I have visited Sri Lanka once, plus a layover.

    1. Colombo (2012): 44th Conference of the Asia-Pacific Academic Consortium on Public Health
    2. Colombo (2018) (layover MLE-MNL): MV Adora (dive trip)

In my limited experience, I’ve observed 3 things about Sri Lankan cuisine.  First, it appears to share a lot in common with Indian: similar spices, similar methods of preparation, similar eating practices.  Second, Sri Lankan food is spicy/hot, much spicier/hotter than anything that I’ve experienced with Indian food, including the Indian food in Sri Lanka.  And third, whereas the spices in Indian sauces tend to be fully ground and blended smoothly together, the Sri Lankan style seems to prefer keeping the spices intact – whole cardamom pods, whole curry leaves, whole peppercorns, whole coriander seeds – popping or crunching at every bite.

“LKA” is the 3-letter abbreviation for Sri Lanka within the United Nations system.

These commercial eating establishments in LKA, as featured on GMTD, are arranged geographically below, then listed alphabetically.  Some might no longer be in operation.

Venues in other countries can be accessed via the COUNTRIES index.


* recommended

** highly recommended


  1. * Chutneys (Cinnamon Grand Hotel) (3.285 Thali)
  2. * Gold Dragon (Taj Samudra) (3.283 Seerfish White Curry Meal)
  3. ** The Lagoon (Cinnamon Grand Hotel) (3.286 Lobster Tempered in Spices)
  4. * Navratna (Taj Samudra) (3.283 Seerfish White Curry Meal)
  5. Sri Lankan (3.284 Mouth Watering Lamprais)
  6. Taj Samudra (room service) (3.283 Seerfish White Curry Meal
  7. Taj Samudra (Grand Ballroom) (3.285 Thali)

Bandaranaike International Airport

  1. Business Lounge (9.191 Grilled Beef Tenderloin)

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