DOCSLIB.ORG

Ceylon Restaurant Menu

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Ceylon Restaurant Menu Flavour of Ceylon Restaurant Menu Shop 2, 20-22 Macquarie Street Parramatta NSW 2150 | Ph: (02) 9893 9033 Appetisers 01. Fish Cutlet $7.50 Crumbed fried fish cakes well spiced with Sri Lankan curry powder (3 pieces) 02. Fish Patties (Fish Curry Puffs) $7.50 Fish well spiced with Sri Lankan curry powder in pastry (4 pieces) 03. Chicken Pan Rolls $7.50 Shredded chicken with Sri Lankan curry powder, rolled in pastry (2 pieces) 04. Samosa $7.50 Vegetable or lamb curry puffs (4 pieces) 05. Chicken Tikka $8.50 Chunks of chicken cooked in tandoori oven (4 pieces) 06. Tandoori Prawns $8.50 Prawns seasoned in yoghurt, flavoured with ginger and Indian curry powder cooked in tandoori oven (6 pieces) 07. Lamb Rolls $7.50 Shredded lamb with Sri Lankan curry powder, rolled in pastry (2 pieces) 08. Sheesk Kebab $7.50 Minced lamb with exotic spices cooked in tandoori oven (4 pieces) Rice 09. Plain Rice $2.50 Plain boiled rice 10. Egg Rice $8.50 Plain boiled rice stir fried with eggs 11. Fried Rice $14.00 Select your favourite from chicken, beef or lamb 12. Seafood Fried Rice $15.00 Your rice dish will be enriched with a variety of seafood Flavour of Ceylon Biriyani 13. Vegetable Biriyani $12.00 14. Biriyani $15.00 Select your favourite from chicken, beef or lamb Kotthu 15. Egg Kotthu $10.00 Chopped rotty with scrambled egg, onion and vegetables 16. Vegetable Kotthu $12.00 Chopped rotty with onion and vegetables 17. Kotthu $13.50 Select your favourite from chicken, beef or lamb 18. Seafood Kotthu $14.00 Chopped rotty with a variety of seafood, scrambled egg, onion and vegetables Bread Items 19. Plain Naan $2.50 20. Butter Naan $2.50 21. Garlic Naan $3.00 22. Cheese Naan $3.50 23. Cheese and Garlic Naan $3.50 24. Paratha (Godamba Rotty) $3.00 25. Egg Rotty $4.50 26. Plain Hopper $2.00 27. Egg Hopper $2.50 Flavour of Ceylon Chef’s Special 28. Mixed Fried Noodles $12.50 With vegetables 29. Mixed Fried Noodles $13.00 With meat 30. Pepper Pork $16.50 Traditional Sri Lankan dish stir fried with pepper, mustered onion and leeks 31. Pepper Chicken $16.50 Traditional Sri Lankan dish stir fried with pepper, mustered onion and leeks 32. Elumus Curry $16.50 Mutton cooked in Sri Lankan style thick sauce 33. Nuwaraeliya Mus Curry $16.50 Traditional beef curry cooked in old fashioned recipe with potato 34. Kiri Malu $16.50 Traditional mild fish curry cooked with coconut milk and saffron in thick sauce 35. Negombo Kiri Isso $16.50 A white mild prawn curry cooked with coconut milk and saffron in thick sauce 36. Isso Theldala $16.50 Another traditional spicy prawn dish 37. Crab Curry $19.90 Crab cooked in Sri Lankan style with a variety of curry powders and coconut milk on low heat until the flavour is fused into the meat through the shell 38. Mixed Seafood Devilled $18.00 Stir fried prawns, fish, calamari and crab with onion, tomato and capsicum 39. Mixed Tandoori Platter $20.00 Chicken tikka, tandoori prawns, sheesk kebab and fish kebab 40. Meat Combination Platter $21.00 Your choice of any meat curry with 2 vegetables, rice and plain naan 41. Fish Vindaloo $16.50 Fish cooked in Goan style sauce 42. Prawn Kotthu $14.00 Chopped rotty with prawns, scrambled egg, onion and other vegetables 43. String Hopper Biriyani $14.00 Select your favourite from chicken, beef, lamb or prawn Flavour of Ceylon Vegetable Dishes 44. Egg Plant Curry $12.50 45. Vegetable Korma $12.50 46. Cashew and Pea Curry $12.50 47. Bean Curry $12.50 48. Tempered Mushrooms $12.50 49. Egg Plant and Okra Curry $12.50 50. Egg Plant Pahe $12.50 51. Potato White Curry $10.00 52. Egg Plant Sambol $10.00 53. Devilled Potato $10.00 54. Tempered Dhal $10.00 55. Tempered Snake Beans with Kos-eta $12.00 56. Vegetable Kofta Curry $12.50 57. Palak Paneer $12.50 58. Tempered Cashew $12.50 59. Tempered Okra $12.50 Side Dishes 60. Seeni Sambol $4.00 61. Pol Sambol $3.50 62. Katta Sambol $4.00 63. Onion and Tomato Salad $4.00 64. Raitha $3.50 65. Ceylon Style Omelette $6.00 66. Hal Masso and Cadju Baduma $4.00 Fried sprat with cashew nuts 67. Hal Masso-Theldala $4.50 Flavour of Ceylon Seafood Dishes 68. Fish Curry $16.50 Traditional Sri Lankan curry with homemade curry powder and enriched with a dash of coconut milk 69. Prawn Curry $16.50 A popular Sri Lankan dish with coconut cream flavoured with exotic spices 70. Mixed Seafood Curry $18.00 A combination of fish, prawn, calamari and crab in thick sauce 71. Devilled Calamari $16.50 Spicy stir fried calamari with onion, tomato, capsicum and chilli 72. Devilled Fish $16.50 Hot and spicy stir fried fish with onion, tomato, capsicum and chilli 73. Devilled Prawns $16.50 Hot and spicy stir fried prawn with onion, tomato, capsicum and chilli 74. Fish Ambul Thiyal $16.50 Traditional dish from the south of Sri Lanka. Fish marinated with goraka paste, chilli, garlic and curry powder Chicken Dishes 75. Chicken Curry $16.50 Well marinated chunks in thick sauce 76. Devilled Chicken $16.50 Spicy stir fried chicken with onion, capsicum, tomato and chilli 77. Fried Chicken $15.50 Sri Lankan spicy fried chicken 78. Chilli Chicken $16.50 Specialty dish with chilli paste and cashew nuts 79. Chicken Tikka $16.50 Chunks of chicken marinated in curd and Indian masala. Served with salad 80. Butter Chicken $16.50 Chicken fillets marinated in curd and smoked roasted in tandoori oven, served with a mild mouth-watering sauce 81. Mango Chicken $16.50 Chicken fillets cooked in thick mango flavoured sauce 82. Chicken Sagwala $16.50 Chicken and spinach cooked in Indian Style 83. Chicken Vindaloo $16.50 Chicken cooked in Goan style sauce Flavour of Ceylon Lamb Dishes 84. Lamb Curry $16.50 Lamb cooked in Sri Lankan curry powder 85. Devilled Lamb $16.50 Hot and spicy stir fried lamb with onion, capsicum, tomato and chilli 86. Lamb Sagwala $16.50 Lamb and spinach cooked in Indian Style 87. Lamb Korma $16.50 A mild and creamy curry with Indian masala 88. Lamb Vindaloo $16.50 Lamb cooked in Govan style sauce Beef Dishes 89. Beef Curry $16.50 Beef curry cooked in Sri Lankan style thick sauce 90. Beef Black Curry $16.50 Traditional Sri Lankan curry made with roasted curry powder 91. Devilled Beef $16.50 Hot and spicy stir fried beef with onion, capsicum, tomato and chilli 92. Beef Vindaloo $16.50 Beef cooked in Goan style sauce 93. Beef Sagwala $16.50 Beef and spinach cooked in Indian Style Pork Dishes 94. Pork Black Curry $16.50 Traditional Sri Lankan curry made with roasted curry powder 95. Pork Red Curry $16.50 Pork cooked with homemade red curry powder 96. Devilled Pork $16.50 Hot and spicy stir fried pork with onion, capsicum, tomato and chilli 97. Pork Vindaloo $16.50 Pork cooked in Goan style sauce Flavour of Ceylon Home -Made Desserts 98. Pistachio Kulfi $4.50 99. Watalappan $5.50 100. Mango Kulfi $4.50 101. Gulab Jaamum and Ice cream $5.50 102. Chocolate Biscuit Pudding $5.50 Beverages 103. Tea $3.00 104. Coffee $3.00 105. Soft Drinks $2.50 106. Mango Juice $4.00 107. Plain Lassi $4.00 108. Salt Lassi $4.00 109. Mango Lassi $4.00 Flavour of Ceylon.
Load more

Recommended publications
  • The Spice Cuisine of Sri Lanka— Teardrop of India
    The LDEI Atlanta Chapter, in partnership with GLOBAL the Israeli Ministry CULINARY of Tourism and postcard Israeli Consulate of the Southeastern U.S., hosted “An Evening of Israeli Food, Culture, and Tradition,” with award-winning Chef Michael Solomonov. This event was held as an objective of LDEI’s Global Culinary Initiative, The Spice Cuisine of Sri Lanka— established to “embrace our Teardrop of India toasting and grinding whole spices and sug- global communities Cooking with spice is hot! Hawaii Chapter gested the convenience of using an electric through culinary Dames organized a cooking demonstration spice or coffee grinder. Ground nutmeg is connections that at ChefZone on March 30 as part of the one spice she advises not to toast, since it can chapter’s Global Culinary Initiative series, burn. Sri Lankan cuisine is famous for its fi- educate, train, and “Cuisines of the World.” During the session, ery curries, but the celebrated chef’s delicate provide cultural Dame-Chef Kusuma Cooray, culinary touch in adding spicy-hot seasonings to the exchange.” professor emeritus at Kapiolani Community dishes reflected the various heat tolerances College, showcased the spicy cuisine of Sri of the attendees. Kusuma also advised that Atlanta’s GCI Chair Lanka, her native country. to determine when a dish is done, cooks Suzanne Brown is Known as Ceylon until 1972, Sri Lanka is should rely on their sense of smell, and the founder of the located in the Indian Ocean, south of India. taste often while cooking. Kusuma was international Global The beautiful spice island’s documented personal chef to the late tobacco heiress history spans 3,000 years.
    [Show full text]
  • Ling Ling by the Wine Company Page 1 of 19 Nibbles
    by The Wine Company business hours: daily: 12noon to 12midnight last order of food: 10.30-11.00pm • prices are excl gst • no service charge • your-wine-company member enjoys 10% savings on all food & wine, except promo items • legends used signature dish no meat spicy instagram.com/thewinecompany facebook.com/thewinecompany thewinecompanyonline.com.sg lunch available from 12pm to 3pm with complimentary coffee or tea or ice lemon tea hot dog 3.90 1 pc of hot dog with mustard; bun is lightly toasted add $1 for egg or avocado or bacon cream of mushroom 5.90 180g, made-from-scratch, assorted mushrooms, blended with cream drizzled with truffle oil; served with sugar cheese bun caesar salad 6.90 130g, a la minute of romaine lettuce, tomatoes, quail eggs, bacon bits, croutons, pine nuts and parmesan cheese pig trotter beehoon 6.90 150g, traditional hokkien comfort food, simple and oh so yummy cantonese porridge 6.90 porridge flavored with bone stock; garnished with spring onion, ginger & fried dough choice of chicken or pork add one century egg or one salted egg for $1.90 curry chicken 6.90 a concoction of singapore and malaysia style curry chicken fragrant steamed rice complimentary from the menu 30% savings select from mains, pasta and desserts price excl gst Ling Ling by The Wine Company page 1 of 19 nibbles fried ikan bilis and peanuts 4.90 130g of local anchovies; delicious and crunchy this is available until closing time recommend to pair with your favourite wine classic papadum 4.90 8pcs of indian-styled wafers served with cucumber-yogurt
    [Show full text]
  • Biblioasia Jan-Mar 2021.Pdf
    Vol. 16 Issue 04 2021 JAN–MAR 10 / The Mystery of Madras Chunam 24 / Remembering Robinsons 30 / Stories From the Stacks 36 / Let There Be Light 42 / A Convict Made Good 48 / The Young Ones A Labour OF Love The Origins of Kueh Lapis p. 4 I think we can all agree that 2020 was a challenging year. Like many people, I’m looking Director’s forward to a much better year ahead. And for those of us with a sweet tooth, what better way to start 2021 than to tuck into PRESERVING THE SOUNDS OF SINGAPORE buttery rich kueh lapis? Christopher Tan’s essay on the origins of this mouth-watering layered Note cake from Indonesia – made of eggs, butter, flour and spices – is a feast for the senses, and very timely too, given the upcoming Lunar New Year. The clacking of a typewriter, the beeping of a pager and the Still on the subject of eggs, you should read Yeo Kang Shua’s examination of Madraschunam , the plaster made from, among other things, egg white and sugar. It is widely believed to have shrill ringing of an analogue telephone – have you heard these been used on the interior walls of St Andrew’s Cathedral. Kang Shua sets the record straight. sounds before? Sounds can paint images in the mind and evoke Given the current predilection for toppling statues of contentious historical figures, poet and playwright Ng Yi-Sheng argues that Raffles has already been knocked off his pedestal – shared memories. figuratively speaking that is. From a familiar historical figure, we turn to a relatively unknown personality – Kunnuck Mistree, a former Indian convict who remade himself into a successful and respectable member of society.
    [Show full text]
  • Sushi Counter with Local Filling
    Zende Ramadhan Buffet 2019 Menu 1 Action Stall STALL 1 Fried Kway Teow Mee Goreng (pasar malam) / Maggi Goreng STALL 2 BRIYANI GAM Chicken / Lamb / Beef tenderloin (kerbau) Vegetables Dhalca & Acar Papadom STALL 3 NOODLES CORNER Mee Rebus Laksa Assam Prawn Mee Curry Mee Clear Sup Condiments: Blanch Green Plant, Fish Cake, Fish Ball, Chicken Dumpling, Julienne Pineapple, Cucumber, Lettuce, Shrimp Paste, Shallot, Lime, Boiled Egg, Lily Flower, Vegetables Fritter, Fried Bean Curd, Dried Sotong Sambal, Bean Sprout, Sliced Long Bean, Sambal Belacan, Salted radish, Vietnamese Mint Accompanied: Sliced Red & Green Chili, Chili Padi & Pickle Chili STALL 4 – TEPPAN VEGETABLES Selection of Fresh vegetables with condiments STALL 5 - SUSHI Sushi Counter with local filling STALL 6 – Murtabak / Maggi Murtabak Murtabak Ayam dengan Kuah Dalcha & Bawang Jeruk STALL 7 -SUP GEAR BOX “POWER” & SUP EKOR BAKAR Sup Gear Box served with Spare Parts (Perut, Hati, Limpa, Paru) Roti Benggali and Condiments – Roti Kopitiam STALL 8 -GORENG – GORENG Cucur Udang, Goreng Pisang Goreng Keladi, Keledek, Sukun, Cempedak & Keropok Lekor - kuali STALL 9 – Shell In Variety of Seafood with Kam Heong Sauce STALL 10 –CARVING STATION Roasted Marinated Whole Lamb – Sauce: Rosemary, BBQ, Mustard, Robert, Thyme, Garlic, Shallot Salsa, Coriander AND Mango Salsa Mint, Horseradish Cream, 4Types of Mustard, Thai Tamarind sauce – Air Asam Siam STALL 11-BAKAR-BAKAR CORNER Charcoal Grilled: Cencaru, Pari, Tenggiri, Squid, Kerang – Grilled With Condiments: Air Assam, Kicap & Sambal Belacan STALL 12 –Pasta Station 4 Types of Pasta with 3 choices of Sauce Bolognaise / Tomato / Cream of Mushroom STALL 13 Selection of Pizza With Local Topping (Rendang daging / ayam, sambal bilis/udang) STALL 14 – Chennai Banana Leaf Fish head curry, lamb varuvel, chicken pepper, tahu sambal, raita/kacang panjang goreng /kobis kunyit.
    [Show full text]
  • January 2008
    Celebrating our Centenary Dutch Burgher Union of Ceylon 1908 to 2008 Bulletin - January 2008 President’s Message Dear Member, us quite? As we herald in the year 2008, we also Ah! Let us wake from slumber’s welcome The Dutch Burgher Union soft repose, centennial and it would be appropriate for me to quote the following poem To the new promise of a nobler extracted from the DBU Journal Vol.1‐ day; Proud of ourselves, proud to No.4‐page 189 be kin with those, The President and the “Eendracht Maakt Macht Who won their homes from General Committee of (Original Poetry) Ocean’s grasping sway, Who dared unvoyaged seas, the DBU wish members Union is strength; and shall not tamed ruthless foes, we unite— and their families a And held embattled France and We who have known the shame Spain at bay.” healthy, happy and disunion brings: prosperous New Year Whose hearts oft glow with dim We have many plans for celebrating the centennial, commencing with our Remembering, function on the 18th January, the day President’s Message Of days when, yet unvex’d by on which the General Inaugural Meet‐ Editorial ing was held and the Office Bearers Fortune’s spite, were elected 100 years ago! Awesome Welfare Report Our fathers sojourn’d in this land and Inspiring! Launch of first audio book DBU New Year’s Eve Party of light? Wishing you Health…… so that you may Has the long lesson of a hundred enjoy each day in comfort, Love of B’day Greetings friends and family and Peace within Tournament Results years, your heart and home! Contents Mail Box Still to be learnt with bitterness Kem Martenstyn New Members and tears, President New Book on the Burghers And shall the fatal blindness end Dutch Burgher Union 2 Celebrating our Centenary Editorial – Compliments of the Season! very happy New Year to you Ladies resident there had a great time, all! Here’s hoping that the dancing away till late at night to the A year ahead will see peace music of DJ Aaron, and being visited and harmony in every home, which in by Santa Claus who brought them all turn will bring peace to the world.
    [Show full text]
  • Kolamba Main Menu with Descriptions A4 Double Sided.Indd
    - MEAT & FISH - - VEGETABLES - - BITES - ‘SHORT EATS’ SRI LANKAN STYLE Kamala’s Kalu Pol Pork 11.90 Beans with Coconut (Vg) 6.90 A traditional slow-cooked toasted From the hilly tea plantations, green beans are flash sautéed with onions Nalini’s Fish Cutlets 4.50 coconut belly pork with lemongrass and freshly grated coconut A crispy, spicy traditional ‘short eat’ of pilchards, and curry leaves fried in breadcrumbs brought to Sri Lanka Ala Thel Dala (Vg) 6.50 by the Dutch Vaira’s Jaggery Beef 12.90 Always a comforting bowl: these fiery spiced potatoes with onions and This treasured recipe slow-cooks dry chilli flakes are full of flavour. Polos Pattis 4.20 short-rib of beef, after steeping it Succulent pieces of spiced, savoury jackfruit overnight in jaggery and spices Beetroot Curry (Vg) 6.50 wrapped in soft buttery pastry and golden fried This mild curry contrasts earthy beets with sweet coconut milk, mustard seeds and fenugreek Aunty Mo’s ‘Chatti’ Roast 6.90 Ceylon Chicken Curry 10.90 An aromatic curry, cooked on the bone, Finely chopped beef, dry-fried with onions, Kumar’s Pineapple and Aubergine (Vg) 6.50 sharp tangy tamarind blended with green chilli and fresh tomato, chilli powder and Sri Lanka grows the sweetest pineapples: here they’re cooked with creamy coconut milk finished with butter (it’s a hot favourite back home) tender aubergine, baby shallots and cardamom Hot Butter Cuttlefish 7.50 Yellow Monkfish Curry 12.80 Polos Curry (Vg) 7.50 A Kolamba bar room classic: batter-fried cuttlefish, In this classic coastal dish created by A dark, boldly flavoured curry of tender jackfruit, cinnamon and fried onion with just the right kick of chilli.
    [Show full text]
  • The Globally Ignored Country of Sri Lanka a Resource Unit for K-6 Students
    The Globally Ignored Country of Sri Lanka A Resource Unit for K-6 Students Prepared By: Laurie Goode, Jennifer Litts, Megan McFadden Table of Contents Description Prepared By Page Historical Narrative Collaborative 3 Lesson Plan #1 Map/Globe Skills Collaborative 12 Lesson Plan #2 Art Series Jen Litts 21 Lesson Plan #3 Biography Megan McFadden 34 Lesson Plan #4 Inquiry Laurie Goode 43 Artifact #1 Collaborative 52 Artifact #2 Laurie Goode 54 Artifact #3 Megan McFadden 60 Artifact #4 Jen Litts 65 Primary Assessment Collaborative 70 Intermediate Assessment Collaborative 73 Appendix A: Standards Collaborative 75 Expenses Collaborative 76 Historical Narrative: Sri Lanka Introduction Sri Lanka is a country that has been globally ignored in the United States school system and curriculum. It is a country that struggled for independence from British control, similar to the United States, gaining independence in 1948. Up until 1972, Sri Lanka was named Ceylon. Sri Lanka is a small island (about the size of West Virginia) located off the coast of India in Asia. The country has a diverse landscape, with coastal plains in the northern part of the country and hills and mountains in the southern part. Located on the southwestern coast is the largest city and capital, Colombo. This small, globally ignored island has a population of 20.1 million people with the most prominent religion being Buddhism (U.S. Department of State, 2008, http://www.state.gov/r/pa/ei/bgn/5249.htm). Being able to understand globally ignored countries such as Sri Lanka is important for children in the United States.
    [Show full text]
  • Virundhu Welcomes
    Sri Lanka has a rich cultural heritage dating back over two thousand years, the tropical island of paradise offers a very exquisite cuisine. Our Sri Lankan born chef Ravi has individ- ually selected every dish presented within our menu and mastered the great bursting flavours to them. From his very own home- MENU FOOD made curry powder to sauces are all uniquely made with a twist that will leave your taste buds tingling for more. The real distinction of Virundhu’s food is not the individual spices used but the prominence with which they’re featured. Virundhu restaurant combines a relaxed at- mosphere with excellent food using only the freshest spices and ingredients available. Our newly renovated dimly-lit eatery adds a touch of warmth to the furnishings, creating a comfortable surrounding bringing a reminis- cence of the cultural ties of Sri Lanka. toVirundhu Sri Lankan cuisine wherewelcomes authenticity meets you quality. SOUPS VIRUNDHU SAPPADU VEGETARIAN CURRIES SIDE DISHES Village Style Rasam £3.45 ‘Virundhu’ is a feast on special occasion laid for guests. The A tamarind based soup made using coriander seeds, tomato, black traditional way of eating a meal involves being seated on Parippu curry £5.95 Seeni sambol £3.45 pepper, cumin, garlic, coriander leaves and dried red chillies. the floor, having the food served on a banana leaf, and using Mysoor dhal cooked in a beautiful blend of spices then a few spoons of coconut milk is added to create a rich stew. Coconut sambol £2.45 Elumbu Rasam £3.95 clean fingers of the right hand to transfer the food to the A tangy and spicy flavoured soup made with mutton bones or chicken mouth.
    [Show full text]
  • Inroom Dining Menu Revise
    BREAKFAST FILLET OF FISH WITH BLACK BEAN SAUCE 1,100 With green and red pepper, bamboo shoots 6 10 ALL DAY & onions in black bean sauce {am/am { SWEET & SOUR DEEP FRIED PORK 950 STARTERS & SALADS In sweet and sour sauce served with egg fried rice CONTINENTAL 1,600 AVOCADO, PRAWN & LOBSTER SALAD 900 CHICKEN WITH CASHEW NUTS 950 With poached apple & shaved parmesan CHOICE OF FRESHLY SQUEEZED JUICES (V) FRUITS & CEREALS Toss-fried in special plum sauce & cashew nuts Orange, lemon, pineapple, mango, watermelon, served with egg fried rice FRESHLY SQUEEZED FRUIT JUICES (V) 650 CHOP CHOP SALAD 800 passion fruit Orange, mango, pineapple, papaya, French greens, roast chicken, cheddar cheese, red onions, mandarin & garlic croutons HOME BAKED BAKERY BASKET (V) strawberry, carrot, apple Croissant, danish pastry, raisin roll, FRESHLY MADE FRUIT SMOOTHIES 650 GREEN SALAD (V) 550 brown or white toast Green beans, cucumber, spring onions, SOUPS Banana, strawberry, mango Corn & fish chowder with garlic croutons 650 black & green olives, asparagus & potatoes YOUR CHOICE OF 2 FRESH EGGS FRESH YOGURT (V) 400 Lobster & crab bisque with cheese toast 800 Omelet, scrambled, poached, Blueberry, strawberry, vanilla, chocolate CLASSIC SEAFOOD COCKTAIL 750 Cream of mushroom with garlic toast 750 over easy or hard-boiled Served with spicy mayo & garlic toast Soup of the day 750 SEASONAL FRUIT PLATTER 750 Freshly brewed regular or decaffeinated coffee, TANDOORI CHICKEN SALAD 750 selection of fine teas, milk or hot chocolate HOMEMADE GRANOLA WITH BERRIES 700 With crisp
    [Show full text]
  • Speisekarte & Getränke
    Speisekarte & Getränke SONNTAGS BRUNCH Jeden Sonntag von 11:00 - 14:30 Uhr (kein à la Carte während dieser Zeit) Kokos Roti mit Seeni Sambal | Vadai & Chutneys | Idli mit Sambar | Kokosreis & Katta Sambal | Dhal | Thajir Curry | Chicken Curry | Fried Channa & Uppuma | Basmati Reis | Beef curry € 15,00 Running Curry Jeden ersten Samstag im Monat von 12:30 - 15:30 Uhr (kein à la Carte während dieser Zeit) Ein Streifzug durch die Küche Sri Lankas! Bei den Running Curry kommen Sie in den Genuss von verschiedensten Gerichten aus unserer Karte, die in sehr kleinen Portionen auf 10-14 verschiedenen Gängen serviert werden. So können Sie sich quer durchkosten! Es wird um Reservierung gebeten! € 18,00 UNSERE EMPFEHLUNG Bitte versuchen Sie die Sri Lankische Art des Essens mit Fingern! SPEISEN Alle mit V gekennzeichneten Speisen sind vegan! Alle mit (V) gekennzeichneten Speisen sind vegetarisch! VORSPEISEN Euro Papadam mit SaucenV knuspriges Fladenbrot aus 2,00 schwarzen Linsen Gemüse Pakoda mit Salat und Saucen V 3,80 gemischtes Gemüse in Kichererbsenteig Fleisch-Gemüse Rolle mit Salat und Saucen 4,50 (A, C, G, M) Fish-Cutlets gebackene Thunfischbällchen 4,80 (A, C, D, G, M) Methu Vadai mit Salat und Saucen V 3,80 vegetarische Laibchen aus schwarzen Linsen mit Chili und Asafetida (M) Paruppu Vadai mit Salat und Saucen V 3,80 vegetarische Laibchen aus gelben Linsen, mit Curryblättern und Fenchel (M) Sambar Vadai V methu vadai in Gemüsecurry (M) 4,50 Iral Vadai mit salat und Saucen 4,80 laibchen aus gelben linsen mit schrimps (B) Samosa mit Salat und
    [Show full text]
  • Narration of the History of Our Proud Ancestral (Orang Jawa) Heritage
    Page. 1 Narration of the History of our Proud Ancestral (Orang Jawa) Heritage. by Noor R. Rahim June 2016. Page. 2 Contents: Preface Page 4. Chapter 1. Page 6. 5. 1.1 Background Information Page 7. 1.2 Batavia – The Administrative Centre & Central Hub of Commerce Page 9. 1.3 Invitation to the Dutch VOC by The King of Kandy Page 9. Chapter 2. Page 11. 2.1 Our Ancestors Arrival and Domicile in Sailan Page 12. 2.2 Colonial Forts/Fortresses and Garrisons Page 13. 2.3 Pictures of Forts that are intact Page 15. 2.4 Pictures of Forts in bad state/dilapidated Page 17. 2.5 The domicile of the Soldiers & their Families Page 18. 2.6 Handover from Dutch to the British and Temporary “Dual Control” Page 19. 2.7 Our Malay Ancestors Military Service with the British Page 19. 2.8 The 1st Kandyan War – 1803 Page 19. 2.9 The 2nd Kandyan War – 1815 Page 20. 2.10 The Great Rebellion of 1817 – 1818 (aka The Uva-Wellasa Uprising) Page 21. 2.11 The Matale Rebellion of 1848 Page 21. 2.12 The effects of Disbanding of the Regiment Page 22. 2.13 Sacrifices and Bravery of the Malays serving In the Armed Forces & Police services. Page 22. Page. 3 Chapter 3. Page 24. 3.1 Legacy of our Ancestors Page 25. 3.2 Religious following Page 26. 3.3 Some of the well-known Mosques built by the Malays Page 27. 3.4 Malays that attained Sainthood Page 33. Chapter 4. Page 35.
    [Show full text]
  • Sri Lanka a SPICY DESTINATION
    Sri Lanka A SPICY DESTINATION By Margaret Swaine Wholesome, healthy and packed with bold flavours, Sri Lankan food benefits both the body and your taste buds. The food is what I remember and miss the most During our stay at Serene Pavilions fish, fresh fish and bags of produce. On about Sri Lanka. The country has an abundance (serenepavilions.com), a beautiful oceanside the way back to the hotel, we stopped at a of all the things I love to eat: spices, curries, property near Wadduwa on the southwest roadside stand selling live lagoon crabs and seafood and fresh produce. Some of the spices, coast, we went with chef Ruwan Chandana added these to our purchases. At the hotel, such as the real cinnamon, are special to the to the local market. We were thrilled at the chef Ruwan cooked up what seemed like a island. As for the curries, you can have them at incredible array of fruits and vegetables, miniature banquet for my husband and I. It breakfast, lunch and dinner. And my husband many of which we had not seen or eaten was a spectacular meal and unlike any we and I did. before. Among the tropical fruits were diul had experienced elsewhere in the world. We (wood apple), annona (soursop), bael fruit, soon found it was also typical of the meals This small Indian Ocean island in the Bay durian, goraka, Ceylon oak, tamarind and we could enjoy while touring the country. of Bengal just below the southeastern tip multiple varieties of bananas. Vegetables of India was undergoing a huge surge in included bitter gourd, snake gourd, breadfruit, Basic rice and curry is an ubiquitous dish tourism when it was hard hit by the Easter tapioca root, grape sized thibbatu melon served up island wide.
    [Show full text]