Must-try Dishes
Rice and Curry - Keeri Samba Rice and Curry (savory staple) - A plate of fragrant Keeri Samba rice served with a variety of curries made from lentils, seasonal vegetables, and meats cooked in coconut milk. Locals enjoy this hearty dish for lunch, often sharing it among friends and family, creating a communal experience.
Egg Hoppers - Appa (crispy bowls) - These bowl-shaped rice flour pancakes are crispy on the edges and soft in the center, usually topped with an egg. Traditionally enjoyed for breakfast, I love finding little roadside stalls where you can watch them flip the hoppers and savor the freshly made delight.
Fried Godamba Roti - Godamba Roti (street food wrap) - Thin, flaky flatbreads filled with a mix of spicy potatoes or meat, then expertly fried to golden perfection. You can grab these tasty wraps from street vendors in the evening—perfect for a late-night snack after exploring the city.
Roti Canai with Dhal - Roti Canai (flaky bread) - This buttery, layered flatbread is served with a warm lentil curry called dhal. It's a popular choice for dinner when families come together at local eateries, often accompanied by a friendly debate about which dhal recipe is the best.
Deviled Fish - Huurum Mahi (spicy sautéed dish) - Marinated fish stir-fried with onions, green chilies, and a zesty tang, resulting in a spicy and bold flavor. It’s common to see this dish at local celebrations, where people often enjoy it with a side of rice and a cold drink.
Jackfruit Curry - Kottu Kottu (seasonal delight) - A creamy curry made from young jackfruit, simmered with spices and coconut milk, creating a rich, satisfying dish. Best enjoyed during the rainier months of May and June, when jackfruit is at its peak, crowds flock to restaurants serving it up with rice.
String Hoppers - Idiyappam (noodle-like dish) - Delicate rice noodles pressed into thin strands, usually served with coconut milk and spicy coconut sambol. These are traditionally eaten for breakfast, and by the way, many make the mistake of not mixing the sambol in—it's essential for the full flavor experience!
Beef and Pumpkin Curry - Kiri Hodi Wena (flavorful stew) - Tender beef pieces and sweet pumpkin cooked in a rich coconut-based gravy, often enjoyed with a side of steamed rice. Locals often serve this dish at family gatherings, showcasing the balance of flavors that is quintessential to Kandy cuisine.
Desserts & Drinks
Kandyan Tea - කන්දයියා තේ (black tea) - This is a robust black tea, often brewed with spices like cardamom and cinnamon. It’s typically enjoyed throughout the day, especially in the afternoon, accompanied by some local snacks for a cozy chat.
Rambutan Juice - රම්බුටන් ජුස් (tropical fruit juice) - Made from the sweet and juicy rambutan fruit blended with ice and a dash of sugar, this refreshing drink is perfect for cooling down on a hot day. Locals love to sip it chilled during the summer months at fruit markets or street stalls.
Arrack - අටමල් (coconut sap liquor) - This potent spirit is crafted from the sap of coconut flowers, offering a unique flavor profile that locals appreciate. It’s usually served in small glasses, enjoyed during festive gatherings or paired with spicy dishes for a balanced experience.
Kithul Halapa - කිතුල් හලප (rice flour cake) - Deliciously chewy, these sweet cakes made with rice flour, kithul treacle, and grated coconut are served warm, often during special occasions like weddings. A popular local mistake is thinking they’re similar to typical cakes; the aim is to savor the chewy texture.
Wattalapan - wattalapan (coconut pudding) - A creamy coconut pudding made with jaggery, eggs, and spices, this dessert is a must during festive celebrations, especially the Sinhala and Tamil New Year. Served chilled, it brings a delightful sweetness that often leaves people asking for seconds!
