Quick answer
The Sri Lankan dishes every traveller should try include rice and curry (the national meal), egg hoppers and string hoppers, kottu roti, pol sambol (coconut relish), dhal curry, Jaffna crab curry, lamprais (a Dutch-Burgher baked rice parcel), kiribath (milk rice), polos (young jackfruit curry), fish ambul thiyal (sour fish curry), isso wade (prawn fritters), and the sweets watalappan and curd with treacle—washed down with Ceylon tea or king coconut. Most are coconut-rich and can be ordered milder if needed.
Key takeaways
- Rice and curry is the essential meal—one rice, many small curries and sambols.
- Try egg hoppers, kottu, and string hoppers for the iconic staples.
- Don't miss lamprais, Jaffna crab curry, and fish ambul thiyal.
- Pol sambol and dhal turn up everywhere—and are vegan winners.
- Finish with watalappan or curd and treacle, plus Ceylon tea.
The staples to start with
Begin with rice and curry—a mound of rice ringed by small bowls of vegetable, lentil, and fish or meat curries, sambols, and a papadam. Then the breakfast icons: a crisp egg hopper with a runny yolk, and string hoppers (steamed rice-noodle nests) with dhal and coconut sambol.
These three give you the foundation of everyday Sri Lankan eating.
- →Rice and curry — the national meal
- →Egg hopper — crisp bowl-pancake with a runny yolk
- →String hoppers — steamed rice-noodle nests with curry
- →Pol sambol — fiery grated-coconut relish (vegan)
Comfort classics
Kottu roti—chopped flatbread stir-fried with egg, vegetables, and meat—is the island's favourite street comfort food. Dhal (parippu) curry is the gentle, creamy lentil dish on every table, and polos (young jackfruit) curry is a meaty-textured vegetarian star.
Kiribath, milk rice cut into diamonds, marks auspicious occasions and breakfasts alike.
Regional and special-occasion stars
Seek out lamprais—a Dutch-Burgher dish of rice, curries, and a frikkadel meatball baked in a banana leaf. On the south coast, fish ambul thiyal is a tangy, dry sour-fish curry preserved with goraka. In the north, Jaffna crab curry is the island's most famous regional dish, fierce with roasted spices.
These reward travellers who chase a region's signature plate.
- →Lamprais — banana-leaf baked rice parcel
- →Fish ambul thiyal — sour, dry south-coast fish curry
- →Jaffna crab curry — fiery northern speciality
- →Polos — young jackfruit curry (vegetarian)
Sweets and drinks to finish
Save room for watalappan, a spiced coconut-jaggery custard of Malay origin, or buffalo-milk curd drizzled with kithul treacle. Snack on isso wade (prawn fritters) and achcharu (pickled fruit) along the way.
Drink it all down with strong Ceylon tea or a fresh king coconut (thambili)—the island in a cup, and a nut.
How to taste your way around
Many of these are best where they're rooted—Jaffna crab in the north, ambul thiyal on the south coast, lamprais in Colombo and Negombo. A cooking class or food walk fast-tracks the highlights, and home-style lunch spots beat hotels for authenticity.
Lankan Stays & Trails weaves food experiences and the right regional dishes into your route, with dietary needs handled. See our cuisine and street-food guides, or share your tastes.
Frequently asked questions
What food should I try in Sri Lanka?
Start with rice and curry, egg hoppers, string hoppers, and kottu roti; don't miss pol sambol, dhal, lamprais, Jaffna crab curry, fish ambul thiyal, and polos; and finish with watalappan or curd and treacle, plus Ceylon tea.
What is the national dish of Sri Lanka?
Rice and curry—a plate of rice surrounded by several small curries, sambols, and a papadam. It varies by region and household and is the heart of everyday Sri Lankan eating.
What is lamprais?
Lamprais is a Dutch-Burgher dish of rice cooked in stock, served with curries, sambols, and a frikkadel meatball, all wrapped and baked in a banana leaf. It's a beloved special-occasion meal, especially around Colombo and Negombo.
What are the best Sri Lankan vegetarian dishes?
Dhal curry, pol sambol, polos (young jackfruit) curry, gotu kola and other green mallungs, pumpkin curry, hoppers, and string hoppers are all excellent and often naturally vegan—just confirm no Maldive fish if you're strict.
What is watalappan?
Watalappan is a rich, spiced steamed custard made with coconut milk and jaggery (and often cashews), of Malay origin. It's Sri Lanka's signature dessert, especially around festivals.
Does Lankan Stays & Trails arrange food experiences?
Yes—cooking classes, food walks, and the right regional dishes woven into your route, with dietary needs arranged in advance. Tell us your tastes and we'll plan the eating.