Kottu, is made up of paratha or wheat flour/"Godamba"roti, which is cut into small pieces or ribbons. Then on a heated iron sheet or griddle, vegetables and onions are fried. Eggs, cooked meat, or fish are added to fried vegetables and heated for a few minutes. Finally, the pieces of cut paratha are added.

In Sri Lanka, hoppers are thin, bowl-shaped pancakes named for the pan that gives them their form. Of course, these crispy basins cry out for some kind of filling. Just as the batter is starting to cook, chefs break a whole egg over it and cover the pan.

Idiyappam, also known as indiappa, noolputtu, noolappam, santhagai, or ottu shavige, is a string hopper dish originating from southern India. It consists of rice flour pressed into noodles, laid into a flat disc-like shape and steamed.

Lamprais is probably the most significant and sough after remnant from the Dutch colonization days in Sri Lanka. The term ‘lamprais’ which loosely translates to a packet of lumped rice is an amalgam of very specific side dishes and a delightfully flavourful rice.