Shellfish-Free Feasts: Your Safe Dining Guide to Sri Lankan Cuisine

Sri Lankan cuisine dazzles with bold curries, aromatic rice dishes, and tropical flavors—but hidden shellfish in staples like fish stock or Malay-style preparations can pose serious risks for allergy sufferers. Navigating menus becomes stress-free with mm food: Simply snap a menu photo, set your shellfish-free restriction, and our AI instantly translates dishes while flagging unsafe ingredients like prawns, crabs, or hidden seafood bases.

How To Dine Safely:

1. Scan Before You Sit: Use mm food to analyze digital or physical menus. AI cross-references dishes with allergen databases, highlighting safe options like:
   • Hoppers (coconut milk bowls)
   • Dhal Curry (lentil-based, usually shellfish-free)
   • Pol Sambol (coconut relish)
2. Beware Common Pitfalls: Avoid "Ambul Thiyal" (sour fish curry) and "Lamprais" (rice packets), which often contain shrimp paste. Always double-check curries labeled "Jaffna-style," as crab may be used.
3. Speak Confidently: Show waitstaff mm food’s analysis. Phrases like "𝘐𝘴 𝘵𝘩𝘪𝘴 𝘮𝘢𝘥𝘦 𝘸𝘪𝘵𝘩 𝘱𝘳𝘢𝘸𝘯 𝘴𝘵𝘰𝘤𝘬?" translated into Sinhala/Tamil bridge communication gaps.

Pro Tips:

• Opt for vegetarian or chicken curries at trusted spots like Upali's (Colombo) or Ministry of Crab (offers dedicated shellfish-free options).
• Cross-verify street food like "kottu roti": Vendors may use fish sauce.

Embrace the spice without fear—mm food turns dining anxiety into culinary adventure!