Combining unpredictable flavors, incredibly crisp produce, and a culinary legacy that mixes indigenous and incidental impacts, Sri Lanka is maybe the first Spice Island. Eating around here is a pleasure, regardless of whether it’s tucking into a bona fide roadside rice and curry or appreciating surf-crisp fish from an oceanfront café table. You will discover Western and other Asian (Chinese, Thai, and Japanese) dishes accessible in the most famous hotels.



A fluffy middle surrounded by thin crispy crust, Hoppers are made from rice flour and coconut milk. Hoppers are the most popular afternoon snack of the locals. Most of the time Hoppers are served with a unique Sri Lankan chilie paste called “Katta Sambol” that you should be mindful of before eating as some of the locals call it “The Dynamite”.

If you want more flavour you can order Hoppers with Dhal curry or Fish curry. There are 2 popular varieties of Sri Lankan Hoppers, the Plain Hopper and the Egg Hopper, and more recently Cheese and Sweet Hoppers are also being served.


Isso wade

Oval in shape, red in color, and made of a mixture of gram flour, chilli, and spices, these prawn cakes are round and flat and usually have two or three long prawns pressed onto them – with the heads still intact. They are deep fried halfway and placed on trays to be re-fried before being served. The savory cake can cost anything between Rs. 25 and 50. Once fully fried, the aroma of fried prawns hits you point blank. The cake is served on a piece of paper, with a combination of carrot, onions, green chillies, lime, and a chili sauce on top. Biting into the cake is a crunchy affair. 




King Coconut Vendors.

The main constituents of king coconut water are easily digestible sugars, minerals and vitamins. The minerals are potassium and sodium, the ‘serum electrolytes’ of which potassium is found in much higher concentration than sodium.

Because of this, the king coconut water is considered to be a ‘pharmaceutical wonder’ or a ‘living pharmacy’ by Sri Lankans. And in recent years, Sri Lanka has been packing this ‘fluid of life’ into tetra packs and bottles and widely exporting it to other countries wherein consumers have adopted the coconut water as ‘Mother Nature’s Sports Drink’. These are available in every town and every corner around the island.



If there’s ever been a dish that Colombars identify with, it’s kottu. Its popularity is due to its late night availability. Catering to post-clubbing cravings, this peculiarly Sri Lankan fast food has found its way into our hearts, and seems like it’s going to stay there. Because of cheese kottu, the mouth watering, delicious invention, the hype was revived and since then kottu hasn’t been the same. However, there are plenty of other versions of the dish that are just as good that deserve recognition.





Another delicious tidbit to have around for festivities or even during your everyday tea time is scrumptious murukku. Made from wheat flour or Chickpea flour, these delicious coils are deep fried to crispy perfection. These deep fried snacks are coated with mild spices and a salty coating.

Vendors keep these with a bunch of other different snacks on small carts, and sell them using newspaper bags. There priced according to the amount you need. You can see these carts commonly during the evening time and are not hard to find because Sri Lankan Murukku is available everywhere.



Milk Tea.

Many people enjoy their tea strong and plain. However, here in Sri Lanka, there are equally as many who need just a little extra, be it milk or sweetener.

When it comes to milk tea it’s important to remember that fresh milk is always the best choice rather than Milk powder. Heating the milk before mixing is also an option. Sweetener on the other hand is merely a supporting player in this tale. Extras depend on the consumer. There are options such as jaggery or sugar as sweetener. Pick your choice and enjoy ‘your cup’ of tea. 



A lot of samosas tend to be just average and forgettable. Our samosa experts claim that the punch of the superior samosa lies in the spiciness and fineness of the filling and the crispiness of the covering. But even a soggy samosa can be saved if its insides are skillfully prepared. Beef samosas are generally the most popular option as opposed to chicken, while some people opt for vegetarian.



These pickled delights add a flavor of tangibleness and spice and are sure to pep up the meal with a distinct twist. The power of the pickle has extended beyond the family doors.

Today, pickled fruits are a favorite snacks on the streets with road sellers having a thriving trade in catering to the public the mouth watering Veralu and Amberalla Achcharu. Achcharu is also a crowd favorite at cultural events across the island.



Boiled Chickpeas.

The best replacement available in Sri Lanka for popcorn is Boiled Chickpeas. These are tossed with Chillies, chunks of Coconut, Maldive Fish, and salt. A little bit spicy, but if you can’t handle spice you can always ask the vendor to give it without spice.

They are served in a bag made out of old books and newspapers and are the best snack to carry around with you if you’re roaming around the city. Super Tasty and healthy at the same time.





Saravita, is a treat recalled from childhood; you put candied and colored shreds of coconut together with a mix of spices and wrap them in a cone made from a betel leaf and chomp down on a burst of peppery, sweet flavor. It’s still sold on the street by men who carry the makings in a tray around their necks. You can add tobacco if you need an extra Kick.