for breakfast, however, local households often have hoppers for dinner. These bowl-shaped crepes are made from a batter of fermented rice flour and coconut milk, resulting in a delicate crispy edge and soft centre. Appa can be enjoyed plain, with lunu miris, with an egg nestled within (egg hopper), or with a sweet jaggery and coconut filling (pani appa), hoppers offer your palate an absolute delight.  

Rice and curry, the cornerstone of Sri Lankan cuisine, is a blend of spices, vegetables, and proteins that come together to create a harmonious meal. With an array of curries ranging from dhal (lentil) to fish, chicken or beef curry, each with its distinct blend of spices, rice and curry epitomizes the diverse and intricate flavours that define Sri Lankan cooking. Rice and curry is usually a lunch staple that you ought to enjoy during your stay at Ubuntu Beach Villas.

Kottu roti is not just a dish; it's an experience. This popular street food combines chopped roti, vegetables, eggs, and your choice of meat or fish, all expertly mixed on a hot griddle with an audible rhythmic chopping sound. The medley of ingredients is infused with spices and flavours, resulting in a savoury, aromatic delight that's a feast for the senses.

String hoppers, or idiyappa, are delicate noodles crafted from rice flour that are intricately woven into circular shapes. These nests of noodles are typically served with a coconut-based gravy (
kiri hodi), parippu, coconut sambol and a spicy meat or fish curry. 

Rice is boiled and prepared in coconut milk, once the rice reaches just the right consistency which is almost kanji-like, the rice is spread out on a large milk rice plate. It is then cut into pieces and served with lunu miris which is an onion sambol or with ambul thiyal, fish or chicken curry. 

Lamprais is a cherished culinary treasure of Sri Lanka, a dish that embodies the country's multicultural influences. This delectable creation features a mixture of fragrant rice, cooked with a medley of spices and meats, all wrapped in a banana leaf. The banana leaf imparts a unique aroma to the dish while keeping the flavours intact. This dish, believed to have Dutch Burgher origins, showcases the diverse culinary tapestry of Sri Lanka, offering a symphony of tastes in every bite.

Brinjal moju, a beloved dish in Sri Lankan cuisine, tantalizes taste buds with its perfect balance of flavors. Made from tender slices of eggplant marinated in a blend of vinegar, sugar, and spices, brinjal moju offers a delightful combination of sweet, sour, and spicy notes. The slow cooking process infuses the eggplant with the rich, tangy marinade, creating a mouthwatering dish that adds a burst of flavor to any meal. Whether enjoyed as a side or a condiment, brinjal moju showcases Sri Lanka's talent for transforming simple ingredients into culinary masterpieces.