Aside from lamprais, they do a range of Sri Lankan-style dishes – curries, Pittu and Pol Roti etc. However, given that their speciality is lamprais, we decided to stick to just that. Among the four kinds of lamprais – Chicken, Black Pork, Seafood and Vegetarian, we picked the first two.
Priced at Rs. 650, this Black Pork Lamprais was an ensemble of rice, ash plantain curry, brinjal moju, prawn paste, a boiled, fried egg, two cutlets, and a generous portion of black pork curry.
As we unwrap the banana leaf, there was a nice aroma wafting through, which had us drooling. The rice was done well, the ash plantain curry was creamy, while the cutlets had a delicious filling. Unfortunately though, the brinjal moju was way too oily for our liking, and didn't have that sweet hint that one would expect from a good moju.
Our favourite was the prawn paste. Prawn-y as promised, it had a slight sweetness to boot, and a tiny spicy kick too, which balanced out all the flavours on the plate wonderfully.
This is the Chicken Lamprais (Rs. 600). The piece of chicken here was hefty, and curried-up. Not explosion of flavours, but tasted good, nonetheless.
Lamprais By Shey is an option if you're looking for the taste of a home-cooked meal.