Honest verdict on Lamprais — good but not exceptional

Lamprais here was solidly made — tangy from goraka and tamarind without anything to complain about. Ceylon cinnamon was present and handled reasonably. But something was missing from the depth that this dish should have.

Sri Lankan cuisine differs markedly between Sinhalese, Tamil, and Burgher traditions on the same island. The a Jaffna Tamil restaurant atmosphere was pleasant enough. Ceylon tea was available and a good suggestion. For a reliable version of Lamprais this works. For an exceptional one, I'd keep looking. Three stars.