Sri Lanka, known for its vibrant culture and rich history, also boasts a diverse and flavorful cuisine. Influenced by its geographic location and a variety of cultural interactions over centuries, Sri Lankan food offers a unique culinary experience. Here are ten dishes you absolutely must try when traveling to Sri Lanka:
Kottu Roti
Kottu Roti is one of the most popular street foods in Sri Lanka. This dish consists of chopped flatbread mixed with vegetables, eggs, or meat, and a blend of spices. It is widely available from roadside stalls to five-star hotels. Variations include cheese kottu, chicken kottu, and even chocolate kottu, offering a range of flavors to suit different palates.
Appa (Hoppers)
Appa, or Hoppers, can be described as the national pancake of Sri Lanka. Made from rice flour and coconut milk, these bowl-shaped pancakes have a crispy edge and a soft, spongy center. They are typically enjoyed with curries, sambal, or even a fried egg in the middle for breakfast or dinner.
Malu Ambul Thiyal
Malu Ambul Thiyal is a tangy fish curry that is one of the most beloved seafood dishes in Sri Lanka. Typically made with tuna, the fish is cooked in a blend of spices including black pepper, cinnamon, turmeric, garlic, and a unique souring agent called goraka. This dish is often served with rice.
Lamprais
Lamprais is a Dutch-influenced Sri Lankan dish that consists of rice cooked with meat stock, accompanied by a variety of curries, sambal, and a boiled egg, all wrapped in a banana leaf and baked. The combination of flavors and the aroma of the banana leaf make this dish a unique culinary experience.
Idiyappam (String Hoppers)
Idiyappam, also known as string hoppers, are steamed rice flour noodles that are typically served with curries, coconut sambal, or dal. This dish is popular for breakfast or dinner and dates back to the first century, showcasing its deep roots in Sri Lankan cuisine.
Parippu (Dal)
Parippu, or dal, is a staple in Sri Lankan households. This dish is made from red lentils cooked with spices and coconut milk, resulting in a creamy, flavorful curry. Parippu is commonly served with rice or flatbread and is a comforting and nutritious meal.
Pittu
Pittu is a traditional Sri Lankan dish made from ground rice mixed with grated coconut, then steamed in cylindrical molds. It is often served with coconut milk and curries, and variations include mani pittu (made with wheat flour) and pol pittu (made with coconut).
Polos (Young Jackfruit Curry)
Polos is a curry made from young jackfruit, which is cooked with a blend of spices such as mustard seeds, turmeric, and chili powder, along with curry leaves. This dish has a unique texture and flavor, making it a favorite among locals and tourists alike.
Wambatu Moju (Eggplant Pickle)
Wambatu Moju is a sweet and tangy eggplant pickle made with fried eggplant slices cooked in a mixture of vinegar, sugar, and spices including mustard seeds, chili powder, and turmeric. This condiment is often enjoyed with rice and curries, adding a burst of flavor to meals.
Achcharu (Sri Lankan Pickle)
Achcharu is a popular Sri Lankan pickle made from a variety of vegetables and fruits such as mango, lime, and carrots. The ingredients are pickled with spices, vinegar, and mustard seeds, creating a tangy and spicy side dish that complements any meal.
Sri Lankan cuisine offers a rich tapestry of flavors, textures, and aromas that reflect the island’s diverse cultural influences and abundant natural resources. From the tangy fish curries to the comforting rice and coconut dishes, each bite tells a story of tradition and innovation. When visiting Sri Lanka, these ten dishes are essential to fully experience the country’s culinary heritage.
