Welcome to a new adventure of Sri Lanka culinary cuisine…

Distinct in flavor, influenced by indigenous, authentic and various cultures such as Arab, Indian, Malay, Portuguese, Dutch and other European countries have flavored the Sri Lankan dishes. Sri Lankan cuisine predominantly uses coconut milk as its base and is one of the most complex cuisines of South Asia.

When we say Sri Lankan food, you can imagine fascinating diversity. In Breakfast you can have Hopper, String Hoppers, Pittu, Dosa, Idle, Red rice with Coconut Sambol and Dahi Curry, Milk, Rice with Chilli Sambol, Herbal Poridge, in Lunch you can enjoy red and white rice and add with fish, curry and diverse variety of meat and greens, fried rice. In Dinners, Sri Lankan cuisine consists of different set of menus : Rotti, Kottu Rotti, Vade, Hopper and Paratha.

The Sri Lankan cuisine provides a diversity of snacks and deserts that make everyone fan of Sri Lanka food. Such as rolls, Cutlet, Curry Rotti, Samosa Fish Bun, Vade, Ulundu Vade, Caasava Chips, Lavariya and deserts like curds with pure honey or coconut, palm treacle, Vattalappam, Aasmi, Aluwa, Kavum, Murukku, Kokis, Dodol, Athirasa, Helapa and Coconut Cake.

Visit Sri Lanka and enjoy Sri Lankan cuisine…

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