Sri Lanka, the teardrop-shaped island in the Indian Ocean, is famous for its stunning landscapes, rich culture, and vibrant cuisine. Traditional Sri Lankan food combines spices, coconut, rice, and tropical ingredients, influenced by Indian, Arab, Malay, Dutch, and Portuguese flavors. For any visitor on the island, enjoying local food is not just a treat; it’s an experience.
Here’s a guide to the must-try traditional Sri Lankan dishes that will excite your taste buds.
- Rice and Curry
Rice and curry is the national staple of Sri Lanka. Almost every household, restaurant, and hotel serves this meal, but no two versions are ever the same.
A typical Sri Lankan rice and curry meal includes:
- Steamed or red rice
- A meat or fish curry (chicken, beef, mutton, or seafood)
- Several vegetable curries (potato, jackfruit, dhal)
- Sambols (spicy condiments, like pol sambol or lunu miris)
- Papadam (crispy lentil crackers)
- Pickles
It’s rich, colorful, spicy, and often eaten by hand, adding to the experience. Each region adds its own touch, so travelers should try it in multiple places.
- Kottu Roti
If you hear the rhythmic clanking of metal in a Sri Lankan town, you’re likely near a Kottu shop.
Kottu Roti is made by stir-frying chopped godamba roti (a thin flatbread) with vegetables, eggs, and a choice of meat (or cheese). The mixture is chopped and stirred on a hot griddle with two blunt blades.
It’s loud, fast, spicy, and one of the most popular street foods in Sri Lanka.
- Hoppers
Hoppers, or “appa”, are bowl-shaped pancakes made from a fermented mix of rice flour and coconut milk.
There are several variations:
- Plain hopper: crispy edges with a soft center
- Egg hopper: with an egg cooked in the middle
- Sweet hopper: made with jaggery or palm syrup
Hoppers are usually eaten for breakfast or dinner. They are best served with spicy sambol or a mild curry.
- String Hoppers
String hoppers, or “indi appa”, are steamed nests of rice flour noodles, typically served for breakfast or dinner.
They’re soft and delicate, served with:
- Kiri hodi (a light coconut milk gravy)
- Dhal curry
- Chicken or fish curry
- Pol sambol
They offer a lighter, subtler alternative to heavier rice dishes and are loved for their texture.
- Dhal Curry
Dhal curry is a simple but essential dish in Sri Lankan cuisine. It’s made with red lentils, coconut milk, turmeric, onions, garlic, and mustard seeds. It’s creamy, comforting, and mild in spice.
It’s served with almost every meal, whether with rice, string hoppers, or roti, and is especially popular among vegetarians.
- Pol Sambol
This spicy coconut relish adds flavor to every meal. Made from grated coconut, chili powder, salt, red onions, lime juice, and dried Maldive fish, pol sambol is spicy, salty, and slightly tangy.
It’s eaten with rice, hoppers, string hoppers, bread, or anything else. Many locals can’t imagine a meal without it.
- Pittu
Pittu is a cylindrical dish made by steaming a mixture of rice flour and grated coconut in a bamboo or metal tube.
Served for breakfast or dinner, it’s usually paired with:
- Coconut milk gravy
- Dhal or fish curry
- Banana or jaggery (for a sweet version)
Its grainy texture and rich coconut flavor make it unique among rice dishes.
- Roti and Coconut Roti
Sri Lankan roti is different from Indian versions. Made from flour, grated coconut, and water, it is pan-fried and often served for breakfast or as a snack.
Variations include:
- Plain roti
- Onion roti
- Stuffed roti with potato, dhal, or meat
When paired with lunu miris (spicy onion-chili paste), it’s a simple but satisfying meal.
- Lamprais
A Dutch-Burgher legacy, lamprais is a colonial dish that includes:
- Rice cooked in meat stock
- Mixed meat curry (usually beef, pork, or chicken)
- Ash plantain and eggplant
- Frikadeller (Dutch-style meatballs)
- Sambol and boiled egg
Everything is wrapped in a banana leaf and steamed, giving it an aromatic flavor. It’s often found in Colombo and enjoyed on weekends or special occasions.
- Gotu Kola Sambolaya
A healthy green salad made from finely chopped gotu kola (Centella asiatica) leaves, onions, coconut, and lime.
It’s full of nutrients, especially iron and vitamins, and serves as a refreshing side dish to balance spicy meals.
- Fish Ambul Thiyal
A signature dish from the southern coast, ambul thiyal is a sour fish curry made with firm fish (like tuna), spices, and dried goraka (a tamarind-like fruit that adds tang).
The dish is dry, meaning the fish is well coated in spices without much gravy, making it ideal for storage and travel.
- Watalappam
No culinary tour of Sri Lanka is complete without dessert. Watalappam is a creamy, spiced Malay-influenced custard pudding made with:
- Coconut milk
- Jaggery
- Eggs
- Cardamom
- Nutmeg
- Cloves
Often served during celebrations, it’s a sweet and spicy treat that tourists must try.
- Wood Apple Juice
Wood apple is a native fruit with a hard shell and tangy pulp. The juice made from it is sweet, sour, and thick, almost like a smoothie.
Locals often mix the pulp with jaggery or sugar and water. It’s a refreshing drink, especially after a spicy meal.
Eating Tips for Tourists
Try eating with your hand! Many locals eat with their right hand, which is perfectly acceptable and enhances the experience.
Spice levels vary. If you’re sensitive, ask for “less spicy” or “mild” versions.
Street food is safe in most places, especially in cities. Just choose busy stalls with high turnover.
Always stay hydrated, especially if you’re not used to spicy food.
Final Thoughts
Sri Lankan food is more than just something to eat. It reflects the island’s culture, diversity, and love for bold flavors. Whether you’re wandering through Colombo’s street food markets, enjoying a family meal in a rural village, or dining in a beachside restaurant in Galle, traditional dishes will connect you deeply with the spirit of Sri Lanka.
So on your next trip, don’t just seek out sights. Follow the aromas, taste the spices, and dive into the rich world of Sri Lankan cuisine. It’s a journey your taste buds will appreciate.