G’s View: Kottu is Quintessentially Sri Lankan
Posted on 27. Jan, 2010 by Editor in Blog
Evening in a bustling Sri Lankan city street is marked by the high pitched squeak of three-wheeler horns, the groan of public buses filled to their capacity with people, motorcycles zipping around like flies, and cars doing a stop-go-stop-go dance in bumper to bumper rush hour traffic.
As daylight fades, bright fluorescent lights and neon signs illuminate the streets and a very distinct sound can be heard: “chop chop chop.” Its an unmistakable sounds. Its big blunt blades striking a heated metal surface.
Vendors prepare ‘kottu’ from their street stalls and roadside restaurants, but is it fast food? Sure, and more importantly it’s quintessentially Sri Lankan, easy on the wallet and a treat to your taste buds.
Technically it’s not fast food since the actual preparation starts much earlier in the day, but after ordering you won’t be waiting much longer than five minutes. Kottu is made from chopping up godhamba roti (a thin flat bread made from a godhamba flour), vegetables, egg, spices, and meat on heated metal sheets.
Though originally Tamil, it appeared in the Eastern part of Sri Lanka in the ‘70’s and has stayed ever since. It is now as much a part of Sri Lankan as tea and cricket. This savoury meal has evolved since it first came to the country. There are now many more varieties including various different meats, vegetarian, and others prepared with elements of western cuisine. Some are even made in different bases, such as string hoppers and noodles.
It is only served in the evening, so it serves as an ideal dinner option; however, an alcohol fuelled night on the town is not complete without a roadside Kottu snack on the way home. Be warned, it is quite a heavy meal and not recommended if you’re feeling too queasy, but a kottu meal is something that has to be experienced if you’re in Sri Lanka for even one night.
Text and Photos by Geeshan Bandara
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