Staple Dishes and Main Foods

• Rice and Curry: A meal may include five to ten curries, served with crispy papadum and spicy coconut relish. Local restaurants: around 300–800 LKR; hotel buffets: around 1,500–3,000 LKR.
• Hoppers (Appa): Bowl-shaped pancakes made from fermented rice batter, most popular with an egg added. A classic breakfast item, around 50–150 LKR each.
• String Hoppers: Steamed rice noodle discs, typically served with curry and coconut milk, a common breakfast in many households.
• Kottu Roti: Shredded flatbread stir-fried with vegetables, eggs, and meat on a hot griddle—the sizzling sound is a night market highlight. Around 300–700 LKR.
• Pol Sambol (coconut relish) and Dhal Curry (lentil curry) are two of the most common side dishes.

Desserts and Drinks

• Ceylon Tea: Bright, smooth highland black tea, available at tea estates and roadside stalls. Around 50–100 LKR per cup.
• King Coconut: Orange-hued young coconut, sold everywhere on the street, around 100–200 LKR each.
• Coconut Relish with Jaggery: Water buffalo curd topped with palm sugar syrup, a local classic dessert.
• Pulled Tea and Milk Tea: Local teahouses serve sweet milk tea; street-side shops make it fresh to order.

Dining Areas and Tips

• Colombo: The Dutch Hospital Precinct, Pettah Market, and Galle Road offer the widest variety, from street food to fusion cuisine.
• Kandy and Ella: Concentrations of local eateries and tea rooms, ideal for trying home-style curries and hoppers.
• Galle Fort: More colonial-style cafes and international restaurants, with higher prices.
• For street food, choose busy stalls with quick turnover and lots of local customers. Stick to well-cooked food and sealed bottled water.
• Most Sri Lankan restaurants don’t add service charges—the bill is the final amount. Tipping is optional.