Sri Lankan food flows with the rhythm of daily life. Mornings often begin with kiribath and spicy lunu miris, string hoppers with coconut sambol and dhal, or coconut roti paired with curry. Lunchtime is all about rice and curry, a central heap of rice surrounded by vegetable curries, sambols, chutneys, and a spicy fish or chicken curry. Protein curries are usually bolder in heat, balanced by milder vegetable dishes. Many working Sri Lankans grab a “rice and curry pack” for a quick midday meal. Dusk brings street stalls selling spiced chickpeas and short eats like isso vadei (prawn fritters) and rolls (crispy, breaded snacks), followed by dinner plates of rice and curry, kottu roti, or fried rice.

Glossary of Sri Lankan Flavours

• Kiribath – Creamy milk rice, a ceremonial breakfast favourite.
• String hoppers – Steamed rice flour noodles, white or brown, shaped into delicate circles.
• Pol sambol – Grated coconut mixed with chilli, lime, and salt.
• Hoppers (appa) – Bowl-shaped pancakes from fermented rice flour and coconut milk, sometimes with an egg and cracked black pepper.
• Kottu roti – Chopped flatbread stir-fried with vegetables, eggs, and curry gravy.

A Cuisine of Many Communities
Sri Lanka’s food reflects its vibrant cultural mix. Sinhalese dishes lean towards moderately spiced vegetable, fish, and chicken curries. Tamil cuisine brings complex spice blends and dishes like dosai, idli and sambar, similar to South Indian cuisine. Muslim cooking features aromatic biryanis and desserts like watalappam. Burgher traditions add baked treats like love cake. Together, they create a rich and colourful culinary landscape.

From Market to Your Table
At PALM, Sri Lankan dishes are available all day. Every plate is made with local  ingredients, purchased daily from the markets and the harbour at dawn. Guests can pre-book a Sri Lankan curry feast, a generous spread of seasonal curries, sambols, and accompaniments.

Explore more about our food and drink offering here.

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