Sri Lankan Cuisine
Sri Lanka is a lovely island off India’s south-east coast, but despite their close ties, Sri Lankan cuisine is considerably different in some respects and surprisingly similar in others. The Sri Lankan diet is based on rice and curry, however there are many other interesting facts about Sri Lankan cuisine that makes it flavorsome and Palatable. Most of the foods they make tantalize the taste buds and trust me this is not for the less spicy people.
Sri Lankan Cuisine is known for its unique combinations of herbs and spices which gives it a unique flavor of its own. This cuisine is mainly based on rice and coconut as both of these are easily available in the island. Another favorite is its seafood, live or preserved both are equally preferred. Sri Lanka is famous for its cinnamon and cinnamon is supposed to have its origin in Sri Lanka.
Chillies, Coriander, Cumin, Curry Leaves, Fennel, Fenugreek, Garlic, Ginger, Lemongrass, Lime, Onion, Pandanus Leaf and Turmeric are some of the most common spices and herbs that can be seen in a normal Srilankan Curry. Sri Lanka is famous for its Cinnamon and black pepper. Cinnamon is said to have originated on this tiny island. Sri Lanka is a small island located in Southern Asia, off the southeast coast of India.
We are not just the best Srilankan Restaurant in North London for no reason, we make sure we stick up to our traditional recipes. We provide authentic Srilankan dishes with fresh spices and herbs mixed in the right proportion that can tantalize your taste buds. Below listed are some of the exotic dishes that our Chefs prepare:
Kothu:
This is one of the main categories of Sri Lankan Street Food. Kothu can be made of roti, idiyappa, puttu etc. This is prepared by mixing and mashing roti, idiyappa and puttu with meat and vegetables along with spices and herbs. Your visit to Sri Lanka is not complete without tasting Kothu. We at Chennai Spice provide you with authentic kothu recipes as well as grand modifications of this elegant street food.
Hoppers:
Hoppers are Sri Lanka’s Pancakes also known as appa and String Hoppers are also known as Idiayappam. These two are made of different contents and batter consistencies also differ. Hoppers use a runny batter which is fermented and made of coconut, rice flour and coconut milk or water with a hint of sugar.
Pol Sambol: Sambol resembles dry chutney made from grated coconut (Pol), chilly, red onion, salt, lime etc and is usually eaten along with appa, idiyappam etc.
Nethili Fry: Anchovies or Nethili is a fish that is cheap in price but enriched in Protein. This fish is easily available in Kerala (called natholi), Tamilnadu (Nethili or Natholi) and in Malaysia (called as Ikan Bilis). This fish fry is one of the favorite side dishes for Sri Lankan Cuisine.
Above listed are just four of the exotic dishes that are favorite to Sri Lankan People. We do have an extended list of items for you to order from. Check out our Menu for more information on dishes, our catering section to know of our delicious and Authentic Sri Lankan Catering Service in London.
Frequently Asked Questions
What is the traditional food of Sri Lanka?
Boiled or Steamed rice is the base for Sri Lankan Cuisine. They serve it with lentil curry (dal), fish or seafood curries, pickled fruits or vegetables, chutneys and sambols.
Why is Sri Lankan food so spicy?
Almost all Sri Lankan foods contain a blend of chilli, coriander, fennel, cumin seeds, turmeric, black pepper, cinnamon and curry leaves making it spicy and hot. This is what makes this cuisine special.
What are the famous foods of Sri Lanka?
11 Sri Lankan Dishes that is a must try are listed below:
- Kottu or Kothu
- Parippu or dal curry
- Lamprais
- Hoppers (Appa)
- String Hoppers (Idiappam)
- Wambatu Moju (eggplant/brinjals pickle)
- Polos (green jackfruit curry)
- Fish Ambul Thiyal (sour fish curry)
- Kukul mas curry (Chicken Curry)
- Pol Sambol
- Wood Apple
What are the main Spices and Herbs used in Sri Lankan Cuisine?
Cinnamon, Pepper, Coriander, Cumin, Curry Leaves, Fennel, Fenugreek, Garlic, Ginger, Lemongrass, Lime, Onion, Pandanus Leaf and Turmeric.
