Description
The Sri Lankan food at this luncheonette--featuring the brooding, spice-laced "black curries" (pick lamb); mellow, coconut-laced fish curries (pick kingfish); and breads like appams (weekends only) and outsize rotis--makes Ceylonese cooking delightfully unique. The dosai are particularly good, and, outflanking its Staten Island brethren, Bownies also serves additional vegetarian South Indian specialties like curd rice-a glorious tart sludge flavored with black mustard seed and curry leaf. Also don't miss puttu, a loaf of crumbled brown rice snowed with dried coconut.
