Joanna James
Sri Lanka’s cuisine is a tantalising fusion of diverse flavours, a true reflection of its rich culture and vibrant heritage. From aromatic curries to crispy snacks, each dish tells a story of tradition, history, and love for food. Whether you are a local or a tourist, Sri Lanka offers an unforgettable culinary journey that you simply can’t resist.
If Sri Lanka had a national street food, it would undoubtedly be Kottu Roti. This popular dish is a lively mix of chopped roti, vegetables, eggs, and your choice of chicken, beef, or seafood. What makes Kottu so unique is not only its taste but the rhythmic chopping of the ingredients on a hot griddle, filling the streets with an unmistakable sound. It’s a dish that embodies the vibrancy of Sri Lankan street culture, and every bite is packed with texture and spice.
For seafood lovers, Fish Ambul Thiyal is a must-try. This dish, typically made with tuna, is a sour fish curry that’s dry in texture but rich in flavour. The fish is cooked with a blend of spices, including black pepper, turmeric, and the key ingredient, goraka (a tamarind-like fruit), which gives it its signature tangy punch. Fish Ambul Thiyal is often served with rice and is perfect for those looking to experience a burst of traditional Sri Lankan spices.
Imagine a thin, crispy pancake with soft, fluffy edges—Hoppers (or Appa) are just that, but with a delightful Sri Lankan twist. These bowl-shaped delights are made from fermented rice flour and coconut milk, cooked to perfection in small, rounded pans. Whether you choose to enjoy plain hoppers or the popular Egg Hoppers (which feature an egg in the centre), they are best served with sambol or curry. It’s a breakfast favourite that will leave you craving more.
At the heart of Sri Lankan cuisine lies the iconic Rice and Curry, a staple meal that offers a burst of flavours and textures. A typical plate consists of steamed rice served with an array of curries, each crafted with a unique blend of spices. From fragrant dhal (lentil) curry to fiery chicken or fish curry, these dishes are accompanied by sambols, chutneys, and pickles, creating a harmonious balance of heat, sweetness, and tang. The endless variety makes Rice and Curry a culinary adventure that’s different with every meal, reflecting the diverse flavours of the island. Guests staying at Aarunya Nature Resort & Spa — a modern and elegant boutique hotel in Sri Lanka dedicated to wellness — can enjoy a delicious rice & curry feast with over 12 curries and vegetables.
No Sri Lankan meal is complete without Pol Sambol. This fiery coconut relish is a simple yet powerful accompaniment made from grated coconut, red chillies, onions, lime juice, and a dash of Maldive fish. Despite its humble appearance, Pol Sambol adds a spicy, zesty kick to rice, roti, and almost any curry. It’s the quintessential side dish that enhances the flavours of Sri Lankan cuisine and offers a taste of the island’s spice-filled soul.
A unique blend of Dutch and Sri Lankan culinary traditions, Lamprais is a dish like no other. This meal consists of rice cooked in stock, accompanied by a variety of curries, all wrapped in a banana leaf and baked. Traditionally, Lamprais includes a mix of meats such as pork, chicken, or lamb, along with caramelised onions, plantains, and a special rice infused with cardamom and cloves. The banana leaf not only enhances the aroma but adds an earthy depth to the overall flavour.
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.
