Banana leaf - Washington, DC

Hot.

Four pieces. Lentil patties with Sri Lankan spices.

Four pieces. Medium spicy mixture of minced tuna and potato.

Four pieces.

Four pieces.

Four pieces.

Two pieces.

Three spring rolls, three vadai and three cutlets.

Combination of grated coconut and rice flour steamed in bamboo and accompanied with fresh coconut milk and chili onion sambol.

Twelve pieces. A famous Sri Lankan dish made with spaghetti-like strings steamed on small cane trays accompanied with kiri hodi (coconut and onion gravy) and coconut sambol.

Four roti per portion. A combination of grated coconut and wheat flour pan-grilled and served with katta sambol.

Wafer-thin bowl-shaped pancakes made with rice flour and coconut milk. Served with katta sambol. Three plain and one with egg.

Handkerchief-type grilled pancakes made out of wheat flour. Three plain and one with egg.

A special dish created by Dutch who lived in Sri Lanka 600 years ago. It has remained since then and become a very special festival meal. Specially cooked saffron rice mixed with ghee lamb, beef, chicken or seafood. Accompanied with cashew curry, eggplant moju, seeni sambol, ash plantains, boiled egg and fish cutlet. Wrapped in a banana leaf and baked.

Pork cooked with roasted Sri Lankan curry powder accompanied with eggplant moju, cashew curry and pappadam.

Tuna fish cooked in slow fire with goraka (garcinia cambogia), garlic and black pepper. Accomaonied with rice and two vegetable curries.

Combination of grilled beef, chicken, pork chops and sausage. Accompanied with fried egg, pineapple and rice.

With boiled vegetables and brown bread.

With boiled vegetables and brown bread.

Chicken, pork, shrimp and squid.

Includes one appetizer (lentil soup or appetizer combo), main course (choice of lamprais served with cashew curry, sauteed eggplant, caramelized onion relish, fried plantains, a hard-boiled egg and a tuna croquette), choice of dessert (kiri pani or watalappam) and tea.

Mixed green salad.

Onion saute. Spicy.

Curd and treacle. Traditional Sri Lankan yogurt served with kitul treacle.

A rich pudding of Malay origin made with coconut milk, jaggery, cashew nuts, eggs and various spices.