Rice & Curry
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.
Hoppers
Hoppers are a traditional Sri Lankan food that is eaten for breakfast or dinner. It is made of red or white flour and is thin, flaky and crusty. Red flour string hoppers are of more nutritive value as they contain digestible fiber. It is best enjoyed hot and there are many variations of the hopper. Hoppers can be made with an egg in the middle, honey or even plain. A hopper needs very few accompaniments and is usually eaten with “Lunumiris” which is made of onions, “Maldive” fish and chilies chopped up and mixed together with salt. In hotels hoppers are normally made to order as it is served warm and in eating places one has to give the order and then wait until the hoppers arrive. Friends gather around a table order tea and indulge in a friendly chat until the hoppers are brought by the waiter. Special instructions can be given to the chef for the crust to be made browner if necessary.
Sring Hoppers
String hoppers are made out of white or red flour. Red flour string hoppers are higher in nutritional value as they contain digestive fiber. They appear as thin strands of flour that is circular in shape and can be eaten as the main meal for breakfast or dinner. Almost all the hotels provide string hoppers for breakfast or dinner. A variety of dishes can be had with string hoppers. Two special side dishes that go with string hoppers is coconut sambol and potato or plain white curry hat helps to soften the string hoppers so that they are easy to swallow. With this fish, chicken or beef curry could be ordered.
Pittu
Pittu constitutes another staple food that is made of red or white rice flour and coconut. It is considered a substantial, heavy meal as it contains a large amount of coconut. Pittu is steamed in the traditional bamboo or in an aluminum cylinder and that is circular in shape. Next this long roll is cut into pieces. Prior to indulging in a piece of Pittu, one must break it into pieces and add a substantial amount of curry to make it juicy enough for swallowing. The Pittu can be had with potato curry, Lunumiris and a meat or fish dish. Pittu is essentially a breakfast or nighttime meal and make Pittu to suit these two particular times.
Kottu Roti
Kottu is one of the most popular foods in our country. It is had during nighttime and is a complete meal. Kottu is served in almost all the hotels in the island. A hard metal surface is heated and the dough is laid upon it and two metal pieces are used to break it up into shreds. Next eggs, vegetables and the preferred kind of meat that includes Chicken, Beef or Fish are added with spices and salt. At this stage the aroma is irresistible. The unique clattering sound of the two metal plates banging on the metal surface lures on towards the spot where kottu is being made. It is served hot and comes with chili paste and chicken or fish curry. It is a popular way side boutique delicacy and is essentially Sri Lankan in origin. Kottu can be individually tailored by requesting the chef to use the desired amount of ingredients one would want.
