The food we ate in Srilanka

Last month, my wife and I traveled to Sri Lanka to celebrate our wedding anniversary. Here’s a glimpse of the food we enjoyed during our stay.

We took an early morning flight from Chennai. If you’re familiar with the boarding process and the high prices of airport food, you’ll understand how hungry we were. We stayed up all night to catch the morning flight, and thankfully, Air Asia served breakfast. It was my Anadtha Sukhebava moment.

1. Biryani:

After landing in Colombo and checking into our room, it was almost 2 PM. We took a quick shower and hit the streets for lunch. Following a suggestion from the hostel staff, we walked into a restaurant two blocks away and picked two types of biryani from their display.

The biryani wasn’t exceptional, but we ate it to satisfy our hunger. One thing that stood out to me was how they included an egg with the biryani—I wish this were a universal standard! The chicken pieces weren’t as tender as I’d hoped, but we ate it anyway. After all, protein is essential no matter where you are. 

My wife could only finish half of her plate. In our year of marriage, if there’s one thing I’ve learned (and wish I could unlearn), it’s how her taste buds work. Figuring out rocket science might be easier!

Image 1: Biryani

2. Iddayapam:

The next dish we tried was Idiyappam (shown in Image 2). It tasted similar to the Idiyappam we have in South India, but this version was spiced up and garnished with veggies. And yes, there was an egg again—I loved it!

My fondness for Idiyappam dates back to my first taste in Kerala. It’s like a mix of soft noodles and idli, and it pairs perfectly with egg curry or any spicy curry. As a huge noodle fan, anything shaped like noodles makes me sing, “I’m in love with the shape of you.”

Image 2: Idiyappam

3. Pasta

Next up was pasta—or as I’d call it, Pasta with a Desi Twist. I’m not sure of the actual name of the dish, but it tasted similar to the Idiyappam mentioned earlier, just made with pasta. The curry served with it was bland and just okay.

I called the server and ordered chicken curry, but she simply added boiled chicken to the same bland curry and handed it to me. My wife gave me a look and joked, “See, the bland curry and the unromantic husband—both right in front of me!”

Image 3: Pasta

4. Parotta

After a full day’s train journey, we reached Ella. The ride was scenic but exhausting, lasting almost seven hours in a reserved class. Thankfully, we got seats! Upon reaching Ella, I spotted a hoarding advertising Paratha. Now, Paratha holds a special place in my heart, but I knew I was in for a mix-up. Paratha and Parotta are completely different dishes, but people often confuse the two.

When I ordered, I expected this to happen because I’ve been disappointed like this before. What I got was Parotta, not Paratha. Anyways, I had to eat it, but surprisingly, the Parotta was soft, similar to the ones I’ve had in Kerala. I’ve always wondered why Parottas in my home state, Andhra, feel different.

In Kerala, they’re as soft as cotton and blend perfectly with the curry. Someday, I’d love to learn how to make Parotta. It took me six months to master chapati dough, so I’m guessing Parotta will take even longer!

Image 4: Parotta

5. Omelette Chapati

Omelette chapati is a staple at almost every mom-and-pop shop in Sri Lanka. It was the only dish my wife wholeheartedly enjoyed during the entire trip, along with bread omelette. I guess this is their version of fast food.

Image 5: Omelette Chapati

6. Jam Bun

While I was comfortable with Sri Lankan food, my wife survived almost entirely on jam buns during the trip. It’s understandable—the cooking oil they use has a distinct flavor, similar to what I’ve tasted in China.

I got used to it, but my wife struggled to adjust and stuck to jam buns and omelette chapati. Like a man stocking up water while walking to a desert, I stocked up as many jam buns as I could.

Image 6: Jam Bun

One thing I observed in Sri Lanka was the variety of bread available in their bakeries. In India, most bakeries feel like copies of the Iyengar Bangalore Bakery, offering the same types of bread and puffs.

But in Sri Lanka, the bakeries are a bread lover’s paradise! From croissants to normal bread, they have it all. Even a boring English breakfast might taste good here with such fresh and diverse options.

Final Thoughts:

Traveling to new places, shooting reels, and posting pictures on social media has become the new norm. While it’s a curated experience and subjective, I’m no exception. 

But if you ask me whether I’d travel to Kerala for Parotta, Punjab for Aloo Paratha, or Sri Lanka for Idiyappam, my answer would be a resounding yes. Anytime, for the love of food.