New Sri Lankan Restaurant - House of Curry in Rosemount
Since there seems to be a number of fans here of the former Sri Lankan Curry House and the former owner Heather Janz's cooking at Highland Grill, I thought a new Sri Lankan restaurant would be of interest to the board.
A Sri Lankan friend of mine recently posted on their Facebook about a new place called House of Curry in Rosemount. Their very-much-still-in-construction website has some pictures of what I just ate at a friends holiday party (so I'm assuming fairly authentic):
3420 150th St W
Rosemount, MN 55068
I'll report back once I make it down there.
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I've been twice. Haven't had time to report, but I loved it. More importantly, my Sri Lankan born girlfriend and her family really loved it. They said it was super authentic and the flavors spot on.
Patties - similar to a Somosa, but in a little flaky crust. Appear to be made in house and to order, just fantastic little starter.
Kottu Roti - Roti is cut up and then stir fried similarly as to a noodle or rice dish might be. GF's family really loved this. Traditionally a street food, so not something they even eat a lot of at home.
Bandakha Theldala - "Tempered" potatoes, apparently par-boiled then pan fried with peppers.
Chicken Curry - GF's sisters and my mom really liked this. I'm veg, so didn't try it.
Coconut Sambol - aka Pol Sambol, rather ubiquitous with SL food. Think Sriracha in Thai or ketchup in America. It's a condiment that can go in anything.
Watalappan - Dessert. Think flan with Indian spices in the background.
Dying to try the Eggplant, but both times I've been, they sold out of it during their buffet. I've had this dish as cooked by my GF and her mother. Vinegar and sugar are added, sounds weird but it works.
If you are not Sri Lankan, I think they might go a bit too mild on Mild requests. If you like heat at all, go with Medium. I've yet to venture to Hot, as SL food is (arguably) the hottest cuisine in the world. The pol sambol can add some heat if you're worried about the gap between mild and medium.
The young man in the Front of House is very polite and polished. I'm assuming he had fine dining experience somewhere. He smiled so big when my GF's mother gave him two thumbs up. He appears to fly solo to cover the roughly 32 seats. They have beer and wine too.
I had a great meal there last night. Papadam was serrved with a delightfully tangy mint sauce. Among other wine and beer options they offer 2 beers from Sri Lanka. The Lion Lager was one of the best beers I've ever had and was perfect with the entire meal. Rasam soup was delicious, an herb broth with cumin and celantro. My main was the devilled chicken. served with a great bowl of rice. The dish was spiced perfectly, perfectly cooked stir fry with tomatoes, onion, green and red pepper. It was not overly firey hot but the waiter assured me that they could do as hot as I wanted. Can't wait to return.
I had their lunch buffet today. Everything I tried was very good. It was a small buffet, but high quality - dishes I remember are:
Chicken wings: Great spice mixture, served with onions and lime wedges - pleasantly spicy
Kola Mallum (I think): chopped kale with coconut - very fresh-tasting and a nice contrast to the spicy dishes
Two kinds of chicken curry, one with bones, and one without. Both had a nice mixture of vegetables/potatoes, and were great served over rice - bony chicken was spicier than boneless, but both had some heat.
Papadums - very light and crisp and well-seasoned. Went great with the vegetable soup that was also on the buffet - seemed to have just a bit of coconut milk and subtle spices - but not a lot of "chunks" or vegetables.
There were also vegetarian fried rice and noodles, a dhal dish, and some kind of chick pea dish, and a "beet root curry", as well as some fresh fruit, a small salad, some plain yogurt with Sri Lankan "treacle" to pour over it. This is not like the treacle I was expecting - the molasses-y kind. This is a sweet, almost floral-flavored syrup.
There was also Watalappan on the buffet - a kind of egg/coconut milk custard, flavored with Sri Lankan spices as well as jaggery (juggery), which is a kind of sugar made from the treacle syrup - kind of like how brown sugar is made. This was probably my favorite part of the meal - a really great custard, _very_ sweet, but with enough other flavors to tame the sweetness.
I'm definitely looking forward to going back for lunch and/or dinner. The guy running the dining area was very nice - and took time to answer a lot of questions (I really didn't know this much about Sri Lankan food before today).