Joanna James
If you are looking for a vacation destination that leaves a lasting impression with its incredible cuisine, Sri Lanka should be at the top of your list. The wide range of cuisine available in the island nation is sure to capture your heart and make your mouth water whenever you remember them.
No culinary journey in Sri Lanka is complete without trying a variety of its rice and curry dishes. This staple meal is almost never similar to the last, with a revolving door of curries that include dhal (lentil curry), chicken, fish, or beef curries, tempered vegetables, and sambols.
What makes Sri Lankan rice and curry stand out is the generous use of local spices such as turmeric, cinnamon, and curry leaves. The flavour profiles perfectly paint a rich story of the region they originate from. For instance, Jaffna is famous for its crab curry, and, if you're in the West Coast, looking for things to do in Kalutara, Sri Lanka has many rice and curry spots that just hit the spot.
If you are wandering through the bustling streets of Colombo or Galle, the rhythmic clanking of metal blades hitting a griddle will likely catch your attention. This sound signals the preparation of kottu roti, Sri Lanka’s most beloved street food.
Kottu roti consists of chopped godhamba roti (a thin, flaky flatbread) stir-fried with vegetables, egg, and a choice of meat or cheese. The addition of aromatic spices and curry sauce infuses the dish with an irresistible depth of flavour. Served hot and fresh, kottu roti is as much a part of Sri Lankan culture as cricket is.
Hoppers, or appa, are the Sri Lankan equivalent of pancakes, made with rice flour and coconut milk. They are crispy around the edges and soft in the centre, and locals usually enjoy them for both breakfast and dinner. The plain version is often paired with spicy sambols, but the egg hopper variation, where an egg is cracked into the centre while cooking, is a favourite among locals and visitors alike.
If you're staying at Glenross Living, you can enjoy some authentic hoppers at a nearby roadside shop to indulge in some freshly made hoppers and egg hoppers. Here, you can savour this delicacy alongside "lunu (onion)" sambol, a fiery condiment made with diced onions, chilli, and lime, enhancing the dish’s flavours.
A lesser-known but incredibly complex dish, lamprais is a remnant of Sri Lanka’s Dutch colonial past. This dish is prepared with rice cooked in fish stock, accompanied by cooked chicken, pickled brinjal, Dutch frikkadels (although local restaurants usually replace these with Sri Lankan fish cultlets) and onion sambols.
What makes lamprais special is the meticulous preparation process that allows the flavours to meld beautifully during baking. The banana leaf imparts a subtle aroma, making every bite a blend of fragrant spices and tender meats. This dish is not as commonly found as rice and curry, but those who seek it out are rewarded with a taste of Sri Lanka’s colonial culinary heritage.
While not a meal on its own, pol sambol is an essential accompaniment that elevates many Sri Lankan dishes. This coconut-based relish's beauty lies in its simplicity, using just coconut, chilli flakes, lime and Maldivian fish. The result is an aesthetically pleasing, spicy and tangy side dish that instantly improves anything it is paired with.
Pol sambol is a staple in Sri Lankan households and is often freshly prepared before each meal. It provides a burst of flavour and is an excellent example of how simple ingredients can create something incredibly delicious.
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.
