5 Must-Try Sri Lankan Dishes
Sri Lankan cuisine is a vibrant expression of the island’s history, culture, and landscape — bold in flavor, rich in tradition, and lovingly prepared. Whether you’re enjoying a riverside meal at The Glenrock or exploring local village kitchens, every dish tells a story. From fiery sambols to fragrant curries, here are five must-try dishes that capture the heart of Sri Lankan food — and the soul of its people.
1. Pol Sambol (Coconut Sambol)
Pol sambol is served with almost everything — from rice to hoppers to bread. Made with freshly grated coconut, chili flakes, lime juice, red onion, and a pinch of salt (sometimes with Maldive fish), it’s spicy, tangy, and packed with flavor. At The Glenrock, we use coconuts sourced directly from nearby gardens, grated by hand just before serving.
Tip: Ask for it “mild” if you’re spice-shy — but don’t skip it.
2. Rice & Curry – The Soul of Every Meal
In Sri Lanka, rice & curry isn’t one dish — it’s a full plate that reflects season, region, and home tradition. The Glenrock version features locally grown red or white rice served with a variety of vegetable curries, creamy dhal (lentils), and a protein such as spicy chicken, tempered fish, or tender jackfruit curry. Add sambol (chili-coconut mix), crunchy papadam, and a drizzle of coconut gravy, and you’ve got the perfect balance of flavor, texture, and nourishment.
Tip: Try it with kiri kos (young jackfruit curry) for a rich, meaty vegetarian option.
3. Kottu Roti – The Street Food Star
You’ll hear it before you see it — the clank of metal blades on a flat iron griddle. Kottu is chopped flatbread stir-fried with vegetables, eggs, and meat (or paneer for vegetarians), all soaked in curry sauce and a touch of soy. While it’s a classic urban street food, we bring it to the forest — made fresh in our outdoor kitchen by request.
Tip: Try the chicken or mushroom kottu — with a fried egg on top.
4. Hoppers (Appa) – Crispy, Soft, and Just Right
A beloved breakfast or dinner item, hoppers are bowl-shaped pancakes made from fermented rice flour and coconut milk. The edges are thin and crisp, while the center stays soft. A plain hopper is delicious with sambol, but the egg hopper — with a soft-cooked egg in the middle — is a guest favorite.
Tip: Best enjoyed right off the pan. We serve it hot, with lunu miris or dhal.
5. Watalappan – Spiced Coconut Dessert Pudding
This rich, velvety custard is made with jaggery (palm sugar), coconut milk, eggs, cardamom, cloves, and nutmeg. Think crème caramel, but deeper, darker, and full of spice. A Muslim-origin dish, it’s now loved by all Sri Lankans, especially during festivals. We serve it chilled, often with a little coconut treacle or seasonal fruit.
Tip: Pairs perfectly with Ceylon tea on a quiet evening.
