Pavlov's Duck

Modern Srilankan cuisine
Since I like my wines, I chose to go with a glass of the Longview Wipp Et Sauvignon Blanc (South Australia).We started the meal with Thosai (a fermented crepe) and Vada (a savoury donut made from lentil flour) served with a green sambol and sambar.The next dish we sampled was the String Hoppers (rice flour dumplings pressed into noodle form and then steamed) which was served with Kiri Hodi (a mildly spiced coconut milk curry) and pol mallung mildly spiced coconut dry chutney). Totally recommend this course….it was simple yet so delicious and full of flavour.For the next course, we had Godhamba Roti (layered, flaky wheat rotis/plain and egg) with dhal (lentil curry) and chicken curry. I loved the texture of the roti, especially the plain one and it paired beautifully with the simple dhal. Finally, it was time for the kottu. This is one of the most popular and famous street food from Srilanka; it is essentially roti that has been chopped up and mixed with spices, eggs and vegetables. What makes it unique is the way that all the ingredients come together on a large, hot tawa (flat pan). We had three choices for the night – vegetarian, chicken and crab. And my favourite pick was the crab. I have never tasted crab kottu before; it was delicious but mildly spiced. The next course (yup, loads of food) was the plain and egg hoppers (a traditional bowl shaped crepe made with fermented rice and coconut milk) which was served with seeni sambal and dhal for the savoury lovers and with butter and sugar for the sweet lovers.And the feast ended with Curd & Treacle; and this was my favourite part of the meal. All of you know I am not one for desserts but the subtlety of this blew me off. A simple Greek yoghurt drizzled with a Srilankan ‘Kithul’ (palm syrup) treacle. Make sure you leave enough space to try out this dessert; you will not regret it. I could go back just for this!