Profiled by de GrootsWhy isn’t more Sri Lankan food available in Australia? This island of the coast of India is most famous for its tea (Sri Lanka was called Ceylon until 1972) but also possesses a diverse and rich cuisine culture. In a typical “Lanka” meal you will find traces of Indian, Arabic, Malay, Dutch and Portuguese cuisine reflecting its population and colonial history. Banana Leaf restaurant specialises in this eclectic mix of flavours, and throws in a few native Australian dishes just to be polite. (Politeness seems to be a major feature of Sri Lankan culture as well). Vegetarians are amply catered for with a choice of cafe standards, bush tucker and traditional Sri Lankan meals.
Do your patriotic duty and start with the Wattleseed Mussels with macadamias and chilli. Then try a national dish like Lomprisht, a Dutch-Lanka specialty, of basmati rice and fillings baked in a fragrant banana leaf. Or the Pork Black Smore – a darkly coloured slow-cooked pork loin marinated in Sri Lankan spices, honey and chilli and served with pineapple-ginger gravy and rice. For desserts order the Dutch-influenced cashew and semolina Love Cake, or the Arab derived Watalapam, a coconut treacle custard favoured by Lankan sweet tooths. If you enjoyed your meal and want to be polite, then put your hands together and say Ayubowan as you walk out the door.
Sarah Theeboom, April 2007
