The Sri Lankan cuisine is a spicy, burst of flavours, authentic aromatic and delicious as well as succulent. Rice and curry is the main meal of the Sri Lankans with a few side dishes such as a lentil (dhal) curry, vegetables, coconut sambol, mallum (minced green vegetable with coconut) etc. Other rice flour based food such as hoppers, string hoppers and pittu are also options in the Sri Lankan palate. Kotthu a mix of shredded rotti along with vegetables, egg and meat chopped together noisily on a flat top is quite popular. It is a signature dish mostly enjoyed for dinner. The usual elements of Sri Lankan cuisine are grains, flour, coconut, onions, herbs and spices. 

Sri Lankan cuisine is unique as it plays a major role in ethnic food. A meat or fish dish spells variety through ethnic cooking. A fusion of all these offer an array of mouth-watering dishes. Sri Lanka is bountiful in vegetables, fruits, pulses and seafood. Street food and juices is always a welcome sight for travelers. 

Traditional sweetmeats of Sri Lanka are usually bases of rice flour, sesame, green gram and jaggery which are made especially for the Sinhala and Tamil New Year in April. Apart from tradition desserts such as caramel, watallappan, bread pudding or simply some fresh cut fruits or curd with treacle is a treat. The local liquor has always been a favourite and offers a binge with cocktails and mocktails. 

Sri Lankan food is the answer for healthy food, nourishment and taste.