{"id":876564,"date":"2025-08-13T23:35:03","date_gmt":"2025-08-13T22:35:03","guid":{"rendered":"https:\/\/www.adventureworld.com\/blog\/?p=876564"},"modified":"2025-08-20T02:37:50","modified_gmt":"2025-08-20T01:37:50","slug":"what-to-eat-in-sri-lanka","status":"publish","type":"post","link":"https:\/\/www.adventureworld.com\/blog\/what-to-eat-in-sri-lanka\/","title":{"rendered":"What to Eat in Sri Lanka: 28 Must-Try Dishes and Drinks"},"content":{"rendered":"\t\t
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Just 65,610km\u00b2 in area, Sri Lanka <\/span>is an island of <\/span>modest proportions \u2013 but what puts it squarely <\/span><\/span>on the map<\/span><\/span><\/a> is the <\/span>supersized<\/span> diversity <\/span>found <\/span>in its <\/span>culture, <\/span>landscapes<\/span> and<\/span> culinary traditions. Each region of this Indian Ocean hotspot has its own highlights: around the coast and its hinterlands<\/span> you\u2019ll find everything from the buzzing capital, <\/span><\/span>Colombo<\/span><\/span><\/a>, to the colonial-era streets of <\/span><\/span>Galle<\/span><\/span><\/a>,<\/span> the sacred temples of <\/span><\/span>Kandy<\/span><\/span><\/a>, <\/span>wildlife-<\/span>filled<\/span> national parks, and <\/span>golden, <\/span>palm-<\/span>garnished <\/span>beaches. Inland, the <\/span><\/span>Cultural Triangle<\/span><\/span><\/a> is a<\/span> patchwork of ancient cities and sacred sites, while the misty <\/span>mountains<\/span> around <\/span><\/span>Nuwara Eliya<\/span><\/span><\/a> are a<\/span> world-renowned centre for tea. <\/span>A<\/span>nd a<\/span>s you work up an appetite exploring, you\u2019ll notice the cuisine changes with the <\/span>terrain<\/span> \u2013 from fresh seafood, tamarind and chilli along the coast, to milder dishes in the highlands and a city-wide spread of fusions in Colombo. While coconut milk, curry leaves, mustard seeds and dried chillies anchor many meals, s<\/span>o<\/span> do a range of cultural influences \u2013 not only from the Sinhala Buddhist, Tamil Hindu, Indigenous Vedda, Muslim and Christian communities, but also from <\/span>the <\/span>Portuguese, Dutch and British colonists who <\/span>left their own mark on<\/span> the local fare.<\/span> So, if you\u2019re hungry for a new adventure, read on to discover what to eat in Sri Lanka \u2013 starring a moreish menu of must-try mains, snacks and desserts that make the Pearl of the Indian Ocean so delicious to discover.<\/span><\/span>\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Iconic Main Dishes<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Sri Lanka’s signature fare showcases its seasonal, regional produce and cultural influences \u2013 and you\u2019ll find it almost everywhere.\u00a0<\/span>\u00a0<\/span><\/p>

Rice and Curry<\/span><\/b>\u00a0<\/span><\/h3>

This everyday staple varies by region and by venue, but you\u2019ll find versions everywhere from modest village caf\u00e9s to fine-dining restaurants. Typically, a serving includes steamed rice and an assortment of curries \u2013 ranging from lentils (<\/span>parippu<\/span><\/i>) and vegetables, to fish or meat \u2013 each with its own distinct spice blends, which may include cinnamon, cardamom, and, of course, curry leaves. Common accompaniments include <\/span>sambols<\/span><\/i> (spicy relishes), <\/span>mallung<\/span><\/i>\u202f(shredded greens with coconut), and <\/span>papadams <\/span><\/i>(thin, crispy crackers).<\/span>\u00a0<\/span><\/p>

Kottu Roti<\/b>\u00a0<\/h3>

This casual classic is especially popular in Colombo and Kandy, where you\u2019ll find it at street-food stalls and in casual eateries. It\u2019s made from chopped <\/span>godamba roti <\/span><\/i>(an elastic-textured flatbread) stir-fried with vegetables, eggs, and a choice of meats or tofu, all seasoned with spices and sometimes a splash of curry sauce.<\/span>\u00a0<\/span><\/p>

Egg Hoppers (Appam)<\/span><\/b>\u00a0<\/span><\/h3>

These bowl-shaped pancakes are eaten at both breakfast and dinner, made from a fermented batter of rice flour and coconut milk. During cooking, an egg is cracked into the centre, resulting in a crispy-edged cr\u00eape with a soft, steamed egg in the middle. Keen to get hands-on? Learn how to make hoppers from a local expert in a village near <\/span>Ella<\/span><\/a> \u2013 part of Adventure World\u2019s <\/span>Essence of Sri Lanka<\/span><\/a> holiday.<\/span>\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Egg Hopper with toppings<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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String Hoppers (Idiyappam)<\/span><\/b>\u00a0<\/span><\/h3>

These delicate nests of rice noodles are made by pressing rice flour dough through a mould to create thin strands, then steaming them. Typically served for breakfast or dinner, they\u2019re accompanied by a choice of curries and <\/span>sambols<\/span><\/i> so you can pick and mix your own flavours.<\/span>\u00a0<\/span><\/p>

Lamprais<\/span><\/b>\u00a0<\/span><\/h3>

Especially popular in Colombo, this filling favourite is a legacy of Dutch colonial influence \u2013 the name comes from the Dutch <\/span>lomprijst<\/span><\/i>, meaning \u201clump of rice\u201d. Traditionally prepared by the Dutch Burgher community, it features yellow rice, two meat curries, <\/span>frikkadels <\/span><\/i>(meatballs), <\/span>seeni sambol <\/span><\/i>(caramelised onions), plantain and eggplant \u2013 all wrapped in a banana leaf and baked.<\/span>\u00a0<\/span><\/p>

Milk Rice (Kiribath)<\/span><\/b>\u00a0<\/span><\/h3>

This ceremonial dish is a symbol of prosperity, served widely across the island and especially on special occasions like New Year\u2019s Day, weddings, and birthdays. It\u2019s made by cooking rice in coconut milk until it\u2019s creamy; then, once it has set, it\u2019s cut into diamond or square shapes and served either sweet or savoury, with condiments like <\/span>lunu miris<\/span><\/i>\u202f(chopped chilli and onion) or <\/span>jaggery<\/span><\/i> (palm sugar), or as an accompaniment to curry dishes.<\/span>\u00a0<\/span><\/p>

Pittu<\/span><\/b>\u00a0<\/span><\/h3>

This cake-like classic is also served either sweet or savoury, at dinner or breakfast, especially in the northern and eastern regions. It consists of a mixture of rice flour and grated coconut, layered in a cylindrical mould and then steamed. The result is a crumbly accompaniment that\u2019s usually served with coconut milk, curries, or sweeteners like <\/span>kithul<\/span><\/i>\u202f(palm syrup).<\/span>\u00a0<\/span><\/p>

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Must-Try Street Foods and Snacks <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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These grab-and-go bites are readily available at markets, roadside stalls, train stations and bakeries for a convenient, flavour-packed introduction to Sri Lankan\u2019s casual fare.<\/span>\u00a0<\/span><\/p>

Isso Vadai<\/span><\/b>\u00a0<\/span><\/h3>

These spicy, crunchy patties are widely sold by vendors in coastal towns and urban centres. Each is made from a seasoned mix of ground lentils, onions and spices, which is then shaped into flat discs and deep-fried \u2019til crisp. Before frying, a marinated prawn is pressed into the top of the <\/span>vadai<\/span><\/i>, adding a seafood twist to the classic lentil snack.<\/span>\u00a0<\/span><\/p>

Short Eats (Samosas, Cutlets, Rolls)<\/span><\/b>\u00a0<\/span><\/h3>

\u2018Short eats\u2019 is a catch-all term for Sri Lanka\u2019s wide variety of savoury pastries and snacks sold in caf\u00e9s, bakeries and street stalls. These include triangular <\/span>samosas<\/span><\/i>\u202f<\/span><\/i><\/b>s<\/span><\/i>tuffed with curried vegetables or minced meat; round <\/span>cutlets <\/span><\/i>made from mashed potato and fish, crumbed and fried; and <\/span>rolls<\/span><\/i>\u202f<\/span><\/i>\u2013 thin pancakes filled with spiced meat or vegies, then rolled, breaded and deep-fried. Many Short Eats are served plain, but some caf\u00e9s offer chilli or tomato-based sauces for dipping.<\/span>\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Making short eats on a hotplate<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Ulundhu Vadai (Medu Vada)<\/span><\/b>\u00a0<\/span><\/h3>

These golden, doughnut-shaped fritters are made from <\/span>urad dal<\/span><\/i>\u202f(black gram lentils), ground into a batter with curry leaves, onions and spices. The batter is shaped into rings and deep-fried until crisp outside and fluffy inside. A common breakfast or tea-time snack, they\u2019re often served with\u202f<\/span>coconut chutney<\/span>\u202f<\/span><\/b>or <\/span>sambar<\/span><\/i>\u202f<\/span><\/i><\/b>\u2013 a mild, lentil-based vegie stew.<\/span>\u00a0<\/span><\/p>

Coconut Roti with Lunu Miris<\/span><\/b>\u00a0<\/span><\/h3>

Also known as <\/span>pol roti<\/span><\/i>, this flatbread is made from a mixture of flour and freshly grated coconut, then cooked on a griddle until slightly charred.\u202fIt\u2019s typically served with <\/span>lunu miris<\/span><\/i>, a fiery condiment made from crushed red chillies, onions, salt, lime juice, and sometimes, a touch of dried fish.<\/span>\u00a0<\/span><\/p>

Cassava Chips<\/span><\/b>\u00a0<\/span><\/h3>

Locally known as <\/span>manioc<\/span><\/i> chips<\/span>, these crunchy snacks are made from thinly sliced cassava root, deep-fried until golden and crisp. Often dusted with salt and chilli powder, they\u2019re sold in markets, roadside stands and small grocery shops across the country.<\/span>\u00a0<\/span><\/p>

Paratha (Parotta)<\/span><\/b>\u00a0<\/span><\/h3>

Originally from <\/span>South India, <\/span><\/a>this<\/span> layered flatbread is made from refined flour, kneaded with oil or ghee, then cooked on a hot griddle until flaky and golden. It\u2019s become a staple in Sri Lankan cuisine, particularly in the north and east, where it\u2019s eaten at breakfast or dinner with dhal, spicy gravy or meat curry \u2013 or enjoyed on its own, pan-hot.<\/span>\u00a0<\/span><\/p>

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Curries and Sides Worth Sampling<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Curries and <\/span>sambols<\/span><\/i> form the backbone of Sri Lankan dining, served with rice at nearly every meal. Yet their flavours vary across the country: coastal areas tend to use more chilli, tamarind and dried fish for punchier, spicier combinations, while the central highlands go with subtler spice and coconut milk for a creamier texture.<\/span>\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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a thali<\/i> meal, made up of rice and a selection of Sri Lankan curries and sides<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Dhal Curry (Parippu)<\/span><\/b>\u00a0<\/span><\/h3>

One of the most common dishes across the island, and eaten with rice or <\/span>hoppers<\/span><\/i>, this mild but flavourful curry is made from split red lentils (<\/span>masoor dhal<\/span><\/i>), softened with onions, garlic, pandan, curry leaves and turmeric. A finishing drizzle of coconut milk brings a creamy texture, while a scattering of mustard seeds and dried red chillies adds gentle heat.<\/span><\/p>

Polos <\/span><\/b>\u00a0<\/span><\/h3>

This curry features young green jackfruit simmered in a thick gravy made from coconut, chilli powder, coriander, turmeric and curry leaves. The jackfruit\u2019s texture is like pulled pork, making it a popular plant-based option \u2013 particularly in the western, central and southern provinces, where it\u2019s a fixture at rice-and-curry counters and vegetarian caf\u00e9s.<\/span>\u00a0<\/span><\/p>

Beetroot Curry<\/span><\/b>\u00a0<\/span><\/h3>

Brightly coloured and subtly sweet, this mild dish contains finely sliced beetroot simmered in coconut milk and is gently flavoured with mustard seeds, onions, curry leaves and green chillis. It\u2019s a cooling contrast to spicier dishes and is commonly found across the south and central regions.\u00a0<\/span>\u00a0<\/span><\/p>

Brinjal Moju <\/span><\/b>(<\/span><\/i><\/b>Wambatu Moju<\/span><\/b>)\u00a0<\/span><\/i><\/b>\u00a0<\/span><\/h3>

This sweet, tangy and gently spicy eggplant relish is often served at celebrations, especially in the country\u2019s west and northwest. Long strips of deep-fried eggplant are soaked in a marinade of vinegar, sugar, mustard seeds, chilli, curry leaves and green capsicum. While the condiment isn\u2019t super-hot, the vinegar brings some zing.\u00a0<\/span>\u00a0<\/span><\/p>

Gotukola Sambol<\/span><\/b>\u00a0<\/span><\/h3>

Made with finely shredded <\/span>gotukola <\/span><\/i>(Asiatic pennywort), this raw herby salad is tossed with coconut, lime juice, red onion, green chilli and salt. Refreshing and mildly peppery, it\u2019s commonly eaten with rice and curry in both rural and urban areas, especially in the central and southern areas.<\/span>\u00a0<\/span><\/p>

Pol Sambola<\/span><\/b>\u00a0<\/span><\/h3>

Traditionally served with <\/span>hoppers, string hoppers<\/span><\/i> or <\/span>coconut roti<\/span><\/i>, this spicy condiment is made from grated coconut, red chilli powder, lime juice, salt and chopped red onion, and is sometimes sharpened with dried fish. And while the heat level varies depending on how much chilli is used, you can expect a bit of a kick.<\/span>\u00a0<\/span><\/p>

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Buffalo curd<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Unique Desserts, Dairy Dishes and Drinks <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Sri Lankan sweets are a little lighter than their Western counterparts, often incorporating tropical fruit, rice flour, coconut, or buffalo milk curd rather than heavy creams. And while exploring the tropics can be thirsty work, the island pours a range of sips to wet and refresh your whistle \u2013 from naturally sweet coconut water to potent spirits.\u00a0<\/span>\u00a0<\/span><\/p>

Buffalo Curd with Treacle<\/span><\/b>\u00a0<\/span><\/h3>

This tangy-sweet dessert pairs thick curd (made from water buffalo milk) with a drizzle of <\/span>kithul <\/span><\/i>treacle \u2013 the sap of the <\/span>Caryota urens <\/span><\/i>palm tree, native to Sri Lanka. The curd has a distinctive sourness and firm, silky texture, while the <\/span>kithul <\/span><\/i>adds caramel notes without being overly sweet. Particularly common in southern Sri Lanka, especially around <\/span>Matara<\/span><\/a> and Galle, it\u2019s served as a dessert or, more traditionally, as a cooling accompaniment to spicy meals.<\/span>\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Woodapple Juice<\/span><\/b>\u00a0<\/span><\/h3>

Made from the pulp of the woodapple fruit (<\/span>Limonia acidissima<\/span><\/i>), this thick, tangy drink is especially popular in Colombo and along the southern and eastern coasts. To prepare it, the hard shell is cracked open, and the dark brown pulp is scooped out then blended with <\/span>jaggery<\/span><\/i> (palm sugar), water, and sometimes a touch of salt. The result is a sweet-sour juice with a gritty texture and fermented aroma that\u2019s both memorable and divisive. Ready to make up your own mind? You\u2019ll find it served chilled at juice stalls, and in small kiosks and markets.<\/span>\u00a0<\/span><\/p>

Ceylon Milk Tea<\/span><\/b>\u00a0<\/span><\/h3>

Sri Lanka\u2019s Ceylon tea is world-famous, but milk tea \u2013 or\u202f<\/span>kiri teh<\/span><\/i>\u202f\u2013 is how it\u2019s most often sipped locally. Black tea is brewed strong, then combined with condensed or evaporated milk for sweetness and creaminess. Served hot in teahouses or casual eateries, it\u2019s especially popular in urban areas like Kandy and Colombo, where it\u2019s paired with <\/span>short eats <\/span><\/i>or biscuits.<\/span>\u00a0<\/span><\/p>

King Coconut<\/span><\/b>\u00a0<\/span><\/h3>

Known locally as <\/span>thambili<\/span><\/i>, king coconuts are a bright orange variety grown almost exclusively in Sri Lanka, harvested in the wet and intermediate zones of the southern, western and central provinces. Smaller and sweeter than green coconuts, they contain mildly nutty water that\u2019s naturally rich in electrolytes \u2013 and usually sipped straight from the husk through a straw.<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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King Coconuts at a roadside stall<\/figcaption>\n\t\t\t\t\t\t\t\t\t\t<\/figure>\n\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Toddy<\/span><\/b>\u00a0<\/span><\/h3>

This mildly alcoholic drink is tapped from the sap of the\u202f<\/span>coconut<\/span>\u202f<\/span><\/i>or <\/span>kithul <\/span><\/i>palm flower, traditionally collected by skilled climbers known as \u2018toddy tappers\u2019. Within hours of being extracted, the sap begins to ferment, reaching alcohol levels of around 4 to 5 per cent. Toddy is common in coastal and rural areas, often drunk fresh in rural areas and \u2018toddy taverns\u2019, and also used to distil stronger spirits like <\/span>arrack<\/span><\/i>.<\/span>\u00a0<\/span><\/p>

Arrack Cocktails<\/span><\/b>\u00a0<\/span><\/h3>

Arrack<\/span><\/i> is a high-proof spirit distilled from the fermented sap of the coconut flower \u2013 and occasionally from the <\/span>kithul <\/span><\/i>palm. Clear and potent with earthy, slightly floral notes, it\u2019s been produced locally for centuries and ranges from rustic homebrews to refined, aged varieties. While locals often drink it neat or with soda water, premium versions star in cocktails across Colombo, Galle and Kandy, including arrack sours, ginger-based highballs, and tropical blends with lime, passionfruit or pineapple.<\/span>\u00a0<\/span><\/p>

Kola Kanda<\/span><\/b>\u00a0<\/span><\/h3>

This warm herbal porridge is enjoyed at breakfast, especially in Sinhalese Buddhist communities, and you\u2019ll occasionally find it in Ayurvedic caf\u00e9s or wellness retreats focused on traditional Sinhalese healing. It\u2019s made from rice, coconut milk and an infusion of medicinal leafy greens like <\/span>gotukola<\/span><\/i>, <\/span>iriveriya <\/span><\/i>or <\/span>karapincha<\/span><\/i>. While savoury in taste, its slight bitterness is balanced out by the coconut milk.<\/span>\u00a0<\/span><\/p>

Tamarind Juice<\/span><\/b>\u00a0<\/span><\/h3>

Locally known as <\/span>siyambala diya<\/span><\/i>, this tart, slightly sweet beverage is made by steeping the pulp of tamarind pods in water and straining it to remove seeds and fibres. Often flavoured with <\/span>jaggery<\/span><\/i>, salt, or chilli, you\u2019ll find it served in caf\u00e9s and some Ayurvedic restaurants, especially during the hotter months.<\/span>\u00a0<\/span><\/p>

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Vegetarian and Vegan Options <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Thanks to Sri Lanka\u2019s Buddhist and Hindu traditions, vegetarian food is widely available across the island \u2013 especially in Tamil-majority regions of the north and east, including <\/span>Jaffna, Kilinochchi<\/span><\/a> and <\/span>Batticaloa.<\/span><\/a> In fact, most eateries \u2013 from roadside caf\u00e9s to mid-range restaurants \u2013 serve plant-based staples daily, with many dishes naturally meat-free and built around seasonal vegetables, pulses, curries, lentils, jackfruit, leafy greens, rice and coconut.<\/span>\u00a0<\/span><\/p>

Common Plant-Based Dishes<\/span><\/b>\u00a0<\/span><\/h3>

Must-try vegetarian staples include <\/span>parippu<\/span><\/i>, a curry made with red lentils, coconut milk and curry leaves, and <\/span>polos<\/span><\/i>\u202f\u2013 a curry that uses young jackfruit as a meaty stand-in. You’ll also find <\/span>brinjal moju<\/span><\/i>\u202f(or <\/span>wambatu moju<\/span><\/i>), a tangy-sweet eggplant relish; <\/span>gotukola sambol,<\/span><\/i> a refreshing mix of shredded pennywort leaves, coconut and lime; and <\/span>pol sambola<\/span><\/i>, a spicy coconut <\/span>sambol<\/span><\/i>. Each of these dishes is usually served with <\/span>string hoppers<\/span><\/i>, rice or <\/span>pittu<\/span><\/i>, and can be found in all manner of eateries across the island.<\/span>\u00a0<\/span><\/p>

Hidden Non-Veg Ingredients to Watch For<\/span><\/b>\u00a0<\/span><\/h3>

Even dishes that seem to be vegetarian may include animal-derived ingredients. Dried fish is often added to <\/span>sambols <\/span><\/i>and vegetable curries for seasoning (especially in Sinhalese cooking), and some lentil-based dishes are flavoured with fish or meat broth. Ghee (clarified butter) or milk may be used in rice dishes and desserts, and eggs are sometimes included in breads like <\/span>paratha.<\/span><\/i> If you\u2019re strictly vegan or vegetarian, confirm ingredients directly with the cook.<\/span>\u00a0<\/span><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Final Tips for Food Lovers Visiting Sri Lanka <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Make the most of your Sri Lankan culinary adventure with these practical hints\u2026<\/span>\u00a0<\/span><\/p>

  1. Make Travel Matter. <\/span><\/b>Keep an eye out for authentic experiences that deepen your connection with the community \u2013 and give back to it. For example, when you visit Sigiriya on Adventure World\u2019s\u202f<\/span>Authentic Sri Lanka<\/span><\/a> holiday, you\u2019ll support women-led rural food tourism by learning to cook with a local family. It\u2019s just one way to travel with purpose on this welcoming island \u2013 explore our full range of <\/span>Sri Lanka holidays<\/span><\/a> for more feel-good options.<\/span><\/li>
  2. Fine-dine in Colombo. <\/span><\/b>To experience the capital\u2019s top culinary talent and service, reserve a table at lauded eateries like <\/span>Avartana<\/span><\/a>, <\/span>Ministry of Crab<\/span><\/a>, <\/span>Upali\u2019s<\/span><\/a>, and <\/span>The Gallery Caf\u00e9<\/span><\/a>.<\/span><\/li>
  3. Speak up. <\/span><\/b>English is widely spoken in tourist areas, but a few Sinhala or Tamil phrases can go a long way. Say thank you with\u202f\u201cIstuti\u201d\u202f(Sinhala) or\u202f\u201cNandri\u201d\u202f(Tamil). To say something is delicious, try\u202f\u201cRasai\u201d\u202fin Sinhala (meaning \u201ctasty\u201d or \u201cflavourful\u201d) or\u202f\u201cRusiyaa irukku\u201d\u202fin Tamil (meaning \u201cit is tasty\u201d).<\/span><\/li>
  4. Know how to pay. <\/span><\/b>Tipping is customary in restaurants \u2013 10 to 15 per cent is usually appropriate. Credit cards are accepted in cities and major towns, but carry cash for tuk-tuks, market stalls and village vendors.<\/span><\/li>
  5. Be sip-smart. <\/span><\/b>Alcohol is legal for folks over 21, but it may be unavailable in small towns and smaller guesthouses. Plus, it\u2019s restricted on certain religious holidays \u2013 including on the monthly full-moon Poya Days, when bars and bottle-shops may be closed.<\/span><\/li>
  6. Eat with your hands. <\/span><\/b>Cutlery is widely available, but many locals get hands-on \u2013 especially with rice-based meals like curry, <\/span>kiribath<\/span><\/i>\u202for <\/span>kottu roti<\/span><\/i>. Always use your right hand and eat only with your fingertips<\/span><\/li><\/ol>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    \n\t\t\t\t\t\tBook your Sri Lanka holiday today\t\t\t\t\t<\/h2>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t
    \n\t\t\t\t\t\tAdventure World\u2019s authentic, customisable tours of Sri Lanka serve a feast of local dining experiences. Discover our full range of itineraries online, or call our Destination Experts on 1300 363 055 (AU) 0800 238 368 (NZ) to plan your ultimate tailormade foodie holiday. \t\t\t\t\t<\/div>\n\t\t\t\t\n\t\t\t\t\t\t\t\t\t
    \n\t\t\t\t\t\n\t\t\t\t\t\tView our Sri Lanka tours\t\t\t\t\t<\/a>\n\t\t\t\t\t<\/div>\n\t\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

    Just 65,610km\u00b2 in area, Sri Lanka is an island of modest proportions \u2013 but what puts it squarely on the map is the supersized diversity found in its culture, landscapes and culinary traditions. Each region of this Indian Ocean hotspot has its own highlights: around the coast and its hinterlands you\u2019ll find everything from the […]<\/p>\n","protected":false},"author":92,"featured_media":876579,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"_oasis_is_in_workflow":0,"_oasis_original":0,"site-sidebar-layout":"default","site-content-layout":null,"ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":null,"ast-hfb-below-header-display":null,"ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":null,"ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"default","adv-header-id-meta":null,"stick-header-meta":null,"header-above-stick-meta":null,"header-main-stick-meta":null,"header-below-stick-meta":null,"astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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