Fiery Sri Lankan fare—high-quality ingredients served in generous portions—is served in this modest 45-seat dining room replete with marble-topped tables, worn wallpaper and a TV blaring Bollywood flicks. Ulunthu vadai are greaseless yellow lentil fritters speckled with fennel seed and minced green chili sided with intensely sweet caramelized-onion seeni sambal. Enormous banana leaf–wrapped lamprais hold ingredients aplenty: basmati rice, hard-boiled egg, jammy-sweet eggplant curry, chewy dried fish, potato, spicy onion sambal, spongy potato-channa fritter and moist chicken curry. Kothu rotti brings spicy chopped crêpes tossed with chicken, egg, onion and spices. Grated, chili-spiked coconut detonates four bowl-shaped rice flour pancakes: two plain, one enriched with milk and one cradling a fried egg. Finish with vatilap­pam, dense syrup-soaked sponge cake, and creamy mango puff custard. Amiable servers.