Sri Lankan Cuisine

A paper-thin, flaky, and buttery Sri Lankan flatbread made by stretching dough paper-thin and folding it to create hundreds of melt-in-the-mouth layers.

The quintessential Sri Lankan meal — fluffy white rice served with a colorful and aromatic spread of curries, sambols, and papadum on a vibrant banana leaf.

A nourishing and colorful Sri Lankan breakfast or lunch — fragrant red rice served alongside dhal curry, coconut sambol, and a fish curry on a traditional banana leaf.

The ultimate Sri Lankan street breakfast — a crispy, bowl-shaped fermented rice crepe with a soft egg cooked right in the center, served with fiery coconut sambol.

Cylindrical steamed dumplings made from layers of roasted rice flour and freshly grated coconut — a classic Sri Lankan breakfast served with coconut milk, banana, or curry.

Creamy, rich rice cooked in thick coconut milk until it sets firm, then cut into diamond shapes — a sacred Sri Lankan dish served on auspicious occasions and New Year celebrations.

Thick, rustic flatbreads made with wheat flour and freshly grated coconut, cooked on a dry griddle — a hearty and utterly delicious Sri Lankan breakfast staple.

Bowl-shaped crispy fermented rice flour and coconut milk pancakes with a perfectly set egg in the center — the king of Sri Lankan breakfasts.

Delicate, lacy steamed rice flour noodle discs, a beloved staple of Sri Lankan breakfasts served with coconut sambol and dhal curry.