food

The Taste​ of A thin, crispy pancake of South Indian origin, made from fermented rice and lentil batter. In Sri Lanka, dosai is served with coconut chutney, spicy sambol, and mild potato curry, offering a balanced meal with both crunchy and soft textures.

The Taste​ of A flatbread made from wheat flour and grated coconut, this rustic dish can be customized with various fillings, from spiced onions to coconut sambol. Its chewy texture and subtle coconut flavor make it a perfect companion to hearty curries or light snacks

The Taste​ of A ceremonial dish made by cooking rice in rich coconut milk until it becomes creamy. Typically shaped into diamond pieces, it’s enjoyed during celebrations or important life events, paired with lunu miris, a fiery onion and chili relish, or jaggery for a sweet touch.

The Taste​ of A nourishing graeen porridge traditionally enjoyed as a morning tonic. This herbal drink is made by blending leafy greens like gotu kola with rice and coconut milk. Often sweetened with a touch of palm sugar, it’s both a health elixir and a refreshing way to start the day.

The Taste​ of A quintessential Sri Lankan meal that offers an explosion of flavors. Rice, the base, is served with an assortment of vegetable curries, each one cooked with aromatic spices, coconut milk, and fresh local produce. From pumpkin to jackfruit, these curries provide a true taste of Sri Lanka’s vegan culinary diversity.