Joanna James
The island of Sri Lanka is commonly hailed for its welcoming tropical climate and breathtaking natural landscapes but the country also has an exciting profile of culinary delights that those with an adventurous palette will enjoy. Drawing on culinary traditions from the Malay, Indian, Dutch, Portuguese and English cuisines, Sri Lankan food whips up a burst of scintillating flavours that complement its easy-going atmosphere as an island holiday destination. Here are some of the top Sri Lankan dishes that every visitor must try during their stay in the country.
This is a classic street food delight that can be found at any of the local street stalls and eateries including Tangalle restaurants. The dish is essentially a mix of chopped roti mixed with an assortment of finely cut vegetables, spices and meat, usually chicken. If you walk the streets in the evenings, you’ll likely hear the loud patter of metal cleavers being used to chop the roti and ingredients in street stalls. Sri Lankan Kottu Roti is often enjoyed for dinner usually with a serving of spicy curry to complement the savoury flavours of the dish.
This flavourful dish is a speciality attributed to Sri Lanka’s Burgher community and is a result of their colonial Dutch heritage. Its name originates from a Dutch word that means ‘a packet of food’, an accurate summation of this hearty meal. A packet of Lamprais includes a large serving of savoury flavoured rice, boiled eggs, frikkadels (Dutch-style beef balls), eggplant, and sambol. The ingredients and the rice are all served into a banana leaf and baked in the oven at a lower temperature over several hours. Lamprais is an elaborate dish and many take delight in its multitude of flavours that they enjoy straight from the unwrapped banana leaf packaging.
This is a traditional breakfast meal in Sri Lanka and is best described as a savoury, bowl-shaped version of crispy thin pancakes that features a cooked runny egg yolk at its centre. The wafer-like crepe is made from fermented rice flour, coconut milk and water, and a bit of sugar to form a batter. The batter is swirled around a small wok to even it out and then fried while an egg is cracked into the centre of the pan. After it is fried, the egg hopper is flavoured with salt and pepper and then served with a lunu miris sambol - spicy mix of onions, chillies, salt and lemon juices.
Referred to in English as ‘milk rice’ this traditional dish is a serving of rice blocks that are cooked in coconut milk and served with jaggery. It is often enjoyed on special occasions, typically during the Sinhala and Tamil New Year and on wedding celebrations. In addition to jaggery, Kiribath is also enjoyed with spicy curries that go surprisingly well with its creamy, sweet flavour.
This is another brightly coloured traditional dish made from grated coconut that is then mixed in chilli powder, onions, chillies and various other spices that all combine to produce a spicy orange sambol topping for any rice and curry dish. Once the ingredients are combined and mixed thoroughly, the sambol’s tangy, spicy flavour adds a welcome kick to whatever meal it is paired with. Pol sambol is frequently enjoyed because it is fairly easy to make. If you’re eager to master this simple yet delicious Sri Lankan dish you can learn to prepare it at various local hotels like Anantara Peace Haven Tangalle Resort that provide authentic cooking classes for guests
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.
