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Restaurant 

We have a newly built restaurant facing directly to Paradise Guest House. We’re specialized for Sri Lankan foods which is a nice and unique experience that you can have in Sri Lanka.. Spices are one of the most interesting thing when it comes to Sri Lanka. You can have the knowledge of spices and enjoy a nice meal after the demonstration. You can also join and make it your ownexperience.Paradise Guest House creates an ideal setting for a truly remarkable dining experience. Browse through a selection of a la carte menus, offering a refreshing taste of local cuisine, paired with a range of beverages to accompany your meal. On special occasions, a buffet is usually organized

Mobirise

1. Kukul mas curry (chicken curry)
Simple to make, chicken curry is a common household dish in Sri Lanka.There are many variations depending on region and taste preferences.Spices like fennel seeds, cardamom, cloves and cinnamon sticks are tempered in hot oil before being combined with chicken and spices like chili powder, curry powder, turmeric, pandan leaves, lemongrass and curry leaves.Coconut milk contributes to the rich base of the curry gravy. Depending on the recipe, a puree of tomato is often included.The chicken is stewed for an hour or so until the essence of the spices is infused into the chicken.Most satisfying when served with hot rice and roti.
2. Parippu (dhal curry)
Parippu, or dhal curry, is the most common curry in all of Sri Lankan cuisine, a staple in any restaurant or household.Masoor dhal (split red lentils) are first rinsed and boiled until soft.In a separate pan, a number of fresh ingredients, such as onions, tomatoes and fresh green chilies, are sauteed and mixed with tempered spices like cumin seeds, turmeric, fenugreek, mustard seeds and curry leaves.All the ingredients are combined and usually thickened with a splash of fresh coconut milk to give the dhal a rich flavor and creamy texture.It goes with everything, but is perfect as a dipping gravy for a fresh roti or paratha.
3. Lamprais
Sri Lanka has been influenced by a diversity of cultures and one of the most evident is the Dutch Burgher community.Lamprais, a word that combines the two Dutch words for “lump” and “rice,” is a combination of meat, rice and sambol chili sauce, wrapped into a banana leaf packet and steamed.The rice is cooked with meat stock — usually a combination of different meats like beef, pork or lamb — that’s infused with cardamom, clove and cinnamon.A scoop of rice is placed in the center of a banana leaf, along with the mixed meat curry, two frikkadels (Dutch-style beef balls), blachan (a shrimp paste) and a starch or vegetable, usually either ash plantain or brinjals.The package is folded into a parcel and steamed.Since lamprais is a Burgher contribution to Sri Lankan cuisine, the meat is usually prepared with sweet spices like clove and cinnamon, recreating the flavor favored by the Dutch Burgher community.
4.Kiribath with lunu miris
Kiribath is a special type of rice, cooked with thick coconut milk and often served during special or auspicious occasions, such as Sinhalese New Year.There are a few versions of kiribath, but the basic procedure is to start by boiling a pot of rice.Before the rice finishes cooking, add coconut milk and a pinch of salt. The coconut milk makes the rice creamy and rich and helps it form a sticky consistency.Once the rice is finished cooking, it’s cut into wedges and served like slices of cake.Kiribath can be eaten along with a number of different Sri Lankan dishes, often either sweetened with jaggery or consumed salty with chili sauce or curry.One of the most common ways to garnish kiribath is with lunu miris, a sambol chili sauce made from red chilies, onions, lemon juice, salt and sometimes dry Maldive fish, all ground into a paste using a stone mortar and pestle.
5. Hoppers (appa or appam) and string hoppers
Hoppers are the Sri Lankan answer to the pancake.The batter is made from a slightly fermented concoction of rice flour, coconut milk, sometimes coconut water and a hint of sugar.A ladle of batter is fried in a small wok and swirled around to even it out.Hoppers can be sweet or savory, but one of the local favorites is egg hoppers. An egg is cracked into the bowl-shaped pancake, creating the Sri Lankan version of an “egg in the hole.”Egg hoppers are garnished with lunu miris, a sambol of onions, chilies, lemon juice and salt.Unlike the runny batter used for hoppers, string hoppers are made from a much thicker dough.The dough is squeezed through a string hopper maker, like a pasta press, to create thin strands of noodles, which are steamed.String hoppers are normally eaten for breakfast or dinner with curries