Sri Lanka is a culinary paradise. For a small island, the variety of dishes and flavours is simply astounding. With so many different options, each meal has the potential to become a feast. Since one of the privileges of being on holiday is guilt-free indulgence, you should make the most of this and savour the flavours of Sri Lankan cuisine. And the best way to enjoy the delicacies of the island is to start your day off with a hearty Sri Lankan breakfast. The fact that Sri Lankans love breakfast is evident in the range of foods that can be consumed in the morning. A traditional Lankan breakfast is usually made up of a starch or carb main, a curry and a sambol, which is a savoury (and often spicy) accompaniment. There are so many starch mains to choose from. Here are some of the most popular:
String hoppers
String hoppers look like noodles, but they are not. Made of steamed rice or wheat flour, they look like circular cakes of vermicelli. Soft and easy to chew, string hoppers don’t necessarily have a specific flavour on their own. Rather, their role is to serve as a base with which to enjoy the delicious curries and sambols that are served with them.
Hoppers
A unique main, a hopper has a thick, chewy centre with a crispy skirt around. It is made with fermented rice flour batter and coconut milk. Apart from the plain hopper, a must have at breakfast is the egg hopper, which, as the name suggests, has a fried egg in the centre. There are a number of other permutations of the hopper (their names indicating what ingredient features in the centre): cheese hopper, jaggery hopper, chocolate hopper… and the list goes on
Pol roti
These small, thick disks are made of wheat flour and grated coconut – pol in Sinhala is coconut. Sometimes, onions and green chilis are added for extra oomph.
Kiri bath
Literally meaning milk rice, kiri bath is a felicitous dish. As described by the name, kiri bath is made by boiling rice and coconut milk. The creamy mixture is then laid out on a plate and usually cut into diamond shaped pieces. Symbolising prosperity, kiri bath is served at important occasions, including weddings and birthdays, and some households eat them on the first of each month as a symbolic heralding of a fruitful month.
Whichever of these mains you choose, they are best consumed with their regular accompaniments of curries and sambols. The usual suspects in terms of curries are: egg curry, potato curry, fish curry, chicken curry, and less frequently, a red meat curry (mutton, pork or beef). As becomes evident by the range, the options cater to all dietary preferences and restrictions. Given that Sri Lanka has all kinds of spices and condiments, the curries are prepared in multiple different ways and can be spiced up or toned down, depending on personal preference and heat tolerance levels. Just like with all other dishes, there are a whole host of different kinds of sambols. Three of the most popular are pol sambol, katta sambol or lunu miris, and seeni sambol.
Pol sambol
A mixture of grated coconut, chilli, lime (and sometimes maldive fish), the orange coloured pol sambol works well with string hoppers and hoppers.
Katta sambol or lunu miris
The primary ingredient in both these is chillies. Katta sambol is a drier version, which usually has generous helpings of maldive fish. A combination of chilli and onion, lunu miris is completely vegan. They are both delicious sides for roti and kiri bath. But be warned, these sambols are not for the faint hearted! Their generous helpings of chilli mean they can pack quite a punch.
Seeni sambol
A much milder type of sambol, this is made primarily of caramelized onion. While this sambol too contains chilli, the added sugar helps to mitigate the heat.
If you prefer an all-in-one breakfast, there are equally delicious alternatives
Kadala
Sinhala for chick peas, kadala is popular among many Sri Lankans. There are two main ways to consume chick peas. One is to boil it and eat with grated coconut and a sambol and the other is to stir fry it with mustard seeds, chilli flakes, onions, curry leaves and grated coconut.
Kola kenda
A herbal porridge made out of a mix of greens, breakfast doesn’t get healthier than this! The usual combination of herbal leaves is gotu kola (Centella Asiatica), wel penela (Cardiosperm halicacabum), and hathawariya (Asparagus falcatus). It is often the practice to drink this with a piece of sweet jaggery.
Tropical Fruit Platter
Sri Lanka is well-known for its juicy and flavourful fruits. The tropical fruit platter brings together some of the finest fruits in the country, including banana, water melon, mango, pineapple, papaya and passion fruit. The exact composition will vary based on location and seasonal availability.
In terms of variety, few other countries can top Sri Lanka’s breakfast choices. Each meal is a treat for the tastebuds. Whatever your cravings may be, at Mount Havana, we take pleasure in curating the perfect breakfast for you. Just let us know what flavour you like and we will serve it up!
Book your stay at Mount Havana today, and experience Sri Lanka’s finest luxury getaway.
