Of course while you are in Sri Lanka, you want to eat the local cuisine; and you will not be disappointed.
Sri Lankan cuisine is usually a curry, generally spicy. A basic curry is made with coconut milk, sliced onions, green chili, and aromatic spices such as cloves, nutmeg, cinnamon, and saffron. Hoppers, a wafer-crisp bowl-looking bread, are a specialty; ask for an egg hopper - egg baked in the inside, or a pal (milk) hopper - sweet milk in the center. Next, there is the string hopper, which can be compared to intricately shaped noodles. For sweets, there is jaggery, which is made from the crystallized sap of the Kitul palm. Sri Lankan fresh fruits are well known, and the list is endless - papaya, mango, mangostein, rambutan, pineapple, and the Durian fruit, which is considered a great delicacy although it is quite smelly. If you want a true Sri Lankan dessert, try our caramel custard, wattalapam, or curd and treacle, which can be translated into yogurt and maple syrup...very tasty!
These exotic dishes can be tempered for your palette, whether you want spicy, mild, or no spice at all (just be sure to tell your waiter!). Our dishes include exotic and spicy dishes, mouthwatering vegetables, and a catch of the day (whether that's fish, prawns, crabs, or lobster!).
As for beverages, tea is the national drink and Sri Lankan tea is thought to be amongst the best in the world. The sap of the toddy palm is fermented to make toddy, which is a popular local drink with an acrid taste. Toddy is often further distilled to make arrack, an alcoholic brew, which is available in varying degrees of potency.
Colombo also has a wide array of international restaurants that cater to every taste bud. You'll find something for everyone!