Sri Lanka’s staple supper is an enormous serving of rice joined by up to twelve diverse side dishes of vegetables, egg, meat, or fish stewed along with peppers, flavors, and frequently coconut milk. This rice and curry supper is customarily eaten at late morning, despite the fact that it might likewise be served in the evening. The conventional morning and evening dinners are generally made out of a customary dull staple, like string containers (new rice noodles), containers (cup-molded flapjacks), roti (coconut level bread), or thosai (sourdough hotcakes), presented with a sambol (a combination of sweltering peppers and different vegetables, served cool) and a couple of curries.