At Lakruwana, one of several Sri Lankan restaurants not far from the ferry terminal on New York's Staten Island, fingerfuls of fluffy cardamom-scented rice are used to scoop up an array of dishes, including, from top left, paripoo, soupy yellow lentils laced with cardamom, turmeric, and other spices; wambatu pahi, vinegary eggplant pickle; bonchi curry, green beans with coriander and cumin; and cinnamon-spiked beet curry; mallung, bitter greens with lime and coconut. Penny de los Santos
The most unexpectedly exciting part of New York City for culinary discoveries? Staten Island. This content first appeared in the tablet version of our January/February 2014 Saveur 100 issue.
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