Sri Lanka

Sri Lankan cuisine is a testament to the island's rich tapestry of history, culture, and geography, with each dish bearing the imprint of centuries of culinary evolution.

At the heart of Sri Lankan dining lies rice, a staple that serves as the canvas for a vibrant array of flavors. The island's tropical climate nurtures an abundance of ingredients, from fresh seafood sourced from its coastal waters to an abundance of exotic fruits and vegetables. Spices play a starring role in Sri Lankan cooking, with complex blends of cinnamon, cardamom, cloves, and curry leaves infusing dishes with layers of aromatic depth. Coconut, a ubiquitous ingredient, appears in various forms, from creamy coconut milk in curries to grated coconut in sambols and coconut oil for frying.

Each region of Sri Lanka boasts its own culinary specialties, shaped by local ingredients and cultural influences. In the coastal areas, seafood takes center stage, with dishes like fish ambul thiyal, a tangy and spicy fish curry, showcasing the bounty of the ocean. In the central highlands, the cool climate favors the cultivation of tea and spices, while hearty dishes like lamprais—a legacy of Dutch colonial rule—combine rice, meat, and vegetables in a fragrant parcel wrapped in banana leaves. Street food culture thrives in bustling cities like Colombo, where vendors dish out piping hot kottu roti—a stir-fry of chopped roti, vegetables, and meat—alongside crispy, deep-fried snacks like isso vadai (shrimp fritters) and egg hoppers, thin pancakes with a soft center and crispy edges.

Beyond its tantalizing flavors, Sri Lankan cuisine reflects the island's spirit of hospitality and communal dining. Meals are often enjoyed with family and friends, with dishes served family-style and shared among diners. Special occasions and festivals are marked by elaborate feasts, where traditional dishes like kiribath (milk rice) and sweets like kokis (crispy fried cookies) take center stage. Whether savoring the fiery heat of a spicy curry or the soothing sweetness of a coconut-infused dessert, dining in Sri Lanka is a multisensory experience that offers a glimpse into the island's rich cultural heritage and culinary traditions.

Best of the Island

Milk Rice
Rice and Curry
String Hoppers 
Hoppers 
Kottu Roti
Pittu
Sour fish curry 
Coconut Sambol 
Dhal Curry 
Baby Jackfruit Curry
Dried Red Chilli Sambol
Gotu Kola Sambol 
Lamprais 
Coconut Roti
Cashew Curry 
Potato Curry 
Kiri Kos
Crab Curry 
Chicken Curry
Pork Curry 
Eggplant Curry 
Achcharu
Thosai