Takeaway Menu 2021

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ENTREE VEGETABLES CLASSIC SRI LANKAN CROQUETTES . 12 LENTIL CURRY. 10 (Spiced tuna and potato filling served with tomato relish) (Mallee grown lentils, coked with mustard, chilli and coconut cream) VEGETABLE PAN ROLL . 6 (Spiced vegetable filling in a handmade pancake) CREAMY POTATO CURRY. 1 0 (Diced potatoes cooked in a turmeric curry sauce) BEEF PAN ROLL . 7 (Sri Lankan beef pan rolls with vegetables) COCONUT SAMBAL . 8 (Grated coconut with chilli, lime and onion) MAINS HILL COUNTRY STYLE CASHEW CURRY. 1 6 (Tender cashew, cooked in a spiced yellow curry) SRI LANKAN CHICKEN CURRY. 1 9 (Tender boneless chicken pieces, cooked with roasted YOUNG JACKFRUIT CURRY . spices) 14 (Jackfruit cooked in Ceylon spices) DEVILLED CHICKEN. 1 8 STREET (Fried chicken, tossed with vegetables in a chili, tomato gravy) VEGETABLE KOTTHU . 1 7 (Shredded roti, tossed with egg and vegetables) MALLEE GROWN LAMB CURRY . 2 1 CHICKEN KOTTHU . 1 9 (Lamb, slow cooked with Ceylon spices) (Shredded roti, tossed with egg, vegetables and chicken curry) CEYLON PRAWN CURRY. 24 (Black Tiger prawns, cooked in a turmeric curry sauce with LAMB KOTTHU . 2 1 drumstick leaves) (Shredded roti, tossed with egg, vegetables and lamb curry) DEVILLED PRAWN . 2 2 (Prawns, tossed with vegetables in a chili tomato gravy) PORK KOTTHU . 2 0 (Shredded roti, tossed with egg, vegetables and pork) GRANDMA'S PORK CURRY. 2 0 (Tender, slow cooked pork with black pepper and roasted VEGETABLE FRIED RICE . 1 5 spices) (Wok fried rice with vegetables and egg) NEGOMBO FISH CURRY. 2 3 CHICKEN FRIED RICE . 1 7 (A spiced yellow curry with Spanish Mackerel) (Wok fried rice with vegetables, egg and chicken) CEYLON CRAB CURRY. 3 5 MIXED FRIED RICE . 2 0 (Wok fried rice with vegetables, beef, chicken and (Blue swimmer crab, cooked in a blend of aromatic spices, with a side of roti) prawns) RICE T H R E E E L E P H A N T S & C O FLAVOURS OF SRI LANKA WHITE RICE . 5 AROMATIC YELLOW RICE . 6 (Steamed rice spiced with turmeric and Ceylon herbs) AUTHENTIC SRI LANKAN FOOD EXTRAS ORDER FROM OUR WEBSITE PAPADAM . 2 WWW.THREEELEPHANTS.COM.AU ROTI BREAD. 5 OR MERCHANDISE CALL US ON 03 9593 6318 THREE ELEPHANTS T SHIRT . 25 (Available in Black or White) 10% DISCOUNT ON PICK UP ORDERS (ONLY APPLICABLE FOR ORDERS OVER $50) THREE ELEPHANTS STUBBY HOLDER . 7 DELIVERY VIA UBER EATS/MENULOG/DOORDASH LICENSCED VENUE CONTACT US VIA PHONE/EMAIL/WEBSITE FOR TABLE OPENING HOURS: 5.30 PM TO 9 PM RESERVATIONS WEDNESDAY TO SUNDAY All menu and price options are subjected to seasonal availability Please speak to our staff about any allergy concerns www.threeelephants.com.au 97 FITZROY STREET, ST. KILDA VIC 3182 .

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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.
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Biblioasia Jan-Mar 2021.Pdf
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Virundhu Welcomes
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