Sri Lankan cuisine is a unique blend of flavours and spices, influenced by the country’s diverse cultural history, the impact of colonisation and the fact that Sri Lankan soil is home to multiple authentic spices that flavour a variety of cuisines globally. The cuisine is hearty, flavorful, and different, with many dishes that are spicy, sweet, and tangy at the same time. Here’s a look at some of the most popular dishes in Sri Lankan cuisine, that are a must-try for whenever you visit.
Rice and Curry: The Staple Dish
Rice and curry is the staple dish in Sri Lankan cuisine. It’s a meal that consists of boiled rice and a variety of curries, made with vegetables, meat, or fish. The curries are typically made with coconut milk, which gives them a creamy texture and adds a hint of sweetness. The spices used in Sri Lankan curries include cardamom, cinnamon, cumin, coriander, and chilli powder, which are blended to deliver the perfect aromatic rich curry to be paired with some freshly-cooked rice.
Hoppers: The Popular Breakfast, now a dinner favourite
Hoppers are a popular breakfast dish in Sri Lanka, which Has become an option for dinner. They’re a type of pancake made with rice flour and coconut milk. They’re cooked in a special hopper pan, which gives them a crispy texture on the outside and a soft, spongy texture on the inside. Hoppers are often eaten with coconut sambal or a spicy chutney. While plain hoppers are quite delish, you can also choose egg hoppers where an entire egg is cooked into the hopper, or milk and treacle hoppers to satiate your sweet tooth.
Kottu Roti: The Famous Street Food
Kottu roti is a popular street food in Sri Lanka. It’s a dish made with shredded roti (a type of flatbread), mixed with vegetables, meat, and spices. The ingredients are chopped and mixed together on a hot griddle, creating a loud, rhythmic sound that can be heard from a distance. Kottu roti is doused in spicy curry which alleviates the flavour of the basic ingredients and makes you crave for more.
Lamprais: The Festive Dish
Lamprais of Dutch origin, is a festive dish that’s often served during special occasions such as weddings or religious ceremonies. It’s a dish made with rice, meat, and vegetables, all wrapped in a banana leaf and baked. The ingredients are first cooked separately, and then combined and wrapped in the banana leaf before being baked. The banana leaf gives the dish a unique flavour and aroma.
String Hoppers: The Traditional Delicacy
String hoppers are a traditional breakfast dish in Sri Lanka. They’re made with rice flour, water, and salt, which are then formed into thin, noodle-like strands. The strands are then formed into small circles and steamed. String hoppers are often served with a spicy curry or coconut sambal.
Fish Ambul Thiyal: The Sour and Spicy Fish Dish
Fish ambul thiyal is a sour and spicy fish dish that’s a popular part of Sri Lankan cuisine. It’s made with fish that’s first marinated in a mixture of spices, including turmeric, chilli powder, and fenugreek. The fish is then cooked in a mixture of tamarind paste, onions, and garlic. The tamarind gives the dish its sour flavour, while the spices give it a spicy kick.
Watalappan: Traditional Sweet Dessert
Watalappan is a sweet dessert that’s made with coconut milk, jaggery (a type of unrefined sugar), eggs, and spices. The ingredients are mixed together and then baked in a steamer. The dessert has a creamy texture and a sweet, caramel-like flavour, and is a well-loved dessert often enjoyed on special occasions.
Kavum, Kokis and other Avurudu (New Year) Sweetmeats
There is a special array of festive delicacies enjoyed during the Sinhala and Tamil New Year which falls in April each year. The food enjoyed during this time is a unique mix of sweetmeats that are made at home using traditional ingredients. If you do happen to visit Sri Lanka during this time, do not forget to taste these delicious Avurudu goodies.
