Sri Lankan food has been influenced by many historical, Cultural, and other factors. The cuisine of Indian, Dutch, Portuguese, Arabs, Malays, and Moors have all helped to shape of Sri Lankan food. Rice and Curry are the Sri Lankan staple.
In Sri Lanka, most hotels have western dishes and in big cities, you can find fast food such as KFC, Pizza Hut, BurgerKing, McDonald’s
Rice And Curry
Boiled or steamed rice, served with a curry of fish, chicken, beef or egg and along with other curries made with vegetable, lentil, and fruit.
The curries are made with coconut milk and spices. These spices add great flavor, color, and Ayurvedic value to the disk.
Coconut Sambol
A paste of ground coconut mixed with red onion, dry chilies, salt, lime, pepper, tomato, and dried Maldive fish.
Hoppers
Usually made of rice flour and coconut milk with spices. The dish is pan-fried or steamed. Hoppers can be made such as egg hoppers, milk hoppers, and sweet hopers.
Coconut Roti
The wheat flour is mixed with grated coconut, salt, and water is mixed into the dough. The dish is pan-fried.
Milk Rice
Milk rice is a Sri Lanka traditional and national dish that is made for every celebration in the country. The dish is prepared by cooking rice with coconut milk. Normally this dish is accompanied with Lunu miris (ground dry red chili, pepper, onion, salt, and lime). Milk rice is
Kottu
Kottu is a popular Sri Lankan spicy street food. Shredded flatbread mixed and mashed together with vegetables, eggs, meat, spices, and sauces.
Sri Lankan Kottu can be made any of the following.
Vegetarian kottu , eggs kottu, Fish kottu, chicken kottu, beef kottu and cheese kottu.
