For appetizers we had a platter sampler of pattis, rolls, and fish buns. The pattis reminds me of an empanada. The dough was a nice and tender. It was filled with chicken, potatoes and spiced with curry and nutmeg. The rolls reminded me of Chinese eggrolls. They were wrapped in an eggroll wrapper and then battered and fried. Fish buns were similar to a salmon croquette and it had a nice spicy filling.
Lump rice or Lamprais-Dutch influenced: The whole meal comes wrapped up in a fresh banana leaf. Inside there is seemi sambola (caramelized onions) which were nice, sweet and spicy, pol sambola (shrimp paste), yellow banana curry, fish cutlet, chicken curry and deep-fried eggplant sautéed in onions and spices all stuffed in the banana leaf then steamed. This allows the flavors to permeate all through the rice giving you an incredible range of flavors from sweet to spicy with hints of cardamom, cilantro and fresh curry leaves.
Biryani-Served with chicken, cashew curry, raisins and an egg nestled in the middle of the rice. The technique that goes into making Biryani is what makes this dish. There is a two-part process from marinating the chicken in yogurt and biryani spice mix then adding and cooking it with the rice. Piryani makes this dish to perfection as the chicken is moist and the rice is evenly cooked. It's a wonderful aromatic combination of saffron and herb flavored basmati rice.
Kotthu Roti-This means chopped roti. This is Sri Lankan street-food. Strips of roti are cut and stir fried with vegetables, onions, egg and beef. Piryani says she makes roti daily.
Rice hoppers-First time I’ve ever seen this. The rice hoppers are made daily by hand. The ingredients are rice flour, water and salt.
Watalapaam-A bread pudding of Malay origin made of coconut milk, brown palm sugar, cashew nuts, rice flour, treacle (Sri Lankan syrup), eggs and various spices including cinnamon, cloves, cardamom and nutmeg.
Lump rice or Lamprais-Dutch influenced: The whole meal comes wrapped up in a fresh banana leaf. Inside there is seemi sambola (caramelized onions) which were nice, sweet and spicy, pol sambola (shrimp paste), yellow banana curry, fish cutlet, chicken curry and deep-fried eggplant sautéed in onions and spices all stuffed in the banana leaf then steamed. This allows the flavors to permeate all through the rice giving you an incredible range of flavors from sweet to spicy with hints of cardamom, cilantro and fresh curry leaves.
Biryani-Served with chicken, cashew curry, raisins and an egg nestled in the middle of the rice. The technique that goes into making Biryani is what makes this dish. There is a two-part process from marinating the chicken in yogurt and biryani spice mix then adding and cooking it with the rice. Piryani makes this dish to perfection as the chicken is moist and the rice is evenly cooked. It's a wonderful aromatic combination of saffron and herb flavored basmati rice.
Kotthu Roti-This means chopped roti. This is Sri Lankan street-food. Strips of roti are cut and stir fried with vegetables, onions, egg and beef. Piryani says she makes roti daily.
Rice hoppers-First time I’ve ever seen this. The rice hoppers are made daily by hand. The ingredients are rice flour, water and salt.
Watalapaam-A bread pudding of Malay origin made of coconut milk, brown palm sugar, cashew nuts, rice flour, treacle (Sri Lankan syrup), eggs and various spices including cinnamon, cloves, cardamom and nutmeg.
Priyani Oriental Cafe
9035 Reseda BlvdNorthridge, CA 91324
(818) 998-6900
(818) 998-6900
1 comment:
Hey, this restaurant is a favorite. Wishing I was there right now.
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