Sri Lankan Cuisine

Soft, thin, turmeric-tinted crepes rolled around a sweet, sticky, cardamom-scented caramelized coconut and jaggery filling.

Crispy, thin-crust triangular pastries stuffed with a fiery, heavily spiced potato, pea, and carrot filling.

Flaky, buttery puff pastry squares folded over a savory, spiced minced chicken and leek filling. A bakery favorite.

The most iconic bakery item in Sri Lanka — soft, triangular buns filled with a spicy, peppery mixture of canned mackerel, potato, and onions.

The ultimate premium short eat: a rich, intensely spiced minced mutton and potato filling rolled in a crepe, breaded, and fried.

Crunchy, savory, deep-fried rice and urad dal spirals spiced with cumin and sesame seeds. A classic festive snack.

Ultra-crispy, thinly sliced deep-fried cassava chips generously dusted with chili powder and salt. The ultimate Sri Lankan road trip snack.

A popular street food where a beaten egg is folded inside a paper-thin, stretchy flatbread (Godamba roti) and pan-fried.

A spicy, curried vegetable mixture folded inside a thin, stretchy flatbread dough and pan-fried into a triangular packet.

Iconic Sri Lankan sweet buns shaped like crocodiles, covered in a sticky sugar crust. Soft, buttery, and perfect for dunking in tea.

Soft, slightly sweet bread buns stuffed with intensely flavorful, sweet and spicy caramelized onion relish (seeni sambol).

Bite-sized, spicy fish and potato balls coated in breadcrumbs and deep-fried. The ultimate party snack.