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food-of-Sri Lanka

Sri Lanka has its own exclusive dishes and zest. Sri Lankan cookery has been unified with Indian, regal and Arabs for centuries. Local spices such as cardamom, turmeric, black pepper, cloves, nutmeg, cinnamon sticks, curry leaves and powder, fresh chilies and garlic are the major ingredients in cooking. Rice and curries cooked with a fusion of spices, herbs and coconut milk is the isle’s chief meal. Sri Lankans’ like their chilies and the crimson the curry, the more chilies it will have. Coconut sambar, sweet chutneys, pickles and papadams are eaten as additions. Lamprais, rice and curries wrapped in a banana leaf, is a favorite cooked by the burgher community. Given the proximity of the isle country to India and the long history of dealings between the two nations, it is easy to spot the Indian essence on Sri Lankan cooking. In unison, pure Indian food is also offered in the main cities.

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