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) curries with the rice: one is usually fish or meat, and the rest are vegetables.
Hoppers
Hoppers are a traditional Sri Lankan breakfast or dinner. They are made from a fermented batter of rice flour and coconut milk, cooked in a small round pan, so they are thin and crisp at the edges and soft in the middle. They are 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. Hoppers are made to order because they are best served warm, so in eating places you give your order and wait until the hoppers arrive. Friends gather around a table, order tea and 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.
String Hoppers
String hoppers are made out of white or red flour. Red flour string hoppers are more nutritious because they contain more dietary 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 are coconut sambol and potato or plain white curry that helps to soften the string hoppers so that they are easy to swallow. With this, you can also order a fish, chicken or beef curry.
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 a traditional bamboo tube or an aluminum cylinder, which shapes it into a long roll that is then 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. Pittu can be eaten with potato curry, Lunumiris and a meat or fish dish. Pittu is mainly eaten for breakfast or dinner.
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 sold at almost every local eatery on the island. Godamba roti, a flat bread, is chopped into shreds on a hot griddle with two metal blades. 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 clatter of the two metal blades on the hot griddle draws you to 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 wayside 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.
Plan your trip
Want to try these dishes in Sri Lanka itself? Tell us your dates and what you would like to see and eat, and we will plan a private tour around it.
