Traditional Sri Lankan Cuisine is spicy and is guaranteed to tantalize the taste buds. Sri Lankans are proud of their culinary heritage and ever eager to promote it. Visitors to the island acclaim Sri Lankan cuisine and often request it. Bentota, a southwestern coastal city is a major tourist destination and restaurants in Bentota are well geared to serve local menus. For those seeking Sri Lankan cuisine at upmarket level Fine Dining by Saman Villas would be an excellent option.
Rice is the staple in the Sri Lankan diet and is eaten with curries, sambols and mallums. Rice cooked in thick milk rice is called Kiribath (milk rice) and is the central dish in festive fare. Yellow rice is another festive favorite. Rice & accompaniments wrapped and baked in banana leaves is called lamprais- originally believed to be introduced by the Dutch and a national favorite today. Sri Lankan curries are in a class by themselves, be they be from vegetables, greens, lentils, tubers and yams, fish, seafood, meat, poultry and game. Curries are prepared with thin and thick coconut milk, chilies, spices, salt and some lime juice at times. Among vegetable dishes the murunga or drumstick (morinaga) curry is an all-time favorite. The seasonal jakfruit and breadfruit curries are top choices while spicy devilled potatoes are always welcome. A southern Sri Lankan speciality, Ambulthiyal, is a dry, spicy and sour fish curry. Spicy chicken curry and the black pork curry take pride of place in meat and poultry preparations. Sambols are spicy and are made with ingredients like coconut, onions, chillies, cucumber, snake gourd, winged beans (dambala) etc. Mallums are generally made by lightly roasting greens mixed with scraped coconut kernel and condiments.
The pancake-like hopper is a great breakfast/dinner favorite and also string hoppers, pittu and roti. Thosai, iddly and uppama are also on the list of the typical Sri Lankan breakfast & dinner. Curd and treacle is a standard dessert while many sweetmeats are made of flour, coconut milk and kithul or coconut treacle like kavums and pani walalu.

Auburn Silver is a travel writer who has a passion for fashion and a deep interest in admiring new and exotic attractions around the world. Google+

Traditional Avurudu Food Items in Sri Lanka – A menu passed down from generation to generation.

Sri Lanka is a small island nation with a fascinating history that stretches back over three thousand years. The rich culture of today stems from religion, customs and rituals that have been cultivated over many years. Culture is everywhere, reflected in the local art, architecture, language, dress and even food. Fine Dining by Saman Villas is a prime example of Sri Lankan specialties cooked to perfection.

Being an island, the Indian Ocean that surrounds it, factors greatly into the people’s way of life. Plenty of fresh seafood finds its way into the homes of Sri Lankan people each day thanks to the thriving fishing industry. Towns along the coast that engage in fishing have begun capitalising on tourism: restaurants in Bentota, Negombo, Wadduwa are known for their mouthwatering Sri Lankan seafood preparations. Fish dishes like ‘Maalu Ambulthiyal’ and spicy prawn curry have even made it to the traditional celebration table.

It is Sri Lankan tradition to prepare a specific menu for Avurudu, also known as Sinhala and Tamil New Year. The main feature is ‘Kiribath’ or milk rice. The rice is cooked in coconut milk and set in a serving platter. When the meal is ready to be consumed, it is cut into diamond shaped blocks and served with curries and sambals. Fish curry or chicken curry are eaten with the rice as well as ‘Hath Maluwa’ a curry made with seven vegetables. A spicy paste of chili and onion or caremalised onion and maldive fish is also offered as an option. The sweets: Konda Kevum, Kokis, Asmee, Mun Kevum and Athirasa, are staples that will follow to end the meal. These are usually prepared with flour and fried in hot oil. Bananas also make an appearance on the celebration table and add a splash of colour.


A true believer that the pen is a mighty weapon, Joanna James ventures into reaching the minds of every reader with the earnest hope of leaving an indelible stream of thought. Her interests include Politics, law and Philosophy. Google+