I have never had Sri Lankan food before (that I know of), but after reading about the KOTTU HOUSE as #3 on Eater’s 15 Hottest Cheap Eats Restaurants list I decided to give it a try with their intriguingly good-sounding menu and excitement of never having before experienced the island nation’s cuisine. Also, the excursion made for a perfect “LOOP MONDAYS” adventure (although, technically every day is a Loop day, all things considered).
So first things first before we dive into the gloriousness that is all of the photos from Kottu House: Sri Lankan food vocabulary that you must know:
Godamba Roti: Sri Lankan flat bread made with wheat flour
Kottu: A style of cooking usually with godamba roti where everything is chopped together. Also spelled Kothu Curry Sauces: A variation of spices and curry leaves roasted and grinded together
Lentils: It’s an edible grain, a lot like a green pea. Rich in protein
Sambol: Traditional condiments typically made with fresh vegetables or fruits
Minchi: Sri Lankan cooking term for mint
Pol: Sri Lankan term for coconut
Lunu: Sri Lankan term for onion
Paan: Sri Lankan term for bread
Sri Lanka: Get an atlas!
Hibiscus Mint Tea lightly sweetened with dried hibiscus flower and fresh mint leaves to start:
Spicy Calamari fried then mixed with smoked paprika and Sri Lankan chili powder:
Lentil Patties with garlic, onion, and chilies fried into a patty served with veggies in a breaded roll:
An up close and personal shot of the crispy prawn from the Kottu:
Pt. II Prawn Kottu:
