Culinary Crossroads: Arab, Dutch, Malay, and Colonial Influences in Sri Lankan Food

Sri Lanka, a lush tropical island in the Indian Ocean, has always been a melting pot of cultures. Thanks to its strategic location on ancient maritime trade routes, it has been shaped not only by its indigenous traditions but also by waves of foreign influence—each leaving its mark on the island’s rich and diverse cuisine.

From spiced biryanis to buttery pastries, Sri Lankan food today is a celebration of centuries of cross-cultural exchange, where Arab, Dutch, Portuguese, British, and Malay culinary legacies continue to live on in the kitchens of coastal homes and bustling city eateries.

Arab Influence: Spices, Sweets, and Trade

Arab traders arrived in Sri Lanka as early as the 7th century, bringing with them:

• Exotic spices like cinnamon, cardamom, and cloves
• The tradition of rice-based feasts
• A preference for layered, fragrant cooking

Signature Contributions:

• Sri Lankan Biryani: A rich rice dish infused with saffron, ghee, raisins, and spiced meats, especially popular among the Muslim community.
• Watalappam: A spiced coconut custard dessert made with jaggery, cardamom, and nutmeg—believed to be of Malay-Arab origin.
• Savory sambols and pickles with dates and tamarind, adding a sweet-sour contrast.

Dutch Influence: Confections and Preservation

When the Dutch ruled parts of Sri Lanka in the 17th century, they introduced:

• Pastry-making techniques
• New forms of meat preservation and baking
• The custom of afternoon tea and bakery culture

Signature Contributions:

• Breudher Cake: A Dutch-Sri Lankan Christmas butter cake made with nutmeg, raisins, and yeast—often enjoyed during festive occasions.
• Lamprais: A complete meal wrapped in banana leaf—rice, meat curry, sambol, and cutlets baked together. “Lamprais” comes from the Dutch word “lomprijst”.
• Dutch biscuits and cookies, still made in colonial-era bakeries across Colombo and Galle.

Malay Influence: Curries and Coconut

The Malays were brought to Sri Lanka by the Dutch as soldiers and workers. They brought with them a love for:

• Richly spiced meat dishes
• Cooking with coconut and sambals
• Incorporating shrimp paste, lemongrass, and soy sauce into local recipes

Signature Contributions:

• Achcharu (Malay Pickle): A fiery-sour vegetable and fruit pickle made with mustard, vinegar, and sugar.
• Malay Curry: Thick coconut-based curries with distinct flavors from lemongrass and pandan.
• Sambal belacan and other condiments, which gave birth to Sri Lanka’s own spicy sambol culture.

Portuguese and 🇬🇧 British Touches

The Portuguese introduced chilies, tomatoes, and breadfruit, all of which are now core elements in Sri Lankan cooking.

The British, meanwhile, brought:

• Afternoon tea culture
• Bread, puddings, and roast dinners
• The concept of high tea, still alive in Nuwara Eliya’s old colonial hotels

The Fusion Lives On

Sri Lankan cuisine today is beautifully hybrid. You’ll find:

• A Muslim wedding feast with Arab-Malay biryani and Dutch Breudher
• A Sinhalese New Year table with Portuguese-inspired kavum
• A Colombo café serving lamprais next to fish buns and egg rotis

Every bite is a reminder of Sri Lanka’s global connections and colonial past—and how foreign elements have been transformed into something uniquely Sri Lankan.

Where to Taste It

• Colombo & Galle: Best for colonial cafes and fusion menus
• Batticaloa & Kandy: Explore Muslim and Malay culinary traditions
• Jaffna & Mannar: Experience Indian-Arab influences in northern dishes
• Home kitchens & local markets: Where the most authentic experiences unfold

Sri Lanka’s cuisine is more than just food—it's a living testament to the island’s vibrant history and global connections. From Arab-inspired biryanis to Dutch-influenced bakes and Malay curries bursting with coconut and spice, every dish tells a story of travel, trade, and transformation. These rich layers of cultural fusion make Sri Lankan food not only diverse but deeply meaningful. Let Hi DMC craft your perfect culinary journey across Sri Lanka. From street food trails in Colombo to home-cooked meals in Jaffna, we’ll take you beyond the tourist path and into the heart of local kitchens.

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