5 Popular Traditional Dishes in Sri Lanka: Taste of the Tropics

A staple in every Sri Lankan household, rice and curry is not just a meal; it’s an experience. Typically served on a large banana leaf, this dish consists of steamed rice accompanied by a variety of curries, sambols, and condiments. The curry varieties can include fish, chicken, lentils, or vegetables, all simmered in a rich mix of coconut milk and spices. Each household has its own secret blend of spices, often featuring chilli, turmeric, cumin, and cinnamon. Rice and curry is usually enjoyed with side dishes like pol sambol (a coconut relish) and papadam (crispy lentil crackers).

Kottu roti is a street food favourite that has captured the taste buds of locals and visitors alike. This dish is made from chopped godhamba roti (a type of flatbread) stir-fried with vegetables, egg, and a choice of meat or seafood. The rhythmic sound of metal blades chopping the roti on a hot griddle is a common evening soundtrack in Sri Lankan towns. The flavours are bold, with spices like garam masala and curry leaves adding depth to the dish. Kottu roti can be customised with different levels of heat, making it a versatile and exciting meal. Be it street stalls or restaurants in Kalutara, the aroma that emerges when making kottu is unbeatable.

Hoppers, known locally as “appa,” are a beloved Sri Lankan delicacy often enjoyed at breakfast or dinner. These bowl-shaped pancakes are made from a fermented batter of rice flour and coconut milk, with the edges becoming crisp and lacy while the centre remains soft. There are various types of hoppers, including plain, egg, and milk hoppers. Egg hoppers feature a soft-cooked egg in the centre, while milk hoppers have a sweetened coconut milk filling. They are typically served with lunu miris, a spicy onion sambol, and are best eaten fresh off the pan. If you're staying at Avani Kalutara Resort, be sure to help yourselves to a couple of hot and fresh hoppers from the breakfast buffet.

Lamprais is a dish rooted in Dutch-Burgher culinary tradition, now widely appreciated across Sri Lanka. It is a complex meal that consists of steamed rice, meat curry, fried plantains, and blachan (a type of shrimp paste), all wrapped in a banana leaf and baked to perfection. The blend of Dutch and Sri Lankan flavours is a testament to the island’s colonial past, resulting in a hearty and aromatic dish. Lamprais is often reserved for special occasions due to its intricate preparation process, and its distinctive flavour is enhanced by the slow cooking within the banana leaf.

Kiribath, or “milk rice,” is a traditional dish often associated with auspicious occasions in Sri Lanka. It is made by cooking rice in thick coconut milk, resulting in a creamy, slightly sweetened consistency. Once cooked, the rice is moulded into a cake-like shape and cut into diamond pieces. Kiribath is typically served with lunu miris or a jaggery syrup, depending on whether it’s being enjoyed as a savoury or sweet dish. While kiribath is frequently served during celebrations, it is also enjoyed as a comforting breakfast dish.