Sri Lankan cuisine is indeed different. The components carry influences from the colossal Indian subcontinents as well as traces of Dutch origins, and its preparation is ceaselessly being moulded by the different cultures it comes in contact with. When observed closely, you will discover that the staples of Sri Lankan cuisine are coconut milk, rice and spices, while the most important Sri Lanka spices are Ceylon cinnamon (better known as real cinnamon), black pepper, cardamom, clove, nutmeg and turmeric.

Planning a visit to the famed island nation in the Indian Ocean? Be sure to indulge your palate with the most popular Sri Lankan dishes. Here is everything you need to know about traditional food in Sri Lanka!

Read also: Sri Lanka & My First Time in South Asia!

Table of Content

1. Egg Hopper
2. Watalappan
3. Lunumiris
4. Curd & Treacle
5. Pol Roti
6. Kiribath
7. Nadu & Samba Rice
8. Masala Vadai
9. Kottu Roti
10. Malu Mirisata
11. Thembili or King Coconut
12. Idiyappam
13. Sri Lankan Curry

13 Must-Try Food in Sri Lanka

13 Must-Try Food in Sri Lanka

Egg Hopper

Egg Hopper or Appam as it's locally known, stands out as an unmissable experience for any adventurous food enthusiast. Crafted from a lightly fermented batter of rice flour and yeast, this unique creation boasts an almost ethereal, paper-thin bowl shape, achieved by expertly swirling the mixture in a special curved pan known as an appachatti. The essence of its flavour lies in its delightful neutrality with just a whisper of sourness, making it the perfect vessel for a myriad of vibrant Sri Lankan condiments and curries.

Dive deeper into the local culinary art as you witness the intriguing twist that gives the Egg Hopper its name. As the batter begins to crisp into its characteristic bowl shape, a single egg is gently cracked into the centre, where it cooks to perfection, marrying seamlessly with the hopper's subtle flavours. This simple addition transforms the dish, offering a nourishing heartiness that harmonises beautifully with the staple's crispy edges and soft centre. Served hot from the stove, each Egg Hopper is a delectable invitation to explore the rich food culture of this island nation

Egg Hopper in Sri Lanka

Watalappan

Amid the sundry of delicacies lies the unmistakable jubilance of Watalappan, Sri Lanka's favourite dessert. Imagine yourself relishing a dish that is the embodiment of a sweet symphony, crafted with the creamy richness of condensed coconut milk, balanced brilliantly with the earthy sweetness of jaggery. Indulge in the exquisite layering of flavours as the dance of eggs and cashew nuts unfurl on your tongue, while an orchestra of spices – think fragrant vanilla pods, distinctive nutmeg, robust clove and exotic cardamom – add depth and warmth to this delightful coconut custard pudding.

Further weaving the extraordinary narrative of Watalappan is its profound cultural significance. This elegant dessert does not simply mark the end of a meal, but is also an integral part of many social celebrations and religious festivals in Sri Lanka.

Watalappan in Sri Lanka

Lunumiris

This fiery sambal condiment, beloved across the island, embodies the bold, vibrant essence of Sri Lankan gastronomy. Picture this: freshly ground black pepper and chilli pepper melding with the sharp tang of red onions, all harmoniously balanced with a dash of lime juice. But the true star of this flavourful ensemble is umbalakada or Maldive fish, Sri Lanka's answer to Southeast Asia's dried shrimp, lending an umami depth that's as captivating as the island's lush landscapes.

For the adventurous souls and curious palates seeking to immerse fully in local culture without veering from their dietary preferences, Lunumiris offers a versatile embrace. The omission of Maldive fish paves the way for a vegetarian version that loses none of the zest the condiment is celebrated for. Each mouthful is a discovery, a fiery journey through the streets of Sri Lanka where tradition and innovation meet. As you explore bustling markets and serene beaches, let Lunumiris be a savoury reminder of the island's rich culinary heritage.

Lunumiris in Sri Lanka

Curd & Treacle

As you wander through the vibrant landscapes of Sri Lanka, a dish that encapsulates the essence of traditional delicacy awaits your discovery. Curd and treacle, a revered dessert particularly in the southern reaches of the island, presents itself in contrasting experiences — from the rustic charm of street-side stalls to the refined elegance of gourmet restaurants. Dive into the history of the palm treacle, or Kitul Peni, an exquisite sweetener made by tapping the sap of the kithul palm's flowers, a practice etched into Sri Lankan culture for over two millennia. This arduous process, passed down through generations, speaks volumes of the dedication to preserving a taste that is uniquely and authentically Sri Lankan.

On the other side of this culinary duo is Mee Kiri, a traditional curd that owes its rich, creamy texture to buffalo milk — a testament to the island's dairy heritage. When these two distinctive ingredients converge in a bowl, the result is nothing short of culinary magic. The smooth, tangy curd beautifully contrasts with the rich, sweet treacle, creating a flavour profile that is simple yet profoundly satisfying. Venturing beyond the familiar, this dish invites you to delve into the heart of Sri Lanka's culinary identity.

Curd & Treacle in Sri Lanka

Pol Roti

Picture yourself in an inviting, aromatic Sri Lankan kitchen discovering the secret behind the country’s quintessential Pol Roti. This rustic flatbread is more than a staple; it embodies the robust, earthy flavours of the island and the cultural importance of communal meals at the heart of its society. Made from simple yet flavour-packed ingredients, the Pol Roti journey begins with a blend of coarsely grated coconut and flour, brought to life with the punchy addition of green chillies and onions. The result? A crispy, yet chewy bread whose unassuming appearance belies its exciting burst of flavour.

Now, imagine tearing into the warm, aromatic Pol Roti, served fresh from the griddle. This bread is a testament to the rich, heady flavours that define Sri Lankan cuisine, especially when paired with a vibrant curry or fiery sambol.

Pol Roti in Sri Lanka

Kiribath

Kiribath also known as 'milk rice', a cherished classic that goes beyond being just a mere dish. An integral part of Sri Lanka’s cultural traditions, Kiribath is typically prepared for breakfast on the first day of every month to mark new beginnings. The dish consists of a rich blend of short grain rice, cooked to a porridge-like consistency with creamy coconut milk, eventually solidifying into a cake-like structure. Often served in neat diamond-shaped slices, the dish is wonderfully versatile, served with a spoonful of lunumiris, jaggery, or ripe bananas.

Kiribath in Sri Lanka

Nadu & Samba Rice

Basmati may be popular in India, but in Sri Lanka, it is the Nadu and Samba rice that reign. According to studies conducted, parboiled rice (nadu) has the lowest GI, followed by samba and basmati. The locals are also huge fans of red rice, which comes with a more starchy and corny flavour.

Rice & Curry in Sri Lanka

Masala Vadai

Snacks are loved by all here. They are bought by the dozen (or more) and devoured anytime of the day, whether at tea shacks or during commute. Masala vadai remains the local favourite, often eaten while they are still hot, crunchy and fresh out of the wok. Delicious on its own but even tastier when dipped in chutney or sambar, this oval-shaped lentil patties is a must-try on this island.

Masala Vadai in Sri Lanka

Kottu Roti

Known as “chopped bread” when translated literally, this everyday food item hailing from Batticaloa is prepared by stir-frying shredded godamba roti (Sri Lanka’s version of paratha), eggs, vegetables, and spices. Meat and cheese are optional but highly encouraged.

Kottu Roti in Sri Lanka

Malu Mirisata

Step into an unfamiliar terrain and explore the fiery delights of Sri Lanka's locals' favourite - Malu Mirisata. This spicy fish curry, posing a delightful paradox to the conventional, breaks the mold as it embarks on a culinary journey without the customary coconut milk. The end result is a meal that packs an undiluted, hotter punch, sending your taste buds on a dizzyingly exciting journey. Picture savouring this smoky, spicy concoction paired with freshly steamed rice or strands of supple Idiyappam, every mouthful brimming with robust flavours.

Malu Mirisata in Sri Lanka

Thembili or King Coconut

King Coconut is a variety of coconut native to Sri Lanka, where it is fondly known as Thembili. The tree is relatively shorter as compared to regular coconut trees, whereas its water is slightly sweeter. This exquisite natural drink plays an important role in Ayurveda, where it has been used for healing and nourishing purposes for centuries.

King Coconut in Sri Lanka

Idiyappam

String hopper or Idiyappam is a rice noodle dish which originated from the Indian subcontinent. It is simply ragi flour (finger millet flour) shaped into long strings and steamed until a whitish translucency is achieved. This dish is usually served as the main course alongside curry and chutney.

Idiyappam in Sri Lanka

Sri Lankan Curry

Curries prepared in Sri Lanka differs from the Indian variation: Although both having similar cooking styles, the execution is highly dissimilar. The primary dissemblance lies in the addition of coconut milk in Sri Lankan curries, which duly give it a thicker consistency, milder flavour and a creamier texture.

Famous meat curry in Sri Lanka

Embracing Sri Lanka's vibrant culinary scene calls for a nod of respect to its cultural backdrop—where the humble cow is quite the sacred creature. Hence, it's best to skip the beef and dive into the plethora of other delightful eats. Mutton finds its way onto the menus too, though it's a bit like a treasure hunt—thrilling to discover but a tad pricier.

As we wrap up our whistle-stop tour of these must-try Sri Lankan delights, remember, it's all about the adventure. It's about wandering into that corner shop for a steaming kottu or sitting down by the ocean, biting into a crispy hopper, the flavours dancing on your tongue. Sri Lanka isn't just about places; it's a full-on sensory extravaganza, a feast for the soul as much as the belly. So pack light, but bring a huge appetite—this island is ready to fill your travel diary with stories spiced just right. Happy travels, and even happier dining!

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