Fresh, fiery and delicious, island cuisine is one of Sri Lanka’s best-kept secrets. Many visitors expect to experience an extension of Indian cooking, when in fact Sri Lankan cuisine is very distinct. Although curries are the island’s mainstay and concocted from freshly ground spices, a liberal use of coconut milk and spice pastes to make curries actually makes it quite similar to Thai cuisine.

Rice and curry is the island’s main staple, comprising a meat or fish curry, a dhal (lentil) curry and a selection of vegetable curries, served with rice. Curries can be prepared from a wide range of produce, from squid and crab to lotus root and jackfruit, and might come in a hodi (gravy) or be lightly dry-fried, like a warm salad or mallum. Sambols, such as Sri Lanka’s famed pol sambol, a zesty mix of shredded coconut, lime and dried fish, also make an appearance for most meals.

Curries are traditionally served for breakfast and dinner too although usually with different accompaniments; these include hoppers (bowl-shaped fermented rice flour pancakes, sometimes served with an egg in the middle); string hoppers (steamed rice flour vermicelli-like nests); pittu(steamed cylinders of ground rice and coconut); and kade paan or roast paan, Sri Lanka’s crusty local bread.

Why not learn more about Sri Lanka’s famed ‘Rice & Curry’ and join one of our Curry classes. Our range of Sri Lankan curry’s served amongst our hotels are a direct result of the various influences on th eteam over their lives and experiences in Sri Lanka. Ranging from classic Sri Lankan to Malay and Middle Eastern inspired. Learn how to prepare your own in one of our one on one cooking classes.

Where : Wallawwa, Pekoe House, Goatfell or Nine Skies