Indian and Sri Lankan cuisines share significant similarities in their use of spices like curry leaves, cumin, coriander, and turmeric, as well as common cooking methods such as dry-roasting spices and steaming. Rice is a staple in both, often served with curries and lentil dishes. While sharing these foundations, each cuisine maintains its distinct identity. Sri Lankan food is gaining international recognition through diaspora communities and media exposure, with dishes like kottu roti and hoppers becoming more widely known globally.