Gluten Free Recipes

Succulent, juicy prawns cooked in a fragrant and fiery Sri Lankan coconut milk curry, bursting with the flavors of curry leaves, chili, and roasted spices.

A thick, hearty Sri Lankan curry made with young green jackfruit (polos) cooked in a rich, spiced coconut milk gravy — a beloved vegan dish that perfectly mimics the texture of pulled meat.

A deeply aromatic and richly spiced Sri Lankan chicken curry, slow-cooked with roasted curry powder, coconut milk, and fragrant spices — one of the most celebrated dishes in Sri Lankan cuisine.

Creamy, golden red lentil curry tempered with coconut milk, mustard seeds, and curry leaves — the most beloved and essential curry in Sri Lankan cooking, served at every meal.

A fiery, rich, and aromatic Sri Lankan fish curry cooked in a spiced tomato and coconut milk gravy — a staple dish served daily in Sri Lankan households alongside rice.

A thin, soothing Sri Lankan rice porridge simmered until silky smooth and served with a drizzle of coconut milk — a gentle, easy-to-digest breakfast eaten across all generations.

A thick, earthy, nutrient-dense porridge made from finger millet (kurakkan) flour, traditionally eaten as a sustaining and healthy Sri Lankan breakfast, often sweetened with jaggery.

A sweeter, creamier variation of the classic Sri Lankan hopper — a crispy fermented rice pancake with a pool of sweetened condensed milk set in the center, perfect for a special breakfast.

Crunchy, spiced, and deeply savory fried lentil patties made from chana dal mixed with onions, chilies, and aromatic spices — a popular Sri Lankan street food and breakfast snack.

Crispy-on-the-outside, fluffy-on-the-inside savory urad lentil doughnuts, deep-fried to golden perfection — a beloved Sri Lankan Tamil breakfast snack served with coconut chutney and sambar.

Fluffy, cloud-like steamed rice cakes made from a fermented rice and lentil batter — an exceptionally light, healthy, and easily digestible Sri Lankan Tamil breakfast.

Crispy, paper-thin crepes made from a fermented batter of rice and urad lentils — a beloved South Indian and Sri Lankan Tamil breakfast dish served with sambar and coconut chutney.