When you think of Sri Lanka, images of golden beaches, lush tea plantations, ancient temples, and vibrant street markets come to mind. But beyond its natural beauty and cultural treasures, Sri Lanka also offers a culinary journey that’s as colorful and diverse as its landscapes. Whether you’re exploring bustling Colombo or relaxing in the serene hills of Ella, food is an essential part of the experience. If you’re planning your next trip with Sri Lanka tour packages, make sure your itinerary includes sampling these ten authentic dishes that define the island’s unique gastronomy.
From fiery curries to tropical desserts, Sri Lankan cuisine is a delightful fusion of flavors influenced by Indian, Malay, Dutch, and Portuguese culinary traditions. The island’s abundant use of coconut, spices, and rice forms the backbone of its food culture, while local ingredients such as jackfruit, fresh seafood, and sambols make it distinctively Sri Lankan. As you wander through the different places to visit in Sri Lanka, be it the historical city of Kandy or the coastal town of Galle, you’ll find these must-try dishes served in both humble roadside eateries and upscale restaurants.
1. Rice and Curry
Rice and curry is Sri Lanka’s quintessential meal — a staple found in every household and restaurant. A typical plate consists of steamed rice served with a variety of curries, which can include chicken, fish, dhal (lentils), jackfruit, and an array of vegetable options. Each curry bursts with flavors from roasted spices, coconut milk, and fresh herbs. What makes this dish special is the diversity of flavors and textures on one plate — creamy, spicy, tangy, and sweet all at once.
2. Kottu Roti
Kottu roti is the king of Sri Lankan street food. It’s made by chopping up godamba roti (a type of flatbread) on a hot griddle and stir-frying it with vegetables, eggs, meat (often chicken or beef), and a blend of spices and sauces. The rhythmic clanking of metal blades chopping the roti is a familiar sound in any Sri Lankan town at night. Kottu is not only filling and flavorful but also a great insight into the island’s urban food culture.
3. Hoppers (Appa)
Hoppers, or appa, are bowl-shaped pancakes made from fermented rice flour and coconut milk. They have a soft, spongy center and crisp edges. The plain version is often served with a spicy sambol or curry, while the popular egg hopper has an egg cracked into the center during cooking. Sweet hoppers, made with jaggery and coconut, are also a favorite for breakfast or dessert. Hoppers are often part of traditional celebrations and offer a unique eating experience.
4. Lamprais
A legacy of the Dutch Burghers, lamprais is a luxurious dish made by wrapping a mixture of rice, meat curry (often beef or chicken), ash plantain, boiled egg, and fried eggplant in a banana leaf and steaming it. The name itself is derived from the Dutch word “lomprijst,” meaning a packet of rice. The steaming process infuses the components with a rich, smoky flavor and makes this dish stand out in Sri Lanka’s culinary landscape.
5. Pol Sambol
No Sri Lankan meal is complete without sambol, and pol sambol (coconut sambol) is the most beloved of them all. It’s a spicy condiment made from grated coconut, red chili powder, lime juice, salt, and onions. Sometimes dried Maldive fish is added for extra umami. Pol sambol is served with everything — from rice and hoppers to parathas and string hoppers — adding a fiery kick and tropical flavor to each bite.
6. String Hoppers (Idiyappam)
String hoppers, or idiyappam, are delicate nests of rice noodles, usually served with coconut milk gravy and spicy curries. They’re a common breakfast or dinner item and are appreciated for their light texture and ability to absorb flavors. This dish is particularly loved in southern and central Sri Lanka and is often paired with dhal curry or chicken stew.
7. Fish Ambul Thiyal
Fish ambul thiyal is a dry, sour fish curry made using firm fish like tuna, cooked with goraka (a souring agent), black pepper, turmeric, garlic, and other spices. The chunks of fish are sautéed and then simmered until all the moisture evaporates, leaving an intensely flavored dish with a chewy texture. This dish originates from the southern coastal regions and is a testament to Sri Lanka’s love affair with seafood.
8. Parippu (Dhal Curry)
Parippu is the comfort food of Sri Lanka. Made with red lentils, tempered with mustard seeds, curry leaves, garlic, onions, and spiced with turmeric and chili, it’s a simple yet hearty dish. Coconut milk is often added to give it a creamy texture. Parippu is served with rice, roti, string hoppers, and virtually any other main dish — a constant companion in Sri Lankan meals.
9. Wambatu Moju (Eggplant Pickle)
This sweet and tangy eggplant pickle is made by deep-frying eggplant slices and then marinating them in vinegar, sugar, chili, and mustard seeds. Wambatu moju adds a complex flavor to the rice and curry combo, balancing out the spicy and savory components with its sweet and sour profile. It’s a festive dish, commonly served during weddings and special occasions.
10. Kiribath (Milk Rice)
Kiribath, or milk rice, is a ceremonial dish made by cooking rice with coconut milk until it becomes soft and creamy. It’s usually cut into diamond shapes and served with lunu miris (a spicy onion-chili sambol) or sweet jaggery. Kiribath is a symbol of prosperity and is traditionally eaten on the first day of the month, at weddings, and during Sinhala and Tamil New Year.
Final Thoughts
Food is not just nourishment in Sri Lanka — it’s a celebration of the country’s heritage, environment, and community. Whether you’re a fan of spicy dishes or looking for something mild and flavorful, Sri Lankan cuisine offers something for everyone. Each region brings its own specialties, so your culinary exploration becomes richer as you travel. Don’t miss the opportunity to explore local food markets, try a home-cooked meal, or join a cooking class.
As you plan your itinerary, make sure to pair your culinary adventures with cultural and scenic highlights. Many places to visit in Sri Lanka — from the ancient city of Anuradhapura to the tea fields of Nuwara Eliya — also offer regional food specialties that tell stories of their own. Combining food with travel in this island paradise ensures a sensory journey that you’ll never forget.
So, pack your bags — and your appetite — and get ready to savor the best of Sri Lanka, one dish at a time.
