Kottu roti
Kottu roti is the Sri Lankan street food favored by locals as well as visitors. The main ingredient is roti, which is cut up into small bits. Apart from roti, other ingredients added are usually onions, leek, cabbage, eggs and sometimes chicken, mutton, beef and the more modern version, with cheese.
Dhal curry
Sri Lankans make curries out of anything and they know what they are doing! But the most ‘comfort food’ style curry of all is dhal curry. This creamy, spicy and slightly orange goodness will have you licking your fingers. Dhal curry is made of split orange lentils and is mostly eaten at breakfast, although you might find it on the table during any meal.
Lamprais
One of the greatest fusion dishes in Sri Lanka is lamprais. The ancestors of the original Dutch settlers created this great one deal meal that is still eaten every day by hundreds of Sri Lankans. Rice and curry wrapped up in a banana leaf and steamed to perfection are what lamprais are all about.
Egg hoppers
There is no way you can leave the country without having tasted an authentic Sri Lankan breakfast. Hoppers are a Sri Lankan version of thin pancakes but with crispy edges. They’re shaped like a bowl and are made from fermented rice flour, coconut milk & coconut water. The batter is then fried in a very small wok and swirled around to cover the sides of the pan.
Coconut sambol
Coconut sambol which can also be called fresh coconut relish, is a simple blend of finely grated coconut, red onions, dried whole chilies, lime juice & salt. It is perfect to eat with absolutely anything. Bread, roti, rice, on curry, egg hoppers or even by itself.
Watalappam
Watalappam is a favorite among Sri Lankans. This creamy coconut dessert is sweetened with natural kithul jaggery and spiced with cardamom and nutmeg. Watalappam is a go-to for kids and grownups alike and you will find it in homes, restaurants and hotels.
Samosas
Vegetable samosas are a staple of Sri Lankan cuisine and while they can practically be found all over the city, they are particularly popular in this area. Samosas are made by frying up flat bread stuffed with a mixture of vegetables and spices. The triangle shaped treats make for a wonderful quick bite while you are on the run, or they can be served as a sumptuous addition to a creamy curry.
Pol rotti and potato curry
Rotti is another staple in Sri Lankan cuisine. The classic rotti is eaten for breakfast or at any time with juicy curries but the Sri Lankan curry of excellence is Pol rotti. Pol means coconut in Sinhalese and Pol rotti is made with grated coconut. This is the best kind of rotti to dip into curry and use as a makeshift spoon.