Culinary Experiences in Sri Lanka

Blending Indian, Southeast Asian, and Arabic flavors along with colonial influences, Sri Lankan cuisine is a sensory delight, utilizing fresh herbs, spices, and the rich offerings from land and sea.

Dining in Sri Lanka is a pleasure, whether you're savoring authentic rice and curry at a roadside eatery, enjoying a plate of kotthu (chopped roti with veggies and meat) at a local spot, or indulging in freshly caught seafood at an upscale beachside restaurant. For the most vibrant and flavorful Sri Lankan dishes, follow the locals to their favorite eateries.

Discover the top foods and drinks to enjoy in Sri Lanka.

Savor Sri Lankan hoppers

Hoppers, also known as appa or appam, are bowl-shaped pancakes made from a fermented blend of rice flour and coconut milk, featuring crispy edges and fluffy centers. Typically served with the chili and salt condiment lunu miris, they can also be enjoyed as savory egg hoppers—where chefs crack an egg into a plain hopper, cooking it to perfection. For a sweet twist, hoppers can be paired with milk or jaggery (palm sugar) and coconut milk for a delightful dessert.

Where to try it: Head to roadside hopper stalls for an affordable Sri Lankan meal. For a more upscale experience, book a table at the elegant Palmyrah Restaurant in the Renuka City Hotel.

Indulge in string hoppers with curry

Don’t be misled by the name—idi appa or idiyappam (string hoppers) are quite distinct from regular hoppers. Commonly served for breakfast, these steamed rice flour noodles are pressed into thin, delicate mats. A complete idi appa meal always includes pol sambol (grated coconut mixed with chili) and a rich dal curry, prepared with thick coconut milk and infused with cinnamon and curry leaves.

Where to try it: Culture Colombo offers a tasting basket featuring hoppers, string hoppers, various condiments, and curry dishes—an ideal introduction for newcomers to Sri Lankan breakfast and dinner fare.

Savor rice and curry whenever you can

This staple dish encompasses a wide range of richly-spiced vegetable dishes (often including meat and fish), served alongside rice—similar to an Indian thali. A typical meal may feature several curries, with at least one made from meat, poultry, fish, seafood, or egg, and another from dal (lentils). Accompanying condiments like pickles, chutneys, and pol sambol add a spicy kick. Additionally, mallung, a salad made from green leaves, chopped green chilies, onions, and grated coconut, rounds out the meal.

Most Sri Lankan curries are prepared with coconut milk and a medley of spices, including but not limited to chili, turmeric, cinnamon, cardamom, coriander, lemongrass, rampe (pandan leaves), curry leaves, mustard, and tamarind.

Dried Maldive fish, a type of cured and dried tuna from the Maldives, is a common seasoning in Sri Lankan cuisine. Chicken, mutton, and a variety of beef dishes are prevalent, alongside spicy pork curries featuring black pepper, and numerous vegetable preparations.

As you journey through the country, you'll find plenty of opportunities to stop at local eateries for a rice and curry extravaganza. Some of the finest options are simple family-run spots by the roadside, serving a daily rotation of meat, fish, and vegetable dishes—sometimes offering as many as 10 choices. This experience provides a much more thrilling introduction to Sri Lankan cuisine compared to tourist restaurants, where the flavors are often subdued.

Many eateries serve rice and curry primarily at lunchtime. Guesthouses may offer it for dinner, but you'll typically need to place your order earlier in the day to allow the chefs enough time to prepare.

Where to try it: Relaxed and beloved, the rice and curry at Mettha's Home Cooked Meals Traditional Sri Lanka Restaurant in Unawatuna is reminiscent of the comforting food found in local homes. Alternatively, visit the Galaxy Lounge in Arugam Bay, where the rice and curry is so delicious that the Sri Lankan cricket team returned for seconds.

Sit down to enjoy a plate of kotthu

This spicy blend of leftover flatbread, fresh vegetables, eggs, and meat is a favorite evening dish on the island. Known for its hearty nature, kotthu is often considered a go-to hangover remedy, accompanied by the rhythmic sounds of ingredients being chopped on a sizzling metal griddle with two blades.

The unmistakable clatter of metal on metal fills the streets at night. If you listen closely, each kotthu chef has their unique chopping rhythm. While chicken and pork kotthu are widely enjoyed, seafood versions featuring fish, crabs, or prawns are readily available in coastal areas.

Where to try it: If you find yourself in the hills, be sure to grab a plate of kotthu from Themparadu in Nuwara Eliya. For an extra treat, add cheese for a richer flavor and pair it with a glass of chocolate-flavored iced Milo.

Enjoy isso vadai at Galle Face Green

Crunchy, crispy, and with a hint of spice, isso vadai is a staple at Galle Face Green in Colombo, where you'll find numerous vendors scattered throughout this vibrant park. These deep-fried lentil and prawn fritters make for an ideal snack while you unwind and take in the sunset amidst the lively atmosphere of the city.

Where to try it: Galle Face Green is the best place to sample isso vadai, but you can also find it with vendors on trains and buses throughout the country.

Kick off your morning with pol roti 

Lightly toasted and occasionally with a hint of char, pol roti is a traditional Sri Lankan flatbread made from flour and grated coconut. This dish is typically served at breakfast or dinner, often accompanied by lunu miris (a chili and salt condiment) and a richly spiced chicken curry.

Keep in mind that pol roti differs from the plain flour roti commonly found in touristy spots; for an authentic experience, visit a local family-run establishment.

Where to try it: For a delicious pol roti meal in Colombo, head over to the popular Culture Colombo. Close by, you’ll find The Cauldron, a cozy cafe known for its kotthu made with pol roti.

Indulge in a lamprais brunch on Sundays

Carefully wrapped and baked in banana leaves, lamprais originates from the Burgher community in Sri Lanka, a small ethnic group of mixed Sri Lankan and Dutch ancestry. This slow-cooked dish serves as a hearty packed lunch, featuring a delightful mix of flavors and textures.

Inside the banana-leaf parcel, you’ll typically discover rice, a variety of meat curries (which may include chicken, pork, beef, or mutton), frikkadels (spicy meatballs), blachang (a spicy dried prawn paste), seeni sambol (a sweet and spicy onion relish), and brinjal pahi (pickled eggplant). Some Burgher kitchens even add an ash plantain curry. Be discerning when ordering lamprais; opt for cafes that specialize in this dish to ensure authenticity.

Where to try it: With the decline of the Burgher population, finding authentic lamprais has become challenging, but Rodrigo’s in Colombo offers a satisfying version. Be sure to place your order early as it tends to sell out quickly. Another great option on Sundays is VOC Cafe, run by the Dutch Burgher Union in Colombo, where you can enjoy your meal with a bottle of homemade ginger beer.

Get ready to indulge in Sri Lanka's lagoon crabs.

Succulent and substantial, Sri Lanka's lagoon crabs are frequently exported, yet some restaurants and home kitchens in Colombo offer this island delicacy. Jaffna crab curry, made with a unique northern spice blend and freshly caught mud crabs, is incredibly flavorful and pairs perfectly with a serving of white rice.

Where to try it: True to its name, Ministry of Crab in Colombo is dedicated to crabs, including jumbo varieties that are hard to find elsewhere. For a more budget-friendly option, visit The Fat Crab in Colombo.

Savor Sri Lankan kiribath

Kiribath is the island's dish of celebration, typically prepared for special occasions such as New Year, weddings, or the start of a new job or college. This dish consists of traditional Sri Lankan kekulu rice simmered in rich coconut milk, then cooled on banana leaves or a flat griddle, compressed, and cut into diamond-shaped servings before being presented.

At home, locals often enjoy this delicacy with a spoonful of fiery lunu miris chili paste or katta sambol (a variant with onion and Maldive fish). To finish off any meal, a slice of kiribath paired with jaggery (palm sugar) or banana provides the perfect sweet touch.

Where to try it: Numerous restaurants now serve kiribath daily. For an indulgent breakfast buffet featuring kiribath and spicy curries, visit the upscale heritage hotel Cinnamon Bentota Beach. Upali’s by Nawaloka in Colombo also includes kiribath on their breakfast menu.

Enjoy a glass of local toddy

Toddy is a mildly alcoholic beverage made from the sap of palm trees. Fresh toddy is sweet and has a distinct wine-like flavor. You can find three types of toddy across the island: one from coconut palms, one from kitul palms, and a third from palmyra palms, which is especially popular in northern Sri Lanka.

Though toddy shacks can be found throughout the country, they are primarily frequented by men in Sri Lanka. The best way to enjoy toddy is fresh from the tree, accompanied by boiled tapioca (cassava root) served with katta sambol.

Where to try it: For a hands-on coconut toddy experience, reach out to Ceylon Arrack for a tour of their estate in Naththandiya, north of Colombo. Not only will you sip on fresh toddy, but you'll also witness skilled tappers climbing trees to extract sap from coconut flowers.

Enjoy an arrack cocktail

Arrack is a distilled and refined version of toddy. The most popular type, coconut arrack, is fresh, clean, and has a distinct coconut flavor, resembling a blend of rum and whisky. It's made by distilling fermented toddy into liquor, then diluting and aging it in wooden barrels. While local 'wine shops' offer cheaper arrack blends, you can find unblended coconut arrack at any supermarket.

Where to try it: A local favorite, ColomBar at Cinnamon Lakeside Colombo, features an impressive selection of arrack cocktails crafted by skilled mixologists. Don't miss the Lantharauma, a ginger-and-tamarind cocktail with coconut arrack served in a unique hanging lamp. You can also enjoy arrack neat or try rare palmyra arrack cocktails that are hard to find elsewhere.

Savor some kola kanda

Thick, green, and slightly bitter, kola kanda is the drink every Sri Lankan child dreads as mothers serve it each morning before school. However, locals often recount how their distaste transformed into fondness as they grew older. This smoothie-like breakfast beverage is crafted from green herbs, rice, and coconut milk, best enjoyed warm alongside a piece of jaggery (brown sugar).

Where to try it: You'll find kola kanda carts on bustling streets in the morning. For a more relaxed dining experience, visit Upali’s by Nawaloka in Colombo.

Options for vegetarians and vegans

Surprisingly, Sri Lanka is an excellent destination for vegetarians and vegans, especially if you enjoy vegetable-based curries simmered in coconut milk and vegetable kotthu. Vegans should clarify their dietary needs, as many dishes may include ghee (clarified butter), shrimp paste, dried fish, or dairy products.

Many cafes and restaurants catering to tourists now offer coffee with vegan-friendly options like soy, almond, or coconut milk. Head to Cafe Kumbuk in Colombo for vegetarian and vegan dishes with a local twist; their jackfruit tacos are particularly delicious.

The government-supported Hela Bojun chain, operated entirely by women, is found throughout the country, serving affordable local dishes with plenty of vegetable options. Koha Surf Lounge in Unawatuna is perfect for vegans, while Life’s Good Kitchen in Colombo offers fantastic vegetarian meals.

Dishes to try

Hot butter cuttlefish: Crispy flour-coated cuttlefish sautéed with butter, spring onions, and chili makes for a delightful snack, especially paired with a glass of Sri Lankan Lion beer. You can find it at any beachside restaurant.

Village buffalo curd: A beloved dessert in Sri Lanka, this traditional village buffalo curd is served in clay pots and generously drizzled with sweet, earthy kithul palm treacle. You can purchase bottled kithul palm treacle at Goodfolks in Colombo.

Lavariya: These rice noodle pockets are filled with a caramelized coconut mixture delicately spiced with nutmeg and cardamom. This popular teatime treat is best enjoyed warm with a cup of ginger-infused tea, readily available at village restaurants and shops.

A culinary journey throughout the year

Sri Lanka is brimming with delicious food options, but some dishes and culinary experiences are seasonal, often linked to the island's cultural and religious celebrations.

January Visit a Hindu temple during Pongal, the Tamil harvest festival, and indulge in a plate of sweet pongal, a rice porridge infused with raisins.

April During the Sinhala and Tamil New Year in mid-April, you'll find an array of sweet treats like kevum (golden deep-fried rice cakes), kokis (deep-fried rice-coconut milk snacks colored with turmeric), and dodol (a coconut milk dessert resembling pudding, sweetened with jaggery) in every home.

April to May and/or July (during Eid) For Eid celebrations, Muslim families in Sri Lanka whip up watalappan, a rich coconut custard sweetened with jaggery and garnished with crunchy cashews.

May to June On full moon days in May and June, which hold special significance for Buddhists, you’ll find roadside stalls offering free food, a tradition known as dansel.

The complimentary treats can range from ice cream and fresh juice to rice and curry, fried rice, and boiled corn. Although stalls may have long lines, visiting is an experience in itself. Friendly locals might invite you to join their dansel, and turning down food is seen as impolite—who would say no to free food?

December During Christmas, Sri Lankans bake a 'love cake,' a delightful semolina cake filled with nuts and subtly flavored with cinnamon and nutmeg. Don’t forget to enjoy some thambili wine, a sweet and warming beverage made from fermented king coconut water, known for its vibrant orange husk.