Traditional Food in Sri Lanka

Sri Lanka, ‘the pearl of the Indian Ocean’, is not only famous for its natural beauty and colourful culture, but also its mouth-watering cuisine. With a delicious tapestry of bold flavours, rich spices, and fresh ingredients, the traditional food in Sri Lanka is a vibrant and varied representation of the country’s rich cultural heritage.

From fragrant rice and curry to unique street foods like kottu roti and sweet treats like watalappan, the delicious array of dishes define the island’s culinary traditions. The use of fresh ingredients, bold spices, and the country’s love for coconut make every meal a celebration of its natural bounty. Smell and taste are both essential parts of sensory memory, so what better excuse to eat your way through Sri Lanka if not to make some lasting memories?

Read on for our selection of the best traditional food in Sri Lanka and which dishes you mustn’t miss off your travel menu…

1. Sri Lankan Rice and Curry

Arguably the most iconic dish in Sri Lankan cuisine, rice and curry is the island’s staple meal. This dish is incredibly diverse, with each region offering its own distinct take. Your plate will typically be filled with steamed red rice or white rice, along with an assortment of curries made from vegetables, meat, or seafood. The curries are delicately flavoured with a blend of Sri Lankan spices, including cumin, turmeric, cardamom, and cinnamon. 

In Sri Lanka, a traditional rice and curry meal isn’t just about one curry; it’s about variety. A typical meal could consist of dal curry (a mild lentil curry), mallung (a fresh and tangy herb salad), fish curry, and gotu kola sambol (a refreshing salad made with pennywort leaves). This array of flavours—from tangy and spicy to mild and earthy—perfectly captures the essence of traditional food in Sri Lanka. 

2. Hoppers (Appa)

One of the most unique dishes in Sri Lanka is hoppers, known locally as appa. These bowl-shaped, crispy pancakes are made from a fermented rice flour batter, giving them a slightly tangy flavour. Traditionally served for breakfast or dinner, hoppers can be enjoyed plain or with a variety of accompaniments, such as egg hoppers (where an egg is cracked into the batter while it cooks), sweet hoppers (served with palm treacle), or a range of sambols and curries. The texture is the perfect balance between crispy on the edges and soft in the middle, and they are often enjoyed with lunumiris (a spicy chilli and onion sambol) or coconut sambol, a savoury mixture of grated coconut, red chilli, and spices. 

3. String Hoppers (Idiyappam)

Another quintessential dish that often makes an appearance at breakfast or dinner is string hoppers, known locally as idiyappam. Made from rice flour, string hoppers are delicate, steamed nests of thin rice flour noodles with a light and airy texture. They are typically served with sambols or a coconut milk-based curry for a simple yet satisfying dish that’s beloved by locals and travellers alike. The beauty of string hoppers lies in their versatility—they can be paired with fish curry, vegetable curry, or a variety of chutneys. 

4. Kottu Roti

Another must-try dish when sampling traditional food in Sri Lanka is kottu roti. This dish is a vibrant street food favourite that combines chopped-up paratha (a type of flatbread) with vegetables, meat (often chicken or beef), eggs, and an assortment of spices. The ingredients are stir-fried together on a large griddle while being rhythmically chopped and mixed by the chef, creating a delightful texture that is both chewy and crispy. Kottu roti is often served with a side of curry sauce or raita (yoghurt with vegetables).

5. Coconut Sambol (Pol Sambol)

No Sri Lankan meal is complete without a generous dollop of pol sambol, or coconut sambol. This delicious condiment is made by mixing fresh grated coconut with red chillis, onions, lime juice, and a variety of spices. With its ideal balance of heat, tang, and a smidge of sweetness (from the coconut), sambol is an essential accompaniment to many Sri Lankan dishes. Pol sambol is often paired with rice and curry but also goes wonderfully with hoppers, string hoppers, and even roti. Its bold flavour is a true representation of Sri Lanka’s vibrant culinary culture. 

6. Sri Lankan Sweets: Watalappan and Kiri Toffee

For those with more of a sweet tooth, Sri Lankan cuisine contains a variety of tempting sweet treats. Watalappan, a custard-like dessert, is made from coconut milk, jaggery (palm sugar), eggs, and spices like cardamom. This rich, aromatic pudding is often served at special occasions and festivals. Another favourite is kiri toffee, a simple yet delicious toffee made from coconut milk and sugar, which sets into a soft, chewy consistency. It’s often enjoyed with a hot cup of Ceylon tea. 

7. Sri Lankan Tea

Our round-up of traditional food in Sri Lanka wouldn’t be complete without the country’s world-famous Ceylon tea. Grown in the lush hills of central Sri Lanka, Ceylon tea is known for its delicate aroma and rich flavour. Whether you enjoy it black, with milk, or as a refreshing iced tea, it’s an integral part of Sri Lankan culture. Tea is often served with short eats (small savoury snacks), for the perfect afternoon pick-me-up.

Looking for a base from which to discover the rich flavours of Sri Lanka? We’ve got a gorgeous selection of luxury villas in Sri Lanka to suit every traveller’s taste. And if you’d like to see what other services we can provide in Sri Lanka, get in touch with our concierge team.