Tuesday 27 July

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Tuesday 27 July Tuesday 27 July Raw green and ripe yellow mango acharu, coconut vinegar, marigold [VG] 5.0 Breadfruit pastry, pineapple ketchup [VG] 5.7 Hogget shoulder rolls, fermented chilli 6.5 Grilled Ceylonese spiced langoustines, mango chutney, papaya and palm heart 8.7 Cured seabass, coconut, chilli, lemongrass, lunu-miris, shiso 10.9 Chopped Wagyu beef tartare, calamansi, coconut, chilli, curry leaf roast paan crumb 10.9 Country style mung bean curry, coconut, pickles, curry leaf oil [VG] 7.8 Stir-fried Flourish Farm green beets and Portuguese kale mallung, coconut, chilli [VG] 8.1 Fried long aubergine and jaggery moju [VG] 8.2 Triple cooked devilled new potatoes, rampe, chilli, curry leaf, puffed potato [VG] 8.4 Grilled eight spiced Mangalitza pork belly skewers, tamarind, cox apple, crackling 8.8 Coconut brined lamb shoulder and wild garlic curry, sea vegetables, peas 14.5 Stir-fried devilled prawns, capsicum, green chilli, murunga 14.2 Roasted yellow cod curry, Jaffna spiced dried tomatoes, XO kooni crust 14.9 Plain [VG] / St. Ewe’s hens egg hopper 5.0 / 5.5 Hand-stretched paratha roti, coconut and lovage butter 5.5 Country style muthu samba rice [VG] 3.7 Coconut cake, house chai ice-cream 5.0 Contemporary Sri-Lankan dishes based on family recipes influenced by Portuguese, Malay, South Indian and Dutch cuisines. Some of our dishes are very spicy. We are totally committed to our food ethos: Our hogget is sourced from Rachel Godwin in Yorkshire and Mangalitza pork belly is bred by Lisa Hodgeson in Helmsley. Welsh Wagyu featherblade is reared by Ifor Humphreys in Montgomeryshire and our lamb shoulder is from Edward Hole in Burnham on Crouch. Our free-range hens’ eggs are sourced from St. Ewe’s on the Roseland Peninsula and dayboat seafood is delivered every morning. Where possible, speciality vegetables, fruits and spices come directly from Sri Lanka. Our wine list has been chosen to compliment the flavours of our food by Zeren Wilson of Bitten & Written and Sam Jones from Paradise. Vegan dishes are marked with [VG]. Please ask about allergies & dietary requirements. We only accept card payments and a 12.5% discretionary service charge will be added to your bill .
Recommended publications
  • Kolamba Main Menu Food A3 Double Sided.Indd
    WE RECOMMEND 1-2 “BITES”, - MEAT & FISH - - VEGETABLES - 2 MEAT, 2-3 VEG AND 1 SAMBOL Vaira’s Jaggery Beef 11.90 Beans with Coconut (Vg) 6.50 TO SHARE BETWEEN 2 PEOPLE This treasured recipe slow-cooks From the hilly tea plantations, green beans are flash sautéed shin of beef, after steeping it overnight in jaggery and with onions and freshly grated coconut spices - BITES - Kumar’s Pineapple and Aubergine(Vg) 7.20 ‘SHORT EATS’ SRI LANKAN STYLE Ceylon Chicken Curry (H) 10.90 Sri Lanka grows the sweetest pineapples: here they’re cooked An aromatic curry, cooked on the bone, with tender aubergine, baby shallots and cardamom sharp tangy tamarind blended with Nalini’s Fish Cutlets (3 per portion) 4.50 creamy coconut milk A crispy, spicy traditional ‘short eat’ of mackerel, Young Jackfruit (Polos) Curry (Vg) fried in breadcrumbs brought to Sri Lanka 7.50 A dark, boldly flavoured curry of tender jackfruit, cinnamon by the Dutch Yellow Monkfish Curry 14.60 and fried onion In this classic coastal dish created by Negombo Banana Blossom Pattis (3 per portion) 5.20 fishmongers, monkfish is tenderly poached in fresh (Vg) 6.50 Succulent pieces of gently spiced banana blossom and Dhal (Parripu) turmeric, tomato and coconut milk A daily staple back home, red split lentils are cooked in jackfruit seeds, wrapped in soft buttery pastry and golden coconut milk and turmeric and finished with tempered spices fried Black Pepper Prawn Fry 13.50 Cashew Fry (Vg) (N) Aunty Mo’s ‘Chatti’ Roast 7.50 7.50 Hailing from the south, succulent king prawns are Sweet cashew is flash-fried with caramelized onions, crispy Finely chopped beef, dry-fried with onions, fried in crushed black pepper, mixed spices and green curry leaves and rich spices green chilli and fresh tomato, chilli powder and chilli finished with butter (it’s a hot favourite back home) 7.50 Hot Butter Cuttlefish Kamala’s Kalu Pol Pork 11.90 A Kolamba bar -room classic: batter-fried cuttlefish, A traditional slow-cooked toasted coconut belly pork with just the right kick of chilli.
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  • Hoppers + Dosas
    K S IN S HOPPERS + SNACKS G ’S CRO DOSAS Banana Chips(VG)...........................3.5 Curry Leaf Peanuts(VG).....................3.5 Hopper(VG).........................4.5 Lanka Mixture(VG)..........................3.5 Egg Hopper...........................5 String Hoppers(VG)...................4 Dosa(VG)...........................4.5 Podi Dosa(V).........................5 SHORT EATS + BITES Chilli Cheese Dosa(V)..............6.5 Masala Dosa(V).....................8.5 Hot Butter Chilli Paneer(V)................7.5 Idli + Sambhar + Chutney(VG)...............5.5 Plantain + Moju Cutlets(VG)..................5 KARIS Devilled Squid...............................9 Mussel Hodi + String Hoppers...............7.5 Aubergine + Jackseed Kari(VG)........8 Bone Marrow Varuval + Roti...................9 Sweet Potato + Spinach Kari(VG)....8.5 Mutton Rolls + SL Hot Sauce..................5 Fish Kari..........................9.5 Swimmer Crab Kari.................12.5 Black Pork Kari......................9 Chicken Kari.........................9 KOTHUS CHUTNEYS + SAMBOLS Jackfruit + Mushroom Kothu Roti(VG).........11 Mutton Kothu Roti...........................12 Coconut Chutney(VG)................1.5 Coriander Chutney(VG)..............1.5 Tomato Chutney(VG).................1.5 Pol Sambol.........................1.5 RICE + ROASTS + GRILLS Seeni Sambol.......................1.5 BBQ Hispi Cabbage + Kiri Hodi(VG)..........8.5 BBQ Black Pepper + Curry Leaf Prawns......19.5 Chukka Butter Grilled Mackerel..............17 SIDES Half Rack BBQ Jaffna Lamb Chops.............21
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  • Aussaim Reagan Boosts Tight Embargo Against Cuba
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    Welcome to LFS take-away. Our take-away offerings are very nearly the same as our normal menu minus the hoppers). Orders are for pick-up only and can be ordered via the Bopple app. You will also be able to order some beverages, including a range of our delightful wines. And, what’s more, you may wish to add items from our on-line grocery shop, things in jars and extra food for later… Heat Factor / Vegan / Vegetarian / All gluten free unless indicated BANQUET $70 PP DEVILLED CASHEWS ACHARU PAN ROLL WITH FERMENTED CHILLI SAUCE CURRY VEGETABLE MALLUNG DHAL RICE PAPPADUMS MIXED SAMBOLS MILK TOFFEE CURRIES (CHOOSE ONE) - POTAT0 / CASHEW / FISH / PRAWN / CHICKEN / MEAT SHORT EATS Price TAPIOCA CHIPS $5 A classic Lankan street snack MURUKKU $6 Crispy chickpea batter with crunchy pulses, spices & curry leaves CRAB CUTLETS (4 P/SERVE) (NOT GLUTEN FREE) $16 Deep fried crab balls with a hint of curry powder, green chilli & dill POTATO PAN ROLLS (NOT GLUTEN FREE) With mustard seeds, turmeric & white chillies, served with fermented chilli sauce $8 BEEF PAN ROLLS (NOT GLUTEN FREE) P/PIECE With green chilli, celery & curry powder, served with fermented chilli sauce CURRIES Price POTATO $15 A white curry with turmeric, green chilli & Lankan mustard CASHEW NUT $16 A gentle white curry with cumin seeds FISH $20 White fish with a slightly roasted curry powder PRAWN $22 A fiery red curry soured with tamarind CHICKEN $32 A hot red curry with tomato MEAT $20 A dry black curry with sweet spices VEGETABLES & SIDES Price HERB & ONION SALAD $10 A fresh & healthful
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  • A Taste of Sri Lanka
    TRAVEL WITH FRIENDS IN 2013 A Taste of Sri Lanka NEGOMBO – CULTURAL TRIANGLE – KANDY – NUWARA ELIYA – YALA N.P. – GALLE – MT LAVINIA with Paul van Reyk 2–17 September 2013 (16 days) Tour A Taste of Sri Lanka leader Discover the incredible depth of flavours, smells, history and culture Sri Lanka has to offer visiting World Heritage listed sites, bustling cities, the highlands and a National Park. Be amongst the first to rediscover this island paradise, renowned for its palm- fringed beaches, misty mountain landscapes, extraordinary wildlife, exotic cuisine and cultural diversity. Sri Lanka is also steeped in heritage. With a history that dates back over 2,000 years, the island is home to some of Asia’s best preserved monuments and to no fewer than eight UNESCO World Heritage sites. Thanks to its colonial Sri Lankan born Paul van Reyk history (Portuguese, Dutch and British), interaction with Arab, Chinese and has been passionate about food Malay merchants over the centuries, and the prevailing religions of Buddhism since his ayah gave him his first ball of rice when he was a year and Hinduism, Sri Lanka is a land rich in traditions, continual festivities and an old. For the past ten years he exciting, exotic cuisine which you will see being prepared and of course taste! has been sharing his passion through catering, cooking classes, a website with recipes and conducting food tours in At a glace Sri Lanka. Paul has a Masters in • Join Paul van Reyk and Sri Lankan chefs for cooking demonstrations Gastronomy from Adelaide • Visit the World Heritage listed sites of Polonnaruwa, Sigiriya and University and Cordon Bleu Dambulla and is a reviewer for the Good • Scenic train ride from Kandy to Nuwara Eliya Food Guide and Sydney Eats.
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  • Paradise Menu 300920
    SHORT EATS Seared hand-dived Orkney scallop, lemongrass, coconut, lime acharu 4. 7 Stir-fried kadala thel-dala chickpeas, coconut, moringa pappadum [VG] 4.7 Flourish Farm hot Malay pickles, chilli, roasted cashews, peanuts [VG] 5.0 Crab patty empanadas, lunumiris mayo 5.0 Mutton shoulder rolls, fermented chilli 5.9 VEG/PLANT Bitter gourd, heirloom tomato and shiso salad, maldive fish, red chilli 7.0 Northern turmeric dahl, tempered garlic oil [VG] 7.0 Stir-fried kathurumurunga & collard greens mallung, coconut, green chilli [VG] 7.5 Confit potato ala-thel-dala, red and green chilli, rampe, curry leaf [VG] 7.5 Fried aubergine and jaggery moju [VG] 8.0 Chioggia beetroot and dill curry, fenugreek, cinnamon, cardamom [VG] 9.0 LAND Jaffna spiced native breed pork belly skewers, goraka, kithul, curry leaf, chilli 7.0 Roasted chicken curry, crispy chicken skin 10.9 Blackened beef brisket, tamarind, cinnamon, coconut floss 12.9 SEA Banana leaf roasted mackerel, coriander, fennel, green chilli, samphire 9.9 Yellow cod curry, coconut, fenugreek, crispy cod skin 12.0 Stir-fried devilled prawns, capsicum, green chilli 13.5 Crabmeat kothu roti, chilli and squid ink sambal 14.0 HOPPERS/BREAD Turmeric and fennel seed hopper [VG] 3.5 Egg hopper 4.0 Sesame oil and green chilli coconut flatbread pol-roti [VG] 4.5 Buttermilk hand-stretched godamba roti 4.5 SAMBOLS/RICE Coconut and chilli pol sambol [VG] 2.0 Caramalised onion seeni sambol [VG] 2.0 Muthu samba rice [VG] 3.5 DESSERT House cocomisu, arrack, coconut rum, spiced mocha, candied walnuts 6.7 Contemporary Sri-Lankan dishes based on family recipes influenced by Portuguese, Malay, South Indian and Dutch cuisines.
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  • Menu Full Updated
    Vegetarian starters & canapes Aloo Papri Chaat untiber untium quatibea disci nimus abor sum aute odis ex et • Variant 1 • Variant 1 • Variant 2 • Variant 2 Kukul mas curry untiber untium quatibea disci nimus abor sum aute odis ex et • Variant 1 • Variant 1 • Variant 2 • Variant 2 Wambatu moju untiber untium quatibea disci nimus abor sum aute odis ex et • Variant 1 • Variant 1 • Variant 2 • Variant 2 AUTHENTIC SRI LANKAN & SOUTH INDIAN GOURMET CUISINE Opening Times MON - FRI 9AM - 8PM SAT - SUN 10AM - 6PM Tel 07852 731 190 Address Sayan Sri House, 77 Brearley Avenue Oldbrook, Milton Keynes, MK6 2UE Email [email protected] Website www.sayansri.co.uk Follow us on Social Media @: sayansri.mk Sayan Sri is a catering and takeaway business based in Oldbrook, Central Milton Keynes. Delivery is available on request and booking in advance is strongly recommended. If there's a specific dish you are looking for and it's not on our menu, please get in contact with us and we will endeavour to create it to meet your bespoke needs. Please kindly inform us of any food allergies. Allergens list for each dish available on request. About Us - The Journey So Far ‘Authen�c Cuisine’ – a �tle which is claimed by many but only truly delivered by a few. You’re probably wondering, what is it about the food that makes us so confident to associate ourselves with the �tle ‘Authen�c’? The answer is simple – Heritage. South Asian dishes, and more specifically those from Sri Lanka & South India, have long been recognised for their use of unique herbs and spices.
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  • 2017 Annual Recipe Index Annual Recipe Index
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  • Factors Affecting Quality of Life Among Independent Community-Dwelling Senior Citizens in Sri Lanka: a Narrative Study
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  • Karens Kitchen – Sri Lankan Ethnic Cuisine 469.363.8950
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