Sri Lankan Cuisine

A unique, rustic sweet made by steaming tiny, sand-like beads of rice flour, which are then bound together with rich kithul treacle.

Coils of deep-fried urad dal batter completely saturated in sweet, sticky kithul treacle. Sri Lanka's answer to the jalebi, but darker and richer.

A dark, rich, incredibly moist traditional coconut cake packed with kithul jaggery, roasted semolina, dates, and warm spices.

Diamond-shaped sweets made from roasted mung bean flour and rice flour mixed with kithul treacle, coated in a light batter and deep-fried.

An intricate, delicate, deep-fried web of rice flour dough, elegantly drizzled with bright pink or brown sugary treacle.

A traditional, diamond-shaped sweetmeat made from roasted rice flour, kithul treacle, and chopped cashew nuts, coated in powdered sugar.

A silky, steamed egg custard topped with a rich, dark caramel sauce. A beloved Sri Lankan dessert similar to flan but distinctively firmer.

The ultimate Sri Lankan comfort dessert: alternating layers of milk-soaked Marie biscuits and rich, buttery chocolate icing.

Sri Lanka's take on the spring roll: a crepe filled with a stir-fried, soy-sauce flavored vegetable and noodle filling, breaded, and fried.

A unique Sri Lankan bakery innovation: spicy fish, potato, and boiled macaroni tubes shaped into logs, breaded, and deep-fried.

A vegetarian twist on the classic patty: flaky, deep-fried shortcrust pastry filled with a gooey mixture of melted cheese, onions, and green chilies.

The ultimate Sri Lankan comfort snack: flat, crusty bakery bread (Roast Paan) slathered with butter and sweet, spicy caramelized onion sambol.