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✦ Sri Lankan food

Sri Lankan Food Guide

Rice and curry, hoppers, kottu, Jaffna crab and southern sour fish curry — what to eat, and where.

A cuisine of rice, coconut and spice

Sri Lankan food is built around rice and curry — a plate of rice served with several small curries of vegetables, lentils (parippu), fish or meat, plus sambols and pickles. Coconut milk, freshly grated coconut and spices such as cinnamon, cardamom, cloves, pepper, curry leaves and pandan give it its character. Sri Lanka is the original home of true cinnamon (Cinnamomum verum), still grown along the south-west coast.

Dishes to know

  • Hoppers (appa) — bowl-shaped pancakes of fermented rice flour and coconut milk, often with an egg cooked in the middle; eaten in the morning or evening.
  • String hoppers (indiappa) — steamed nests of rice-flour noodles, served with dhal and coconut sambol.
  • Kottu roti — chopped flatbread stir-fried on a hot griddle with vegetables, egg or meat; listen for the rhythmic clatter of the blades in the evening.
  • Pol sambol — fresh coconut with chilli, onion and lime: the island’s everyday relish.
  • Kiribath — milk rice for auspicious mornings and the New Year, eaten with lunu miris (chilli-onion paste).
  • Lamprais — a Dutch Burgher speciality: rice, curries and frikkadels baked together in a banana leaf.
  • Ambul thiyal — the south’s sour fish curry, cooked dry with goraka.
  • Jaffna crab curry and odiyal kool — the bold flavours of the Tamil north.
  • Sweets — kavum and kokis at the New Year, watalappan (a jaggery and coconut custard), and buffalo curd with kithul treacle in the south.

Tea country

Tea has been grown in Sri Lanka since the 19th century, after a coffee-leaf disease destroyed the island’s coffee estates. Today “Ceylon tea” from regions such as Nuwara Eliya, Dimbula, Uva and Kandy is famous worldwide — and many estates in the hill country welcome visitors to their factories.

Good to know

  • Spice levels can be high; it is fine to ask for “less spicy”.
  • Many people eat with the right hand; cutlery is always available.
  • Vegetarian food is easy to find, especially in Tamil and Buddhist areas.
  • On full-moon Poya days alcohol and meat are not sold.

🍛 Local flavours

What to eat, destination by destination

Sigiriya

Central Province

  • Rice and curry with village-style vegetable curries
  • Kurakkan (finger millet) roti
  • King coconut (thambili)
  • Wood-apple juice

Kandy

Central Province

  • Kiribath (milk rice) with lunu miris
  • Hoppers (appa) and string hoppers (indiappa)
  • Rice and curry
  • Kavum and kokis
  • Ceylon tea from the hill country

Galle

Southern Province

  • Ambul thiyal
  • Fresh seafood
  • Buffalo curd with kithul treacle
  • Lamprais

Ella

Uva Province

  • Ceylon tea from the surrounding estates
  • Rice and curry
  • Rotti and kottu
  • Hoppers (appa)

Nuwara Eliya

Central Province

  • Ceylon tea tasted at a working tea factory
  • Hill-country vegetables and strawberries
  • Rice and curry

Yala

Southern & Uva Provinces

  • Buffalo curd with kithul treacle
  • Fresh seafood from Kirinda
  • Rice and curry

Anuradhapura

North Central Province

  • Rice and curry
  • Kurakkan (finger millet) roti
  • King coconut (thambili)
  • Kavum

Polonnaruwa

North Central Province

  • Freshwater fish curry from the ancient reservoirs
  • Buffalo curd with kithul treacle
  • Rice and curry

Trincomalee

Eastern Province

  • Fresh seafood and crab curry
  • Thosai (dosa) and vadai
  • Kottu roti

Jaffna

Northern Province

  • Jaffna crab curry
  • Odiyal kool
  • Palmyra jaggery and other palmyra products
  • Jaffna mangoes (in season)
  • Thosai, idli and vadai

Colombo

Western Province

  • Kottu roti
  • Isso vadai
  • Hoppers (appa) and string hoppers (indiappa)
  • Lamprais
  • Short eats

Negombo

Western Province

  • Fresh seafood
  • Ambul thiyal
  • Kottu roti
  • Short eats from local bakeries

Bentota

Southern Province

  • Fresh seafood
  • Pol sambol
  • Rice and curry
  • Fresh king coconut (thambili)

Mirissa

Southern Province

  • Fresh seafood and the catch of the day
  • Ambul thiyal
  • Buffalo curd with kithul treacle
  • Rotti and kottu

Tangalle

Southern Province

  • Fresh seafood from the fishing harbour
  • Buffalo curd with kithul treacle
  • Ambul thiyal
  • Rice and curry

Udawalawe

Sabaragamuwa & Uva Provinces

  • Buffalo curd with kithul treacle, sold at roadside stalls
  • Rice and curry
  • Fresh tropical fruit

Sinharaja

Sabaragamuwa & Southern Provinces

  • Kithul treacle and jaggery from the wet-zone kithul palm
  • Rice and curry with local vegetables
  • Hoppers and string hoppers

Arugam Bay

Eastern Province

  • Fresh seafood and grilled fish
  • Rotti and kottu
  • East-coast curries with coconut

Wilpattu

North Western & North Central Provinces

  • Fresh seafood from the Kalpitiya lagoon
  • Prawn and crab curries
  • Rice and curry

Dambulla

Central Province

  • Rice and curry with village-style vegetables
  • Fresh tropical fruit from the market
  • Kurakkan (finger millet) roti
  • King coconut (thambili)

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