Sri Lankan cuisine is well diversified and mainly influenced by South India. The main reason of this diversification is since traders from all over the world came to Sri Lanka in the 15th and 16th centuries to trade different spices and further they brought their native cuisines to the island. By this local foods are gradually grown and Sri Lanka cuisines can be called as one of the complex cuisines of South Asia.
The main meal of Sri Lankans is Rice which is consumed daily for lunch (Sometimes Dinner too) and it can be found in any occasion of Sri Lanka. Spicy curries are a main part of this food most of the time; fish, chicken, beef, mutton etc. are cooked along with vegetable, lentils and sometimes fruit curries such as mango, pineapple, Ambarella etc. Further typical Sri Lankan Rice and Curry is consumed with side dishes such as pickles, chutneys, and sambols. Coconut sambol is the most famous sambol of Sri Lanka which is made with grated coconut, chili powder, dried Maldives fish and onions favored with lime juice. Most of the time For breakfast and dinner Sri Lankan native hoppers, pittu (funnel cake), roti can be found.
Another popular dish among Sri Lankans is Kiribath (milk rice) which is the main dish of special occasions in Sri Lanka. It is believed, preparing milk rice would increase the fortune and wealth. The specialty of Sri Lankan dishes is, an exact recipe cannot be found and the tastes are varying from one cook to another. Most of Sri Lankans have a blind conviction that their mother is the best cook among everyone. These tastes are further diversified with the different ethnics group and traditions and even the people from different regions traditionally cook in different ways. Apart from that Sri Lanka got its native sweets such as Kavum, Kokis, Aluwa, Wattalapan etc.
Native Sri Lankans are used to these cuisines and have developed a healthy tolerance to spice food. But the tourists who are visiting our country find the spiciness excessive therefore many local restaurants offer special low-spice versions of the menus or anyone can find alternative western dishes in Sri Lanka. It is generally acceptable for tourists to request that the food is cooked with a lower chili content to cater for the milder Western palate. The chili content in food cooked for public occasions is typically much less than home-cooked food.