A Traveller's Guide to Sri Lankan Food

By My Sri Lankan Guide Team · Published 10 Mar 2026 · Updated 10 Mar 2026 · 7 min read

Rice and curry is the everyday meal

A plate of rice and curry typically includes several small curries — often vegetable, lentil (dhal), and a fish or chicken curry — served with sambol and papadam. Every household and restaurant makes it a little differently.

Hoppers for breakfast

Hoppers (appa) are bowl-shaped rice-flour pancakes, crisp at the edges, often served with an egg cracked into the centre. String hoppers, a steamed noodle-like variation, are another common breakfast option.

Kottu roti

Chopped roti stir-fried with vegetables, egg and a choice of meat or seafood, cooked on a large griddle — a popular dinner and street food option, especially in the evenings.

Sambols add the heat

Coconut-based condiments like pol sambol (grated coconut with chilli and lime) and lunu miris (onion and chilli relish) bring texture and spice to most meals.

Seafood along the coast

Grilled fish, prawns and crab are widely available along the coast, often prepared with local spice blends distinct from curries found inland.

Ceylon tea

Grown in the hill country, Ceylon tea is usually served plain black or with milk ('kiri te'), and a tea estate visit is a good way to see the process from leaf to cup.

Frequently asked questions

Is Sri Lankan food very spicy?

It can be, but most restaurants and homestays will adjust spice levels if you ask for food to be prepared 'not spicy'.

Are there good vegetarian options?

Yes — rice and curry is naturally vegetarian-friendly, with several vegetable and lentil curries typically included in any set meal.