10 Dishes Worth Travelling to Sri Lanka For…

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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’ll additionally discover Western and other Asian (Chinese, Thai and Japanese) dishes accessible in the most famous hotels.

Hoppers.

Fluffy middle surrounded by thing crispy crust, Hoppers are made from rice flor and coconut milk. Hoppers are the most popular afternoon snack of the locals. Most of the time Hoppers are served from a unique Sri Lankan chilies paste called “Katta Sambol” that you should mind full when you’re adding the Katta Sambol because some of the locals are calling it as “The Dynamyte” or if you need more taste you can order Hoppers with Dhal curry or Fish curry. There 2 popular varieties in Sri Lankan Hoppers, the Plain Hopper and the Egg Hopper. And nowadays we can also see Cheese Hopper or Sweet Hopers.

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 it – 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 and lime and a zesty chili sauce on top of the prawns. Biting into the cake is a crunchy affair. The cake and prawns being deep fried, they’re always crisp, and that zesty sauce and mini salad on the prawn cake almost brings those crunchy dry prawns back to life.

King Coconut Vendors.

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

Kottu.

If there’s ever been a dish that Colombars identify with, it’s kottu. Its popularity is due to its late-night availablity. 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. With the advent of cheese kottu, that artery-slathering, milky madman invention, the hype was revived and since then kottu just hasn’t been the same. However, there’s plenty of other renditions of the dish that are just as good or even better that deserve recognition. Without further ado, here’s the ultimate kottu dishes available in Colombo.

Murukku.

Another delicious tidbit to have around for festivities or even during your everyday tea-time is scrumptious murukku. Made from Wheet flor or Chickpea flour, these delicious coils are deep-fried till the crisp perfection. These deep-fried snacks are coated with mild spiced and salty coating. Vendors keep these with a bunch of different other snacks on small carts and selling using newspaper bags and prices according to the amount you need. You can see these carts commonly during the evening time and won’t be hard to find thses. because Sr Lankan Murukku is everywhere around the city.

Milk Tea.

Many people enjoy their tea strong and plain. However, here in Sr 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 merely a supporting player in this tale. Extras depend on the consumer. There are options such as jaggery or sugar as sweetners. Pick your choice and enjoy ‘your cup’ of tea. 


Samosa.

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 crispyness of the covering. But even a soggy samosa can be saved from ignominy if its insides are skillfully prepared. Beef samosas are generally the most popular option as opposed to chicken, while some people opt for vegetarian.

Achcharu.

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 one of the favorite snacks on the streets with road sellers having a thriving trade in catering to the public the mouth-watering Veralu and Amberalla Achcharu. While Achcharu is also a crowd favorite at cultural events across the island.

Boiled Chickpeas.

The best replacement available in Sr Lanka for popcorn is Boil Chickpeas. These are tossed with Chillies, chunks of Coconut, Maldive Fish and salt. A little bit spicy. if you cant handle spice you can always ask the vendor to give without spice. These are served in a bag made out of old books and newspapers. Best snack to carry around with you if you’re roaming around the city. Super Tasty and healthy at the same time.

Saravita.

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

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