Sri Lankan food in Bur Dubai 6 Reviews
From Time Out Dubai Eating Out 2008
Start with an appetiser of fish croquettes, packed with zingy mackerel and yellow bell peppers stuffed with vegetables. Then move on to Sri Lanka’s national dish, hoppers – rice flour pancakes with a fried egg in their centre, usually eaten with chilli sambol (a spicy side dish) for breakfast.
Then there’s lumpries – rice baked with boneless chicken, beef or lamb, fish cutlets, boiled egg, aubergine, and a delicious sweet onion sambol. A freshly grated sprinkling of coconut adds a creamy touch to the gotu kola salad – a dish made with a native and nutritious combination of fresh herb, onion, tomato and lime juice.
Try the kiri maalu – kingfish cooked in a lightly spiced coconut sauce – alongside string hoppers (steamed rice flour vermicelli) or steamed rice. Sri Lanka’s favourite dessert, watalappan, is strange but very satisfying; a custardy combo of coconut, jaggery, eggs, milk, cardamom and cinnamon, served with ice-cream.
Get yourself down here, quick smart.
By Jeremy Lawrence
- Previous reviews
Time Out reviews restaurants anonymously and pays for meals. Of course, we cannot guarantee the accuracy or independence of user reviews.