Sri Lankan Rice and Curry in Scarborough

Rice with a dhal, a meat or fish curry, a vegetable curry, sambol and papadam. Made fresh each weekend.

Rice and curry is the everyday Sri Lankan plate, and the truest test of a kitchen. It is a mound of rice surrounded by several curries and sides, each cooked separately so the flavours stay distinct. You mix them together on your plate the way you like.

What is on the plate

A typical plate has rice, a dhal, one meat or fish curry, a vegetable curry, coconut sambol and a papadam. The balance is the point: something creamy, something spicy, something fresh, all in one meal. We change the curries with what we cook that weekend.

Weekend cooking

This is home cooking, made fresh on Saturday and Sunday for pickup or Uber Eats delivery in range. Everything is zabihah halal.

How to get it

Ask what curries we have on and we will build your plate. We are a weekend kitchen, so pickup is from our Scarborough location on Saturday and Sunday, 12 to 5. If you are inside our Uber Eats delivery range, we can also drop it at your door.

• Order on Uber Eats for delivery in range.
• Call or text (647) 449-2924 to set up weekend pickup.
• Feeding a group? Ask about halal catering in Scarborough.

More from our kitchen

• Halal catering in Scarborough

Rice and curry for one or for many

For a single plate at home, build your own: Biriyani ($12) or Fried Rice ($20), plus a devil and a curry on request. For groups of 20 or more, our ghee rice combos bring up to ten dishes per plate, from $15 to $30 per person.

Allergy notes

Some of our dishes contain egg (kottu, egg masala, watalappan), dairy (yogurt sambal), fish (maasi sambal is made with dried Maldives fish) and nuts (green pea cashew curry). If anyone has an allergy, tell us when you order and we will tell you what to avoid.

How to eat rice and curry

In Sri Lanka most people eat rice and curry with the right hand, and it genuinely tastes different that way. A fork is fine too. The method is the same:

1. Put the rice in the middle and each curry in its own spot around it. Do not pour them all over the rice.
2. Take a little rice, mix it with one or two curries, and eat that mouthful.
3. Change the combination each time. Something creamy with something sour, then a little sambol for heat.
4. Save a spoon of something sweet, like pineapple curry, for the end.

Building your own plate from our curries

Several of our curries and sides are available on request. Call or text (647) 449-2924 to check what is cooking that weekend. Think of them by job:

• The main: Beef Curry or Mutton Curry.
• Something creamy and mild: Potato Milk Curry, potatoes in coconut milk, or Green Peas Curry, which is naturally vegan.
• Sweet and sour: Pineapple Curry, Mango Curry or Eggplant Moju.
• Heat and crunch: Masi Sambol, made with dried Maldives fish, chilli, onion and lime.
• Sharp and pickled: Acharu, a Sri Lankan fruit and vegetable pickle.

Pick one from each line and you have a balanced plate. For a vegetarian version, use vegetable Biriyani ($12) as the base with green peas curry, eggplant moju and acharu, and skip the masi sambol.

Keeping and reheating curries

Curries keep well in the fridge for a couple of days and often taste better the next day. Reheat them in a covered pot until bubbling. Keep sambols and acharu cold; they do not need heating. Read more in how to eat Sri Lankan rice and curry.