10 Sri Lanka specialities: local food and drink you can’t miss

Sri Lanka’s cuisine is a feast for the senses.

Every dish, from fiery curries to creamy coconut treats, has a story shaped by centuries of trade, colonial influences and deep-rooted traditions. We asked local foodie expert Nalika Abeysuriya to share ten go-to dishes that bring Sri Lanka’s flavours and history to life.

1. The dish: Rice and Curry

The story: Rice and curry is the ultimate Sri Lankan comfort food, enjoyed daily in homes and eateries across the island. It typically includes a spread of curries – vegetable, lentil (dhal) and sometimes fish or meat – served with rice and various relishes.

Where to find it: Rice and curry is available just about everywhere, from high-end restaurants to humble village kitchens. For an authentic experience, try it at a local spot for a taste of real home-style cooking.

Hotel taste experience: For an authentic experience, try it at Nuga Gama at Cinnamon Grand Colombo, a unique village-style restaurant known for serving Sri Lankan recipes passed down through generations.

2. The dish: Egg Hoppers

The story: Hoppers are a Sri Lankan staple, enjoyed as breakfast, dinner or a quick snack. These bowl-shaped pancakes are made with a light, fermented batter of rice flour and coconut milk, crispy on the outside with a soft centre. They’re usually served plain, with an egg in the middle, or with sambol, a spicy chutney that adds a kick to each bite.

Where to find it: To try this ultimate Sri Lankan street food, head to any stall or local cafe, especially in Colombo or Kandy, where vendors prepare hoppers fresh to order, flipping and swirling the batter into their iconic shape.

Hotel taste experience: Many resorts like Aliya Resort and Spa have a Sri Lankan corner in the main restaurant, offering local favourites alongside an international menu. Nagula Restaurant serves authentic Sri Lankan cuisine with views of paddy fields and dishes cooked in clay stoves.

3. The dish: Kottu Roti

The story: If you’re dining and hear the rhythmic clanging of metal spatulas on a hot griddle, kottu roti is likely being prepared. This colourful dish of chopped flatbread stir-fried with vegetables, eggs and meat is one of the must-try foods in Sri Lanka. It captures the lively spirit of the island’s streets and is a perfect meal after a day of exploring.

Where to find it: Look for kottu vendors in bustling markets or tucked-away alleyways, especially in Colombo and Galle, where locals stand in line for a quick, satisfying meal.

Hotel taste experience: At Apsara at Jetwing Vil Uyana, enjoy this sumptuous dish with Sigiriya Rock standing tall in the distance.

4. The dish: Buffalo Curd & Kithul treacle

The story: Buffalo curd, a creamy, slightly tart yoghurt made from buffalo milk, is a beloved treat in Sri Lanka. Served with treacle, a rich palm syrup, it’s enjoyed as both a dessert and a cooling side to spicy dishes. It’s a wonderful way to taste the island’s dairy traditions and makes for a refreshing snack on hot days.

Where to find it: Sold in clay pots across the country, particularly in rural areas and roadside stalls.

Hotel taste experience: After days of roaming the vast plains of Yala National Park in search of wildlife, refuel on global cuisine with a local twist at Jetwing Jungle Lodge Yala, where you can end your meal with buffalo curd and a drizzle of sweet coconut treacle.

5. The dish: Milk rice

The story: Milk rice, or kiribath, is a traditional Sri Lankan dish made by cooking rice with coconut milk until it reaches a creamy, pudding-like consistency. It’s cut into diamond shapes and often paired with jaggery, a type of palm sugar, or enjoyed savoury with a spicy relish.

Where to find it: You’ll find milk rice in many local homes during festivals, or you can try it in cafes or bakeries that specialise in traditional Sri Lankan foods.

Hotel taste experience: The rooftop Redshank restaurant at Doubletree by Hilton Weerawila Rajawarna Resort serves Sri Lankan specials for breakfast like milk rice porridge, string hoppers and Sri Lankan-style omelettes.

6. The dish: Pol Sambol

The story: Pol sambol, a fiery coconut relish, is a signature condiment that elevates everything from rice to roti. Made from grated coconut, fresh chillies, lime and onions, each bite balances heat, tang and sweetness, giving any dish a vibrant boost.

Where to find it: This versatile sambol is a must-try for anyone following a Sri Lankan food guide and is easy to find in any local café, hotel or restaurant.

Hotel taste experience: Church Street Social at Fort Bazaar serves authentic Ceylonese curries with sides like brinjal moju, pappadoms and pol sambol. For a different take, try the Pol Sambol ice cream at The Fortress Resort & Spa.

7. The dish: Sri Lankan Crab Curry

The story: Sri Lankan crab curry is a flavour-packed seafood dish that’s as messy to eat as it is delicious. Freshly caught crabs are cooked in a fragrant blend of spices and coconut milk, creating a rich depth of flavours and a touch of sweetness. It’s worth rolling up your sleeves for this one!

Where to find it: Best enjoyed along the coast in places like Negombo or Jaffna, where beachfront restaurants serve it with generous amounts of curry sauce for dipping.

Hotel taste experience: Peninsula at Jetwing Jaffna serves Jaffna specialities like crab curry and Odiyal Kool, a rich seafood broth.

8. The drink: Sri Lankan Arrack

The story: Arrack, the island’s favourite spirit, is a smooth, golden liquor distilled from the sap of coconut flowers. Its flavour, which balances the sweetness of rum and the warmth of whisky, has been enjoyed for centuries. Traditionally consumed with ginger beer or on the rocks, arrack reflects the island's tropical character and craftsmanship.

Where to find it: Available everywhere from beachside bars in Mirissa to upscale cocktail lounges in Colombo. For a more local touch, sip it as a simple cocktail with lime and ginger beer at a roadside café.

Hotel taste experience: At Anantara Peace Haven Tangalle Resort, arrack is served as part of a curated collection or mixed into a coffee or a cocktail.

9. The dish: Ambul Thiyal (sour fish curry)

The story: Ambul thiyal is a tangy fish curry from the southern coastal region. Its defining ingredient is goraka, a dried fruit that adds a distinct sourness. The fish is simmered in a blend of spices, resulting in a fragrant and flavourful dish.

Where to find it: This dish is best enjoyed along the southern coast, particularly in Galle or Matara, where you’ll find it served in local seafood restaurants.

Hotel taste experience: For a different setting, enjoy the bold flavours of this dish with panoramic Hill Country views at 98 Acres Resort & Spa.

10. The drink: Ceylon Tea

The story: No trip to Sri Lanka would be complete without sampling its famous Ceylon tea. Introduced during the British colonial era, tea has become a cultural staple enjoyed by locals morning, noon and night. Sri Lankans often pair it with savoury snacks like spicy samosas or crispy fish patties.

Where to find it: Best enjoyed in Hill Country, where you can visit tea estates in Nuwara Eliya or Ella to learn about the tea-making process and even try your hand at picking the leaves.

Hotel taste experience: The tea trails ritual at Ceylon Tea Trails, where butlers serve savouries, cakes and a selection of teas against a backdrop of picturesque, tree-fringed views.

This feature was created on 4th November 2024. The information within this feature is correct to the best of our knowledge at the time of print. Feature by Heather Flanagan.