I was reading about new places to try and this Sri Lankan place is taking London by storm. I’ve had Sri Lankan once in Canberra (http://eatlikeushi.posthaven.com/camellia-canberra-11-2014) but it didn’t compete with the basic successes of this place. 4.8/5 rating from 50+ people - are you kidding? I know London curry is exceptionally good and the main cuisine I was back here to eat (Dishoom, Needoo, other) but that rating is ridiculous. The other places that competed for me stomach that lunch was Black Axe Mangal (haute kebab, exceptionally rated) and Kricket (Indian in Brixton).
The queue for 2 or 3 people was 45 mins. Luckily I have no friends and was let in immediately. The Buffalo Biryani, Duck Egg Curry, Yoghurt and Brinjal Moju was the dish that attracted me the most, but there were two drawbacks – I don’t think I could’ve finished the whole thing (they do allow takeaway) and secondly I felt I should try the namesake items. The very lovely waitress confirmed this and suggested a starter, hopper and curry.
The starter I selected was the Duck Heart Chukka. I absolutely adored this. The dry heat (not as hot as led to believe as the hottest one on the menu) with a deep intense flavour and the chewy crunchy heart had a mild unique afterflavour slightly reminiscent of beef heart slices. I have to find these to cook for myself.
The Egg Hopper was similar to the appam from India. The outsides of the disk are easily torn like chips to pickup the condiments and curry. The inside is cooked with an egg and reminds me of the tangy and spongy feel of injera. It is topped with a salty spice to contrast the egg yolk and hopper. Of the condiments the orange coconut sambol was the one nicely flavoured part.
Of the curries, my choice was between the Black Pork Kari (explained as the driest) and the Gourd & Cashew Kari (explained as the waitress’s favourite). I opted for meat this time based upon the dry Needoo style. It was nice but paled in quality to the duck and Needoo’s Daighi curry.
The remarkable Duck Heart Chukka and my desire for the Buffalo Buriani will definitely bring me back. There’s also mutton roti and a Ceylonese spit chicken for the future.