Mutton Rolls

A popular Short Eat among Tamils is the Mutton Roll, which is tender pieces of ...

Ulundhu Vadai

These marvelously tasty little fritters are made from daal, combined with incredible spices, and deep fried to crunchy perfection.

String Hoppers

string hoppers is a traditional Sri Lankan Tamil, and Kerala food consisting of rice flour pressed into noodle form and then steamed. It is made of rice flour, salt and water. It is generally served as the main course at breakfast or dinner together with a curry (potato, egg, fish or meat curry) and coconut sombol.


What’s known as Paratta (paratha or Flat bread) in Sri Lanka is similar to a roti in Malaysian food, or an African chapati. The greasy flaky flat-bread is melt in your mouth delicious, especially when dipped in any curry sauce. YUM!.

Rice & Curries

Sri Lankan meals were from the northern Tamil tip of Jaffna (similar to Indian Thaali meal ). This outrageously tasty meal included yellow rice, an assortment of vegetable, meat and seafood curries.

Eating through Toronto’s east end: the 10 tastiest spots in Scarborough 
Nantha Caters

Sri Lankan takeout shops aren’t special-occasion affairs so much as everyday conveniences in Scarborough. Tamil moms and grandmas here track restaurant openings and kitchen changes with blogger-worthy fervour, and this tidy takeout shop is at the top of a lot of go-to lists. There are cases of nuts and crunchy salted lentils, “short eats” of meat wrapped in bread or pastry, and steam trays full of curries, like gently gamey mutton and entrancingly sweet-mellow eggplant. The best bet for first-timers is the chicken biryani: moist tandoori meat served on rice prepared with turmeric, saffron and deep-caramelized onion, with a hard-boiled egg, a pile of candied-tasting anchovies, a breaded cutlet ball of mashed fish and potato, and a salad of red onion, coriander leaves and carrot. It’s a riot of ultra-bright colours, tender-crisp textures and punchy, palate-smacking flavours – all for the price of $7. Takeout only. 3268 Finch Ave. E., 416-626-8421.

By:- Chris Nuttall-Smith, The Globe and Mail,
Published Friday, Jun. 22 2012