Sri Lankan short eats from a Colombo kitchen: hoppers off the pan, kottu chopped on the griddle.
Dishes
Ceylon Milk Tea
Strong dust-grade Ceylon tea pulled with condensed milk until it carries a froth.
AED 14.00Watalappan
Steamed custard of kithul jaggery, coconut milk and cardamom with cashew on top.
AED 26.00Rice and Curry Plate
Red rice with dhal, beetroot, brinjal moju, gotu kola and a papadum.
AED 46.00Jaffna Crab Curry
Whole mud crab in roasted curry powder and coconut milk, cracked at the table.
AED 98.00Ambul Thiyal
Tuna braised dry with goraka, black pepper and pandan until the fish turns dark.
AED 58.00Devilled Chicken
Fried chicken tossed with capsicum, onion and chilli paste until the sauce clings.
AED 48.00Cheese Kottu
The same chopped roti bound with processed cheese until it pulls off the plate.
AED 52.00Chicken Kottu Roti
Godamba roti chopped on the griddle with chicken, leeks, egg and curry gravy.
AED 44.00Isso Wade
Lentil fritters pressed with whole prawns and fried, the snack sold along Galle Face.
AED 22.00Pol Roti with Seeni Sambol
Coconut flatbread from the griddle with onion relish cooked down in tamarind and jaggery.
AED 24.00String Hoppers with Kiri Hodi
Steamed rice-flour nests with mild coconut gravy and coconut sambol on the side.
AED 28.00Egg Hopper
Fermented rice batter crisped into a bowl with an egg set in the middle.
AED 16.00
