What is Sri Lanka’s national dish?

Rice and curry, in hundreds of household versions.

Is Sri Lankan food very spicy?

It can be, but most kitchens will make it mild if you ask.

Hoppers or string hoppers?

Hoppers are crisp-edged bowl pancakes; string hoppers are soft steamed noodle nests. Try both.

Where can I try lamprais?

Look for “lamprais” or “lump rice” on menus. It takes time to make, so not every kitchen offers it.

Sri Lankan food, explained: what to order and what it means

The words on the menu

Word	What it means
Rice and curry	Rice with three or more small curries, usually dhal, a meat or fish curry and vegetables, plus sambol and papadam
Dhal (parippu)	Red lentils simmered with coconut milk and spices; on almost every table
Pol sambol	Grated fresh coconut with chilli, red onion and lime, often with Maldive fish
Seeni sambol	A sweet, slow-cooked onion relish with a chilli kick
Mallum	Finely shredded greens tossed with coconut
Moju	A sweet-sour pickle, most often of fried aubergine
Kottu	Chopped flatbread stir-fried on a hot griddle with vegetables, egg or meat; listen for the clatter of the blades at night
Hoppers (appa)	Bowl-shaped pancakes of rice flour and coconut milk, crisp at the edges; an egg hopper has an egg cooked in the middle
String hoppers (idiyappam)	Soft steamed nests of rice-flour noodles, eaten with curry
Lamprais (lump rice)	Rice cooked in stock, baked in a banana leaf with curries and sambols; a Dutch Burgher dish
Devilled	Wok-tossed with chilli, onion and peppers in a sweet, sour and spicy sauce
Curd and treacle	Buffalo-milk curd with kithul palm syrup
Wattalapam	A spiced custard of coconut milk and jaggery
King coconut (thambili)	Orange coconuts sold by the roadside for drinking

How to eat rice and curry

Take a little of each curry with each mouthful of rice. Many Sri Lankans eat with the right hand; cutlery is always fine.

Spice

Ask for “less spicy” or “mild” when you order. Whole green chillies often sit in the curry; move them aside if you prefer.

Vegetarian or vegan?

Plenty of Sri Lankan food is plant-based, but many sambols and some curries contain Maldive fish, a dried and cured tuna. Ask “no Maldive fish?” when you order.

Coeliac?

Rice and curry is mostly rice, lentils, vegetables and coconut, but roti, kottu and some sauces contain wheat. Always ask.

FAQ

What is Sri Lanka’s national dish?: Rice and curry, in hundreds of household versions.
Is Sri Lankan food very spicy?: It can be, but most kitchens will make it mild if you ask.
Hoppers or string hoppers?: Hoppers are crisp-edged bowl pancakes; string hoppers are soft steamed noodle nests. Try both.
Where can I try lamprais?: Look for “lamprais” or “lump rice” on menus. It takes time to make, so not every kitchen offers it.

Taste it at AK

Our Sri Lankan plates sit beside the Italian and Japanese ones: lump rice baked in banana leaf, devilled dishes cooked to your spice level, and buffalo curd with kithul treacle to finish.

See the menu Book a table

AK at a glance

AK Ristoro is a family-run restaurant at 37 Ella–Passara Rd, Ella, Sri Lanka, about 500 m from the town centre. Gluten-free, vegetarian and vegan options are marked on the menu. Book online. Prices in LKR plus a 10% service charge.

Cuisine: Italian (wood-fired pizza, pasta), Japanese (katsu, donburi, sushi rolls), Sri Lankan, tapas
Address: 37 Ella–Passara Rd, Ella 90090, Sri Lanka
Price: Mains LKR 2,300–3,350 · pizzas LKR 2,800–4,350 · + 10% service charge
Diets: Gluten-free options (GF), vegetarian (V), vegan (VG), dairy-free (DF) marked
Booking: Online at akristoro.com/reservations
Phone: +94 57 205 0676
Also: outdoor terrace with blankets