Kottu Roti
Preparation of Kottu Roti is nothing but a performance. As dusk falls, the sizzle of hot metal blades chopping the ingredients on a griddle echoes through Sri Lankan streets. The rhythmic clanging of the blades creates a beat that draws crowds to watch the skilled cooks in action. It is made by stir-frying chopped flatbread, vegetables, egg, and meat (usually chicken or beef) with a variety of spices. This Sri Lankan local food is often accompanied by a spicy sauce or curry. The skillful blend of flavours, textures, and sounds make Kottu Roti a culinary experience that's popular in Sri Lanka.
Fish Ambul Thiyal
Fish Ambul Thiyal is a dish that is meant to tantalize your taste buds with its bold, tangy flavours. This signature dish from the southern part of Sri Lanka is made with chunks of succulent fish, usually tuna, marinated in a blend of spices that include turmeric, pepper, and fennel seeds. The marinated fish is then slowly simmered in a sauce made with tamarind, garlic, and curry leaves until it's infused with the tangy sourness of tamarind. The resulting dish is a perfect balance of flavours - the rich, buttery texture of the fish is balanced by the sharp, citrusy notes of the tamarind. Served alongside a steaming bowl of rice, Fish Ambul Thiyal is a must-try dish that's unique to Southern Sri Lankan cuisine.
Kukul Mas Curry
Kukul Mas Curry is a dish that exemplifies the bold and complex flavours of Sri Lankan cuisine. This spicy chicken curry is a staple dish that's loved by locals and tourists alike. The dish features tender pieces of chicken cooked in a creamy sauce made with coconut milk, onions, garlic, and a blend of aromatic spices like cinnamon, cardamom, and cloves. The coconut milk adds a rich and velvety texture to the dish, while the spices give it a depth of flavour that's both bold and nuanced. Enjoy it with steamed rice or fresh roti. If you're a fan of spicy curries or simply looking to experience the flavours of Sri Lankan food, Kukul Mas Curry is a must-try.
Appam & Idiyappam
Appam and Idiyappam are two beloved essentials to Sri Lankan local food that are enjoyed throughout the day. Appam or Hopper, a traditional dish that has been around for centuries, originated in the coastal regions of Sri Lanka and was a popular food among fishermen. The fermentation gives Appam its unique spongy texture and mildly sour flavour. Idiyappam or String Hopper, a steamed rice noodle, is made by squeezing rice flour dough through a special press to create thin, vermicelli-like strands. The noodles are then steamed, creating a light and fluffy texture. Both dishes are commonly served with a variety of accompaniments such as coconut milk gravy, egg curry, or vegetable stew.
Uniqueness of Sri Lankan Food
Sri Lankan food is unique and distinct from other South Asian cuisines due to its use of special ingredients and cooking techniques. It usually contain a variety of spices like cinnamon, cardamom, and cloves, which are used to create a blend of sweet and savoury flavours. To enjoy the dishes mentioned above, Botanik Restaurant & Bar in Galle is a must-visit location. It offers a range of traditional dishes made with fresh ingredients and served in a picturesque setting. The restaurant also features a bar with a range of signature cocktails that complement the flavours of the food.
