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
37–41 of 41
Seeni Sambol
A Sri Lankan sweet-spicy relish of slowly cooked onion with sugar, dried chilli, aromatic spices, and sometimes dried fish.
Sri Lankan Achcharu
A tangy Sri Lankan mixed-vegetable pickle combining crunchy produce with green mango, chile, vinegar, sugar, and mustard seasoning.
String Hoppers
A Sri Lankan steamed nest of pressed rice-flour noodles commonly served with curries and coconut-based accompaniments.
Wambatu Moju
A sweet-and-sour Sri Lankan eggplant pickle made with fried eggplant, aromatics, chile, vinegar, and spices.
Watalappam
Watalappam is a Sri Lankan steamed or baked coconut custard sweetened with palm sugar and aromatized with warm spices.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.