Hoppers are a traditional Sri Lankan food that is eaten for breakfast or dinner. It is made of red or white flour and is thin, flaky and crusty. Red flour string hoppers are of more nutritive value as they contain digestible fiber. It is best enjoyed hot and there are many variations of the hopper. Hoppers can be made with an egg in the middle, honey or even plain. A hopper needs very few accompaniments and is usually eaten with “Lunumiris” which is made of onions,  “Maldive” fish and chilies chopped up and mixed together with salt. In hotels hoppers are normally made to order as it is served warm and in eating places one has to give the order and then wait until the hoppers arrive. Friends gather around a table order tea and indulge in a friendly chat until the hoppers are brought by the waiter. Special instructions can be given to the chef for the crust to be made browner if necessary.

string Hoppers

String hoppers are made out of white or red flour. Red flour string hoppers are higher in nutritional value as they contain digestive fiber. They appear as thin strands of flour that is circular in shape and can be eaten as the main meal for breakfast or dinner. Almost all the hotels provide string hoppers for breakfast or dinner. A variety of dishes can be had with string hoppers. Two special side dishes that go with string hoppers is coconut sambol and potato or plain white curry hat helps to soften the string hoppers so that they are easy to swallow. With this fish, chicken or beef curry could be ordered.


Kottu is one of the most popular foods in our country. It is had during nighttime and is a complete meal. Kottu is served in almost all the hotels in the island. A hard metal surface is heated and the dough is laid upon it and two metal pieces are used to break it up into shreds. Next eggs, vegetables and the preferred kind of meat that includes Chicken, Beef or Fish are added with spices and salt. At this stage the aroma is irresistible. The unique clattering sound of the two metal plates banging on the metal surface lures on towards the spot where kottu is being made. It is served hot and comes with chili paste and chicken or fish curry. It is a popular way side boutique delicacy and is essentially Sri Lankan in origin. Kottu can be individually tailored by requesting the chef to use the desired amount of ingredients one would want.


Pittu constitutes another staple food that is made of red or white rice flour and coconut. It is considered a substantial, heavy meal as it contains a large amount of coconut. Pittu is steamed in the traditional bamboo or in an aluminum cylinder and that is circular in shape. Next this long roll is cut into pieces. Prior to indulging in a piece of Pittu, one must break it into pieces and add a substantial amount of curry to make it juicy enough for swallowing. The Pittu can be had with potato curry, Lunumiris and a meat or fish dish. Pittu is essentially a breakfast or nighttime meal and make Pittu to suit these two particular times.

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Sri Lankan Foods

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Seafood Shrims and Clams

Sea Foods

Sri Lanka


Crab is a very popular food. It can be prepared in a various ways. The two main ways of preparing crab is dry or curry. Many traditional Sri Lankan herbs and spices are added to make the crab dish rich and delicious. To relish crab meat, the crab has to be opened and on request a crab opener is provided. On special order, crab meat could be obtained without the shell and comes as a shredded substance to which spices and condiments are added.


Lobsters are found in many fancy dishes of Sri Lanka hotels. Regarded as a delicacy today, lobsters are highly –priced and have a higher nutritional value too. Lobsters are cooked either by boiling or steaming or grilling, and served with hot, melted butter garnished with vegetable leaves like broccoli salad. One of the tastiest sea foods, fresh cooked lobsters are also served chilled with a mayonnaise, cocktail or other cold seafood sauce for dipping. There are number of local and international lobster recipes that tourists can experience here in Sri Lanka.


Shrimps come in various sizes. The favorite way to eat shrimp is devilled. This is a bit hot and spicy and overseas visitors may find that it doesn’t suit their usual cuisine but is nevertheless delicious. Shrimps can be made into a salad or roasted and had with barbecue sauce as well. This can be garnished with salad leaves, herbs, condiment powder and local ingredients. Shrimps can also be made into a juicy curry. The chef can be given instructions on the particular way one likes it prepared.

Sea food

Sri Lanka, the resplendent isle surround by the Indian Ocean has a variety of seafood to offer. many of the hotels spread across the island provide a fresh catch which is a celebration of the country's heritage and is a culinary experience that will enthrall taste buds and leave one happy and wanting more. Seafood contains important micro nutrients that are beneficial to health but cautioned should be exerted if one is taking it for the first time as certain develop allergies.    


Cuttlefish is called Dello in Sinhala and comes in a ring-like appearance and can be made into a delectable array of dishes. The favorite way of having it is fried. This delicacy adds spice to any meal. It is normally prepared by a professional chef as it has to be properly cleaned and cut into small rings. Cuttlefish contains a bitter part and this has to be removed and the cuttlefish carefully be washed prior to cooking.


Oysters are a special dish prepared to perfection by local chefs. It is often eaten with a sauce and is an ideal accompaniment to any meal. In certain hotels cleaned oyster meat is provided without the shell and many spices, herbs and sauces are added to make this a tasty dish.


Fish comes in variety of names from fresh water to salt water fish. Fresh water fish are caught from rivers or lagoons and saltwater fish are from the sea. The favorite kinds of saltwater fish are tuna ,seer and shark while the river fish varieties like the Pethiya , Lula and Kanaya are bonier and a bit different in taste. Fish is cooked in an array of styles and the preferred way of having it should be communicated to the chef. The common ways of having fish is curry, fried, in a salad with fresh leaves, fish wellington or as dry fish.