Sigiri Restaurant Review: Geographically, it’s fitting that one of Manhattan’s only Sri Lankan restaurants is around the corner from Curry Row. Keeping the question of the authenticity of that street’s cuisine aside, Sigiri turns out interesting fare amidst the chili peppers. The small, narrow restaurant one floor above the fray of First Avenue keeps things a bit calmer inside than its neighbors, leaving diners to focus on the cuisine. Among the rarer dishes is the string hopper kotthu, an extruded rice-flour pancake chopped up and stir-fried with vegetables and chicken or beef. Also unique to Sri Lankan cuisine are the lamprais, rice with chicken and fish that’s wrapped in a banana leaf and baked in an oven. For those who want a more subcontinental experience, there are plenty of curries available here as well, from chicken and beef to prawns and lentils. Desserts are best avoided, especially compared to the top quality of the entrées, though they will satisfy anyone with a craving for curd and treacle. Also note that the restaurant is BYOB, but that several nearby delis have a sizeable selection of beers.
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