Sri Lankan cuisine has been shaped by many historical, cultural and other factors. Contact with foreign traders who brought new food items, cultural influences from neighbouring countries as well as the local traditions of the country’s ethnic groups among other things have all helped shape Sri Lankan cuisine. Influences from India(South India), Indonesian and Dutch cuisine are most evident with Sri Lankan cuisine. Today, some of the staples of Sri Lankan cuisine are rice, coconut and spices.
Kottu, also known as Koththu Rotti or Kothu Roti is a Sri Lankan dishes made from godambara roti (a type of Sri Lankan roti) and vegetables, egg and/or meat, and spices.generally, the consumer chooses what and how much of the amount of ingredients are included if someone else is preparing.Kothu is very popular in Sri Lanka. Kottu was first introduced in Kattankudy, a city in Sri lanka. Then it was spread all over the Sri lanka because of its unique taste. Kottu is the most preferable dinner in Sri lanka. Currently there is a new version of koththu roti available in Sri Lankan restaurants named “The Dolphin koththu”.
Sri Lankan Traditional Breakfast
- Meat, Fish or Chicken Curry.
- Potato Curry.
- Egg Curry.
- Coconut ( Pol) Sambol.
- String Hoppers ( Appam).
- Plain Hoppers.
- Coconut (pol) Roti.
- Kiri bath (Milk Rice)
Beverages commonly served in Sri Lanka include:
- Faluda – a mixture of syrup, ice cream, jelly pieces and basil seeds, served cold
- Fruit juices
- Toddy – a mildly alcoholic drink made from palm tree sap
- Arrack – a distilled spirit made from coconut
- Papaya juice