Sri Lanka perhaps may be the original spice island in the world. Foods are really fresh produce and tangled with delicious flavors together gives hot or mild or combination of both meal. This is one of the main sides that has gain a lot of tourist attraction towards Sri Lanka. Eating out Sri Lanka is much more interesting and you can enjoy either authentic roadside rice and curry dishes or fresh sea food from any ocean side restaurant.

Rice is the staple food in Sri Lanka and also the national dish combines with rice and curry. Sri Lankans make many types of unique foods using rice flour and cone flour. Many Sri Lankans are vegetarians, so you can easily find meat free dishes anywhere in the country. Sri Lankan vegetarian foods are made of plentiful, fresh vegetables or may be coconut and served with rice. Sri Lankan spicy foods are mostly made up of any type of meat or fish which they call as devilled dishes. Virtually all Sri Lankan curries are based on coconut milk and a blend of spices: chili, turmeric, cinnamon, cardamom, rampe (pandanus leaves), curry leaves, mustard and tamarind. Dried fish is also frequently used to season dishes. When you’re travelling around the country, you’re likely to pull over at many a local restaurant for a rice and curry feed. You’ll also find Western and other Asian dishes available in the most popular resorts. Dishes from South region of Sri Lanka can be more spicy, Hot or Mild and also known for their variety of meals.

Variety of fruit types in Sri Lanka signifies the diverse topography in Sri Lanka. Many fruits including bananas, papayas and pineapples are available throughout the year. Mangoes and Rambutans are at their best in April to June and you can see them store in roadside small shops in each and every part of the country during that season. Between July to September known as the peak season of durian, that huge spiky yellow fruit which smells nauseous. Mangosteens, purple skinned fruit, are also harvesred at this time.

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Here are some favorite dishes everyone should try in Sri Lanka.

Milk Rice
Kiribath (Milk Rice) is rice cooked in salted coconut milk until the grains turn soft. Generally eaten for breakfast but Kiribath is also prepared in special occasions such as birthdays, New Years’ and religious festivals. It is usually served with lunu miris, a relish made with red onions and chilies. During Sinhala and Hindu New Year, kiribath is served with sweets such as kavum, kokis, mung kavum etc.

Kottu
Kottu is a spicy stir-fry of shredded roti bread with vegetables. Optional ingredients include eggs, meat or cheese. This dish is much more famous among locals and tourists alike. What makes you kottu distinctive is the sound associate with making it. There are over 20 types of kottu that can be found in main cities in Sri Lanka.

Pol Sambol
The spicy relish called Pol Sambol is prepared with grated coconut, onions, red chili powder, lemon and salt sometimes add maldive fish. This dish is household favorite of all the Sri Lankans and goes well with any main course. You are not completely experienced Sri Lankan dishes, if you haven’t taste pol sambol.

Hoppers
Hoppers are based on a fermented batter usually made of rice flour and coconut milk with spices. The dish is pan-fried or steamed. The fermented agent is palm toddy or yeast. Hoppers can be either savory or sweet.

Achcharu
Sri Lankan achcharu is a famous dish that acquired taste of the locals. Basically any pickle that can be served as a relish or side dish to main course is considered an achcharu. The mixed vegetable, ambarella, mango and pineapple achcharus are most people’s favourites.

Roti
Godamba roti is a simple Sri Lankan flatbread usually made from whaet flour. Variants of rotu include pol roti in which shredded coconut is mixed into the dough. Another variant is Uraippu roti (spicy roti) in which chopped onions and green chilies are used when making dough.

String Hoppers Idiyappam (String hoppers) are made from a hot-water dough of rice meal or wheat flour.The dough is pressed out in circles from a string mold onto small wicker mats and then steamed. Idiyappam is generally served as a main course at breakfast or dinner together with curries. A simple tasty combination is with potato curry, dhal and spicy pol sambol.