Taste of Sri Lanka: Iconic Dishes, Where to Eat, and How to Make Them

The cuisine of Sri Lanka is a colorful tapestry woven with influences from its history of trade and colonialism, with unique flavors that have been perfected over centuries. From the fiery heat of its curries to the sweet richness of its desserts, Sri Lankan cuisine offers a memorable culinary adventure for food enthusiasts. Recommendations and Recipes as well.

The Heart of Sri Lankan Cuisine: Rice and Curry

At the heart of Sri Lankan cuisine lies the beloved Rice and Curry, a dish that truly embodies the essence of the island’s culinary culture. This staple meal consists of a plate of steamed rice accompanied by a variety of curries, each offering a distinct blend of spices and flavors.

Best Place to Eat: Upali’s by Nawaloka, Colombo

Located in the bustling city of Colombo, Upali’s by Nawaloka is renowned for its authentic Sri Lankan rice and curry. This popular restaurant offers a variety of curries, from chicken and fish to vegetarian options, all served with steamed rice and traditional accompaniments like sambols and papadums.

• Address: 65 C.W.W. Kannangara Mawatha, Colombo 07, Sri Lanka
• Website: Upali’s by Nawaloka

Recipe: Sri Lankan Chicken Curry

Ingredients:

• 1 kg (2 lbs) chicken, cut into pieces
• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 tablespoons curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder
• 1 cup coconut milk
• 1 cup water
• Salt to taste
• Fresh curry leaves (optional)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Marinate the Chicken: In a bowl, mix the chicken pieces with curry powder, turmeric, chili powder, and salt. Let it marinate for at least 30 minutes.
2. Cook the Aromatics: Heat the oil in a large pot over medium heat. Add the onions, garlic, and ginger, and sauté until the onions are golden brown.
3. Add the Chicken: Add the marinated chicken pieces to the pot and cook until they are browned on all sides.
4. Simmer the Curry: Add coconut milk, water, and curry leaves (if using) to the pot. Stir well, cover, and simmer for about 30-40 minutes or until the chicken is tender and the sauce has thickened.
5. Garnish and Serve: Garnish with fresh cilantro and serve hot with steamed rice.

Spicy and Flavorful: Sri Lankan Crab Curry

For seafood lovers, Sri Lankan Crab Curry is a must-try delicacy. This dish is a testament to the island’s rich marine resources and its penchant for bold flavors.

Best Place to Eat: Ministry of Crab, Colombo

Ministry of Crab is a celebrated restaurant in Colombo that specializes in seafood, particularly its famous crab dishes. Co-founded by renowned chef Dharshan Munidasa, the restaurant is known for its delectable crab curry, offering diners a luxurious and flavorful experience.

• Address: Old Dutch Hospital, Colombo 00100, Sri Lanka
• Website: Ministry of Crab

Recipe: Sri Lankan Crab Curry

Ingredients:

• 4 large crabs, cleaned and cut into pieces
• 2 tablespoons vegetable oil
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 tablespoons curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon chili powder
• 1 cup coconut milk
• 1 cup water
• 2 tablespoons tamarind paste
• Salt to taste
• Fresh curry leaves (optional)
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Cook the Aromatics: Heat the oil in a large pot over medium heat. Add the onions, garlic, and ginger, and sauté until the onions are translucent.
2. Add the Spices: Add the curry powder, turmeric, and chili powder, and cook for a minute until fragrant.
3. Cook the Crab: Add the crab pieces to the pot, stir to coat them in the spices, and cook for about 5 minutes.
4. Simmer the Curry: Add coconut milk, water, tamarind paste, and salt to the pot. Stir well, cover, and simmer for about 20-30 minutes or until the crab is cooked through and the sauce has thickened.
5. Garnish and Serve: Garnish with fresh cilantro and serve hot with rice or bread.

The Street Food Delight: Kottu Roti

A trip to Sri Lanka would not be complete without indulging in its popular street food, Kottu Roti. This dish is a delightful mix of chopped roti (a type of flatbread), vegetables, and your choice of meat or seafood, all stir-fried together with eggs and aromatic spices.

Best Place to Eat: Hotel De Pilawoos, Colombo

Hotel De Pilawoos is a beloved eatery in Colombo, famous for its late-night kottu roti. This spot is perfect for experiencing the bustling street food culture and enjoying a plate of freshly prepared kottu roti.

• Address: 417 Galle Rd, Colombo 00300, Sri Lanka

Recipe: Kottu Roti

Ingredients:

• 4 Godamba rotis or 4 plain parathas, chopped
• 2 tablespoons vegetable oil
• 1 onion, sliced
• 2 cloves garlic, minced
• 2 eggs, beaten
• 1 carrot, julienned
• 1 cup cabbage, shredded
• 1 bell pepper, sliced
• 1 cup cooked chicken, shredded (or beef, or tofu for a vegetarian version)
• 2 tablespoons soy sauce
• Salt and pepper to taste
• 2 tablespoons curry powder
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Cook the Aromatics: Heat oil in a large skillet or wok over medium heat. Add onions and garlic, and sauté until onions are soft.
2. Add Vegetables: Add carrots, cabbage, and bell pepper to the skillet. Stir-fry until the vegetables are tender.
3. Scramble the Eggs: Push the vegetables to the side of the skillet. Pour the beaten eggs into the empty side and scramble until cooked through.
4. Add the Meat and Roti: Add the cooked chicken, chopped roti, soy sauce, curry powder, salt, and pepper. Mix everything together and stir-fry for 5-7 minutes until heated through.
5. Garnish and Serve: Garnish with fresh cilantro and serve hot.

The Ultimate Comfort Food: Lamprais

Another special dish that showcases the influence of Sri Lanka’s colonial past is Lamprais, a traditional Sri Lankan Dutch Burgher dish. This dish consists of a combination of rice boiled in stock, meat curries (usually a mix of beef, chicken, and pork), fried eggplant, and a boiled egg, all wrapped in a banana leaf and baked to perfection.

Best Place to Eat: Dutch Burgher Union, Colombo

The Dutch Burgher Union is a cultural and culinary institution in Colombo, known for preserving the Burgher heritage and serving authentic lamprais. This historic venue offers a taste of colonial history with its traditional recipes and elegant ambiance.

• Address: 114 Reid Ave, Colombo 00400, Sri Lanka
• Website: Dutch Burgher Union

Recipe: Lamprais

Ingredients:

• 2 cups basmati rice
• 4 cups chicken or beef stock
• 500g mixed meat (chicken, beef, pork), cut into pieces
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1-inch piece of ginger, minced
• 2 tablespoons curry powder
• 1 teaspoon turmeric powder
• 1 cup coconut milk
• Salt to taste
• 1 eggplant, sliced and fried
• 4 boiled eggs, peeled
• Banana leaves for wrapping

Instructions:

1. Cook the Rice: Cook the basmati rice in chicken or beef stock until done.
2. Cook the Aromatics: Heat oil in a large pot over medium heat. Add onions, garlic, and ginger, and sauté until onions are golden.
3. Cook the Meat: Add the mixed meat to the pot along with curry powder, turmeric, coconut milk, and salt. Cook until the meat is tender and the sauce has thickened.
4. Assemble the Lamprais: Cut banana leaves into squares and place a portion of rice in the center of each leaf. Add a portion of meat curry, a slice of fried eggplant, and a boiled egg on top of the rice.
5. Wrap and Bake: Fold the banana leaf into a parcel and secure with toothpicks. Place the parcels on a baking sheet and bake in a preheated oven at 180°C (350°F) for 20 minutes.
6. Serve: Serve hot, unwrapping the banana leaves at the table for a fragrant, flavorful meal.

Sweet Temptations: Watalappam

Sri Lanka’s culinary offerings extend beyond savory dishes to include an array of mouthwatering desserts, with Watalappam being a standout favorite. This dessert is a creamy coconut custard infused with cardamom, cloves, and nutmeg, sweetened with jaggery (a type of palm sugar) and topped with cashew nuts.

Best Place to Eat: Nuga Gama, Colombo

Located within the Cinnamon Grand Hotel, Nuga Gama is an authentic Sri Lankan village-style restaurant known for its traditional buffet and delectable watalappam. The restaurant’s rustic setting and emphasis on local flavors make it a must-visit for dessert lovers.

• Address: 77 Galle Rd, Colombo 00300, Sri Lanka
• Website: Nuga Gama

Recipe: Watalappam

Ingredients:

• 500g jaggery, grated
• 1 cup coconut milk
• 6 eggs
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/4 cup cashew nuts

Instructions:

1. Melt the Jaggery: In a saucepan over low heat, melt the jaggery with coconut milk, stirring until smooth. Let it cool.
2. Beat the Eggs: In a large bowl, beat the eggs until frothy. Gradually add the cooled jaggery mixture, cardamom, nutmeg, and cloves, stirring until well combined.
3. Prepare the Pudding: Pour the mixture into a greased baking dish. Sprinkle the cashew nuts on top.
4. Steam the Pudding: Steam the pudding in a large pot or steamer for about 45 minutes, or until a toothpick inserted in the center comes out clean.
5. Serve: Let the pudding cool, then refrigerate before serving chilled.

Unique Treats: Hopper and String Hopper

Hoppers and string hoppers are unique Sri Lankan delicacies that offer a different take on traditional bread and noodles. Here’s where to find the best versions on the island:

Best Place to Eat: Hopper Hut, Colombo

Hopper Hut is a casual eatery in Colombo that specializes in traditional hoppers and string hoppers. Known for its flavorful and affordable dishes, this spot is perfect for experiencing authentic Sri Lankan breakfast or dinner.

• Address: 19A Kynsey Rd, Colombo 00800, Sri Lanka

Recipe: Hoppers

Ingredients:

• 2 cups rice flour
• 1 tablespoon sugar
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 1 cup coconut milk
• 1/2 cup water
• 1 egg (optional, for egg hoppers)

Instructions:

1. Make the Batter: In a large bowl, mix rice flour, sugar, salt, and baking soda. Gradually add coconut milk and water, stirring to form a smooth batter. Let it rest for 2 hours.
2. Cook the Hoppers: Heat a small, round-bottomed nonstick pan or hopper pan over medium heat. Pour a ladleful of batter into the pan and swirl it to coat the sides.
3. Cook the Egg Hopper: If making egg hoppers, crack an egg into the center of the batter. Cover the pan and cook until the edges are crisp and the center is cooked.
4. Serve: Serve hot with sambols and curries.

Recipe: String Hoppers

Ingredients:

• 2 cups rice flour
• 1 cup hot water
• 1 teaspoon salt

Instructions:

1. Make the Dough: In a bowl, mix rice flour and salt. Gradually add hot water, stirring to form a soft dough.
2. Press the Dough: Fill a string hopper press with the dough and press the noodles onto a greased string hopper mat or steaming tray.
3. Steam the Noodles: Steam the string hoppers for about 5 minutes until cooked through.
4. Serve: Serve hot with coconut milk gravy or curry.

A Burst of Flavor: Pol Sambol

No exploration of Sri Lankan cuisine would be complete without tasting Pol Sambol, a spicy coconut relish that accompanies many Sri Lankan dishes.

Best Place to Eat: The Lagoon, Colombo

The Lagoon, located within the Cinnamon Grand Hotel, is a seafood restaurant that serves a range of authentic Sri Lankan dishes, including pol sambol. The restaurant’s emphasis on fresh ingredients and traditional recipes makes it a top choice for diners.

• Address: 77 Galle Rd, Colombo 00300, Sri Lanka
• Website: The Lagoon

Recipe: Pol Sambol

Ingredients:

• 1 cup freshly grated coconut
• 2 tablespoons red chili powder
• 1 small onion, finely chopped
• 1 tablespoon lime juice
• Salt to taste

Instructions:

1. Mix the Ingredients: In a bowl, combine grated coconut, chili powder, onion, lime juice, and salt.
2. Serve: Mix well and serve as a condiment with rice, curry, or bread.

Tea Time Indulgence: Sri Lankan Tea

Sri Lanka is one of the world's leading producers of tea, and no culinary journey through the island would be complete without indulging in its famous brew.

Best Place to Enjoy: Dilmah Tea Lounge, Colombo

The Dilmah Tea Lounge offers an elegant setting to enjoy a wide variety of premium Ceylon teas. Visitors can sample different blends, participate in tea tastings, and learn about the island’s tea heritage.

• Address: 41 Sir Mohamed Macan Markar Mawatha, Colombo 00300, Sri Lanka
• Website: Dilmah Tea Lounge

Recipe: Sri Lankan Milk Tea

Ingredients:

• 2 teaspoons Ceylon black tea leaves
• 1 cup boiling water
• 1/4 cup milk
• Sugar to taste

Instructions:

1. Brew the Tea: In a teapot, steep the tea leaves in boiling water for 3-5 minutes.
2. Add Milk: Add milk and sugar to taste.
3. Serve: Strain the tea into cups and enjoy hot.

Whether you're sampling street food or indulging in traditional dishes, Sri Lanka's cuisine is sure to leave a lasting impression.