Source : the age
Sri Lankans will often tell you that food tastes better when eaten with the fingers. Here, you’ll use the fingertips of your right hand to mix rice with a little dahl, turning it into a mouthful at once energising and comforting. It’s part of a thali, a spread of dishes arranged on a glossy banana leaf, available as an all-you-can-eat Sunday special.
Chef and owner Jay Mahendran appears with refills spooned from serving pots: a little more dark and cardamom-rich eggplant curry, another scoop of spiced potatoes, round two of slivered carrots and beans in a turmeric-tinged gravy. Parottas are flaky and extra-puffy, the beneficiaries of a savage squishing with two hands once they come off the griddle.
Prawn fry takes half a dozen juicy crustaceans to tasty town with plenty of turmeric and butter. Sometimes northern dishes, such as the seafood soup odiyal kool, make special appearances. This is truly a family business: you taste the passion as much as the spices.
Good to know: A children’s menu with low or no chilli is available.
