Upper East Side, Manhattan ยท restaurant
The Kothu Roti (shredded flatbread stir-fried with egg and your choice of meat) and the Chicken Lamprais steamed in banana leaf anchor this Sri Lankan and South Indian kitchen on First Avenue, a Bib Gourmand spot built on deep, layered spice. On Sundays, brunch arrives as a full banana-leaf spread with biryani and multiple curries, turning the whole meal into a communal, all-in experience.
Slow-cooked Tamil Nadu-style biryani with bold spice and tender chicken.
Dutch-influenced rice and curry steamed inside banana leaf until fragrant.
Shredded paratha stir-fried with egg, vegetables, and spiced lamb.