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Ricorn - wallawatha

 

This place is always buzzing with hungry people and bustling staff, a bit hot and stuffy but i think the food is worth the try. 

                        

3🌟Masala cheese kothu - 1440/- for me was non spicy, and had a creamy base, like a pasta, what’s I liked is that they had fresh capsicum for that crunch and tomatoes. 

4🌟 chicken kothu with beef fry - 1300/-

This was a dry base, with fried shredded chicken and tiny chunks of beef fried. (Non spicy for my standard. 


What’s unique in this place is they serve all ten food in a big sawan, least mostly they do. 


 


 4🌟 Egg patty and Fish roll LKR 370  (spice level - Mild) 

Both  the time I had the short eats was in the evening. Piping hot and fresh, the shell of the patty was a tat bit salty and it had half an egg with a potato paste.

Fish roll also was not oily and had a light texture, not heavily stuffed, usually I likes my rolls to be stuffed to the brim but this I didn't mind that it was not. I was surprised my self






⚠️⛔️Hygiene! ⛔️⚠️

Well as you know this is type@of a street food restaurants where locals eat, I had seen some foreigners too there. But as always try at your own risk! 

 

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FUN FACT 👩‍💻

It is generally considered that it originated as street food in the eastern Tamil regions of Trincomalee or Batticaloa in the 1960s/1970s, as an inexpensive meal for the lower socio-economic classes. The basic rotti is made of Gothamba flour, a flour made out of a variety of grains-referring to the white flour.
 













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