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
13–24 of 41
Gotu Kola Sambol
A Sri Lankan fresh salad of finely chopped gotu kola mixed with coconut, onion, chili, lime, and salt.
Hoppers
A Sri Lankan bowl-shaped fermented pancake made from a rice-based batter enriched with coconut milk and sometimes cooked with an egg.
Isso Curry
A Sri Lankan prawn curry cooked with coconut milk, onion, garlic, curry leaves, and aromatic spices.
Isso Vadai
A Sri Lankan deep-fried lentil fritter topped or mixed with seasoned prawns and aromatics.
Jaffna Crab Curry
A Sri Lankan curry of crab simmered with coconut milk, aromatics, curry leaves, and a roasted spice blend.
Kalu Dodol
Kalu dodol is a dark, chewy Sri Lankan confection slowly cooked from coconut milk, palm sugar, and rice flour with aromatic spices.
Kavum
A Sri Lankan deep-fried sweet made from rice flour and kithul treacle, typically enriched with coconut milk.
Kehel Muwa Curry
A Sri Lankan curry made from banana blossom cooked with coconut milk, aromatics, curry leaves, and spices.
Kiri Hodi
A mild Sri Lankan coconut-milk curry made with aromatics and warm spices, typically served with rice, hoppers, or bread.
Kiribath
A Sri Lankan rice preparation made by cooking rice with coconut milk until firm and sliceable, traditionally served in pieces.
Kokis
Kokis is a Sri Lankan crispy deep-fried sweet made from rice flour and coconut milk, traditionally shaped with a mold and associated with Sinhala and Tamil New Year celebrations.
Kottu Roti
A Sri Lankan street food of chopped godamba roti stir-fried with vegetables, egg or meat, and seasoned sauce.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.