Mind-blowing foods from Sri Lankan Cuisine
Hoppers are a beloved staple in Sri Lanka, often enjoyed for breakfast or dinner. Made from a fermented batter of rice flour and coconut milk, these bowl-shaped pancakes have a crispy edge and a soft, spongy centre. They can be plain, filled with an egg, or topped with a range of delicious curries and sambols.
Kottu Roti is a street food favourite and a true comfort dish. It consists of chopped roti stir-fried with vegetables, eggs, and your choice of meat or seafood. The rhythmic clanging of metal blades as vendors prepare Kottu Roti on a hot griddle is a common and delightful sound in Sri Lankan towns.
The dish features firm, meaty fish cooked with a blend of spices, including black pepper, turmeric, garlic, and most importantly, goraka which is a souring agent. This dish is both tangy and savoury, perfect with a serving of rice.
Polos is a delicious and hearty curry made from young jackfruit. The jackfruit is cooked until tender in a rich blend of spices like mustard seeds, turmeric, and cinnamon, giving it a meaty texture and flavour. It’s a popular vegetarian option that’s enjoyed by many.
Lamprais is a Dutch Burgher-inspired dish that involves rice boiled in stock, mixed with meat, vegetables and a variety of spices. The mixture is then wrapped in a banana leaf and baked, allowing the flavours to meld together wonderfully. It’s a time-consuming dish but well worth the effort.
Parippu, or dhal curry, is a staple in Sri Lankan households. Made from red lentils cooked with spices like turmeric, cumin, and garlic, this creamy curry is often finished with coconut milk for extra richness. It’s a comforting dish that pairs perfectly with rice or roti.
For those with a sweet tooth, Watalappan is a must-try dessert. This spiced coconut custard pudding, infused with cardamom, nutmeg, and cloves, is a traditional dish often enjoyed during festive occasions.