How to Indulge in the Enticing Cuisine of Sri Lanka – An introduction to Sri Lankan food

Many travellers make the mistake of believing that Sri Lankan cuisine is the same as Indian cuisine, but they couldn't be more wrong. While there are many similarities between the two cuisines, there are many differences too. Sri Lankan dishes heavily rely on coconut milk, coconut oil and spices. Every Sri Lankan dish is aromatic and exudes a delectable note.

Photo by Nilantha Sanjeewa on Unsplash

1. Sri Lankan cuisine

The cuisine of Sri Lanka is all about variety. There's a diverse range of dishes that involve complex cooking methods. The use of spices and coconut milk is the main characteristic of Sri Lanka cuisine. Sri Lanka has a multi-cultural community, which is reflected in the cuisine; there are regional differences as well. Many tourist hotels and accommodation providers like Aitken Spence Hotels understand that tourists crave authentic Sri Lankan food, and they make sure that they are offered exactly that. Rice is the staple food in Sri Lanka, and it is enjoyed with a multitude of curries. Dhal, roti, string hoppers and hoppers are some of the other delights found in Sri Lanka.

2. Essential ingredients

Rice is the main component of any Sri Lankan meal. Many cookbooks found on the island talk extensively about making rice. Sri Lanka produces over 15 types of rice, some are used to make other food items, and some are consumed with curries. Coconut is the other must-have ingredient. Coconuts trees are grown all over the country, and it is no wonder that coconut is an integral part of Sri Lankan cuisine. The water inside the coconut is drinkable, and the meat is used to make pol sambol; the scraped coconut is used to make milk. As for the spices, every Sri Lankan dish is infused with spices. The commonly used spices are turmeric, ground pepper, curry powder, ginger powder, chilli powder and fennel.

3. Sri Lankan curries

The local cuisine is all about curries; every meal comprises several curries. Sri Lankan dry fish curry can be eaten with anything, including rice and bread. The chicken curry is an excellent choice for lunch. The crab curry is loved by everyone; the succulent meat of the crab is infused with a variety of spices and cooked in a base of coconut milk. Every Sri Lankan household makes dhal for lunch and dinner; it is made of red lentils, coconut milk and spices. Pol sambol is another local favourite and can be enjoyed with rice, bread and roti. People in coastal towns make a variety of seafood dishes.

4. Side dishes

Along with rice and main curry dishes, a few side dishes are served. Lunu miris is one such side dish made of chilli flakes, onions, and lime. Lentil crisp is another addition to Sri Lankan meals. Seeni sambal is another side dish that has a sweet flavour. Sri Lankans eat a lot of vegetables too. Carrots, potatoes, cabbages, pumpkin and eggplant are the popular vegetable choices here.

5. Sri Lankan breakfast

Many Sri Lankans prefer to eat rice for breakfast, but there are other breakfast items as well. Bread, for example, is eaten with dhal or pol sambol. String hoppers are another dish consumed with pol sambol and dhal. Pol roti is a quintessential feature of Sri Lankan cuisine; it is similar to flatbread and is made of flour and scraped coconut. Pol roti is usually eaten with a spicy sauce, and some like to eat it with curries as well.

6. Short eats

These are snacks eaten in between main meals. Chinese rolls, patty, pol roti with sweet scraped coconut, and fish buns are popular Sri Lankan snacks.