Be sure to order a hand-stretched paratha grass-fed ghee roti (delicious) and a hen’s egg hopper (it is a Sri Lankan restaurant, after all). All the most scintillating flavours in non-heavy portions that satiate one’s appetite. The seared Scottish king scallops in a langoustine kiri-hodi curry with apple, again, was tip-top. The textures and colours, truly, are utterly sublime. Think: a cashew and roasted hazelnut curry, cooked with turmeric, lime, almond and curry leaf. Small plates based on family recipes influenced by Portuguese, Malay, South Indian and Dutch cuisine is the order of the day. A slice of modern Sri Lanka on Rupert Street in Soho – and it’s excellent. It’s a chic, refined – concrete – location John Pawson might approve of. Sharp lines, perpendicular angles, acute shadows and modernist fixtures set the aesthetic tone for Paradise.
0 Comments
Leave a Reply. |