The Ceylon Tavern

Ceylon Tavern , the home of truly authentic Sri Lankan cuisine.

The idea for the Ceylon Tavern came about with the realisation that although we find ourselves surrounded by a myriad of Indian restaurants and takeaways, there are a very few truly authentic Sri Lankan restaurants in London and the UK. The UK market is dominated by Indian restaurants, influenced by North Indian cuisine, which have evolved into serving hybrid dishes eg chicken tikka masala, which you would never find in India! Even if you do find an authentic Indian restaurant, the difference between that and the authentic Sri Lankan food served at the Ceylon Tavern, is easily discernable.

As with all cuisines, the differences between Sri Lankan and Indian food are down to historical, geographical and cultural distinctions. Sri Lankan cuisine is flavoured by a multitude of influences. Colonised by the Portuguese in 1517, the Dutch in 1658 and the British in 1796, Sri Lanka, then called Ceylon, gained independence in 1948. These western countries colonized Sri Lanka primarily to trade in the fragrant spices such as cardamoms, cinnamon, cloves and nutmeg that were famously produced on this most beautiful of tropical islands. The colonial period gave rise to delectable dishes like Lampries – samba rice with a special curry, accompanied by Frikkadels, or meatballs, all of which is then wrapped in a banana leaf and baked. This original Dutch recipe (available under the Ceylon Tavern Signature Dishes) is still enjoyed by Sri Lankans today. Another source of difference to Indian food is the way in which Sri Lankan dishes are prepared. Indians cook with raw curry powder, whereas Sri Lankans cook with roasted curry powder. Indians use a lot of ghee (clarified butter), garlic and yoghurt for cooking and Sri Lankans use coconut milk instead and ghee only sparingly. These different cooking methods become more apparent by red, black or white curries produced by Sri Lankans. Red curries are based on few spices and a large amount of chili powder or ground chilies. White curries contain coconut milk and are usually mild and soupy. Finally, black curries proved to be the most typical in Sri Lanka; their dark colour is given by the coriander, fennel and cumin. The staple diets of both India and Sri Lanka also point to the peculiarity of their respective cuisines. Indians (primarily North Indians) have a wheat based diet and hence the consumption of Naan breads and rottis with all their meals. Sri Lankans on the other hand have a staple diet of rice and hence almost all main dishes are served with rice or are rice based dishes (hoppers). However, due to some influence from India a special type of rotti (Veechu Rotti) and rotti based dishes (Kothu Rotti) also form part of the culinary repertoire.

Geographically and climatically, Sri Lanka has the advantage of not only being able to produce exotic spices, vegetables and fruits but is also surrounded by an abundance of exotic seafoods which is also incorporated into dishes such as Nethali Porriyal, Seafood Rasam and King Fish Kulzhambu to mention a few. However, in order to fully appreciate Sri Lankan food it is necessary to experience the aromatic smells, colours and taste of the food for yourself (rather than reading about it!) which you could do so at the Ceylon Tavern. With warm Sri Lankan hospitality; ambiance of a by gone era; highest level of service and quality fresh authentic ingredients in every dish, you are sure to have an enjoyable Sri Lankan culinary experience.