Local Cuisine

Local cuisine incorporates a unique characteristic style of cooking practices and traditions most often connected with the Sri Lankan culture and traditions. Different distinctive cuisines are often named after the geographic areas or regions from which they originate within the island. Sri Lankan cuisine is influenced by the ingredients that have been available in the island or through trade.

Sri Lankan cuisine is one of the most complex cuisines of South Asia. Due to its proximity to South India, the cuisine of Sri Lanka shows some influence, yet, it is in many ways quite unique. Rice, which is the staple diet of most, can be found at any occasion, while spicy curries are favourite dishes for lunch and dinner.

Sri Lankans use spices liberally in their dishes and typically do not follow an exact recipe. Therefore, every cook's curry will taste slightly different. Besides, people from different regions of the island such as hill-country dwellers and coastal dwellers traditionally cook in different ways while people of different ethnic and religious groups tend to prepare dishes based on their customs. Sri Lankan cookery cuisine is known in its high use of chilli, cardamom, cumin, coriander and other spices, with a distinctive taste, and uses ingredients like dried Maldive fish which are local to the area that make the island’s food in its taste unique from the rest of the world.

Travel Destinations of Local Cuisine

  • Jaffna is the nucleus of the Northern Peninsula situated 398 km away from Colombo.
  • Matale is a major town and administrative capital of the Matale District of the Central Province, of Sri Lanka.
  • Negombo is situated 39 km north of Colombo and 3 km off the Bandaranayake International Airport Katunayake.