The Ancient Cities, Sri Lanka
Sri Lankan cuisine draws heavily from its history as a spice island and its diverse cultural heritage, influenced by Indian, Portuguese, Dutch, and Malay traditions.
Rice forms the staple food, forming the base of almost every meal. The island's rich agricultural output and access to fresh produce contribute to its varied dishes.
Traditionally, people eat with the right hand. Most tourist establishments, however, provide cutlery. If you eat by hand, use only your right hand, as the left is considered impure.
Meals often arrive "family style," meaning a large portion of rice comes with multiple small dishes (curries) for mixing and matching.
It is common to share dishes, especially when dining with a group. Table manners are generally relaxed.
The national dish consists of a large rice portion served with 3-6 different vegetable, meat (chicken, fish, beef), or fish curries.
Accompanied by sambol (coconut relish) and often papadum. Each curry gives a distinct flavor, creating a complex and satisfying meal.
Shredded flatbread stir-fried on a griddle with finely chopped vegetables, eggs, and your choice of meat or fish.
Listen for the rhythmic clanging of metal spatulas. It is a popular street food, specifically for dinner.
Hoppers (Appa): Bowl-shaped pancakes from fermented rice flour and coconut milk, featuring a soft, spongy center and crispy edges. Egg options available.
String Hoppers (Indi Appa): Steamed rice flour noodles. Typically served with coconut sambol and curry for breakfast or dinner.
World-renowned black tea. Enjoy it plain, with milk and sugar, or with a dash of ginger. A cup is a must-try.
Sweet, refreshing water from a specific variety of orange-colored coconut. Drink it directly from the nut, a perfect thirst quencher in the heat.
Mainly found within luxury hotels and resorts (e.g., Jetwing Vil Uyana, Water Garden Sigiriya).
Many guesthouses offer their own restaurants. You will also find standalone restaurants in Sigiriya village and more options in Dambulla.
Local "rice and curry" shops are abundant in Sigiriya village and Dambulla. Street food stalls offer snacks.
Sri Lankan cuisine is very vegetarian-friendly due to the prevalence of vegetable and lentil curries.
Most places can accommodate vegan requests, as many dishes naturally lack dairy, using coconut milk.
Halal food is widely available due to a significant Muslim population. Look for "Halal" signs on restaurants.
Kosher food is rare and requires advance planning, possibly by sourcing ingredients yourself.
Rice and curry dishes are typically gluten-free. Avoid wheat-based kottu roti and hoppers.
Speak your needs clearly. Learn 'miris naha' (no chili) or 'badam naha' (no nuts).
Write down your allergies on a card in Sinhala to show to restaurant staff for clarity.
Many guesthouses happily prepare meals based on dietary needs if informed in advance.
Cooking classes typically cover local ingredients, spices, and authentic cooking methods.
Often followed by enjoying the meal you helped prepare.
This deepens your appreciation for the food's journey from farm to table.
While not widely available directly in Sigiriya, some larger towns might feature more structured food tours.
Food festivals are not common specifically in Sigiriya. Larger festivals across Sri Lanka, especially during Poya (full moon) days or New Year celebrations, may present special traditional foods and sweets.
Sri Lankan cuisine offers adaptability for various dietary needs.
Sri Lankan cuisine is very vegetarian-friendly due to the prevalence of vegetable and lentil curries. Many dishes are naturally dairy-free.
Rice and curry dishes are typically gluten-free, as rice forms the staple. Kottu Roti and hoppers are wheat-based, so avoid those.
Learn phrases like "miris naha" (no chili) or "badam naha" (no nuts). Write down your allergies on a card in Sinhala.
You can often request a reduced spice level for dishes. Simply mention your preference to the staff.
"Miris adu" for less chili.
For severe allergies, confirm ingredients with kitchen staff. Visual aids (allergy cards) are very useful.
Clearly stating "no nuts" or "no dairy" helps.
Choose small, family-run guesthouses and local eateries. This channels your spending directly to the community.
While not in Sigiriya, a trip to a tea plantation in the hill country complements your culinary journey.
Ask your hosts or local vendors about ingredients and preparation methods for a cultural connection.
Always choose restaurants and stalls that appear clean and busy for freshness.
