10 dishes to try in Sri Lanka
The list below could be a lot longer, but we’ve limited it to just our favourites as well as the most commonly seen 10 dishes to try in Sri Lanka.
The country’s highly varied cuisine mirrors the island’s complex history with Portuguese, Dutch, British, Indian and Arab influences all in evidence. As an island, fish is naturally a mainstay while the various micro-climates of the interior mean you’ll see many common temperate vegetables – beetroot, cauliflower and leeks for example – alongside the more expected tropical produce on display at the local markets.
With its famous spice gardens, locally grown cardamoms, cinnamon, cloves, cumin, turmeric and pepper abound, while fresh herbs such as ginger, lemongrass, pandanus, the ubiquitous curry leaves and of course, chillies are also common ingredients. The island’s famous king coconuts provide both milk and cream for curries as well as the grated flesh for another tasty staple – coconut sambal. This adds up to not only a fabulous, highly varied and delicious array of dishes but one that’s rather healthy too. Myriad vegetable dishes also make Sri Lanka ideal for vegetarians and vegans, while most dishes are relatively mild compared to certain other fiery Asian cuisines.
1. Curry and Rice
The nation’s classic, standard lunch or dinner is simply referred to as curry and rice, although there’s nothing standard about it. You’ll have a choice of a main curry – fish, chicken and vegetable being the most common options – which is then served with rice and an array of side dishes. Dahl, coconut sambal and poppadoms are default accompaniments, after which the salads and vegetable dishes depend upon what the chef finds in the market that day. Ordering one curry consequently results in most of your table filling up with food.
Rotis are an alternative to rice for the above, while a side dish of curry may also be served to liven up a simple fried rice.
A simple fried rice dish livened up with an egg curry side 2. Pittu (or puttu)
Originally a South Indian, Tamil dish. the light, fluffy pittu is also sometimes served with curries as another alternative to rice. Pittu consists of steamed, shaved coconut mixed with rice flour and in Sri Lanka is generally served with a side dish of coconut milk. A great option for anyone feeling ‘riced-out’ so, if it’s available, it’s strongly recommended!
Crab curry with pittu, dahl and sambal 3. Pol Sambal
Ubiquitous at Sri Lankan meal times, this grated coconut salad is simple, tasty and accompanies a wide range of main dishes. The usual orange colour is derived from chillies – although it’s not generally a very spicy dish – but you can try 10 versions and the texture, colour and flavour will never be quite the same. It’s also very quick and easy to make.
Note, sambal or chilli sambal also refers to a spicy sauce or dip, so be careful not to confuse the two. (Chilli sambal is similar to the Indonesian sauce of the same name and is thought to have been introduced into Sri Lanka by the Dutch.)
Fish curry with rotis, green beans, dahl and coconut sambal 4. Biryani
This well-known Indian classic is also frequently seen in Sri Lanka and appears in two distinct versions. Both have the familiar saffron or turmeric rice with the Muslim variety generally serving a curry as a side dish while the Indian or Hindu version is drier with the chicken, fish or vegetable cooked into the rice.
5. Lamprais
Can appear similar to a biriyani, although another Dutch-influenced dish sees the pre-cooked curry mixed with the rice before being baked in a banana leaf. While clearly not traditional Dutch fare, Lamprais are also considered to have been brought by settlers from their East India colony, present-day Indonesia.
6. Kottu
Kottu began life in Tamil parts of the island as a cheap and filling dish for poor families but is now a staple of many local and tourist-orientated cafe menus. It consists of roti scraps – maybe bakers’ leftovers from the day before – chopped up on a griddle with vegetables, pieces of fish or meat, spices and onions. Simple but tasty and the sound of cleavers on the metal griddle is a common sound in many local kitchens.
A classic Kottu, Negombo, 7. Hoppers
No 10 dishes to try in Sri Lanka list would be complete with hoppers. A classic Sri Lankan breakfast, these thin, dosa-style, bowl-shaped pancakes are dipped roti-fashion into curry or dahl. The batter is rice flour mixed with coconut milk, while egg hoppers are a commonly seen variant.
Egg hoppers with fish curry 8. String Hoppers
String hoppers use a similar batter mix to standard hoppers but instead of being formed into pancakes, it’s passed through narrow holes to form noodle-like strings. The results are then eaten with – you guessed it – curry, dahl, sambal etcetera. A great way to start the day.
9. Parippu Vadda – Lentil Fritters
One of the go-to snacks in Sri Lanka and served everywhere from the humblest tea shop to a 5-star hotel. These crispy, fragrant, lentil fritters are totally addictive.
10. Fresh curd/yoghurt
Sensational – these fresh curd or yoghurts were served in clay pots and coated with honey in a roadside stall near Anuradhapura. Ask your tour leader to find you some.
Fresh yoghurt with local honey Some dishes to sample on our tours
As we said, Sri Lanka’s cuisine reflects both its rich and complex history in addition to its contemporary ethnic mix and you can learn a lot about a country from its food. Our small group tours to Sri Lanka will show you the national parks and flora and fauna, the ancient cities and temples and the fabulous beaches but a tour of the island’s food is also an essential element.
All our local tour leaders are justifiably proud of their country’s cuisine and you’ll be able to try all of the above and more on a food tour which covers everything from English-style high tea in a 5-star hotel to a backstreet biryani in a local cafe.
