Vibrant colours and flavours – these are the trademarks of Sri Lankan restaurant Sigiriya, with its signature curries, traditionally prepared “rustic mains”, speciality baidun vegetable dishes and roadside rice, which hails from Colombo, the country’s largest city and former capital.
Named after the dramatic Sigiriya “Lion Rock”, home to a Buddhist monastery and Asia’s oldest landscaped gardens, the restaurant immerses you in the traditions of Sri Lanka with plenty of authentic plates to give you a taste of the island nation, formerly known as Ceylon. Mustard is a big deal, and coconut, both cropping up in the Ceylon chicken, the popular elumas lamb curry and the jumbo prawns, the latter a recipe from the coastal city of Negombo. For the Sri Lankan spice blend used throughout the menu, hot peppers are ground with cloves, cardamom and nutmeg, all found in abundance in the central Kandy and Matale districts. Mustard seeds are matched with poppy seeds for the vegetarian bindi chom chom, originating in the hillside town of Ella – and it’s one of many vegetarian and vegan choices listed, including the likes of grilled paneer, tandoori broccoli and lunu (onion) bhajji with tamarind sauce.
Desserts range from chilli chocolate brownies to traditional watalappam, a kind of coconut creme caramel infused with flavours like cardamom, lemongrass, cinnamon and native jaggery syrup.
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