Kurrypinch, a new Sri Lankan restaurant in East Hollywood, fills a gap in the local dining scene by offering traditional dishes such as kottu roti, lamprais, and string hoppers. Located at the former site of a vegan pizza joint, it stands out as the only Sri Lankan eatery in Central L.A. Chef Shaheen Ghazaly aims to share his personalized take on this rich and spicy cuisine, using a variety of homemade sauces and spices, with a strong emphasis on the essential rice and curry combination of Sri Lankan meals.
Chef-owner Shaheen Ghazaly has big plans to introduce the cuisine - and his own personalized take on it - to as many Angelenos as possible.
There are tubs of brick-hued chile sauce and garlic oil, both made in-house, and a sheet tray overflowing with burnished tangles of fried onions, awaiting their role as garnish.
Rice and curry, he explains, is a staple of Sri Lankan cuisine: 'Without it, we are nothing,' he says solemnly.
An entire subgenre of 'deviled' dishes is heavily spiced with chile and garlic, and fried snacks like fish fritters and spiced chickpeas make great drinking food.
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