CEYLON SPICY HUB

Kottu Roti

Chopped roti griddle-fried with egg, vegetables, and choice of protein — smoky, deeply seasoned, and textured in the best way

Egg Hoppers

Fermented rice-flour bowl with a soft runny egg set in the centre — crispy at the edges, pillowy within, best eaten with pol sambol

String Hoppers

Steamed rice-flour noodle discs served with dhal and coconut sambol — delicate and perfect for soaking up curry

Fish Curry

Slow-cooked in a tamarind-and-coconut base with roasted curry leaf — bracingly sour and aromatic

Dhal Curry

Lentils cooked down with turmeric and tempered in mustard seed and curry leaf — the workhorse side that anchors any rice plate

Pol Sambol

Freshly grated coconut with red onion, dried chili, and lime — vivid and punchy, makes everything better

Devilled Dishes

Stir-fried protein (chicken, seafood, or mutton) in a sticky, capsicum-forward sauce with visible chili heat — order only if you mean it