Restaurants

A cosy restaurant, Sekara offers a serene retreat from the busy street outside. It’s not much to look at, but don’t let that dissuade you. Dated photos of Sri Lankan bigwigs and large framed paintings provide a reminder of the owners’ heritage, but it’s the cooking that does the talking. Expatriates and well-travelled diners of all ages come here for homely, authentic and keenly priced island cooking. We recommend ordering Sri Lankan specialities rather than the ubiquitous North Indian options. Of the starters, vadai (deep-fried lentil patties) were pleasingly crunchy with bursts of crisp curry leaves and toasted cumin. Yet main courses were the stars. Chicken lamprais, a rich biriani of Sri Lankan Dutch extraction, had gorgeous, bold flavours absorbed from cardamom-infused meat stock. The glistening rice was studded with chicken pieces and accompanied by a marvellous russet-hued curry made from a raunchy caramelised-onion masala. On-bone chunks of seer fish, simmered in coconut and tamarind broth, needed an extra dollop of tamarind to lift them from blandness. Service on this occasion was slow and decidedly dour, which detracted from our overall enjoyment.

Time Out Eating & Drinking Guide 2009