Kothu Parotta Roti Restaurant Recipe: Sri Lankan Street Food by Chef Manoj Karnavar at Kalpa, London



Join Local Foodies

Share Your Favorite Fresh Foodie Places

Food Blog

✓ We’re really quite exited because we’re finally getting to visit a restaurant that opened relatively recently last year and has had a lot of great reviews .

The restaurant is run by chef Patron Manoj Karnavar who has worked in world class, leading high end five star hotels in India, Dubai and the UK, hotel restaurants such as Marriot, Fairmont, Savoy, Claridges, Mandarin Oriental in Hyde Park and has been fortunate enough to have worked alongside top Michelin starred chefs.

Even more excited because in this video chef Manoj shares his recipe secrets for making a vegetarian kothu roti.

Kothu Roti is a Sri Lankan street food dish made with vegetables (or meat or chicken) + egg (optional) & spices.

It is traditionally made with left over curries and vegetables; but in this restaurant’s recipe everything used is freshly made.

This popular treat can be found in almost all parts of Sri Lanka and is generally eaten for lunch or dinner.

Kothu is traditionally made on a heated iron griddle; the cutting and mixing of the Kothu is done using two metal blades……..which makes a very familiar sound on the streets of Sri Lanka……….the distinctive sizzling sounds (+ the chop, chopping sounds) emanating from the hot plate of Kottu being prepared can be heard coming from many of the roadside restaurants or street food stalls.

INGREDIENTS REQUIRED (you can adjust the quantity according to taste & requirements) :

* Rapeseed Oil.
* Salt.
* Ground Black Pepper.
* Ground Roasted Red Chilli Powder.
* Freshly Sliced Cabbage.
* Freshly Sliced Carrots.
* Vegetable Korma (Beans, Potato, Carrots, Onion).
* Green Chillies.
* Sliced White Onion.
* Tomatoes.
* Green Coriander.
* Egg (optional)

Sri Lankan Spice Mix (Garam Masala):
* Cardamom.
* Cloves.
* Cinnamon.
* Fennel Seeds.
* Freshly made Paratha.

Everything should be quickly cooked (& chopped) on a high heat and once cooked the vegetables should still be juicy, crispy and crunchy.

It should ideally be served with a vegetable korma + a tomato & onion raita.

Chef Manoj was born into a farming family, (they didn’t have a fridge or freezer) so the family were always used to using fresh ingredients in their kitchen. He first learnt cooking from his mother and grandmother at home.

Asking himself and thinking what is the best food in the world? and what makes certain people live to 80 or 100 years old? all the clues were pointing to having a correct diet; he used the knowledge from his learning experience and incorporated that into his style of cooking i.e. creating good indian food with real honest passion, and good quality ingredients, no artificial colours or preservatives, and using healthy oils

Here’s links to “Kalpa’s various social media pages:

Facebook page: @kalparestaurant
Twitter page: @kalparestaurant
Website: kalparestaurant.com
YouTube Channel: https://www.youtube.com/channel/UCORshVMBZfkHHvcY13-Vwyg/featured

A special thank you to Chef Manoj Karnavar, Anju, Renju and all of the restaurant team who welcomed us and graciously allowed us a privileged glimpse into their kitchen to do the videoing.

Kalpa restaurant is located at 5 to 7 St James’s Road, Croydon, London, CR0 2SB and is open daily from 11:00 AM to 11:00 PM.

If you have any questions you can phone them on: 020 8684 6661

(Sri Lanka is an island country in the northern Indian Ocean).

(Video recorded on Monday 6th March 2017).

I created this video with the YouTube Video Editor (http://www.youtube.com/editor)

Kothu Parotta Roti Restaurant Recipe: Sri Lankan Street Food by Chef Manoj Karnavar at Kalpa, London video 12:53

0 Comments

Leave a reply

©2017 Food Social Site

or

Log in with your credentials

or    

Forgot your details?

or

Create Account