Sri Lankan food has similarities with South Indian food, but it clearly remains its own cuisine, But years of colonization and influence from many other countries. Sri Lanka has adapted its food into a blend of different curries and tasty dishes.

Sri Lankans use local fruits such as coconut and jackfruit, seafood and an array of spices, providing Sri Lankan cuisine with a wide variety of delicious dishes.

Sri Lankan rice and curry is considered the national dish of the country. It consists of steaming hot, fluffy rice and typically eaten with vegetables, meat, or fish curries.
The curry uses chili peppers, cardamom, cumin, coriander and other spices.

Sri Lanka rice and curry comprises the following:

- A big bowl of rice, most often boiled. 
- A curry of meat, chicken or fish but you can also eat it with goat or lamb. 
- A bowl of Dhal, a dish of spiced lentils.
- Papadums, a thin crisp wafer made from rice flour and served as a side dish.
- Sambals.

Kottu Roti is a Sri Lankan dish consisting of diced roti, stir-fried with scrambled egg, onions, chillies, spices, and optional vegetables or meat, such as beef and chicken also occasionally mutton or chicken.

Kottu Roti is heavy on the carbs, but light on your wallet, making it Sri Lanka’s favourite comfort food. From the Southern beaches of Mirissa and Tangalle to the rediscovered north of Jaffna, the streets of Sri Lanka come alive with the distinctive clashing of metal spatulas as they chop up freshly prepared Kottu Roti.

Sri Lankan Hoppers or also called Appam, are delicious pancakes made from fermented rice batter and coconut milk.

Hoppers are a popular breakfast dish in Sri Lanka, served with or without eggs. But almost always with sambals, curry and dhal.

Sri Lankan String Hoppers or Idiyaapam is a common SriLankan Breakfast.
String Hoppers are made using either steamed Wheat Flour or Roasted Rice Flour dough that is pressed through the mould to form thin thread like noodles that is woven in circles ideally over mini wicker mats and then steamed to perfection. 

They are eaten with coconut sambal, dahl curry and a coconut milk curry.

Lamprais was introduced to Sri Lanka by the Dutch colonists and it is derived from the Dutch word “lomprijst” (lump rice). It consists of two special curries (a three meat curry, often including beef, pork and chicken - and ash plantain with aubergine), seeni sambol, belacan, frikadeller meatballs and rice boiled in stock, all of which is wrapped in banana leaves and baked in an oven.

The rice is made by frying raw short grain rice with onions and spices in butter or ghee and then cooking it in a meat stock. A hard boiled egg which has been deep-fried is also a common.

Served mostly with rice and curries, wambatu moju is an extremely flavorful candied eggplant (brinjals) pickle.
The eggplant usually the purple-skinned, long and slender variety is cut into bite-sized wedges and deep fried, giving the eggplant a crispy texture with a soft and silky interior.

It's then caramelized with a spoon of sugar, vinegar, red onions, green chilies, mustard seeds, chili powder and a hint of turmeric powder until the color turns almost black.
Take a bite and the soft and juicy texture of the eggplant should melt in your mouth.