1. Kottu roti

Kottu roti is a dynamic and beloved dish in Sri Lanka that captures the essence of local cuisine. Emerging in the 1960s as an affordable and practical way to use leftovers, kottu roti quickly became a staple across social classes.

The dish’s name, “Kottu,” translates to “chopped” in Tamil, reflecting the technique used to prepare it. This popular meal features diced roti, or flatbread, stir-fried with an array of ingredients including vegetables, eggs, fish, cheese, and meats. Cooked with a mix of aromatic spices and curry sauce, it creates a flavorful, hearty dish that resembles fried rice but uses roti as its base instead of rice.

2. Polos curry

Rice and curry is Sri Lanka’s national dish, deeply embedded in its culture and enjoyed daily, often for lunch. Traditionally eaten with the hands, this meal offers a rich sensory experience that blends convenience and flavor.

Among the varieties of curry, Polos, or young jackfruit curry, stands out for its nutrition and unique texture. Ideal for vegetarians, vegans, and those on gluten-free diets, Polos features green jackfruit, which has a meat-like texture when unripe. The dish is cooked with coconut milk, Sri Lankan curry powder, and spices, with tamarind adding a tangy depth of flavor.

Polos is traditionally prepared in a clay pot over an open fire, imparting a distinctive smoky flavor. It is typically served with plain white rice, making for a simple yet flavorful meal that highlights the versatility of jackfruit and the essence of Sri Lankan cuisine.

3. Egg hoppers

Egg hoppers are a cherished local delight in Sri Lanka, easily found both on bustling street food corners and at extravagant hotels. Traditionally enjoyed for breakfast, these unique creations start with a batter made from fermented rice flour mixed with coconut milk, salt, and a pinch of yeast. The result is a light, airy batter that forms the base for the hopper, a type of bowl-shaped pancake. Hoppers can be served plain, but they are especially delightful with a fried egg placed in the center, reminiscent of the classic “egg in the hole” breakfast dish.

Typically, egg hoppers are paired with a spicy sambol, which adds a vibrant kick to each bite. Occasionally, they are accompanied by Maldivian fish, adding another layer of flavor to the meal. The lace-like edges of the hoppers are perfect for soaking up the sauce, while the fluffy eggy center provides a satisfying contrast. This combination of textures and flavors makes egg hoppers a beloved and distinctive dish that captures the essence of Sri Lankan cuisine.

4. Milk rice – Kiribath

Milk rice, known as Kiribath in Sri Lanka, is a cherished traditional dish that epitomizes the simplicity and richness of Sri Lankan cuisine. This dish is prepared by cooking rice in a generous amount of coconut milk instead of water, which gives it a creamy, smooth texture. After cooking, the mixture is spread in a shallow plate to firm up into a cohesive form. Once set, Kiribath is cut into square or diamond shapes, making it easy to serve and enjoy.

Often accompanied by local chili paste or curry, Kiribath gains an extra layer of flavor and spice that enhances its taste. Beyond its culinary appeal, Kiribath holds significant cultural meaning in Sri Lanka. It symbolizes prosperity and good luck and is integral to various traditional celebrations, including the Sri Lankan New Year, birthdays, weddings, and Buddhist rituals. Additionally, Kiribath is traditionally given to children as their first solid food, marking a significant milestone in their transition to solid nourishment.

5. Wood apple juice

In Sri Lanka, a distinctive sweet treat available on the streets is wood apple, a fruit whose strong aroma will lead you to its stall. The scent of wood apple is quite polarizing; it’s often described as a blend of rotten blue cheese and overripe bananas. Despite its off-putting smell, the taste of the fruit is somewhat akin to tamarind. As someone who is a dedicated fan of durian, I’m not one to judge a fruit solely based on its exterior.

Wood apple, a South Asian fruit, features a hard shell that resembles a rotten coconut on the outside. Inside, it holds a brown paste that offers numerous health benefits. This fruit is known to aid digestion and is also believed to help mitigate breast cancer. Its health benefits make it not only a tasty treat but also a valuable addition to a balanced diet.

Locals prepare wood apple juice by mixing sugar and coconut milk into the strained pulp. The result is a beverage that is both tart and sweet, with a creamy texture. This refreshing juice is especially popular during the summertime, offering a cool respite from the heat. Wood apple has captured many hearts and is considered a must-try for anyone visiting Sri Lanka.

Conclusion

Sri Lanka’s culinary landscape is as rich and diverse as its cultural heritage. Experiencing our top 5 iconic Sri Lankan dishes is essential to truly appreciating the island’s culinary charm. Travel Sense Asia appreciates this vibrant culinary heritage and aims to bring it closer to you. We have just released a variety of travel packages to Sri Lanka, tailored to meet your unique demands. These packages offer an exceptional opportunity to explore the island’s culinary delights while enjoying its breathtaking scenery and rich history. Check out here for more details!