Top 28 Sri Lankan Foods

Considered the national dish of the country, Sri Lankan rice and curry consists of steaming hot, fluffy rice (samba or kakulu varieties) that is served with a variety of side dishes commonly called curries. There are typically at least three (ideally five) different curries served along with the rice, one of which is usually based on fish or meat, and the other two are based on vegetables. Common accompaniments to rice and curry include sambol (a Sri Lankan relish), a gravy or hodda with spices and coconut milk, mallum (chopped leaves with coconut), and fried crispy foods such as papadams. This specialty is a typical home-cooked dish and an undisputed staple on restaurant menus throughout Sri Lanka. It is enjoyed every day, usually for lunch, although it can also be consumed as a dinner or very rarely as a breakfast, and it is traditionally eaten with hands.Expand

Kottu is one of the national dishes of Sri Lanka, a favorite among locals and tourists throughout the country. It employs crucial elements of national Sri Lankan cuisine: roti flatbread, aromatic spices, crispy vegetables, and tasty meat. Each kottu is prepared individually on a hot griddle. The process starts with spices such as ginger, garlic, pandan leaves, curry, chili, cardamom, and cinnamon, which are shortly fried to release all their intense aromas. The spices are topped and mixed with carrots, scallions, leeks, or other vegetables, while pieces of sliced roti are added on top. Traditionally, kottu is topped with eggs which are used to hold the ingredients together, and most varieties of the dish also employ meat, usually generously seasoned slices of beef or chicken. When all ingredients are placed on a flat sizzling griddle, traditional long metal utensils are used to slice (and incorporate) them into kottu. In the process, the metal appliances make loud sounds, which are recognized as a universal music that can be heard every evening on Sri Lankan streets.Expand

Kukul mas is a traditional chicken curry originating from Colombo. This creamy and lightly spiced curry is usually made with a combination of chicken breast that's cut into pieces, onions, ginger, garlic, turmeric, garam masala, chili powder, coconut milk, tomatoes, oil, and salt. The onions are cooked in oil until golden brown, and then mixed with the ginger, garlic, ground spices, and chicken pieces. The mixture is stirred over medium heat and covered with water. Coconut milk is added to the curry and the dish is simmered until the chicken is fully cooked. Tomatoes and salt are added to taste and the curry is then cooked for a few more minutes so that the flavors blend. Kukul mas curry is served piping hot with rice or bread on the side.Expand

Curd and treacle is a popular Sri Lankan sweet treat that is mainly enjoyed for breakfast. The dish consists of a creamy curd (meekiri), mostly made from buffalo milk, which is drizzled with sweet treacle—in Sri Lanka known as kithul peni and traditionally made from the sap of the fishtail or toddy palm (caryota). The combination of curd and molasses is often sold by street vendors, but it is also regularly served for breakfast and on various special occasions.Expand

Pol sambola is a traditional side dish made with fresh coconut, red onions, red chilis, chili powder, and lime. Optional ingredients include garlic, cured tuna (Maldive fish), and chopped tomatoes. The dish is prepared by crushing all the ingredients in a mortar, and it is usually flavored with freshly squeezed lime juice. Pol sambola is popular in Sri Lanka, where it can be found anywhere from humble homes in rural areas to high-end restaurants in Colombo. It is typically served as a side to string hoppers, steamed rice, or curry.Expand

This simple combination of rice and coconut milk is a staple dish throughout Sri Lanka. The rice is cooked in milk, and the mix is then left to set in a shallow plate. The dish is traditionally cut into square or diamond shapes, and the pieces are usually topped with spicy lunumiris chili paste, or they can be served along jaggery and bananas. Kiribath represents prosperity and good luck, and it is an integral part of Sinhalese culture, traditionally served to commemorate new beginnings. It is always enjoyed on Sinhalese New Year, and it is traditionally given to children as their first solid food.Expand

Lamprais is a complex Sri Lankan dish usually consisting of stock-cooked short-grained rice, three meat curry (beef, pork, and lamb), wambatu moju (eggplant pickle), seeni sambol (onion relish), blanchan (shrimp paste), frikadeller meatballs, eggplant and ash plantain curry, while the common addition also includes fried boiled eggs. All the ingredients are placed inside a banana leaf to create a parcel that is then baked in the oven. Traditional versions nowadays often substitute meat curries with other types of meat such as chicken, while fish and vegetable versions are also common. Lamprais is believed to have originated among the Dutch Burghers, an ethnic group of Dutch, Portuguese Burghers, and Sri Lankan descent. Expand

Mutton rolls are Sri Lankan snacks or appetizers consisting of pancakes that are filled with potatoes, onions, and mutton, which are then wrapped and deep-fried. The pancakes are usually prepared with flour, eggs, milk, and water. After they have been shaped into rolls, the pancakes are dipped in batter, rolled in breadcrumbs, then deep-fried in very hot oil. It is recommended to serve them with chili-based dipping sauces on the side.Expand

Kallapam is a traditional coconut pancake that's popular in Sri Lanka and Kerala. It's made with a combination of raw and cooked rice, coconut milk, grated coconut, yeast, shallots, sugar, salt, and cumin seeds. Traditionally, the pancake is made with kallu (toddy or fermented palm wine), which is used as the raising agent instead of yeast, but it's usually not that easy to get a hold of it. The batter is fried in a pan, and after a minute or so, the pancakes are ready. Kallapam is usually served warm with chicken curry or beef cooked in coconut milk.Expand

Aasmi is a famous Sri Lankan sweet made with a combination of rice flour, coconut milk, okra juice, sugar, and water. Once made, the batter is fried into thin strings which are overlapped. Before serving, aasmi is typically drizzled with sugar syrup, then left to set. This dessert can be prepared a few days in advance, and it's then kept in airtight containers.Expand

Dilmah Tea is one of the most renowned tea brands in the world, known for its high-quality Ceylon tea. It was founded by Merrill J.

Fernando in 1988 in Sri Lanka, with the goal of providing the world with premium tea while preserving ethical values and sustainability. The Dilmah brand is recognized for its commitment to preserving the authenticity of Ceylon tea, fair trade, and responsible business practices. Dilmah has also dedicated itself to tea education and culture through its tea school – The Dilmah School of Tea.

This educational program offers valuable information on the health benefits of tea, its history, proper preparation, and tasting. This approach allows consumers to gain a deep understanding of tea and its value. Dilmah is present in over 100 countries worldwide and is considered one of the leaders in the tea market.

The company continues to evolve, offering innovations, new products, and expanding its influence on the global tea market.Expand

Vithanakande Tea is a renowned tea producer in Sri Lanka that blends traditional methods with modern techniques to create high-quality Ceylon tea. Their approach focuses on premium tea leaves sourced from local smallholder growers, ensuring the authenticity and sustainability of their products.

The company operates a state-of-the-art manufacturing plant where tea is meticulously processed. Vithanakande offers a range of tea products, including black tea with distinct flavors that cater to connoisseurs.

Their commitment extends to prioritizing the well-being of their workers and fostering a dynamic community. Through their offerings, Vithanakande aims to provide a pure and delightful tea experience.Expand

Bogawantalawa Tea Estates is a renowned tea producer located in Sri Lanka, nestled in the picturesque Golden Valley of Ceylon. Famous for cultivating some of the finest teas in the world, the estate is known for its climate-positive farming practices and sustainable production methods.

The tea produced here benefits from the rich soil and misty mountains surrounding the estate, imparting distinct flavors and aromatic qualities to each leaf. Bogawantalawa offers a variety of premium teas and focuses on organic farming, water stewardship, and waste management, contributing to a healthier environment.

The estate is committed to empowering local communities through well-being initiatives, making it a key player in the sustainable tea industry.Expand

Rockland Distilleries, established in 1924 by Carl de Silva Wijeyeratne, is one of Sri Lanka's oldest family-owned distilleries. Over four generations, the company has maintained a legacy of producing high-quality spirits, including the traditional Sri Lankan arrack, gin, rum, brandy, and whisky. Their commitment to quality and tradition has positioned them as a leading name in the Sri Lankan beverage sector. In 2012, Rockland Distilleries achieved LEED Gold certification, reflecting their dedication to environmental sustainability. This certification underscores their efforts to implement eco-friendly practices in their production processes.

Among their notable products is Ceylon Arrack, a premium spirit distilled from the sap of coconut flowers, embodying the rich heritage of Sri Lankan distillation traditions. Expand

Idalgashinna Bio Tea is a high-quality, organic tea produced in the scenic region of Idalgashinna, located in the central highlands of Sri Lanka. This area is known for its ideal growing conditions, such as high altitudes and a cool climate, which contribute to the unique flavor profile of the tea. The tea is produced using sustainable and eco-friendly farming practices, ensuring that it is free from harmful chemicals and pesticides.

This commitment to organic farming not only enhances the tea's natural flavors but also helps preserve the surrounding environment. Idalgashinna Bio Tea offers a variety of tea types, including black, green, and herbal teas, each with distinctive characteristics that highlight the pure essence of the highland-grown leaves. The organic nature of the tea ensures a cleaner and healthier experience, making it a favorite choice for tea enthusiasts who value both taste and sustainability.Expand

Basilur Tea Export (Pvt) Ltd is a company based in Sri Lanka that specializes in producing high-quality Ceylon tea. The company sources its tea from various estates in Sri Lanka, known for their rich, full-bodied flavor.

Basilur Tea offers a wide range of products, including black, green, and flavored teas. The company places a strong emphasis on packaging, often incorporating intricate designs and gift-worthy presentations.

Founded in 2006, Basilur Tea has expanded its distribution to several international markets.Expand

George Steuart Teas is one of the most historically significant tea producers from Sri Lanka, with roots dating back to 1835, when George Steuart & Company was established by brothers James and George Steuart. Widely recognized as the oldest mercantile company in Sri Lanka, the business is deeply intertwined with the development of the Ceylon tea industry and positions itself as “The Original Ceylon Tea People”.

While the company initially traded commodities such as coffee and rubber, tea became its defining focus following the transformation of Sri Lanka’s export economy in the late 19th century. Today, George Steuart Teas operates as a major producer and exporter of single-origin Ceylon tea, maintaining control over the full production chain, including sourcing, warehousing, blending, packaging, and distribution.

Its portfolio includes classic black teas, green teas, herbal infusions, and flavored blends, all centered around the authenticity and character of Sri Lankan tea. The teas are sourced from renowned high-grown tea regions across Sri Lanka, each contributing distinct terroir-driven flavor profiles.

While production relies on modern facilities and international quality certifications, the brand strongly emphasizes its heritage and traditional tea craftsmanship. George Steuart Teas exports to numerous international markets and has built a reputation that combines colonial-era tea legacy with contemporary premium positioning in the global tea sector. Expand