|01. Mutton Vegetarian Roll
Crispy bread crepe stuffed with mildly hot curried goat, served with tangy, red chilli sauce.
|02. Fish Cutlet
A large Croquette made of ﬂaked ﬁsh and mashed potato mixed and rolled with onions and aromatic hot spices.
|03. Ulundu Vadai
Donut shaped urith dhal (black gram) savouries served with tangy coconut chutney (2pcs)
|04. Kadalai Vadai
Fried patties of spicy lentil and urid dhal similar to falafals (2pcs.).
|05. Vegetable Samosa
Popular Indian pastry stuffed with spiced vegetables.
A mixed vegetable soup, ﬂavored with tamarind and chilli.
Curry ﬂavoured stock with a touch of tamarind.
Buryani is a very rich Pilau served at festive occasions. The meat which has been pre-cooked in special spices is covered in Basmati rice which has been cooked and delicately spiced with cardamon and saffron. Finally the Buryani is gently steamed to blend the ﬂavours. At CEYLONTA, we serve Buryani with additional curried meat dish.
|07. Chicken Biryani||$20|
|08. Mutton Biryani||$20|
|09. Beef Biryani||$20|
|09a. Vegetable Biryani||$20|
|09a. Shrimp Biryani||$20|
Six separate dishes of curried vegetables with steamed Basmati rice and pappadam. It is popularly known as “rice and curries”.
|10. Vegetable Thali
One vegetable can be substituted for yogurt.
|11. Meat Thali
One dish of chicken, beef, mutton or egg added to the vegetable thali.
|11a. Fish Thali
Curried ﬁsh added to the vegetable thali.
Lightly spiced, pan-fried crepes of urid dhal served either as plain dosai with side dishes or cooked and ﬁlled with curried vegetables. All our dosai dishes are served with the traditional Sambar (curried, mixed vegetable sauce) and coconut chutney. (Extra sambar or chutney for $1.00).
|12. Masala Dosai (with a curried potato ﬁlling)||$17|
|13. Ghee Dosai (ﬂavoured with clariﬁed butter, ﬁne and crispy)||$17|
|14. Egg Dosai (the egg, sunny-side up is fried into the dosai)||$17|
|15. Plain Dosai (four pieces of dosai)||$17|
Ceylonta Style Roasts
|16. Tandoori chicken
Four (4) pieces of roasted chicken marinated in Ceylonta’s tandoori spices.
|17. Ceylonta’s Chicken Palandi
White chicken meat crispy outside and tender inside, marinated in Sri Lankan chillies and smothered in our chief’s special sauce.
|18. Ceylonta’s Fish Steaks
Crispy king ﬁsh steaks marinated in turmeric and hot red peppers, recommended with pittu or plain string hoppers.
|19. Ceylonta’s Roast Beef
Strips of tender curried beef stir-fried with sliced onions and crushed red peppers, recommended with any steamed entree.
Stir Fried Dishes
The spiced chicken, meat or vegetables are combined with steamed Basmati rice, steamed green beans, peas and other vegetables and stir-fried with herbs and spices.
|20. Chicken Fried Rice||$16|
|21. Mutton Fried Rice||$16|
|22. Beef Fried Rice||$16|
|23. Vegetable Fried Rice||$16|
String Hoppers kothu
Thin strips of noodles and vegetables or spiced chicken or beef chopped and stir fried with a ﬁne blend of onions, herbs and spices.
|24. Mutton String Hoppers Kothu||$18|
|25. Beef String Hoppers Kothu||$18|
|26. Chicken String Hoppers Kothu||$18|
|27. Vegetarian String Hoppers Kothu||$16|
Very popular in Sri lanka, Kothu Rotti is made of chopped ﬂat bread (rotti) stir-fried with onions, green chillies and spices and a choice of curried beef, mutton, chicken or egg.
|28. Beef Kothu Rotti||$18|
|29. Mutton Kothu Rotti||$18|
|30. Chicken Kothu Rotti||$18|
|31. Vegetarian Kothu Rotti||$16|
|32. Egg Kothu Rotti||$18|
|33. Plain Rotti/Parota||$6|
|34. Idly (Available only at Carling location)
A platter of steamed urid dhal rice cakes served with a mixed vegetables sauce (sambar) and chutney.
A steamed dish of red rice ﬂour and freshly grated coconut, served with sambol and curried lentils or with one curried meat (chicken or mutton or beef).
|36. String Hoppers
Rice noodles formed into lacy circles and steamed to a light and ﬂuffy texture, served with coconut sambol and curried lentils.
Our devilled dishes are cooked in a tomato based chilli sauce imported from Sri Lanka. Condiments are added to suit the type of meat or ﬁsh. These dishes are moderately hot and compliment any steamed dish or other entree.
|37. Devilled Shrimp||$23|
|38. Devilled Fish||$23|
|39. Devilled Beef||$21|
|40. Devilled Chicken||$21|
|40a. Devilled potato||$19|
|40b. Devilled Squid||$23|
One of the main characteristics of Sri Lankan cooking is that spices like coriander, cumin and fennel are pre-roasted to a deep brown coffee color, imparting a ﬂavour that is strongly individual to this island. Special combinations of condiments are added to suit the type of vegetable, meat or ﬁsh. Our curried dishes are excellent in combination with Rice, String Hoppers, Rotti, Pittu and Dosai.
|41. King Fish||$18|
|45. Potatoes with Sauce||$15|
|46. Seasonals: Beans, Spinach, Cabbage, Mixed Vegetable, Okra, Soya (tvp) Chick peas, Currried Pineapple, Squash & Beats (ask for the special of the day)||$17|
|47. Curried Chicken||$17|
|48. Curried Beef||$17|
|49. Curried Mutton||$18|
|49a. Butter Chicken||$17|
These accompaniments are a unique feature in South Asian cuisine essential as sauces to ﬂavor and spice main courses.
|50. Coconut Sambol
Finely grated coconut mixed with a combination of hot red chillies and other spices. Perfect with plain Rotti.
|51. Seeni Sambol
Thin chips of Maldive’s dried ﬁsh and thinly sliced onions cooked until perfectly tender in sweet, hot or tangy spices.
A special touch to any main course.
|52. Katta Sambol
A mixture of coarsely ground red chilies, chipped Maldive’s dried ﬁsh and onions in lemon juice (only for those who like their food very hot ).
|53. Fried Sprats (Sardines)
Maldive’s dried ﬁsh with sliced onion and crushed red pepper.
|54. Ceylonta Style Chutney
A hot sauce made from blended coconut, chillies and lime (recommended with all dishes).
|55. Steamed Rice
A plate of Basmati rice served with pappadam.
|56. Basmati Rice
A Plate of Basmati rice cooked in ghee ﬂavored with saffron, and fried onions.
A quick fried crispy, mildly spicy, thin lentil wafer (4 pcs).
|58. Nan Bread
Heated Indian ﬂat bread.