Sigiri sits quietly on 1st Avenue, its understated signage almost out of place next to its flashier, kaleidoscopic neighbors. New to the avenue, this demure spot brings something unique to the neighborhood's full menu of Sub-Continental cuisine. Ascend the steel staircase and arrive in a long, narrow dining room painted in red and yellow ochre tones and decorated with straw basket lamp covers and ceramic candle holders. The twenty-some odd seats welcome with warmth both those who already know the food, and those who are looking to discover the unknown. The crowd here is one that seeks out traditional yet urbanized fare; the murmur of dining room conversation touched on the arts and letters. While there is no glitter here, the dining room sparkles with enjoyment. The simplicity of the space also suits the food at hand. Delicately prepared and plated on small earthenware dishes, the food leans decidedly towards authentic. Among the appetizers, the fish cutlets and fish spring rolls stand out. The cutlets consist of a fish and potato mixture generously seasoned with black pepper, red pepper and clove, then formed into a ball, breaded and deep fried. The balance of spices and the texture make this a nice starter. The crispy spring rolls also have a fish and potato filling, but the seasonings are sweeter. Among the more interesting traditional dishes are the Chicken Lamprais, String Hopper Kotthu, Devilled Grill, Aapa (Hoppers), and the Pittu. The Chicken Lamprais is made with a mince of chicken, fish and plantain topped with fragrant basmati rice, and baked in a banana leaf. Considered a "special occasion" dish, the Lamprais is a complex production. Whole cloves, black pepper, cayenne and a blend of curry spices give the rest of the ingredients a nice kick. The Devilled Grill specialties are seasoned with sautéed onions, capiscums (hot peppers), and a selection of herbs and spices. The spices here are no joke, so don’t try to impress your friends unless you can take the heat. (Note: the spicy shrimp is unpeeled so fingers are required.) The traditional Sri Lankan curries are called "black curries". This is due to the dark color of the finished sauces, which results from roasting the curry mixture before use. Other spices, such as cloves, fennel and cardamom are added. Black curries generally accompany meat dishes. While there, don't skip the Aapa (Hoppers), thin rice flour pancakes formed into little bowls and served with either onion sambol (caramelized onions, chili and spices)or coconut sambol (sauteed coconut, chili and spices). Several varieties of rice are available, including "red rice" (steamed whole grain rice), and yellow rice (flavored with saffron). Also good to try is the pittu, a log-shaped rice roll served with a pitcher of coconut milk. Teas and desserts can help extinguish the flame of the chilies and curries. Try the ginger tea, yogurt & honey and coconut puddings, which help round out the meal.