Sri Lankan Dinner at Priyani Ceylon Cafe

Hosted by Pleasure Palate

Public group

This is a past event

15 people went

Price: $33.00

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(taken from Wikipedia) (

A couple of weeks ago, I was able to experience some really delicious Sri Lankan food at Priyani Ceylon Cafe (Priyani is the Cook and owns the restaurant with her husband) and loved it so much that I decided to set up a meal for the group so that some of you can experience it as well. To learn more about Sri Lankan food and our menu for the evening, please read on.

Main Dishes

Sri Lanka's cuisine mainly consists of boiled or steamed rice served with curry. Another well-known rice dish is Kiribath, meaning "milk rice." Curries in Sri Lanka are not just limited to meat- or fish-based dishes, there are also vegetable and even fruit curries. A typical Sri Lankan meal consists of a "main curry" (fish, chicken, beef, pork or mutton), as well as several other curries made with vegetable and lentils. Side-dishes include pickles, chutneys and "sambols" which can sometimes be fiery hot. The most famous of these is the coconut sambol, made of ground coconut mixed with chillies, dried Maldive fish and lime juice. This is ground to a paste and eaten with rice, as it gives zest to the meal and is believed to increase appetite.

In addition to sambols, Sri Lankans eat "mallung", chopped leaves mixed with grated coconut and red onions. Coconut milk is found in most Sri Lankan dishes to give the cuisine its unique flavor.

Sri Lanka has long been renowned for its spices. In the 15th and 16th centuries, traders from all over the world who came to Sri Lanka brought their native cuisines to the island, resulting in a rich diversity of cooking styles and techniques. Lamprais--rice boiled in stock with a special curry, accompanied by "frikkadels" (meatballs), all of which is then wrapped in a banana leaf and baked--is a Dutch-influenced Sri Lankan dish. Dutch and Portuguese sweets also continue to be popular. British influences include roast beef and roast chicken.

Sri Lankans use spices liberally in their dishes and typically do not follow an exact recipe: thus, every cook's curry will taste slightly different. Furthermore, people from different regions of the island (for instance, hill-country dwellers versus coastal dwellers) traditionally cook in different ways while people of different ethnic and religious groups tend to prepare dishes according to their customs. Although Sri Lankan food is similar to south Indian cuisine in its use of chilli, cardamom, cumin, coriander and other spices, it has a distinctive taste, and uses ingredients like dried Maldive fish which are local to the area.

Sri Lankan food is generally much spicier than most South Indian cuisine, and many spicy Sri Lankan preparations are believed to be among the world's hottest in terms of chilli content. There is a liberal use of different varieties of scorching hot chillies such as amu miris, kochchi miris, and maalu miris (capsicum) among others. While native Sri Lankans are born into this cuisine and develop a healthy tolerance to spicy food, many visitors and tourists to the country often find the spiciness excessive. As a result, many local restaurants in developed and tourist areas offer special low-spice versions of local foods to cater to foreign palates, or have an alternative western menu for tourists. It is generally acceptable for tourists to request that the food is cooked with a lower chilli content to cater for the milder Western palette. The chili content in food cooked for public occasions is typically much less than home-cooked food.

Hoppers (appa) are another food native to Sri Lanka, served mainly for breakfast or lunch and often accompanied by Lunu miris, a fiery hot mix of red onions and spices. Hoppers are made from a fermented batter of rice flour, coconut milk and a dash of palm toddy, which lends a sour flavor and fermentation ability. If toddy is not available, yeast is often used. The batter is left to rise, then cooked in a hemispherical wok-like pan. There are many types of hoppers including egg hoppers, milk hoppers, and sweeter varieties like vanduappa and paniappa.

Koola'ya is a dish made of a variety of leftover curries, mixed together with rice and often served at temples, with chapati. It's also served in a ball form, or even mixed in a blender.


"Wattalapan" - a steamed pudding made with coconut milk, eggs, and jaggery (a sort of solidified treacle extracted from the kitul palm) has become a staple Sri Lankan dessert, although first introduced by the Malays. Another well-known sweet is "Kavun", a cake made with rice flour and treacle and deep-fried to a golden brown. A variety of "Kavun", called "Moong Kavun" is made from green gram - a type of pulse - which is then ground to a paste and shaped like diamonds before frying. Many sweets are served during the Sinhala and Tamil New Year with "kiribath". Most Sweets eaten by Sri Lankans have been adopted from Tamil Nadu (South Indian), for example Pongal.

* Athiranha
* Aggala

Short Eats

"Short eats" refers to a variety of snacks that are bought and eaten by the dozen from shops and restaurants. Short eats include pastries, Chinese rolls and patties. The most popular Short Eat is the Mutton Roll, which is tender pieces of mutton with potato and seasoned with spices. This can be very hot and is served all over the world, where the Sri Lankan Tamil population is vast.

Other Short Eats:

* Vada
* Kesari
* Fish Cutlets
* Chinese Rolls (Fish Rolls)
* Patties

Short Eats are thought to the equivalent of Starters, and served at parties or to guests when they visit a home. Fast food such as hot dogs and hamburgers has arrived in Sri Lanka, with the Globalisation of McDonalds and KFC Fast-Food Chains, but these are not usually considered to be short eats. Hot dogs and hamburgers have also been modified to fit local tastes.

Our Menu

For $32/$33, including tax and gratuity, you will get the following:


Pattis - Curry Beef and Potato (Empanada)

Chicken Roll

Fish Cutlet


Lamprais Wrapped in Banana Leaf - eggplant curry, onion sambola, shrimp sambola, green banana curry, chicken curry and fish cutlet

Biryani - rice with chicken and roasted egg

Kotthu Roti - crepe like pancakes shopped and stir-fried with eggs, onions, curry leaves, carrots and lamb

String Hoppers and Egg Hoppers with pork curry, coconut sambola, dal curry and gravy

Cashew Curry

Pumpkin Curry

Bitter Melon Curry


Yogurt with Sri Lankan Honey
Watalappam made with egg, coconut and juggery


Sweet Tea

Other Beverages Must Be Purchases Separately

This will definitely a fabulous meal of a cuisine that's not very prevalent in the Los Angeles, so hopefully, you'll join me!

Attendees (15)