Severe peanut allergy. Realistic to eat at local places or hotels only?
3 Answers from travellers
Sri Lankan cuisine uses peanut RARELY - it's not a major ingredient like it is in Thai/Chinese cuisine. Occasional dishes: some sambols include roasted peanut/gram, some cakes (aluwa uses cashew usually not peanut), some Indian-influenced curries. What's more common risk: CROSS-CONTAMINATION in busy kitchens. My honest advice: carry a printed Sinhala + Tamil allergy card (get it made pre-trip), stick to hotels + established tourist restaurants (kitchens follow protocols better), avoid buffets (cross-contact heavy), avoid street food where the vendor cooks 20 things in one pan. Bring 2 EpiPens.
^ this. And skip areas known for South Indian influence (Jaffna cuisine, some Colombo Muslim/Malay restaurants) - peanut/nut sauces more common. Standard Sinhala home-style curries are almost always peanut-free but again, cross-contact. Colombo private hospitals (Lanka, Asiri) are equipped for anaphylaxis if worst happens.
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