Sri Lanka is a unique destination for food lovers. One wonders why Sri Lanka’s colorful food has been somewhat overlooked in the world food scene. It has similarities with Thai food because of the heavy use of fresh coconut milk and southern Indian cuisine, as they both use dried powdered spices. As an island on the ancient trade routes, there are inspired recipes, so you’ll find Arabian, Malaysian, Portuguese, Dutch, and British influences. Despite being the result of a cultural potpourri, Sri Lankan food is invariably distinct, and once you’ve visited, the mere scent of curry leaves will whisk you back to Sri Lanka.

A typical meal is composed of rice with a selection of curries, with coconut cream used liberally to soften the blow of the chili, followed by a delicious pudding such as buffalo curd with treacle syrup or fried bananas with mango ice cream. Around the coast, expect fresh prawns and calamari being hauled in by local fishermen, ready to be cooked with fragrant spices for dinner at a local eatery. Sri Lanka is a well- sought-after destination for vegetarians. Curries of dhals(lentils) and fresh vegetables are abundant.

There are many opportunities to learn how to cook Sri Lankan food, and it’s worth taking some Sri Lankan spices home to experiment with in your kitchen.
Coconut water is the staple refresher, and coconut palm sap, tapped from the unopened flowers, produces Toddy, a mildly intoxicating drink with sweet and sour undertones. For the brave-hearted, there’s a stronger version of Toddy called Arrack, which is toddy fermented to create a drink reminiscent of whisky and rum. It’s loved by locals, best drunk on the rocks, and is famously potent –don’t say we didn’t warn you!

We always include visits to local eateries, farms, and villages to get our visitors up close and personal with the food Sri Lankans consume. Looking for an itinerary that focuses on Sri Lankan cuisine? Check out our Foodie Lovers of Sri Lanka tour.