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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":429,"serveWith":436,"variations":438,"ingredients":448,"instructions":528,"pronunciation":556,"substitutions":557,"slug":570,"title":571,"shortTitle":572,"nativeName":573,"countrySlug":574,"region":575,"baseServings":576,"prepMinutes":577,"cookMinutes":578,"difficulty":579,"course":580,"diet":582,"mainIngredients":583,"images":584,"keywords":594,"publishedAt":601,"updatedAt":601,"authorSlug":602,"summary":603,"localeSlug":570,"alternates":604},[394,397,400,403,406],{"answer":395,"question":396},"Godhamba roti is a thin, stretchy Sri Lankan flatbread made by slapping a very soft, oiled wheat dough out to near-transparency and folding it in layers before griddling. Making it well takes practice, and almost nobody making kottu at home starts from flour. Frozen paratha from an Asian supermarket is a genuinely good substitute and is what many home cooks in Colombo use too.","What is godhamba roti and do I have to make it?",{"answer":398,"question":399},"Almost always heat and crowding. The pan needs to be very hot and the mixture needs room to touch the metal, so cook in two batches if your pan is small. Using fresh, still-soft bread and adding the gravy too early are the other two causes — the bread should meet the sauce for less than a minute before serving.","Why is my kottu soggy instead of having crisp edges?",{"answer":401,"question":402},"Yes, and vegetable kottu is a standard order in Sri Lanka. Leave out the meat, double the leek, carrot and cabbage, and use a coconut-milk gravy built on vegetable stock with roasted curry powder. For a vegan version also omit the eggs and check the roti — most frozen paratha is made with vegetable fat rather than ghee, but not all of it.","Can I make kottu roti vegetarian or vegan?",{"answer":404,"question":405},"You need two stiff flat tools and a pan you do not mind scratching, but they do not have to be the traditional kottu blades. Two metal fish slices or sturdy turners work well. The point is chopping the bread while it is hot and oiled in the pan, which tears it unevenly, rather than slicing it cold on a board into tidy strips.","Do I really need two metal blades to chop it?",{"answer":407,"question":408},"Street kottu in Sri Lanka is genuinely hot, built on roasted curry powder plus green chile and chile flakes. This version is assertive but not punishing. Cut the chile flakes to half a teaspoon and deseed the green chiles for a mild version, or serve it as shops do, with extra chile flakes on the table so each person adjusts their own plate.","How spicy should kottu roti be?",[410,411,412,413,414,415],"Use day-old roti or paratha. Fresh-from-the-pan bread is too soft and turns pasty when chopped; slightly dry bread tears into ribbons and stays chewy.","Get the pan properly hot before anything goes in. Kottu is a high-heat dish — a lukewarm pan steams the vegetables and the bread goes soggy.","Chop with two stiff metal turners, not a knife. Hold one in each hand and work them alternately against the pan base; the uneven tears are the point.","Cook in two batches if your pan is under 30 cm. Overcrowding drops the heat and you will never get the crisp caught edges.","Add the gravy only in the last thirty seconds, off the boil, so the bread absorbs it without collapsing into porridge.","Taste before you salt — curry powder, soy sauce and the curry gravy all bring salt, and kottu tips into oversalted very easily.","🥘","Kottu roti is what happens when flatbread is treated as a stir-fry ingredient. Soft godhamba roti is thrown onto a hot steel plate with onion, leek, carrot, egg and shredded curry meat, then hacked apart with two blunt metal blades until the bread is in ragged ribbons that have absorbed everything around them. A ladle of curry gravy goes over at the end so the whole mass turns glossy and savoury rather than dry. It tastes of dark roasted curry powder, hot fat, egg and chile, with chewy bread edges and crisp bits where the roti caught the plate. Nobody eats it for elegance; it is filling, fast, loud and slightly greasy in the way good late food should be.","Kottu is a young dish by Sri Lankan standards. It grew out of the Muslim-run eating houses of the Eastern Province and Batticaloa in the middle of the twentieth century as a way to use up yesterday's roti and last night's curry, and it moved west into Colombo with the rest of the country's street trade. Within a couple of generations it went from thrift food to the most recognisable thing the island cooks after dark, sold from open-fronted shops where the griddle faces the street on purpose.\n\nThe sound is not incidental. Cooks work two flat metal blades against a steel plate in a fast alternating rhythm, and skilled ones swing into syncopation and drum patterns that carry two streets away — the clatter is advertising, and regulars can tell one shop from another by its beat. Order kottu and you are also ordering an approximate three minutes of percussion, which is why Sri Lankans abroad describe missing the noise as much as the food.\n\nWhat goes in is entirely negotiable and that is the dish's logic: vegetable kottu, egg kottu, chicken, mutton, fish, or cheese kottu for people who grew up on it and want it richer. The one non-negotiable is gravy. A kottu served dry is considered badly made, and shops keep a pot of thin curry sauce beside the plate to pour on at the last second so the bread drinks it up. The blade-chopping matters too: shredding roti with a knife on a board gives neat strips, but chopping it hot on the griddle tears the bread unevenly, and those torn edges are what soak up sauce and crisp against the metal. At home you can get remarkably close with a wide steel pan, two stiff turners and the willingness to be aggressive.","Kottu is a dish to eat immediately — the bread keeps absorbing gravy and goes stodgy within an hour. If you do have leftovers they keep one day refrigerated; revive them in a very hot dry pan, spreading the kottu thin so the edges crisp again, and splash in a little water or gravy as it heats. Do not microwave it, which turns the roti rubbery. The gravy and the chopped vegetables can both be prepped a day ahead and kept separately, which is the practical way to make kottu fast on a weeknight.",[421,422,423,424],"Uses shop-bought paratha or leftover roti, so the dish is a twenty-minute weeknight cook rather than a two-stage project.","Keeps the gravy step that home versions usually drop — it is the difference between real kottu and dry chopped bread.","Two-turner chopping technique explained properly, including why you tear the roti on the heat instead of slicing it cold.","Scales down to a home burner without losing the char, by cooking in a wide pan and resisting the urge to overload it.",[426,427,428],"Very wide heavy frying pan, flat griddle or carbon-steel wok","Two stiff metal turners or fish slices","Small saucepan for the gravy",{"fat":430,"carbs":431,"fiber":432,"sodium":433,"protein":434,"calories":435,"estimated":8},29,55,5,980,33,610,[437],"A small bowl of extra curry gravy on the side, plus pol sambol or a sharp lime pickle to cut the fat.",[439,442,445],{"name":440,"description":441},"Egg kottu","The default order in most shops: no meat, but three or four eggs scrambled straight into the bread so the whole thing turns rich and slightly custardy.",{"name":443,"description":444},"Cheese kottu","A Colombo invention that locals either love or refuse — processed cheese melted through the mix at the end, turning it stringy and heavy.",{"name":446,"description":447},"Dolphin kottu","Nothing to do with dolphins: the roti is chopped much finer, almost to crumbs, and bound with extra egg and gravy into a softer, wetter mass.",[449,455,459,464,468,472,476,480,483,486,489,493,497,500,503,506,511,512,515,518,521,524],{"qty":450,"ref":451,"name":452,"unit":453,"group":454},250,"stock","chicken or vegetable stock","ml","For the quick gravy",{"qty":456,"ref":457,"name":458,"unit":453,"group":454},150,"coconut-milk","coconut milk",{"qty":460,"ref":461,"name":462,"unit":463,"group":454},2,"curry-powder","roasted Sri Lankan curry powder","tsp",{"qty":465,"ref":466,"name":467,"unit":463,"group":454},0.5,"turmeric","ground turmeric",{"qty":469,"name":470,"unit":471,"group":454,"optional":8},1,"pandan leaf, 5 cm piece","piece",{"qty":473,"name":474,"unit":471,"group":475},6,"godhamba roti or frozen paratha, cooked and cooled","For the kottu",{"qty":477,"name":478,"unit":479,"group":475},3,"coconut oil, or any neutral oil","tbsp",{"qty":469,"ref":481,"name":482,"unit":471,"group":475},"onion","large onion, thinly sliced",{"qty":469,"ref":484,"name":485,"unit":471,"group":475},"leek","leek, halved lengthways and thinly sliced",{"qty":469,"ref":487,"name":488,"unit":471,"group":475},"carrot","carrot, cut into fine matchsticks",{"qty":456,"ref":490,"name":491,"unit":492,"group":475},"cabbage","cabbage, finely shredded","g",{"qty":477,"ref":494,"name":495,"unit":496,"group":475},"garlic","garlic, finely chopped","clove",{"qty":469,"ref":498,"name":499,"unit":479,"group":475},"ginger","ginger, finely grated",{"qty":460,"ref":501,"name":502,"unit":471,"group":475},"green-chili","green chiles, sliced",{"qty":469,"ref":504,"name":505,"unit":471,"group":475},"curry-leaves","sprig of curry leaves, leaves picked",{"qty":507,"ref":508,"name":509,"note":510,"unit":492,"group":475},300,"chicken","cooked chicken curry meat, shredded","leftover curry is ideal; plain roast or poached chicken also works",{"qty":460,"ref":461,"name":462,"unit":463,"group":475},{"qty":469,"ref":513,"name":514,"unit":463,"group":475},"chili-flakes","chile flakes",{"qty":477,"ref":516,"name":517,"unit":471,"group":475},"eggs","eggs, lightly beaten",{"qty":469,"ref":519,"name":520,"unit":479,"group":475,"optional":8},"soy-sauce","soy sauce",{"qty":465,"ref":522,"name":523,"unit":463,"group":475},"black-pepper","coarsely ground black pepper",{"qty":525,"name":526,"unit":527,"group":475},null,"salt and lime wedges","to taste",[529,534,537,541,545,548,553],{"tip":530,"text":531,"title":532,"timerSeconds":533},"If you have leftover curry gravy from a chicken or mutton curry, use 250 ml of that instead and skip this step entirely.","Simmer the stock, coconut milk, 2 teaspoons of curry powder, the turmeric and the pandan leaf in a small pan for 8 minutes, until it thickens just enough to coat a spoon thinly. Season with salt and keep it warm — it should taste slightly too strong on its own, because the bread will dilute it.","Make the gravy",480,{"text":535,"title":536},"Stack the cooled roti and cut them into rough 1 cm strips, then cut across into short pieces. Keep the pieces uneven — this is a rough pre-chop, and the real tearing happens in the hot pan.","Shred the roti",{"text":538,"title":539,"timerSeconds":540},"Heat the oil in your widest pan over high heat until it shimmers and a piece of onion sizzles instantly. Add the onion, leek, carrot, garlic, ginger, green chiles and curry leaves and stir-fry hard for 3 to 4 minutes, until the leek is limp, the onion edges are browning and the curry leaves smell sharp and toasted.","Fry the aromatics",240,{"text":542,"title":543,"timerSeconds":544},"Throw in the cabbage, {qty:chicken} of shredded chicken, 2 teaspoons of curry powder and the chile flakes. Keep the heat high and toss for 2 minutes, until the cabbage has just wilted but still has bite and the spice smells roasted rather than dusty.","Add cabbage, meat and spice",120,{"text":546,"title":547},"Push everything to one side, pour the beaten eggs into the cleared space and let them set for 20 seconds before breaking them up. Once they are in soft curds, mix them through the vegetables so no large plain pieces of egg remain.","Scramble in the eggs",{"tip":549,"text":550,"title":551,"timerSeconds":552},"Do not stir gently. Kottu needs percussive chopping and the sound of metal on metal — that is what tears the roti properly.","Add the roti pieces and the soy sauce, then start chopping with two metal turners, working them alternately down through the mixture and scraping across the pan base. Keep going for 2 to 3 minutes, until the bread is in ragged short ribbons, everything is evenly mixed, and you can hear and see crisp browned edges catching on the metal.","Chop the roti in",180,{"text":554,"title":555},"Pour about half the hot gravy over the kottu, chop it through for a final 30 seconds until the bread turns glossy and the pan is nearly dry again, then grind over the black pepper and check for salt. Pile it onto plates with the remaining gravy and lime wedges alongside, and eat it while the edges are still crisp.","Gravy, pepper and serve","KOT-too ROH-tee",[558,562,566],{"note":559,"swap":560,"original":561},"Frozen paratha is the closest widely available stand-in — cook it, cool it, then chop. Tortillas work but are drier and give less chew.","Frozen Malaysian-style paratha, Indian lachha paratha, or flour tortillas at a pinch","Godhamba roti",{"note":563,"swap":564,"original":565},"Not identical, but roasting is what separates Sri Lankan curry flavour from Indian, so toasting an ordinary blend gets you most of the way.","Ordinary curry powder toasted in a dry pan for 2 minutes until it darkens and smells nutty","Sri Lankan roasted curry powder",{"note":567,"swap":568,"original":569},"The quick gravy in the ingredient list is built exactly for this — kottu was invented for leftovers, but you should not have to make a curry first.","Shredded cooked chicken plus 250 ml of thin coconut-milk gravy made from stock, coconut milk and curry powder","Leftover chicken curry and its gravy","kottu-roti","Kottu Roti (Sri Lankan Chopped Flatbread Stir-Fry)","Kottu Roti","කොත්තු රොටී","sri-lanka","Colombo and the West Coast",4,25,20,"medium",[581],"street-food",[],[508,516,490,484,504],[585,588,590,592],{"alt":586,"src":587},"Chopped kottu roti piled on a plate, ribbons of flatbread mixed with egg, leek, carrot and shredded chicken curry","\u002Fimages\u002Frecipes\u002Fkottu-roti\u002Fhero.jpg",{"alt":586,"src":589},"\u002Fimages\u002Frecipes\u002Fkottu-roti\u002Fhero-16x9.jpg",{"alt":586,"src":591},"\u002Fimages\u002Frecipes\u002Fkottu-roti\u002Fhero-1x1.jpg",{"alt":586,"src":593},"\u002Fimages\u002Frecipes\u002Fkottu-roti\u002Fhero-4x3.jpg",[595,596,597,598,599,600],"kottu roti","sri lankan street food","chopped roti","godhamba roti","curry stir-fry","late night food","2026-08-21","dishroute-kitchen","Sri Lanka's late-night griddle dish: flatbread chopped into ribbons with egg, leeks, curry meat and roasted spice, then loosened with a ladle of hot curry gravy.",{"en":605},"\u002Frecipe\u002Fkottu-roti",{"items":607,"total":742,"page":469,"limit":878,"hasMore":879},[608,641,670,680,709,737,766,794,822,849],{"slug":609,"title":610,"shortTitle":611,"nativeName":612,"countrySlug":574,"region":613,"baseServings":576,"prepMinutes":577,"cookMinutes":614,"restMinutes":578,"difficulty":579,"course":615,"diet":617,"mainIngredients":621,"images":623,"keywords":633,"publishedAt":601,"updatedAt":601,"authorSlug":602},"ambul-thiyal","Ambul Thiyal (Sri Lankan Sour Fish Curry)","Ambul Thiyal","ඇඹුල් තියල්","Southern Province",30,[616],"main",[618,619,620],"pescatarian","gluten-free","dairy-free",[622,522,504,494],"tuna",[624,627,629,631],{"alt":625,"src":626},"Dark glossy cubes of Sri Lankan sour tuna curry in a shallow clay pot with curry leaves and cinnamon","\u002Fimages\u002Frecipes\u002Fambul-thiyal\u002Fhero.jpg",{"alt":625,"src":628},"\u002Fimages\u002Frecipes\u002Fambul-thiyal\u002Fhero-16x9.jpg",{"alt":625,"src":630},"\u002Fimages\u002Frecipes\u002Fambul-thiyal\u002Fhero-1x1.jpg",{"alt":625,"src":632},"\u002Fimages\u002Frecipes\u002Fambul-thiyal\u002Fhero-4x3.jpg",[634,635,636,637,638,639,640],"ambul thiyal","sri lankan sour fish curry","goraka","dry tuna curry","black pepper fish","southern sri lanka","fish preservation",{"slug":642,"title":643,"shortTitle":644,"nativeName":645,"countrySlug":574,"region":646,"baseServings":576,"prepMinutes":577,"cookMinutes":647,"restMinutes":614,"difficulty":579,"course":648,"diet":649,"mainIngredients":650,"images":653,"keywords":663,"publishedAt":601,"updatedAt":601,"authorSlug":602},"sri-lankan-black-pork-curry","Kalu Uru Mas (Sri Lankan Black Pork Curry)","Kalu Uru Mas","කළු ඌරු මස්","Western and southern coast",95,[616],[619,620],[651,522,504,652],"pork-shoulder","vinegar",[654,657,659,661],{"alt":655,"src":656},"Near-black Sri Lankan pork curry in a clay pot, glossy cubes coated in dark gravy with curry leaves on top","\u002Fimages\u002Frecipes\u002Fsri-lankan-black-pork-curry\u002Fhero.jpg",{"alt":655,"src":658},"\u002Fimages\u002Frecipes\u002Fsri-lankan-black-pork-curry\u002Fhero-16x9.jpg",{"alt":655,"src":660},"\u002Fimages\u002Frecipes\u002Fsri-lankan-black-pork-curry\u002Fhero-1x1.jpg",{"alt":655,"src":662},"\u002Fimages\u002Frecipes\u002Fsri-lankan-black-pork-curry\u002Fhero-4x3.jpg",[664,665,636,666,667,668,669],"kalu uru mas","sri lankan black pork curry","black curry powder","vinegar braised pork","burgher cooking","sri lanka",{"slug":570,"title":571,"shortTitle":572,"nativeName":573,"countrySlug":574,"region":575,"baseServings":576,"prepMinutes":577,"cookMinutes":578,"difficulty":579,"course":671,"diet":672,"mainIngredients":673,"images":674,"keywords":679,"publishedAt":601,"updatedAt":601,"authorSlug":602},[581],[],[508,516,490,484,504],[675,676,677,678],{"alt":586,"src":587},{"alt":586,"src":589},{"alt":586,"src":591},{"alt":586,"src":593},[595,596,597,598,599,600],{"slug":681,"title":682,"shortTitle":683,"nativeName":684,"countrySlug":574,"region":685,"baseServings":576,"prepMinutes":578,"cookMinutes":686,"difficulty":687,"course":688,"diet":689,"mainIngredients":690,"images":692,"keywords":702,"publishedAt":601,"updatedAt":601,"authorSlug":602},"sri-lankan-chicken-curry","Kukul Mas Curry (Sri Lankan Roasted-Spice Chicken Curry)","Kukul Mas Curry","කුකුල් මස් කරි","Island-wide",45,"easy",[616],[619,620],[508,457,504,691],"cinnamon",[693,696,698,700],{"alt":694,"src":695},"Dark brown Sri Lankan chicken curry in a clay pot with curry leaves, pandan and a swirl of coconut milk","\u002Fimages\u002Frecipes\u002Fsri-lankan-chicken-curry\u002Fhero.jpg",{"alt":694,"src":697},"\u002Fimages\u002Frecipes\u002Fsri-lankan-chicken-curry\u002Fhero-16x9.jpg",{"alt":694,"src":699},"\u002Fimages\u002Frecipes\u002Fsri-lankan-chicken-curry\u002Fhero-1x1.jpg",{"alt":694,"src":701},"\u002Fimages\u002Frecipes\u002Fsri-lankan-chicken-curry\u002Fhero-4x3.jpg",[703,704,705,706,707,708,669],"kukul mas curry","sri lankan chicken curry","roasted curry powder","coconut milk curry","pandan","rice and curry",{"slug":710,"title":711,"shortTitle":712,"nativeName":713,"countrySlug":574,"region":714,"baseServings":576,"prepMinutes":715,"cookMinutes":647,"difficulty":716,"course":717,"diet":718,"mainIngredients":719,"images":721,"keywords":731,"publishedAt":601,"updatedAt":601,"authorSlug":602},"lamprais","Lamprais (Dutch Burgher Banana Leaf Rice Parcel)","Lamprais","ලම්ප්‍රයිස්","Colombo and the Burgher west coast",60,"hard",[616],[],[720,651,508,457],"basmati-rice",[722,725,727,729],{"alt":723,"src":724},"An opened banana leaf parcel of Sri Lankan lamprais with ghee rice, dark meat curry, a fried frikkadel and seeni sambol","\u002Fimages\u002Frecipes\u002Flamprais\u002Fhero.jpg",{"alt":723,"src":726},"\u002Fimages\u002Frecipes\u002Flamprais\u002Fhero-16x9.jpg",{"alt":723,"src":728},"\u002Fimages\u002Frecipes\u002Flamprais\u002Fhero-1x1.jpg",{"alt":723,"src":730},"\u002Fimages\u002Frecipes\u002Flamprais\u002Fhero-4x3.jpg",[710,732,733,734,735,736,669],"sri lankan burgher food","banana leaf rice parcel","seeni sambol","frikkadel","ghee rice",{"slug":738,"title":739,"shortTitle":740,"nativeName":741,"countrySlug":574,"region":685,"baseServings":576,"prepMinutes":742,"cookMinutes":577,"difficulty":687,"course":743,"diet":744,"mainIngredients":748,"images":750,"keywords":760,"publishedAt":601,"updatedAt":601,"authorSlug":602},"sri-lankan-dhal-curry","Parippu (Sri Lankan Red Lentil Coconut Curry)","Parippu","පරිප්පු",10,[616],[745,746,619,620,747],"vegetarian","vegan","nut-free",[749,457,504,466],"lentils",[751,754,756,758],{"alt":752,"src":753},"Bowl of creamy golden Sri Lankan red lentil curry topped with fried curry leaves, browned shallots and dried red chiles","\u002Fimages\u002Frecipes\u002Fsri-lankan-dhal-curry\u002Fhero.jpg",{"alt":752,"src":755},"\u002Fimages\u002Frecipes\u002Fsri-lankan-dhal-curry\u002Fhero-16x9.jpg",{"alt":752,"src":757},"\u002Fimages\u002Frecipes\u002Fsri-lankan-dhal-curry\u002Fhero-1x1.jpg",{"alt":752,"src":759},"\u002Fimages\u002Frecipes\u002Fsri-lankan-dhal-curry\u002Fhero-4x3.jpg",[761,762,763,706,764,765],"parippu","sri lankan dhal","red lentil curry","tempering","vegan 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wambatu moju, fried eggplant fingers pickled with onion wedges and whole green chiles","\u002Fimages\u002Frecipes\u002Fwambatu-moju\u002Fhero.jpg",{"alt":835,"src":838},"\u002Fimages\u002Frecipes\u002Fwambatu-moju\u002Fhero-16x9.jpg",{"alt":835,"src":840},"\u002Fimages\u002Frecipes\u002Fwambatu-moju\u002Fhero-1x1.jpg",{"alt":835,"src":842},"\u002Fimages\u002Frecipes\u002Fwambatu-moju\u002Fhero-4x3.jpg",[844,845,846,847,848,669],"wambatu moju","sri lankan eggplant pickle","brinjal moju","sweet sour eggplant","mustard vinegar pickle",{"slug":850,"title":851,"shortTitle":852,"nativeName":853,"countrySlug":574,"region":854,"baseServings":827,"prepMinutes":578,"cookMinutes":431,"restMinutes":544,"difficulty":687,"course":855,"diet":857,"mainIngredients":859,"images":862,"keywords":872,"publishedAt":601,"updatedAt":601,"authorSlug":602},"watalappan","Watalappan (Sri Lankan Coconut Jaggery Custard)","Watalappan","වටලප්පන්","Sri Lankan Malay and Moor 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