“People who love to eat are always the best people.”
Hey everyone, Paul here!
I’ve just returned from the island paradise of Sri Lanka, and while my tan is already starting to fade, thevibrant flavors I discovered are still dancing on my taste buds. I arrived with a simple mission: to explore this beautiful country one bite at a time. I’d heard whispers of aromatic spices, creamy coconut curries, and unique street food, but nothing could have prepared me for the incredible culinary adventure that awaited.
So, grab a snack (you’ll need one after reading this!), and let me take you on my tummy’s grand tour of Sri Lanka!
1: Kicking Things Off with Colombo's Street Food
My journey began in the bustling capital, Colombo. The city is a whirlwind of sounds, sights, and, most importantly, smells! As evening fell, I was drawn to the lively Galleface Green, a massive urban park by the sea. The air was salty and filled with the sizzle of vendors frying up what I soon learned were ‘Isso Wade’, or lentil cakes topped with whole prawns.
Dish 1: Isso Wade: This was my first taste of Sri Lankan street food, and wow, what a start! It’s a crispy, savory fritter, and you get the crunch of the lentil cake, the salty pop of the prawns, and a lovely kick from the spices. Served with a little bit of fresh onion and carrot, it was the perfect seaside snack. I was officially hooked.
2: A Breakfast of Champions
The next morning, I was ready to dive into a proper Sri Lankan breakfast. Forget cereal; in Sri Lanka, it’s all about hoppers!
Dish 2: Egg Hoppers with Pol Sambol: Picture a bowl-shaped pancake, crispy on the edges and soft and
spongy at the bottom, made from rice flour and coconut milk. Now, crack a perfectly cooked egg in the
middle. That’s an egg hopper! I was instructed by a friendly local to eat it with my hands, tearing off pieces and scooping up ‘Pol Sambol’, a fiery, zesty relish made from grated coconut, chili, and lime. The
combination of the delicate hopper, the rich yolk, and the spicy sambol was pure breakfast heaven.
3: Unwrapping a Piece of History in Galle
Heading south along the coast, I found myself in the charming, Dutch-fortified city of Galle. It felt like stepping back in time, a feeling that extended to my lunch!
Dish 3: Lamprais: This isn’t just a meal; it’s a gift. A complete feast wrapped in a banana leaf. The name is Dutch, and the concept is genius. Unfolding the warm leaf releases an incredible aroma. Inside, I found a mound of rich rice cooked in stock, accompanied by a three-meat curry (usually a mix of chicken, beef, and pork), a sweet and sticky brinjal (eggplant) moju, a dollop of chutney, and a fantastic little meatball called a ‘frikadeller’. Every spoonful was a different combination of sweet, savory, and spicy. It was a symphony of flavors in a single parcel.
4: The Rhythm of the East Coast
As I traveled east, I started hearing a distinct sound on the streets in the evenings: a rhythmic ‘clank-clankclank’. I followed my ears and discovered the theatrical creation of a Sri Lankan legend.
Dish 4: Kottu Roti: This is dinner and a show! A chef takes roti (flatbread), chops it up with two large metal blades on a hot griddle, and stir-fries it with vegetables, egg, spices, and a splash of curry. The result is a soft, flavorful, and incredibly satisfying mix that’s the ultimate comfort food. The sound is iconic, and the taste is even better. It’s impossible to be in a bad mood while eating Kottu Roti!
5: Green Hills and a Taste of the Highlands
Moving inland, the landscape transformed into rolling green hills covered in tea plantations. In the heart of the central highlands, around Kandy, the cuisine shifted to celebrating the bountiful fresh produce.
Dish 5: Polos (Young Jackfruit Curry): I’ve had jackfruit as a fruit, but never like this. Young, green jackfruit is used in a curry that is mind-blowingly delicious. The texture is dense and meaty, and it soaks up the creamy, spiced coconut milk sauce beautifully. Flavored with cinnamon, cardamom, and cloves, this curry was so hearty and flavorful, it’s hard to believe it’s completely vegetarian.
6: The Sweet Treat Finale in the North
My final stop was Jaffna in the north, a region with a distinct culture and a culinary style heavily influenced by Southern India. The food here is known for its heat and unique spice blends. After a legendary main course, I needed something to sweeten the deal.
Dish 6: Modakam: I found the perfect answer in modakam. These are delightful little steamed dumplings made from rice flour, filled with a sweet mixture of grated coconut, jaggery (a delicious unrefined sugar from the kitul palm), and fragrant green gram. They were soft, sweet, and the perfect light dessert to cap off a spicy meal.
7: A Dish Worth Traveling For
I’ve saved the best for last. The dish that will forever define Sri Lankan food for me, and the one I’d fly back for in a heartbeat.
Dish 7: Jaffna Crab Curry: This is not just a dish; it’s an experience. The Jaffna Crab Curry is legendary for a reason. It arrived at my table, a fiery red testament to the liberal use of Chilli and spices. You have to get your hands messy for this one, breaking apart the succulent crab and mixing the sweet flesh with the intensely aromatic, coconut-based gravy and a pile of fresh rice. Yes, it’s spicy, but the heat is complex and packed with flavor that complements the crab perfectly. It was, without a doubt, one of the best things I have ever eaten.
My journey through Sri Lanka was a feast for the senses. Every meal told a story about the region, its people, and its history. If you’re a food lover, this is a country that belongs at the very top of your list. Just come hungry and be prepared to leave with a very happy heart (and a very full stomach!).
Cheers, Paul