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Rice and curry, boiled rice with curried vegetable, shaped with spices is the typical Sri Lankan food. It can be served as lunch and dinner or sometimes as breakfast as well. Sri Lankan curries are usually hot and spicy, but demands for softening its taste can be done to cater tourists' plates, especially the Westerners'.

Sri Lanka endows various regional foods of which many are influenced by the Portuguese, the Dutch, the Malays, the Arabs, and the South Indians who have left their culinary characteristic. Sri Lankan rice and curry usually includes a variety of small curry dishes made of vegetable, meat, and fish. Chicken and fish is very popular meat used in curries, but beef and mutton are also available. In a meal, it must have an accompaniment such as parripu (red lentil dhal), mullung (ripped green leaves with spices, lightly stir- fried), and sambol (a mixture of grated coconut, chilly, and spice).

Other unique specialties of Sri Lanka include hoppers usually served for breakfast or snack. It is a kind of flat pancake with crispy edges and soft middle whereupon fried egg or sweetened scraped coconut is added to make them more delicious.

When it comes to desserts, Sri Lankan cuisine offers a wide variety of them to choose from. Kevum or oil cake spiced flour and treacle and cashew-nut fudge. Kiribath is a made of rice cooked in coconut milk, usually eaten with sambol; this kind of dessert is usually served on ceremonial occasions such as wedding. Wattalappam, a Malay-origin-dessert, is an egg pudding. Curd and honey known as kiri peni is also good; curd is yogurt from buffalo milk, very tasty.