01. Mutton Vegetarian Roll
Crispy bread crepe stuffed with mildly hot curried goat, served with tangy, red chilli sauce.
02. Fish Cutlet
A large Croquette made of flaked fish and mashed potato mixed and rolled with onions and aromatic hot spices.
03. Ulundu Vadai
Donut shaped urith dhal (black gram) savouries served with tangy coconut chutney (2pcs)
04. Kadalai Vadai
Fried patties of spicy lentil and urid dhal similar to falafals (2pcs.).
05. Vegetable Samosa
Popular Indian pastry stuffed with spiced vegetables.
06. Vegetable Pastry
Sri Lankan patties stuffed with curried vegetables.
Vegetable Soup
A mixed vegetable soup, flavored with tamarind and chilli.
Rasam
Curry flavoured stock with a touch of tamarind.
Buryani
Buryani is a very rich Pilau served at festive occasions. The meat which has been pre-cooked in special spices is covered in Basmati rice which has been cooked and delicately spiced with cardamon and saffron. Finally the Buryani is gently steamed to blend the flavours. At CEYLONTA, we serve Buryani with additional curried meat dish.
07. Chicken Buryani
08. Mutton Buryani
09. Beef Buryani
09a. Vegetable Buryani
09a. ShrimpBuryani
Six separate dishes of curried vegetables with steamed Basmati rice and pappadam. It is popularly known as rice and curries.
10. Vegetable Thali
One vegetable can be substituted for yogurt.
11. Meat Thali
One dish of chicken, beef, mutton or egg added to the vegetable thali.
11a. Fish Thali
Curried fish added to the vegetable thali.
Lightly spiced, pan-fried crepes of urid dhal served either as plain dosai with side dishes or cooked and filled with curried vegetables. All our dosai dishes are served with the traditional Sambar (curried, mixed vegetable sauce) and coconut chutney. (Extra sambar or chutney for $1.00).
12. Masala Dosai (with a curried potato filling)
13. Ghee Dosai (flavoured with clarified butter, fine and crispy)
14. Egg Dosai (the egg, sunny-side up is fried into the dosai)
15. Plain Dosai (four pieces of dosai)
16. Tandoori chicken
Three (3) pieces of roasted chicken marinated in Ceylontas tandoori spices.
17. Ceylontas Chicken Palandi
A skinned half-chicken crispy on the outside and tender inside, marinated in Sri Lankan chillies and smothered in our chiefs special sauce.
18. Ceylontas Fish Steaks
Crispy king fish steaks marinated in turmeric and hot red peppers, recommended with pittu or plain string hoppers.
19. Ceylontas Roast Beef
Strips of tender curried beef stir-fried with sliced onions and crushed red peppers, recommended with any steamed entree.
20. Chicken Fried Rice
21. Mutton Fried Rice
22. Beef Fried Rice
23. Vegetable Fried Rice
Thin strips of noodles and vegetables or spiced chicken or beef chopped and stir fried with a fine blend of onions, herbs and spices.
24. Mutton String Hoppers Kothu
25. Beef String Hoppers Kothu
26. Chicken String Hoppers Kothu
27. Vegetarian String Hoppers Kothu
Very popular in Sri lanka, Kothu Rotti is made of chopped flat bread (rotti) stir-fried with onions, green chillies and spices and a choice of curried beef, mutton, chicken or egg.
28. Beef Kothu Rotti
29. Mutton Kothu Rotti
30. Chicken Kothu Rotti
31. Vegetarian Kothu Rotti
32. Egg Kothu Rotti
33. Plain Rotti/Parota
34. Idly
A platter of steamed urid dhal rice cakes served with a mixed vegetables sauce (sambar) and chutney.
35. Pittu
A steamed dish of red rice flour and freshly grated coconut, served with sambol and curried lentils or with one curried meat (chicken or mutton or beef).
36. String Hoppers
Rice noodles formed into lacy circles and steamed to a light and fluffy texture, served with coconut sambol and curried lentils.
Our devilled dishes are cooked in a tomato based chilli sauce imported from Sri Lanka. Condiments are added to suit the type of meat or fish. These dishes are moderately hot and compliment any steamed dish or other entree.
37. Devilled Shrimp
38. Devilled Fish
39. Devilled Beef
40. Devilled Chicken
40a. Devilled potato
40b. Devilled Squid
One of the main characteristics of Sri Lankan cooking is that spices like coriander, cumin and fennel are pre-roasted to a deep brown coffee color, imparting a flavour that is strongly individual to this island. Special combinations of condiments are added to suit the type of vegetable, meat or fish. Our curried dishes are excellent in combination with Rice, String Hoppers, Rotti, Pittu and Dosai.
41. King Fish
42. Shrimp
42a. Squid
43. Eggplant
44. Lentils
45. Potatoes with Sauce
46. Seasonals: Beans, Spinach, Cabbage, Mixed Vegetable, Okra, Soya (tvp) Chick peas, Currried Pineapple, Squash & Beats (ask for the special of the day)
47. Curried Chicken
48. Curried Beef
49. Curried Mutton
49a. Butter Chicken
These accompaniments are a unique feature in South Asian cuisine essential as sauces to flavor and spice main courses.
50. Coconut Sambol
Finely grated coconut mixed with a combination of hot red chillies and other spices. Perfect with plain Rotti.
51. Seeni Sambol
Thin chips of Maldives dried fish and thinly sliced onions cooked until perfectly tender in sweet, hot or tangy spices.
52. Katta Sambol
A mixture of coarsely ground red chilies, chipped Maldives dried fish and onions in lemon juice (only for those who like their food very hot ).
53. Fried Sprats (Sardines)
Maldives dried fish with sliced onion and crushed red pepper.
54. Ceylonta Style Chutney
A hot sauce made from blended coconut, chillies and lime (recommended with all dishes).
55. Steamed Rice
A plate of Basmati rice served with pappadam.
56. Basmati Rice
A Plate of Basmati rice cooked in ghee flavored with saffron, and fried onions.
57. Pappadam
A quick fried crispy, mildly spicy, thin lentil wafer
58. Nan Bread
Heated Indian flat bread.
Kadali Vadai
Vegetable Soup
Rasam
Potatoes with sauce
Lentils Seasonal
Beans
Spinach
Cabbage
Chick Peas
Beets
Butternut squash & Soya meat
Steamed rice
Yellow basumati rice
Curried Egg
Curried Chicken
Curried Beef
Tandoori chicken
Fried Sardines
Coconut chutney
Yoghurt
2 types of Salads
Naan bread
Tapioca pudding
Rice pudding
Mutton Roll
Ulunthu Vadai
Kadalai Vadai
Vegetable Samosa
Devilled Chicken
Curried Shrimp
6 Curried vegetables Thali
Baasumati Rice
Vegetable Rice
Roast Beef
Tandoori chicken
Chicken Kothu Roti
Vegetable Kothu Roti
Drinking
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The waitstaff was very attentive and the food was great. The restaurant was relatively crowded, but the service was not too slow. We were happy.
After walking past Ceylonta many times thinking it smelled delicious and making reservations at Ceylonta for our anniversary, we were extremely disappointed with the service, to the point that we walked out. Once seated and given menus, the waiter never returned. People were seated after us at the next table, they ordered and even got their food while we continued to wait patiently for the waiter to return. After waiting for 25 minutes we got up and left and then went for a delicious dinner at another restaurant. On such a special evening, we were very disappointed with the service at Ceylonta and will never recommend this restaurant to friends and family. Sadly the Ceylonta website doesnt't have an email to take up my concerns with them directly.
Oh how I love Ceylonta. I would eat there 5 nights a week if I could. There are so many great dishes at Ceylonta. I strongly recommend the shrimp curry. This dish is similar to Chicken Makni (if you're familiar with this tomato based buttery curry. It's great with a little white rice and some rothi. I prefer the roti at Ceylonta to the naan. The roti is not like West Indian roti (love that too). Don't know how to describe it but it's delicious. I love the Thali's. The little curry dishes that make up the Thali are almost all superb. The green cocunt chutney (think that's what it's called) is great to help cool down the burning hot curry dishes. You must enjoy spicy food to eat at Ceylonta. They don't prepare dishes as mild, medium, hot. It's all hot. Very inexpensive. Cute surroundings. Nothing fancy. Lovely staff (often a little too busy)
I love their prawns in curry! It is my first time having Sri Lankan cuisine and I will definitely go back.
Delicious! Inexpensive. Very Friendly Staff Service is a little slow.
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South Indian cuisine is known for some of the spiciest and most flavourful foods in India. The fare is often rice-, lentil- or vegetable-based and always incorporates a vast array of spices (especially chilies – so brace yourself for the tears and the sniffles). Combining South Indian and Sri Lankan flavours, Ceylonta gives you a taste of the distinctive cuisine of the region; the dosas (fermented crepes) and vadas (lentil doughnuts) are not the typical Indian dishes many of us have come to know. Bonus: beer aficionados can sample some great tasting Sri Lankan beer.
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