Sri Lanka Food

Sri Lanka food is very unique and exotic. The culinary delicacies of Sri Lanka is very aromatic and healthy. Most of the time the recipes have some influence from the colonists and Indian and Arab traders from back in time.

Page Content:

– Best of Sri Lanka Foods
– Authentic Sri Lanka Food & History
– Sri Lanka Food – Authentic Sweets
– Sri Lanka Food – Authentic Drinks
– Food Explorer Itineraries & Tour Packages
– Food Explorer Hotels & Resorts

The best thing about Sri Lankan food is that the same dish is made in different ways, especially when it comes to different regions in the country, people make a lot of variations to the way a particular dish is made but at the end of the day it always turns out to be mouth-watering.

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Best of Sri Lanka Food

Sri Lankan cuisine is a delightful blend of flavors, spices, and culinary traditions. Influenced by its history, geography, and diverse cultures, the island’s food offers a rich gastronomic experience. From aromatic rice and curry to mouth-watering street food, Sri Lankan dishes are sure to tantalize your taste buds.

Rice and Curry

Staple Dish of Sri Lanka

Variety of Curries: Sri Lankan rice and curry typically include a main curry (chicken, fish, beef, or mutton) accompanied by several side dishes like lentil curry (dhal), vegetable curries, and sambols (spicy relishes).
Spice Levels: The curries are often richly spiced, featuring ingredients like coconut milk, curry leaves, and a blend of spices including cinnamon, cardamom, and cloves.
Accompaniments: Served with rice, the dish might also include fried or baked items like papadam (crispy lentil crackers) and a portion of pickles or chutney.
Cultural Significance: Rice and curry is more than just a meal; it’s a staple in Sri Lankan households and a symbol of hospitality.

Hoppers (Appa)

Unique Sri Lankan Pancakes

Types of Hoppers: Traditional hoppers are bowl-shaped pancakes made from a fermented batter of rice flour and coconut milk. They can be plain, with an egg in the center (egg hoppers), or string hoppers (idiyappam) which are steamed rice noodles.
Serving Style: Often served with a variety of accompaniments, including lunu miris (a spicy onion and chili relish), coconut sambol, and curries.
Popular Snack: Hoppers are a common breakfast item and also enjoyed as a light meal or snack throughout the day.
Versatility: They can be adapted to various tastes, making them a versatile and beloved part of Sri Lankan cuisine.

Kottu Roti

Street Food Delight

Preparation: Kottu roti is a popular street food made by chopping up godamba roti (a type of flatbread) and stir-frying it with vegetables, eggs, and/or meat. The rhythmic sound of the chopping is a characteristic feature of kottu preparation.
Flavor Profile: It’s a flavorful and filling dish, often spiced with curry powder, soy sauce, and a mix of fresh herbs and spices.
Variations: You can find various types of kottu, including chicken, beef, seafood, and vegetarian options, each offering a unique taste experience.
Cultural Experience: Eating kottu roti is not just about the food but also about enjoying the vibrant atmosphere of Sri Lankan street food culture.

Lamprais

Dutch-Burgher Influence

Components: Lamprais is a Dutch-Burgher influenced dish consisting of rice boiled in stock, accompanied by meat curry (usually a mix of chicken, pork, and beef), frikkadels (meatballs), eggplant curry, and blachan (a type of shrimp paste), all wrapped in a banana leaf and baked.
Unique Flavor: The banana leaf imparts a distinct aroma and flavor to the rice and curries, making it a unique culinary experience.
Occasional Treat: Traditionally, lamprais is prepared on special occasions and Sundays, reflecting its status as a celebratory meal.
Heritage Dish: It’s a dish that showcases the blend of Sri Lankan and Dutch-Burgher culinary traditions, preserving the cultural heritage.

Sweets and Desserts

Indulgent Treats

Watalappam: A popular dessert made from coconut milk, jaggery (palm sugar), eggs, and spices like cardamom and nutmeg. It has a rich, pudding-like texture and a deep caramel flavor.
Kiri Pani: Another favorite is curd (buffalo milk yogurt) served with kithul treacle (coconut palm syrup). It’s a simple yet delightful dessert enjoyed across the island.
Kevum and Kokis: Traditional sweets often made during festivals include kevum (oil cake) and kokis (crispy rice flour cookies), reflecting the island’s festive spirit and culinary creativity.
Cultural Festivals: Sweets play a significant role in Sri Lankan festivals, with specific desserts prepared for occasions like Sinhala and Tamil New Year, adding to the cultural richness of the cuisine.

Main Dishes

The cuisine mainly consists of (steamed) rice and curry. Curry usually takes various forms and thereby brings versatility to dishes. Curries can not only be made using meat or fish but with vegetables and fruits where the dish becomes a delicacy.

Spices and coconut milk are always generally used to make the Sri Lankan cuisine. Sri Lankan food is generally considered to be more spicier than Indian food because of various types of chilli used. As a matter of fact Sri Lankan cuisine is considered to be among the hottest and spiciest cuisine in the world. However, tourist hotels prepare most Sri Lankan foods to favor the foreign palate since most people aren’t used to very spicy food.

Another famous rice dish is Milk Rice, which is generally made during special occasions such as auspicious days, birthdays, weddings, etc. It is eaten with an accompaniment of a chilli paste and sometimes dried up fish curry.

However flour based foods are also available which are generally eaten for breakfast or dinner among the Singhalese, Hoppers, string hoppers, roti, thosai, etc.

Sweet meats and Deserts

Sweet meat always graces the dining table during any auspicious day. Usually on the Sri Lankan and Tamil New Years Day sweet meats are seen in abundance. The most common sweet meat is Oil Cakes or kavum which is made by mixing flour with treacle and fried in deep hot oil. Kokis has a much more crispier texture to it and is more famous among small children. One of the famous dessert is Wattalapan originated from the Malays. Buffalo curd along with treacle is also eaten as a dessert.

Beverages

Sri Lankan Beverages are mainly herbal drinks. Fresh Drinks made from papaya, avocado, lime are also consumed a lot during very hot days. Sago soup is also drunk to cool down ones body temperature. Tea and coffee is also used as a common day to day refreshment and is always served in households when guests arrive. Young coconuts are also very famous among people. Most of the drinks are targeted to bring down or cool down the heat, since Sri Lanka is a tropical island a lot of refreshing drinks are found. Arrack and toddy are famous liquors among Sri Lankans.

Authentic Sri Lanka Food & History

Sri Lankan cuisine is a rich tapestry woven from the island’s history, culture, and diverse influences. It combines a variety of flavors, spices, and cooking techniques, reflecting the country’s agricultural abundance and multicultural heritage. From ancient trade routes to colonial rule, each era has left its mark on Sri Lanka’s culinary traditions.

Ancient Roots and Indigenous Cuisine

Early Agriculture

Rice Cultivation: Rice has been a staple in Sri Lanka for millennia. Ancient irrigation systems, such as those in Anuradhapura and Polonnaruwa, highlight the importance of rice cultivation in early Sri Lankan society.
Spices: Indigenous spices like cinnamon, cardamom, and cloves have been used in cooking for centuries, forming the backbone of Sri Lankan cuisine.

Traditional Cooking Methods

Clay Pots: Traditional Sri Lankan cooking often involves clay pots, which enhance the flavor of the food. These pots are still used today, especially for dishes like curries and dhal.
Coconut: The coconut tree, known as the “Tree of Life,” is integral to Sri Lankan cooking. Coconut milk, oil, and grated coconut are essential ingredients in many dishes.

Influence of Ancient Traders

Indian Influence

South Indian Cuisine: The close proximity to India has led to a significant influence on Sri Lankan food, especially in the use of spices and vegetarian dishes.
Tamil Cuisine: Tamil communities, particularly in the Northern and Eastern provinces, have introduced dishes like idiyappam (string hoppers) and thosai (dosa).

Arab and Persian Influence

Trade Routes: Arab and Persian traders introduced ingredients like saffron, rose water, and dried fruits, which have enriched Sri Lankan cuisine.
Biriyani: The famous Sri Lankan biriyani is a result of these interactions, blending local ingredients with Middle Eastern cooking techniques.

Colonial Era Influences

Portuguese Period (1505-1658)

Introduction of Ingredients: The Portuguese brought new ingredients like chilies, which are now a staple in Sri Lankan cooking, and introduced dishes like temperado (stews).

Dutch Period (1658-1796)

Lamprais: The Dutch-Burgher community’s influence is evident in dishes like lamprais, a complex meal of rice, meat, and sambol wrapped in a banana leaf and baked.
Sweets: Dutch influences are also seen in Sri Lankan sweets, such as breudher (Dutch butter cake) and kokis (crispy rice flour cookies).

British Period (1796-1948)

Tea Culture: The British established tea plantations in the central highlands, making Ceylon tea a globally recognized product.
Western Cuisine: The British influence brought Western culinary techniques and dishes, which have been adapted into local cuisine.

Modern Sri Lankan Cuisine

Fusion and Innovation

Global Influence: Today, Sri Lankan cuisine continues to evolve, incorporating elements from global cuisines while staying true to its roots.
Contemporary Dishes: Modern Sri Lankan chefs are creating innovative dishes that blend traditional flavors with contemporary techniques, appealing to both local and international palates.

Street Food Culture

Kottu Roti: A beloved street food, kottu roti is made by stir-frying chopped roti with vegetables, meat, and spices, often prepared with a rhythmic chopping sound that attracts customers.
Hoppers: Another popular street food includes hoppers (appa), which are bowl-shaped pancakes made from fermented rice flour and coconut milk.

Signature Dishes

Rice and Curry

Variety: A typical Sri Lankan meal includes a main curry (chicken, fish, or beef) accompanied by several vegetable curries, sambols, and rice.
Flavors: The use of fresh spices, coconut milk, and curry leaves creates a rich and aromatic flavor profile.

Hoppers and String Hoppers

Preparation: Hoppers are made from a fermented batter and can be plain, with an egg, or sweetened with jaggery. String hoppers are steamed rice noodles served with curries and sambols.

Seafood Delights

Coastal Influence: Sri Lanka’s coastal regions offer a bounty of seafood, with dishes like fish ambul thiyal (sour fish curry) and prawn curry being particularly popular.

Sweets and Desserts

Traditional Treats: Sri Lankan sweets such as watalappam (coconut custard pudding) and kiri toffee (milk toffee) are often enjoyed during festivals and special occasions.

Sri Lanka Authentic Sweets

Sri Lankan sweets, or “desserts,” are an integral part of the island’s culinary heritage. These treats are deeply rooted in tradition, often prepared during festivals, special occasions, and religious ceremonies. They are known for their rich flavors, vibrant colors, and the use of natural ingredients like coconut, jaggery, and spices.

Watalappam

Watalappam is a popular Sri Lankan dessert with Malay origins, typically served during special occasions and Muslim festivals.

Ingredients: The dessert is made with coconut milk, jaggery, eggs, cardamom, cloves, and nutmeg.
Preparation: The mixture is steamed until it forms a firm, custard-like consistency.
Flavor: Watalappam is rich and sweet, with a distinctive spiced aroma.

Kavum (Oil Cakes)

Kavum, or oil cakes, are traditional Sri Lankan sweets, especially popular during the Sinhala and Tamil New Year.

Ingredients: Made from rice flour, treacle (a type of syrup made from the sap of the kithul palm), and coconut milk.
Preparation: The batter is deep-fried until golden brown and crispy.
Varieties: The most common types include mung kavum (made with mung bean flour) and athirasa (a similar sweet but with a slightly different preparation method).

Kokis

Kokis is a crunchy and savory snack, believed to have been introduced by the Dutch during their colonial rule.

Ingredients: Made from rice flour, coconut milk, and turmeric for color.
Preparation: The batter is shaped using a decorative mold and then deep-fried until crisp.
Texture: Kokis is known for its intricate patterns and crunchy texture, often enjoyed during festive seasons.

Peni Walalu (Honey Rings)

Peni Walalu, also known as “undu walalu,” is a sweet treat that resembles small, honey-coated doughnuts.

Ingredients: Made from urad dal (black gram) flour, rice flour, and treacle.
Preparation: The batter is piped into hot oil in spiral shapes, fried until golden, and then soaked in treacle.
Flavor: These sweets are chewy, sweet, and sticky, making them a favorite among locals.

Kalu Dodol

Kalu Dodol is a dark, sticky, and dense sweet that requires patience and time to prepare.

Ingredients: Made with coconut milk, jaggery, rice flour, and cashew nuts.
Preparation: The mixture is cooked over a low flame for several hours until it reaches a thick, pudding-like consistency.
Texture: The end product is a glossy, chewy sweet with a rich, caramel flavor.

Bibikkan

Bibikkan is a traditional Sri Lankan coconut cake, often enjoyed during Christmas.

Ingredients: Made with grated coconut, jaggery, semolina, and a mix of spices like cinnamon, cardamom, and cloves.
Preparation: The mixture is baked until it forms a dense, moist cake.
Flavor: This cake is sweet, aromatic, and has a unique texture due to the use of semolina.

Pol Toffee

Pol Toffee is a delightful coconut candy that’s perfect for those with a sweet tooth.

Ingredients: Made with grated coconut, sugar, and condensed milk.
Preparation: The mixture is cooked until it thickens, then spread out and cut into squares once it cools.
Texture: Pol Toffee is chewy, sweet, and has a distinct coconut flavor.

Aluwa

Aluwa is a traditional Sri Lankan sweet, often made during the Sinhala and Tamil New Year.

Texture: Aluwa is firm, sweet, and aromatic, with a slight crunch.

Ingredients: Made with rice flour, sugar, and cardamom.

Preparation: The mixture is cooked and then pressed into molds to form various shapes.

Sri Lanka Food – Authentic Drinks

Sri Lanka is renowned for its vibrant and diverse culinary traditions, which include a rich variety of authentic drinks. These beverages, ranging from refreshing teas to traditional herbal concoctions, reflect the island’s tropical climate, abundant natural resources, and cultural heritage.

Ceylon Tea

Ceylon tea is synonymous with Sri Lanka, being one of the country’s most significant exports and a symbol of its colonial history.

Types: Black tea is the most famous, but green and white teas are also produced.
Regions: Different regions such as Nuwara Eliya, Kandy, and Uva produce distinct flavors and aromas.
Enjoyment: Typically served with milk and sugar, or as plain tea. It’s also enjoyed as iced tea in warmer weather.

King Coconut Water

King coconut water is a naturally refreshing drink, ideal for the tropical heat of Sri Lanka.

Source: Extracted from the king coconut, a variety of coconut native to the island.
Benefits: It’s hydrating and rich in electrolytes, making it a popular choice among locals and tourists alike.
Consumption: Often sold by street vendors who will cut open the coconut for you to drink directly from it.

Falooda

Falooda is a colorful and sweet beverage, popular during festivals and special occasions.

Ingredients: Made with milk, rose syrup, vermicelli, basil seeds, and often topped with ice cream.
Flavor: It’s a mix of textures and flavors, both creamy and refreshing.
Serving: Often served chilled in tall glasses, perfect for cooling down on a hot day.

Wood Apple Juice

Wood apple juice is a traditional drink made from the pulp of the wood apple fruit.

Taste: The juice has a unique sweet and sour flavor, sometimes described as a blend of tamarind and apple.
Preparation: The pulp is mixed with water, sugar, and sometimes spices to enhance the flavor.
Health Benefits: Known for its digestive properties and high vitamin content.

Belimal

Belimal is a herbal tea made from the dried flowers of the Bael tree, known for its medicinal properties.

Ingredients: The tea is typically brewed with dried Bael flowers and sometimes sweetened with jaggery.
Health Benefits: It’s believed to aid digestion, improve appetite, and provide relief from various ailments.
Serving: Often enjoyed hot, with a mild and earthy flavor.

Toddy

Toddy is a traditional alcoholic beverage made from the sap of palm trees, particularly the coconut or kithul palms.

Fermentation: The sap ferments naturally, resulting in a mildly alcoholic drink with a unique taste.
Consumption: It’s usually consumed fresh, but it can also be distilled to produce arrack, a stronger alcoholic beverage.
Cultural Significance: Toddy tapping is a traditional practice, and the drink is often enjoyed in rural areas.

Ginger Beer

Ginger beer is a popular non-alcoholic drink in Sri Lanka, known for its spicy and refreshing taste.

Ingredients: Made from ginger root, sugar, water, and sometimes lemon.
Flavor: It’s fizzy and has a sharp ginger flavor, often served chilled.
Uses: Besides being a refreshing beverage, it’s also used as a mixer in cocktails.

Nelli Crush

Nelli crush is a drink made from the juice of the Indian gooseberry, known locally as nelli.

Taste: The juice is sour and tangy, often sweetened with sugar to balance the flavors.
Health Benefits: Rich in vitamin C and antioxidants, it’s considered highly nutritious.
Serving: Typically served cold, it’s a popular drink during the hot season.

Sri Lanka Food Explorer Itineraries & Tour Packages

Explore Sri Lanka’s culinary delights with specialized food itineraries and tour packages. Savor spicy curries, fresh seafood, and sweet treats. Enjoy cooking classes, street food tours, and visits to local markets for an authentic gastronomic experience.

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Top 05 Food Explorer of Sri Lanka Hotels & Resorts

Sri Lanka is a paradise for food lovers, offering a rich tapestry of flavors influenced by its diverse cultural heritage. For those who want to explore the culinary delights of Sri Lanka while enjoying luxurious accommodations, here are the top 5 hotels and resorts renowned for their exceptional dining experiences: