South Asian Spice-Forward “String Hoppers”

Albin Vincent

A staple of South Indian and Sri Lankan cuisine, idiyappam—or “string hoppers”—are steamed rice-flour noodles pressed into delicate, coiled discs. At Lungi, they serve as the foundation for an unconventional biryani that has become a menu standout. It features the steamed string hoppers tossed in a fragrant curry sauce and mixed with fried chicken, spices (turmeric, cardamom and chile), cilantro and cashews, and it’s served with raita for a cool, tart contrast.

“String Hopper Biryani stands out by combining the nostalgic soft texture of Sri Lankan idiyappam with the rich masala of a traditional biryani,” says Albin Vincent, chef/co-owner. “The result is a unique fusion dish bringing together texture, flavor and joy.” It resonates with guests who grew up with these signature dishes, as well as adventurous diners in search of their next great find, he reports.

“The dish has a light, delicate texture from the soft noodles, while aromatic notes of curry and cilantro infuse every bite,” Vincent notes. “Adding cashews for extra crunch and nutty flavor was a final R&D step and it really elevated the dish’s texture and flavor profile.”

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