Is traditional Sri Lankan food much spicier than Indian food?

Yes, the traditional Sri Lankan meal is mostly hotter, and it leans on roasted black pepper a lot, also on raw green chillies, and then the fiery red chilli powder, compared to a lot of regional Indian cuisines. It tastes different too, because the flavour profile is rooted in coconut as well as pandan.

Indian curries often rely on dairy like ghee, cream, and yoghurt to calm the heat down a bit, but Sri Lankan cooking uses coconut milk instead, and it does not neutralise capsaicin as effectively. A standard Sri Lankan village rice and curry can feel sharper and more aggressive with the warmth. Still, restaurants that serve tourists will reduce the spice on purpose, so visitors need to ask directly for authentic spice levels.