Kottu, also known as Koththu Rotti or Kothu Roti (meaning chopped bread), is a Sri Lankan dish made from godhamba roti (a type of Sri Lankan roti) and vegetables, egg and/or meat, and spices. The bread is described as similar to the type found in the south Indian kothu parotta and roti canai, with the former dish overall being very similar to the Koththu Rotti. A common dinner dish, kothu has become popular in cities with a significant Sri Lankan diaspora population, such as Toronto and New York City’s Little Sri Lanka neighborhood.
Generally, the consumer chooses what and how much of the amount of ingredients are included if someone else is preparing. Kothu is considered the Sri Lankan equivalent of the hamburger, in terms of its popularity.
Lamprais, commonly known as lump rice, is very popular in Sri Lanka. Lamprais is derived from the Dutch word lomprijst, which loosely translated means a packet of food. It consists of two special curries (a three meat curry – beef, pork and lamb – and ash plantain with aubergine), seeni sambal, belacan, frikadeller meatballs, a deep fried boiled egg and rice boiled in stock, all of which is wrapped in banana leaves and steamed in an oven. Although the original recipe includes a mixture of meats you can make it with a single meat or a vegetarian version with TVP or grilled cubed veggie burgers.
Kukul mas curry (chicken curry)
7. Full Cream Curd and Sweet Syrup
Hoppers (appa or appam)
Fish Curry and Mixed Rice
Deviled Sweet and Sour Fish Curry
Polos (green jackfruit curry)
Wambatu moju (eggplant/brinjals pickle)
Gotu kola sambol (pennywort salad)
Kiribath with lunu miris
Pol Sambol (coconut relish)