Must-Try Foods In Kandy (Sri Lanka) For Tourists 2024

Food History of Kandy, Sri Lanka

Kandy, the last royal capital of Sri Lanka, is not just famous for its rich culture and heritage but also for its distinct cuisine. The food in Kandy has been influenced by its long history of monarchs, colonial rule, and the spice trade. Traditional Kandyan cooking is known for the use of fresh herbs and spices, like cardamom, cinnamon, and nutmeg, which are abundant in the central hill country. Meals are often centered around rice and a variety of curries made with vegetables, fish, or chicken. The local cuisine is an intricate mix of flavors, with a balance of sweet, spicy, and tangy tastes.

Must-Try Top 10 Food Dishes in Kandy, Sri Lanka

Kottu Roti (Non-Veg) - A popular street food made of chopped flatbread, vegetables, egg, and spices, often mixed with chicken or fish.
Hoppers (Can be Veg or Non-Veg) - Bowl-shaped pancakes made from fermented rice flour and coconut milk, with or without an egg in the center.
String Hoppers (Veg) - Delicate noodles made from rice flour dough, pressed into noodle form, and steamed.
Polos Curry (Veg) - A curry made from young jackfruit, simmered in a blend of aromatic spices.
Wood Apple Juice (Veg) - A tangy beverage made from the pulp of the wood apple fruit, blended with sugar and water.
Pittu (Veg) - Cylindrical steamed cake made of rice flour mixed with grated coconut.
Fish Ambul Thiyal (Non-Veg) - Sour fish curry usually using tuna, cooked with goraka paste and a variety of spices.
Watalappan (Veg) - A rich pudding made with coconut milk, jaggery, eggs, and spices like cinnamon and cardamom.
Curd and Treacle (Veg) - A dessert of buffalo milk curd served with kitul palm treacle.
Lamprais (Non-Veg) - A Dutch-Burgher-influenced dish with a mixture of meat, rice, and sambol wrapped in a banana leaf and baked.