The meat was nice and tender, bursting with flavour. As a person who has tasted many a yellow rice in my lifetime, I can safely say that this surpassed the expectations. This is a treasured meal at their house, which now they bring to you as well. Yellow rice is a Sri Lankan classic and Charindhi brings to life, a recipe that her mother has been perfecting for 12 years. Also, I got mine with a twice-cooked egg, which is not on the set menu, but you can request it when you’re ordering. The yellow rice comes with your choice of protein which are black chicken curry, black pork curry, black fish curry, egg curry or soya meat curry along with batu pahi, tempered potatoes, dhal curry, Malay pickle and fish or veggie cutlet. Yellow Rice is one of the dishes new on their menu and it comes in five variations, which are chicken (Rs. All in all, this dish was amazing and absolutely should be tried out by everyone. It was her that brought to our attention, a typical cutlet doesn’t come in a lamprais but a frikkadel. The meat is compressed and fried like a patty and served. What caught our eyes were the chicken frikkadel, which is basically meat in a cutlet.
Vegetable chop suey recipe sri lanka full#
The chicken was cut into pieces which have allowed it to absorb a lot more flavour than a full piece would. The seeni sambol in the original recipe is a bit different than what we are used to, so Charindhi makes her mother’s recipe, exactly the way we love it! The chicken curry was perfect with every ounce of it bursting with flavour and it wasn’t too spicy as to throw you off. But many places do not serve it the correct way, and this was by far the most perfect rendition of it we came across. Throughout its journey from Indonesia to here, it has changed in many ways coming to the version of it which we love and adore. Lamprais is a dish that originates from Indonesia which was brought to Sri Lanka during the reign of Dutch. We opted for the chicken lamprais and it comes with rice cooked in chicken stock, seeni sambol, brinjal pahi, prawn balachang, ash plantain curry, chicken frikkadel and twice-cooked egg. Her father is a chef with more than 40 years of experience with whom she concocts the amazing recipes that bring you these mouthwatering meals! To the long-standing perfection of lamprais, now she has added yellow rice and fried rice as well.Īfter more than a year of serving lamprais, it still tastes as it did a year ago! Three types of Lamprais are served by her, which are vegetarian (Rs. She feeds a lot of hungry tummies on weekends with the help of her family members, whilst maintaining the day job as well. As she continued with this, there were a lot of requests to expand her menu and because of this, she added a few more dishes to her list after carefully concocting the dishes just the way she likes it. During this, the fact that an authentic lamprais couldn’t be found in Colombo has hit her hard, so she brought forth “Mad Curry Skills by Chari” to give a lamprais that is extremely close to the authentic version with her own spin to it. Being the daughter of an established chef, playing with flavours comes in her genes, which she brought to life with her new recipes done for Life Online. Working a nine to five job as a designer, she had been feeling drained and uninspired, so she tried a few paths to see what sparks her interest.
Mad Curry Skills by Chari is run by Charindi Meegasthanna, who is a huge foodie and she has always been inquisitive to try out new recipes and dishes.
0 kommentar(er)
