The question many people have about Sri Lankan cuisine is whether it’s similar to Indian food or not. Yes there are similarities in the way both nations love curry and rice, but that’s about it. Other staples to Sri Lankan cuisine are coconut, and native tropical fruits and vegetables, which are regularly used to make chutneys, pickles and sambol. Sri Lankan cuisine is a melting pot of other food influences including former colonial powers such as the Dutch, English, and Portuguese, as well as foreign traders including the Arabs, Malays, and Indians. Similar to curries from south India, Sir Lankans also enjoy a nice kick to their version too, which is thinner in consistency and uses more spice than many Indian versions.
What to order?
Hoppers: Bowl shaped crepes made using flour, coconut milk, and coconut water. It could be either sweet or savoury.
Lamprais: Inspired by Dutch influences, this dish consists of rice boiled in stock accompanied by frikkadels (meatballs), eggplant, and sambol, and wrapped in banana leaf before baked in the oven.
Pol sambol: Coconut grind up with chilli and salt.
Pittu: Steamed cylinders of rice mixed with grated coconut.
Watalappan: A steamed egg custard dessert first introduced by Malay immigrants to the country.
Where to eat?
Janani South Indian Sri Lankan Restaurant
608 Liverpool Road
South Strathfield, Sydney
2 City View Road
Pennant Hills, Sydney
Flavours of Ceylon
17 Joyce Street
Pendle Hills, Sydney (take-away only)
Rams Indian and Sri Lankan Food
Shop 17c, 16-20 Henley Road
Homebush West, Sydney