Rice and Curry: A staple of Sri Lankan cuisine, rice is served with either a single dish or an array of curries, including everything from mild, coconut-based dishes to fiery meat, fish or vegetable options. On the side is likely to be some kind of sambol, adding a kick to your meal.
Hoppers: These bowl-shaped pancakes, made from a fermented rice flour batter, are often served with a fried egg in the centre or as a savoury dish with sambol.
Roti: Coming as either Godamba Roti, similar to an Indian paratha, or Pol Roti, a small, thick type of chapati, these flatbreads are usually served with dal, sambol or a curry to dip into. Kotu Roti is a stir-fried dish combining chopped roti with vegetables, meat and spices.
Seafood: Being an island, Sri Lanka has a wealth of seafood in its cuisine. This can either be as simply fried or grilled fish, prawns or cuttlefish, or in any number of curries, from creamy to spicy.