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A traditional lunch delicacy introduced to Sri Lanka by the Dutch Burgher community. In the past, the Lamprais was a popular Sunday dish that required two days to prepare.

Traditionally, the meal is served in a banana leaf wrapper.

It is a rice meal cooked in meat stock and comprises a meat curry, ash plantain, fried brinjal, sweet fried onion, shrimp paste, and the addition of a boiled egg is standard.

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