A Guide to Sri Lankan Cuisine and Must-Try Dishes

Sri Lankan food is built around bold spices, coconut, and a mix of Sinhalese, Tamil, Moorish and Dutch influences that make every meal a little different from the last.

Rice and Curry

The everyday staple is rice and curry, usually served with several vegetable curries, a protein curry, sambol and papadam. It is designed to be shared and mixed together, and the number of small dishes on the table is part of the appeal.

Hoppers and String Hoppers

Hoppers are bowl-shaped fermented rice pancakes, often served with an egg cracked into the center, while string hoppers are steamed noodle nests eaten with curry and sambol, typically at breakfast.

Kottu Roti and Street Food

Kottu is chopped roti stir-fried with vegetables, egg or meat and a distinctive curry sauce, cooked with a rhythmic chopping sound that is part of the street food experience. Other favorites include short eats like vadai and rolls, and fresh seafood along the coast.

Handling Spice and Dietary Needs

Spice levels vary widely, and it is completely normal to ask for a milder version. Vegetarian food is widely available and naturally built into Sri Lankan cooking, making it one of the easier destinations for plant-based travelers.

Continue reading: Everyday Life and Local Customs in Sri Lanka or explore the full Food & Local Life guide.