Rice & Curry — the National Dish
Rice & Curry is not just a dish—it's an institution. For lunch (and often for dinner), a plate of rice is served surrounded by 5–8 different curries: vegetable curry, dhal (lentil curry), a meat or fish curry, sambol (spicy coconut chutney), papadams, and often a few surprising side dishes.
Every region, every family has its own recipes. What unites them all: the generous use of Ceylon cinnamon, cardamom, turmeric, curry leaves, pandan leaves, rampe (a lemongrass relative), and of course coconut milk. The result is more aromatic and complex than anything known from European Sri Lankan restaurants.
Prices: Rice & Curry in a local restaurant: 400–800 LKR (1.14–2.28 €). In a tourist restaurant: 1,000–2,500 LKR (2.85–7.14 €).
💡 Tipp
Eat with your hands (the right hand!) like the locals—the rice is mixed with the curries using the fingertips and brought to the mouth. It actually tastes different than with cutlery. Dare to try! Every restaurant has a washbasin ready.
