Sri Lankan cuisine has been shaped by many historical and cultural factors and the food may vary based on the area you are in. Given that majority of the population is Buddhist, the meals are mostly vegetarian, but in some places, you may find also grilled or stewed chicken, fish or mutton.

Food is quite spicy and traditionally served on a plantain leaf and eaten by hand.

Typical meal is Rice and Curry. It is comprised of boiled or steamed rice with lentil, vegetable or fruit curry, served with chutney and fresh salad. Every chef has their own recipe, so one may never eat the same rice and curry twice.

Roti is a simple flatbread usually made of wheat flour. It is also a main ingredient of Kottu, which is a spicy stir-fry of shredded roti with vegetables or egg.

Very popular are ‘short eats’, variety of snacks that are eaten on the go, mainly for breakfast or in the evening.

They may include vegetable/fish roti – a flatbread with a filling rolled into a triangular shape and baked, patties and pastries – filled with vegetables, fish or minced meat, egg rolls, which often contain potatoes and vegetables.

Many restaurants along the coast offer grilled or fried fish and sea food.

The national drink is of course tea, but very popular are fresh fruit juices, mixed with water or yoghurt (lassi). A refreshing option is also a coconut water served straight in the coconut shell, that can be bought anywhere on the street.

Alcohol is not commonly sold in restaurants or stores. It is available only in licensed bars in in big cities and tourist resorts or in special stores. Popular is local beer Lion or quite potent liquor Arrack that is made from the sap of palm trees.