Al Khazna Centre (Opp Lulu Supermarket) , Karama , Dubai, UAE

04-3353050
050-6758071

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Sri Lankan Restaurants


Near Sahara Centre , Al Nahda , Sharjah, UAE

06-5368568

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Sri Lankan Restaurants, Chinese Restaurants


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Al Mussalla Tower , Bur Dubai , Dubai, UAE

04-3978940

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Sri Lankan Restaurants


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Near Karama Centre , Karama , Dubai, UAE

04-3960244

0 stars - based on 0 reviews

Sri Lankan Restaurants


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Jumeirah Beach Hotel , Jumeirah , Dubai, UAE

04-4068999

0 stars - based on 0 reviews

Sri Lankan Restaurants


Lobby Level, Panorama Hotel, Al Mankhool Road , Bur Dubai , Dubai, UAE

04-3518518

0 stars - based on 0 reviews

Sri Lankan Restaurants


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City Tower, Near Dubai Grand Hotel , Qusais , Dubai, UAE

04-2583318

0 stars - based on 0 reviews

Sri Lankan Restaurants


Shop 6, Ayoub Eisa Bldg, Damascus St , Qusais , Dubai, UAE

04-2583318

2 stars - based on 2 reviews

Sri Lankan Restaurants


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Sri Lankan Restaurants

Despite the fact that Sri Lanka is a small island nation, the cuisine has a vast variety of dishes of which some are local while some came to the Sri Lankan cuisine borne by globalization and as influences from neighboring regions. The Sri Lankan cuisine is one of the most complex cuisines of South Asia. The cuisine of Sri Lanka shows some influence of South India because of Sri Lanka’‘s proximity to South India, but it is in many ways quite different. It attracts influence from colonial powers that were involved in Sri Lanka and from foreign traders because it is a major trade hub. Rice can be found at any occasion and is consumed daily in the Sri Lankan cuisine, while spicy curries are favored dishes for lunch and dinner. Some of the dishes of the Sri Lankan cuisine have striking likeness to the cuisine of Kerala. This could be because of the similar geographic and agricultural features Sri Lanka shares with Kerala. Sri Lanka has always been well known for its spices. Traders, who came from all over the world to Sri Lanka, in the fifteenth and sixteenth centuries, brought their native cuisines to the island. This has resulted in a rich diversity of cooking styles and techniques. The Sri Lankan cuisine for the most part comprises of boiled or steamed rice with curry on the side. This typically is made of a main curry of fish, chicken, beef, pork or mutton, along with some other curries made with vegetables, lentils and even fruit. The side-dishes of the Sri Lankan cuisine include pickles, chutneys and sambols. Coconut sambol which made of ground coconut mixed with chillies, dried Maldive fish and lime juice is the most famous of these. It is ground to a paste and eaten with rice and it gives a zesty taste to the meal. It is also thought to increase appetite. A well-known rice dish from the Sri Lankan cuisine is kiribath. It means milk rice. Sri Lankans eat mallung which are chopped leaves mixed with grated coconut and red onions. Coconut milk is a common ingredient found in most Sri Lankan dishes. This is the ingredient which gives the cuisine its unique flavor. The Sri Lankan people use spices copiously in their dishes and normally do not follow a precise recipe. So every curry tastes somewhat different. Also, people from different areas of the island traditionally cook in different ways, while people of dissimilar ethnic and religious groups incline to prepare dishes as per their customs. Sri Lankan food superficially appears similar to South Indian cuisine in its use of chilli, cardamom, cumin, coriander and other spices, but it has a characteristic taste and uses ingredients like dried Maldive fish which are local to the area. Sri Lankan food is, for the most part, equal to the South Indian cuisine in terms of spiciness, but many spicy Sri Lankan dishes are believed to be one among the hottest in the world in terms of chilli content. In the Sri Lankan cuisine there is a generous use of diverse selections of blazing hot chillies such as amu miris, kochchi miris, and maalu miris among others. Native Sri Lankans are born into this cuisine and so they develop a healthy tolerance to spicy food, but many visitors and tourists to the country find the spiciness extreme. As a result of this, many local restaurants in developed and tourist areas of Sri Lanka offer special low-spice versions of local foods to cater to foreign palates. Or these restaurants have an alternate western menu for tourists. It is usually okay for tourists to request that the food is cooked with a lower chilli content to cater for the milder Western palate. Hoppers are among other dishes that are native to Sri Lanka. Hoppers are served mainly for breakfast or dinner and often accompanied by lunu miris which is a mix of red onions and spices. Hoppers are made from a fermented batter of rice flour, coconut milk and a dash of palm toddy. This lends them a sour flavor and fermentation ability. If toddy is not available, yeast is often used and then, the batter is left to rise. It is then cooked in a wok-like pan. There are several types of hoppers including egg hoppers, milk hoppers, string hoppers, and sweeter varieties like vandu appa and pani appa. Lamprais is rice boiled in stock with a special curry which is accompanied by frikkadels, all of which is then wrapped in a banana leaf and baked in the oven. This is a Dutch-influenced Sri Lankan dish. Koola’‘ya is a dish made of a selection of leftover curries, mixed together with rice and often served at Hindu temples with chapati. It is also sometimes served in a ball form. Pittu or mani pittu or funnel cake is a steamed mixture of rice and grated coconut that comes in a cylindrical shape. Roti in Sri Lanka is the paratha or the chapati type of flatbread and one variant is the pol roti. A well-known sweet in the cuisine is Kavun or oil cakes. This is a cake made with rice flour and treacle and deep-fried to a golden brown. A variety of Kavun called Moong Kavun is made from green gram which is then ground to a paste and shaped like diamonds before frying. Other types of Kavuns are Athiraha, konda Kavun, Athirasa and Handi Kavun. Many sweets are served during the Sinhala and Tamil New Year with kiribath. Minor disparities of the types of food eaten and preparation methods are observed from province to province. Undu Walalu or Undu wal or Pani walalu is another sweet originating from the central province which is prepared using urad flour and kithul treacle. Aluwa and Aggala are made from flour and sugar or treacle. Dodol is a pudding like dish made from coconut milk and the cooking method is difficult and time consuming. Weli Thaapa is a dish made from flour and treacle. Wattalapan is a steamed pudding dish made with coconut milk, eggs, and jiggery. This has become a staple Sri Lankan dessert even though it was first introduced by the Malays. Bibikkan is a rich, cake like sweet made from grated coconut, coconut treacle and flour; the origins are in the coastal areas. Kokis is a savoury crispy biscuit like dish made from flour. Short eats refers to a selection of snacks that are bought and eaten by the dozen from Short Eat shops and restaurants. These are eaten on the go largely for breakfast or during the evening tea time. Short eats consist of pastries, Chinese rolls and patties. A popular Short Eat among Tamils is the Mutton Roll which is tender pieces of mutton with potato and seasoned with spices. Some of these short eats can be very hot and are served all over the world where the Sri Lankan Tamil population is vast. Some other Short Eats are: Vada - dhal vade, Ulundu vade, Isso vade; Chinese Rolls or Egg Rolls; Patties and Pastries recipes which are filled with veges or meat or fish; vegetable or fish Roti which is a flatbread with a filling rolled in to a triangular shape and baked. Short Eats are assumed to be the equivalent of starters, and are served at parties or to guests when they visit a home. Fast foods such as hot dogs and hamburgers have come into Sri Lanka due to globalization, but the hot dogs and hamburgers have also been modified to fit local tastes. Of the drinks of the cuisine a very popular drink is faluda which is a mixed cold drink with syrup, ice cream, jelly pieces and basil seeds. Fruit juices are also popular in Sri Lanka, especially the passion fruit juice. Toddy is a mildly alcoholic drink made from palm tree sap and arrack is considered the de-facto distilled national drink by many.