Sri Lanka, an island nation nestled in the Indian Ocean, boasts a culinary tradition as diverse and vibrant as its landscape. From bustling markets to serene coastal towns, every corner of this beautiful country offers a feast for the senses. My trip to Sri Lanka was an eye-opener of sorts. The food there had a remarkable resemblance to our south Indian cuisine, yet stood out with its distinct characteristics. Join me on a culinary adventure through Sri Lanka's rich flavours and exciting food culture. If you're planning a visit to Sri Lanka, there are a few dishes that you must try.
First Things First - Seafood!
Sri Lankan cuisine is a unique blend of flavours and spices that has been influenced by the country's diverse cultural heritage. The cuisine is highly centered around many varieties of rice, as well as coconut which is a ubiquitous plant throughout the country. Seafood also plays a significant role in the cuisine, and the best seafood meal is the one that is made with fresh catch! Agree? Well, I got to experience the typical seafood in Sri Lanka at Lagoon Seafood restaurant in Cinnamon Grand Colombo, where I stayed during the initial part of my trip. While the property itself gave me a luxurious stay, the restaurants outdid themselves. The cosmopolitan nature of the hotel is reflected in its food, the preparation and the flavours. As I stepped into the Lagoon Seafood restaurant, I was greeted by the sight of a vibrant display of the day's catch - crabs, lobsters, prawns, and an assortment of fish gleaming on beds of ice for the visitors to pick for their meal. I was spoilt for choice. But my mind was set on trying the Oyster Platter - and thank God I did. It was truly mind-blowing! No wonder oysters have a niche fan following of their own. The best part was its presentation which instantly attracted me towards it.
Next, I had the seafood sushi platter (of course), lobster, cuttlefish and lobster. To my delight, everything was fantastic. But, hold on - there was a surprise in my meal that took my fancy. It was a drink. Any guesses?
Discovering Local Alcohol:
It was Naarack - a cocktail made with local Sri Lankan whisky - arrack. It tasted nothing less than a single malt, actually. So my first dinner in Sri Lanka set the premise for more such gastronomical adventures to come. And I found my drink to accompany me for the rest of the trip!
Time For Authentic Sri Lankan Food:
The day after a fantastic seafood dinner, I was itching to immerse in the true Sri Lankan culture and I didn't have to go too far for it. I found authentic Sri Lankan food at Nuga Gama Restaurant, housed right in the hotel where I was staying. When I found that the restaurant had won the World Luxury Awards Best Heritage Restaurant in Asia 2023, I knew I was at the right place. Sri Lankan cuisine is also known for its curries, which are typically made with coconut milk and a variety of spices. The curries can be made with meat, fish, or vegetables, and are often served with rice or bread.
So I tried the popular Kottu Roti, which is a stir-fry made with shredded roti bread, vegetables, and meat. Another popular dish that I had was Hoppers, which are bowl-shaped pancakes made with fermented rice flour and coconut milk. They are typically served with a variety of curries and sambols. String Hoppers are another popular dish, which are thin noodles made from rice flour that are steamed and served with a variety of curries. They are essentially the South Indian version of idiyappam. Coconut Sambol is a spicy coconut relish that is often served with breakfast dishes such as hoppers and string hoppers. I tried the magical combo and it was worth all the hype. Other dishes on the vast spread - Prawn & Cuttle Fish, Fish Red Curry, Devilled Crab, Dhal Curry - trying everything (including traditional Sri Lankan desserts) was a unique experience.
An exciting discovery was fish paratha, which I found in the breakfast buffet the next morning in the Plates restaurant in the hotel. The crispy paratha enclosing a flavourful fish mixture was an absolute delight.
Shopping, Of Course!
The use of spices is a defining feature of Sri Lankan cuisine, and the country is known for its high-quality spices such as cinnamon, cardamom, cloves, and nutmeg. Since the property was centrally located, I had access to various markets, where I could source and take home these spices, especially cinnamon and not to forget, the flavoured teas. You can find unique flavours in tea from the local estates sold in the stores.
Diving Deep Into Sri Lankan Cuisine:
Would you agree with me that you don't truly understand the food culture of a country until you dive deep into the roots - the villages - where the age-old traditions are kept alive! So, I started this culinary exploration at Habarana Village by Cinnamon. It was the best choice as the property houses Seilama Restaurant which offers an immersive experience of traditional Sri Lankan food, village-style. The small restaurant is raw and rustic, resembling a village house. Even the open kitchen employs traditional cooking techniques to present your food in its truest elemental form.
It was fascinating to see the chef making fresh sambol (which they called katta sambol) in front of you by grinding the chillies, fresh coconut and other ingredients with a large stone. Of course, it tasted divine with string hoppers, including a blue pea string hopper which was captivating with its vibrant blue colour. Thambun hodi (the Srilankan version of rasam) was another highlight of the meal and was paired with a bread called darapaan (roast paan), made on a wooden fire. Chicken roti, coconut roti, polos ambula (baby jackfruit), and jafna prawn curry were some of the dishes in the spread that got my taste buds' approval. Ending the meal was wattalapam - the traditional Sri Lankan dessert of cream caramel. Dressed in traditional Sri Lankan attire, eating that heat-warming food in that rural setting - was indeed a memorable experience.
My stay at Habarana Village by Cinnamon turned out more fruitful when chef Dhananjaya Buddhika cooked up a storm in a live cooking demonstration for lunch. And I got to eat more tempting dishes like Crab Curry - a creamy gravy with chunks of crab dunked in it, cashew curry - another mind-blowing treat. Steamed kuruluthuda - which is basically red rice. I noticed that dhal curry - made with red lentils, coconut milk, curry leaves and more spices was a staple in every menu, every buffet everywhere in Sri Lanka.
Beachside Indulgence:
Now a visit to Sri Lanka is incomplete without seeing its pristine beaches. So I headed to Cinnamon Bentota Beach where I explored not just local food, but a wide range of delicacies, including western cuisine. The breakfast and lunch buffet in the hotel's restaurant had everything - from refreshing salads (which you could make yourself) to Indian and Sri Lankan food. It was a good mix for my appetite. But something better was coming its way.
Dinner at Sea Meets Spice in the property dished out fabulous seafood, presented artistically. It was not just the food that was Instagram-worthy, the shack-style restaurant rounded off the beach-side vibe.
With this it was time to bid adieu to the beautiful country but not without stuffing my stomach one last time - at the airport. The business class lounge by Sri Lankan Airlines - Serendib - at the Bandaranaike International Airport was just the perfect spot to whet my cravings before boarding the flight home. If you are in the mood for light snacking - you'll find, salads, freshly-cut fruits, soup and sandwiches. But if you want something more fulfilling, you can gorge on rice and curries (including mutton rogan josh) or seafood chowmein with tempura fish, stir-fried vegetables or seafood pie. I found the desserts there absolutely drool-worthy. I can seriously go back for the hot bread and butter pudding.
After a hearty meal, I boarded the flight. While my trip was over, my gastronomical journey still wasn't. The in-flight meal on Sri Lankan Airlines was too tempting to resist. So I dug in again - the chicken, mushroom patty with salad and fruits was just enough to keep me sated till I was back home.
The entire trip filled up my appetite with delightful flavours... and my heart with delicious memories.
About Neha GroverLove for reading roused her writing instincts. Neha is guilty of having a deep-set fixation with anything caffeinated. When she is not pouring out her nest of thoughts onto the screen, you can see her reading while sipping on coffee.