Point of Sale – House of Curry

admin — Fri, 19 Sep 2014 07:51:04 +0000

The House of Curry hasn’t been open long but it’s already got some fans. In fact as one customer left lunch late last week he couldn’t help but gush.

“Fantastic as usual,” he said to Vini Dissanayake as he left.

Dissanayake and his business partner Nalaka Abeywickrema opened for business in mid-December. The restaurant is located at 3420 150 St. #119.

House of Curry serves Sri Lankan cuisine. Walk through the front door and the smell of the spices warms the nostrils.

Dissanayake said they use spices that are naturally grown in the rain forests of Sri Lanka including cardamom, cinnamon, saffron, ginger, nutmeg, cumin and more.

Read more on Original Source

admin — Fri, 19 Sep 2014 07:44:58 +0000

The spiciest local meal that ever challenged me was at the long-since-departed Sri Lanka Curry House. Several dishes incorporated such incendiary seasonings that perspiration would begin to bead on my forehead when the serving platters were set down on the table. A sample bite or two was all I could countenance. So it was with a bit of apprehension that our expeditionary team set off for the far reaches of Rosemount to visit a new Sri Lankan restaurant called House of Curry. I’m happy to report that the experience at this small strip-mall storefront completely recalibrated my fire and brimstone impressions of this subcontinental island cuisine. Just about everything we sampled delivered nuances of flavor that lit up the scoreboard. If this place were located on Eat Street, there would likely be a line out the door.

Read more at Original Source

admin — Fri, 19 Sep 2014 07:43:53 +0000

If it weren’t for the location, House of Curry in Rosemount would probably have a line out the door all week. The Sri Lankan cuisine featured at this strip-mall storefront is as nuanced, complex, and multi-dimensional as any you’d find cityside. Make the drive and you will be rewarded with one surprising great dish after another—lightly fried cauliflower florets swaddled in a chili glaze, a superlative bowl of luscious creamy dahl simmered in a coconut curry sauce, sweet ’n’ sour tempered deviled lamb incorporating lean cubes of meat with tomatoes and bell peppers, and an indigenous rice noodle dish known as “string hoppers” topped with a knock-out coconut curry sauce.