5. Rice and curry
In Sri Lanka, rice and curry is a daily staple and a big part of life. It usually starts with a big mound of rice, surrounded by anywhere from three to twelve different curries.
You might get lentils, jackfruit, pumpkin, chicken, fish, or egg, depending on what’s in season and who’s cooking. Each one is cooked separately with a mix of spices like cinnamon, turmeric, pandan leaves, curry leaves, and coconut milk.
The flavors are spicy and balanced. Some curries are creamy, others are sour or slightly bitter, and when you mix everything together on your plate, it’s one of the best things to do in Sri Lanka. You’ll usually get sambols on the side too, like pol sambol (made from coconut) or something crunchy or fried.
How to experience rice and curry
For a real local experience, head to a kadé—a small, no-frills eatery where food is made fresh in the morning and served until it runs out. This is where you'll likely to find some of the best food in Sri Lanka. You’ll also find good home-style meals at guesthouses if you ask in advance.
If you see rice and curry served on a banana leaf or in a clay pot, it usually means the place sticks to more traditional methods. Eating with your fingers is common and totally fine—it’s actually how most people do it.
When to enjoy rice and curry
You’ll find rice and curry all over the island, all year. Lunch, usually between 12 and 2pm, is when the full spreads are served. During Sinhala and Tamil New Year in April, you’ll see special versions made with traditional ingredients.