Serendib Menu

Chef’s take on this East Indian chicken soup. Chicken breast, onion, rice, lemon, cream, and chicken stock (can be made DF)

Originally made as a way to preserve fish in Sri Lanka. Spiced heavily with Sri Lankan spices, tamarind, and lime. (DF)

Spiced potato with green peas, carrot wrapped and baked in phyllo. Served with house made mango chutney. (DF)

(DF)Tossed in our house made hot sauce comprising of fresh Thai chilies, tamari, and spices

Tossed in our house made hot sauce comprising of ,made with our signature Date and Lime Chutney (DF)

Baked red lentils with onions, ginger, garlic, and aromatic spices. Served with your choice of chutney. (DF)

House made Indian cheese in a creamy spiced spinach sauce.

Roasted with dark roasted whole spices, blackened shredded coconut, tamarind, onion, ginger, and garlic. (DF)

Our own house-made lamb meatballs finished with tomato, cream, coconut milk, and spices. (can be made DF)

Goat leg roasted with whole spices, onion, and tomato, and finished with coconut milk and more spices (DF)

Red lentils mildly spiced and finished with coconut milk. (DF)

Coconut milk, onion, ginger, garlic, spices, and shredded coconut. (DF)

Shredded coconut with chilies, tomato, onion, and lime. (DF)

Beetroots with coconut milk and Sri Lankan spices. (DF)

Potatoes sauteed with chili flakes, onion, and curry leaves. (DF)

Semolina cake with cashews, candied Sri Lankan pumpkin, and a splash of rose water served with our Chai cream.

A unique combination of Jaggery and pure Ceylon tea expertly crafted for Serendib by our friends Karl and Eric in Surry

Freshly squeezed lime juice with soda water, and sweetened with a splash of simple syrup.