Sigiri showcases the robust spicing and surprising flavors of Sri Lanka in specialties like devilled kingfish, which is cooked on the grill, then tossed in a fiery-sweet sauce of chile, onion, and tomato. Devilled dishes (which are also made with beef, pork, or chicken) go nicely with milder yet flavorful aapa, or hoppers–steamed rice pancakes served with coconut or onion sambol, suggests bennyt.
Manhattan’s only Sri Lankan restaurant, open since late last year, also wins praise for its chicken curry and chicken lamprais (chicken, fish, egg, rice, and plantain baked in a banana leaf), among other things. Also on the menu: fried rice and biryani; fish-potato cutlets, lentil patties, and other appetizers; Sri Lankan curries of beef, pork, or seafood; and special stews such as Ruhuna-style beef and Colombo-style pork.
Over all it’s fantastic and unique, declares heavymeta, who recommends finishing with kiri-peni (yogurt with palm treacle). Another recommended dessert: watalappam, a flanlike pudding flavored with coconut, cashew, cinnamon, and cardamom.
Sigiri is BYOB; you can find a decent selection of beer at a nearby grocery.
great find–sigiri on 1st b/t 5th and 6th