Rice and Curry:
A quintessential Sri Lankan meal is rice and curry, an array of dishes served with rice as the staple. The curries can feature vegetables, meats, or seafood, each cooked in a fragrant blend of spices, coconut milk, and herbs. This dish reflects Sri Lanka’s love for bold and diverse flavors.
Hoppers:
Hoppers, or appa, are bowl-shaped pancakes made from fermented rice batter. They come in various forms, from egg hoppers with a fried egg in the center to sweet coconut hoppers. Hoppers showcase Sri Lanka’s talent for creating versatile and delightful breakfast options.
Kottu Roti:
Kottu roti is a beloved street food that’s a delightful mix of chopped roti bread, vegetables, and often meat or eggs. The ingredients are stir-fried on a griddle with an array of spices, creating a flavorful and satisfying dish. Kottu roti reflects Sri Lanka’s penchant for innovative and dynamic street food culture.
String Hoppers:
String hoppers, or idiyappam, are delicate noodle-like creations made from steamed rice flour dough. They are often served with coconut sambal and curries, showcasing Sri Lanka’s ability to create textured and layered meals.
Lamprais:
Lamprais is a unique dish that reflects the Dutch influence on Sri Lankan cuisine. It consists of rice, meat (often beef or chicken), and sambal (spicy relish), all wrapped in a banana leaf and baked. Lamprais highlights Sri Lanka’s history of cultural exchange and its talent for creating flavorful combinations.
Fish Ambul Thiyal:
Fish ambul thiyal is a tangy and spicy dish made from chunks of fish, often mackerel, marinated with a blend of spices and cooked until the flavors are deeply infused. This dish showcases Sri Lanka’s affinity for bold and robust flavors.
Polos Curry:
Polos curry is a flavorful dish made from young jackfruit, simmered in a mixture of spices and coconut milk until tender. It’s a popular vegetarian option that reflects Sri Lanka’s use of locally available ingredients in creative ways.
