For a small island in the heart of the Indian Ocean, Sri Lanka is home to a rich tapestry of races, ethnicities, and cultures. Positioned at the crossroads of global trade routes and having been colonised by three European nations, Sri Lanka’s culture—while uniquely its own—bears the influence of multiple influences from around the world. And what better way to experience this fusion than through our cuisine? If you're a gastronomic explorer, you've come to the right place—Sri Lanka offers a diverse and flavourful journey, with each iconic dish telling a story of its own. While coconut milk-based curries served with rice form the backbone of Sri Lankan cuisine, the flavour profile, preparation methods and ingredients used vary widely depending on the community and region. For instance, in the coastal regions, Sinhalese cuisine incorporates fresh seafood with sour ambul thiyal (tamarind-based) paste, while in the central highlands, dishes are less spicy, with more vegetables and yams. Upcountry Tamil cuisine is different from the food of the Tamils in the North. The Moors are known for their saffron-laden biryanis, while the Malays favour their own versions of nasi goreng. The favoured rice dish of the Burgher community, directly descended from the Dutch and Portuguese, is the lamprais. Festival foods are also a must-try, especially if you visit during Sinhala & Tamil New Year, Christmas, or Ramadan, when you’ll have the chance to sample sweetmeats from each ethnic tradition. Additionally, if you're feeling homesick, you can likely find authentic dishes from around the world, especially in Colombo and other tourist-friendly places. In Sri Lanka, every dish is a reflection of Sri Lanka’s long-standing connections with cultures across the globe.
