Sri Lanka has a rich culinary heritage, and traditional kitchens in the country vary from region to region based on local ingredients, cooking methods, and cultural influences. Some of the regional variations of traditional kitchens in Sri Lanka are:
Western Province: The Western Province, which includes Colombo and the surrounding areas, has a cuisine that is heavily influenced by Portuguese, Dutch, and British colonialism. Some of the popular dishes in this region include lamprais (a dish of rice, meat, and vegetables wrapped in a banana leaf), fish ambulthiyal (a sour fish curry), and kottu roti (a dish made with chopped roti, vegetables, and meat or fish).
Southern Province: The Southern Province is known for its seafood, which is used in dishes like prawn curry, fish cutlets, and ambulthiyal. The region is also famous for its hoppers, a type of pancake made with rice flour and coconut milk, which are eaten for breakfast or as a snack.
Eastern Province: The Eastern Province is influenced by Tamil cuisine and has a spicy flavor profile. Popular dishes in this region include biryani, korma, and vada (a fried snack made with lentil flour).
Central Province: The Central Province, which includes the cities of Kandy and Nuwara Eliya, has a cuisine that is heavily influenced by the Malay community. Dishes like watalappan (a sweet custard made with coconut milk) and kiri hodi (a coconut milk-based curry) are popular in this region.
Northern Province: The Northern Province is influenced by the cuisine of South India, and has a variety of vegetarian and non-vegetarian dishes. Popular dishes in this region include dosai, idli, and sambar (a lentil-based vegetable stew).
Overall, Sri Lankan cuisine is known for its use of spices, coconut milk, and rice, and its dishes are typically flavorful and filling.