A FOOD TRADITION
Sri Lankan Cuisine
Sri Lankan cuisine combines rice, coconut, spices, seafood, meats, vegetables, fermented batters, and distinctive sweet and savory snacks across Sinhala, Tamil, Muslim, and Burgher traditions.
Dishes linked to this cuisine
1–12 of 41
Aasmi
Aasmi is a delicate Sri Lankan fried rice-flour sweet made with coconut milk and cinnamon-leaf juice and finished with a sweet treacle topping.
Aggala
Aggala is a Sri Lankan sweet snack of roasted rice flour mixed with coconut, jaggery, and cardamom and shaped into small balls.
Aluwa
Aluwa is a firm Sri Lankan rice-flour sweet prepared from roasted rice flour and sugar syrup, often enriched with cashews, ghee, and cardamom.
Ambul Thiyal
A Sri Lankan sour, dry fish curry traditionally made by coating firm fish with goraka, black pepper, turmeric, and salt before cooking it until nearly dry.
Beetroot Curry
A Sri Lankan curry of tender beetroot cooked with onion, curry leaves, aromatics, and coconut milk.
Bibikkan
Bibikkan is a dense Sri Lankan coconut cake made with rice flour, palm sugar, spices, and toasted coconut.
Cashew Curry
A Sri Lankan curry of cashews simmered in a seasoned coconut-milk sauce with onion and curry leaves.
Devilled Chicken
A Sri Lankan spicy stir-fry of chicken with onion, bell pepper, chili, tomato, garlic, ginger, and savory sauces.
Devilled Prawns
A Sri Lankan spicy stir-fry of prawns with onion, pepper, garlic, tomato, and savory seasonings.
Dhal Curry
A Sri Lankan lentil curry typically simmered with coconut milk, onion, garlic, curry leaves, turmeric, chili, and cumin until creamy.
Fish Cutlet
A Sri Lankan savory croquette made from seasoned fish and potato, coated and deep-fried until crisp.
Godamba Roti
Godamba Roti is a Sri Lankan thin, layered wheat flatbread stretched and cooked on a hot griddle with oil.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.