Specialties of the cuisine in Trincomalee

Sri Lanka's national cuisine shares similarities with that of India, featuring ingredients such as fish, an abundance of greens, tropical fruits, and a rich array of spices.

A staple in the daily Sri Lankan menu is "rice and curry." Curry consists of a blend of spices that are ground into a powder. This spice mixture is frequently used to season a wide variety of dishes, including seafood, meat, fish, vegetables, poultry, legumes, and fruits.

Curry is responsible for the distinctive fiery flavor and aroma in Sri Lankan cuisine, and each cook may prepare it with their own unique touch.

However, the national dishes in Trinco have their own distinctive characteristics. For example, when preparing curries, ingredients are often pan-fried first, a distinction from Indian cuisine.

Local cuisine in Trincomalee boasts distinctive elements, such as the incorporation of coconut in various forms, including shavings of coconut pulp, coconut juice, and coconut oil. Palm nectar is also a common ingredient in regional dishes.

Another notable addition to Trincomalee's cuisine is umbalacada, a powdered form of dried fish that imparts a unique flavor.

Rice flour-based dishes are prevalent, with examples like bowl-shaped pancakes made with coconut milk.

When exploring Trincomalee's culinary offerings, don't miss the opportunity to savor caribat, a dish consisting of white rice cooked in coconut milk, often served at various ceremonies.

The diverse and flavorful local cuisine is a significant reason why many tourists return to this city.