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Despite a thriving Sri Lankan community in Staten Island, Manhattan has always been deficient in Sri Lankan cuisine—especially now that the two remaining theater-district spots have served their last black curry. Sigiri has leapt into the breach with a narrow, nicely appointed dining room semi-sequestered in the heart of the East Village's Little India. The few tables tend to fill up with expats hungering for a taste of home—which in their case means hoppers, bowl-shaped rice-flour pancakes layered with egg or served with a variety of sambals, and pittu, a white-on-white molded and steamed rice-flour log flecked with coconut flakes and served with a pitcher of coconut milk. — Rob Patronite and Robin Raisfeld