These accompaniments are a unique feature in South Asian cuisine which are essential as sauces to flavour and spice the main courses.
| 50. |
Coconut Sambol - Finely grated coconut mixed with a combination of hot red chillies and other spices. Perfect with plain Rotti (menu item #33). |
$3.95 |
| 51. |
Seeni Sambol - Thin chips of Maldives' (Maldives is a small-island nation located in Indian ocean south of Sri Lanka) dried fish and thinly sliced onions cooked until perfectly tender in sweet, hot or tangy spices. Adds a special touch to any main course. |
$3.95 |
| 52. |
Katta Sambol - A mixture of coarsely ground red chillies, chipped Maldives' dried fish, and onions in lemon juice (only for those who like their food very hot). |
$3.95 |
| 53. |
Fried Sprats (Sardines) - Maldive's dried fish with sliced onion and crushed red pepper. |
$8.95 |
| 54. |
Ceylonta Style Chutney - A hot sauce made from blended coconut, chilli and time. Recommended with all dishes |
$3.95 |
| 55. |
Steamed Rice - Plate of Basmati rice served with pappadam |
$3.50 |
| 56. |
Basmati Rice - Plate of Basmati rice cooked in ghee and flavoured with saffron, and fried onions. |
$3.95 |
| 57. |
Pappadam - A quick-fried crispy, mildly spicy, thin lentil wafer (4 pcs.) |
$2.25 |
| 58. |
Nan Bread - Heated, Indian flat bread |
$2.25 |
