Popular Sri Lankan bakery items have become more expensive due to rising wheat flour costs, with kottu roti seeing the largest increase, according to the All Ceylon Restaurant Owners' Association.
Several staple bakery items across Sri Lanka have experienced price increases in recent days, driven by higher wholesale flour costs. According to Harshana Rukshan, President of the All Ceylon Restaurant Owners' Association, flour-based short eats such as paratha and egg roti have risen by Rs. 5 each, while kottu roti—a widely consumed street food—has increased by Rs. 25. String hoppers and hoppers have also seen modest price adjustments of Rs. 1 and Rs. 2 respectively.
Rukshan attributed these changes directly to suppliers raising their wheat flour prices, prompting restaurant owners to pass on costs to consumers. However, he noted that rice-based dishes including fried rice, biryani, nasi goreng, and rice curry have maintained their previous pricing, suggesting the impact of flour cost increases has been selective rather than across-the-board.
Beyond flour products, Rukshan raised separate concerns about milk powder pricing practices. He alleged that milk powder manufacturers have implemented price increases without adequate transparency and criticized the Consumer Affairs Authority for failing to investigate or take enforcement action against such practices. Despite these cost pressures, Rukshan emphasized that restaurant owners have refrained from increasing tea prices, suggesting efforts to manage expenses in certain areas while absorbing increases elsewhere.