Sri Lanka is a country found in Southern Asia/ South of India. They are well-known for their curries and their aromatic Indian spices. In Sri Lankan culture they eat a number of different foods stemming from: Lamprais, Kotthu Roti, Jackfruit, String Hoppers, Pittu, Kiribath and a dessert called Wattalapam. I have been to Sri Lanka a few times due to the fact I have in-laws from Sri Lanka. It’s a beautiful country that remains under-looked and there is so much to explore.
So fast forward…. I have been craving Sri Lankan food for months but I haven’t had anyone who was up to go to the Sri Lankan restaurant until my mum said she wanted to go there for her birthday. We went to Banana Leaf NYC located on 28th street. By the way, typical Sri Lankan decor contains a stone red, green and orange colors.
NOW ONTO THE FOOD!!!!!
When I first visited Sri Lanka I saw my family eat this but I never tried it before. I made sure that this was going to be one of the dishes I ordered this time. The vegetable lamprais contains: jackfruit, plantain, curried potatoes, cashews, saffron rice with coconut and traditional Sri Lankan spices. All of these items are baked in a plantain banana leaf.
I ordered the String Hoppers which was one of my favorite dishes that comes with a spicy coconut sambol. Sambol is a “dressing” that is made of chopped coconut and Sri Lankan spices. The String Hoppers are made with rice flour from Sri Lanka. Sri Lanka has the best spices and red grain rice that I have ever had. While I was in Sri Lanka I lost quite a bit of weight due to my diet consisting of nothing but vegetables and grains.
I absolutely enjoyed revisiting Sri Lanka by reliving the experience at Banana Leaf. Every single bite of the food made me happy. Of course the level of spiciness isn’t for the weak. You must be very open to eating curries and flaming spices. Be prepared to have lots of water by your side if you try this food. There are also rotis (fried/baked bread) that resembles pita which tastes absolutely amazing and you can enjoy that with a coconut sambol or a mango chutney of your choice.