Sri Lankan food is bold, fresh, and surprisingly varied from region to region. If you only know it as “rice and curry,” you are in for a treat.
Rice and curry
The everyday meal — a mound of rice surrounded by several small curries, sambols, and a papadam. No two homes or cafés make it the same way.
Hoppers
Bowl-shaped, lacy pancakes made from fermented rice flour and coconut milk. Order an egg hopper for breakfast with a spoonful of spicy lunu miris.
Kottu
Chopped roti stir-fried with vegetables, egg, and your choice of meat — you will hear the rhythmic clatter of the griddle before you smell it.
Short eats & sweets
Grab a paper bag of “short eats” from a bakery, and don’t leave without trying curd with kithul treacle.
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Sharing stories, tips, and local knowledge from across Sri Lanka.
