Food in Sri Lanka is heavily influenced by Tamil Nadu and Kerala in India. There are a lot of similarities yet unique tastes in their local food and why eat anything else when you can have authentic Sri Lankan cuisine. Sri Lanka has many roadside eateries serving deliciously warm breakfast; while most of them are restaurants, there are several shed-like structures run by women serving up colourful food for cheap prices that would definitely not burn a hole in the pocket of a tourist in the country.
The distinct accent made it difficult for us to get the local names but we did get the translated version of most. Breakfast includes a Tender cutlet (SLR 25) made from sweet jaggery and batter-fried crisp with a little spice. It was followed by the Idiyappams (SLR 20) – rice flour noodles garnished with curry leaves to lend a spicy flavour; it was served along with Sri Lankan sambol (an orange dry chutney made from coconut and chilli powder). Sweet Hoppers (SLR 20) are crisp pan-fried appams filled with sugar and can be eating plain without any accompaniment unlike the savoury alternative. Ulunde Wade (SLR 25) are the Sri Lankan equivalents of Medhu wadas only a spicier and served with a delicious white coconut chutney.
Usually, Sri Lankan’s apart from beverages like coffee and tea, like to end their breakfast with Beli Mal – a brownish detox drink made from ground beli (a local flower) and water; the bitter taste from the drink is cut off with a small piece of jaggery served along with it.
Eating local food brings out the true essence of a place but looking for the right restaurant is important because most and usually overpriced if the city is visited by tourists; especially Colombo. We stopped by a restaurant that had a lot of people lined up waiting to eat their lunch and were lucky to get a table soon enough to eat our meal. Since we were ravenously hungry we didn’t mind sharing the table with another local.
We savoured a plate of fat rice that was served along with a spicy radish side-dish, a French bean preparation rich in coconut and a thick dal gravy we really relished. The meal is also served with the Sri Lankan sambol chutney on the side to make a deliciously wholesome meal. We were also served fried fish (resembled a Pomfret), a dry chicken dish and a prawn chilli fry on the side. While most look for the non-vegetarian food, the vegetarian food is an absolute delight. Interestingly, the whole meal turned out to be only SLR 130.
Meals are incomplete without a sip of alcohol for most people and we thoroughly enjoyed exploring drinking Arrack. The drink almost tastes like black rum but is not as strong and has a strong flavour of coconut in it. However, the prices of the bottle differ from place-to-place and is anywhere between 230 – 350 SLR for half a litre.
Tip: Eat only local food as it is really cheap and the flavours are worth the money