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Sri Lanka Travel Guide
Sri Lankan cuisine is bold, colourful, and full of spice—built around rice, coconut, and an incredible variety of curries. Here are a few dishes you shouldn't leave without tasting.
A proper Sri Lankan rice and curry set is a colourful spread of steamed rice with several small curries—often including dhal (lentils), seasonal vegetables, a fish or chicken curry, pickles, and crispy papadam. Flavours range from mild and creamy to fiery and tangy, but spice levels can usually be adjusted if you ask.
Hoppers (appa) are bowl‑shaped pancakes made from fermented rice flour and coconut milk—perfect with an egg in the middle and a spoon of spicy sambol. String hoppers are delicate steamed rice noodles, typically eaten with coconut milk curries for breakfast or dinner. For street‑food vibes, try kottu roti: chopped flatbread tossed on a hotplate with vegetables, eggs, and your choice of meat or cheese.
Cool down with fresh king coconut (thambili), tropical fruit juices, or a classic ginger beer. Don't miss Sri Lankan tea in the hill country and traditional sweets like kavum and kokis around New Year.
Look for busy local restaurants where food turns over quickly, and start with milder curries if you're not used to spice. Bottled or filtered water is recommended, and vegetarian travelers will find plenty of delicious options almost everywhere on the island.