Sri Lankan food gets the adrenaline pumping rich in flavours, spices & textures. The aromas make your nose tingle with happiness and the spicy flavours will have you coming back for more.

Being an island with a tropical climate, coconuts, fresh seafood, vegetables and spices are the most influential components of Sri Lankan cuisine. Meat and Seafood are made into curries, BBQs or even dried out and coconut is used in almost everything from bread to salads and dressings. Rice and curry is a staple in Sri Lanka and the plates are always so colourful with a variety of different vegetables served around a centre piece and the master of all Sri Lankan cuisine – rice.

But then there is still so much more to try like many forms of roti’s, hoppers, kottu, string hoppers, devilled meats and seafood, kiribath, pittu, watallapan, vadai and the list goes on. Seriously this is a country full of colour and flavour so come with a big appetite and don’t be afraid of strong flavours.

Lampraise

The diva of the Sri Lankan rice and curry is this dish, a traditional recipe which originally contained three meat items however modern versions include just a single meat, such as fish or chicken or as vegetarian along with a Fish Cutlet, Moju (aubergine/eggplant), Parippu (dhal) Coconut Sambal, Belacan (Shrimp Paste), Frikadeller Meatballs (like a Danish meatball), Fried Boiled Egg, Dahl and Rice boiled in stock, all of which is wrapped in Banana Leaves and baked in an oven. The rice is made by frying raw short grain rice with onions and spices in butter or ghee and then cooking it in a meat stock.

Hoppers

The most iconic food in Sri Lanka and I love them! Hoppers are crispy, bowl shaped, thin pancakes made from rice flour and coconut milk and can be eaten at any meal. You can eat them as a plain hopper or the signature touch is an egg. Hoppers are usually sold from the roadside shops so you can watch them being made fresh. You enjoy these with your favourite curry and condiments such as Coconut Sambol, Moju and Dhal.

Roti

Vegetable Roti, Chicken Roti or Fish Roti, they are all bundles of deliciousness, especially when fresh. These roti’s are straight up Sri Lankan street food that you can find with ease anywhere you go in the country. They are eaten warm usually with a tomato sauce or fiery chili sauce, but I also love them just the way they are.

Kottu

Kottu is the Sri Lankan street food favoured by locals and visitors alike. Some love it late at night after a stint of partying, others love it for breakfast. The coolest thing about Kottu is the way it’s made. Believe it or not, Kottu-making has a rhythmic beat, it’s a Sri Lankan icon. Kottu, is a mix of vegetables and any other foodstuff of choice chopped heartily together with a thin roti.

Pittu

Pittu is made by steaming a mixture of grated coconut and rice flour in a bamboo mould. The steamy, soft, crumbly Pittu has the most enticing aroma and is best eaten with fresh coconut milk, lunu-miris (spicy sambal paste – yum!) and local meat curry.

String Hoppers

String hoppers are like thin noodles but made of rice flour and are the easiest substitute for rice. A dough made of rice flour and water cast through a string mould is steamed on little wicker mats to create this light lacy meal which goes well with dhal curry, a local meat curry and the ever versatile Sambol.

Kiribath (milk rice)

In a Sinhalese home, special occasions begin with kiribath. It symbolises the beginning of new pursuits, festive or auspicious occasions. Kiribath means milk rice. Kiri is milk and bath is rice. It is a creamy rice cake with a subtle hint of coconut flavour and has now become one of the traditional breakfasts of Sri Lanka.

Devilled Meats

Sweet, sour and devilishly hot but full of complex flavours. A dish influenced by China but adapted to the Sri Lankan sauce that is delicious. There are different kinds of Devilled depending on the meat or fish you prefer: prawns, cuttlefish, chicken, meatballs, fish, eggs and the list goes on.

Wattalappam

Wattalappam is a popular Sri Lankan dessert which is similar to Flan. The traditional wattalappam is a brown custard and is quite ordinary looking, but don’t be deceived by its looks, the taste is complex, the texture soft, smooth and everything just melts in your mouth.
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