Local before arrival
Sri Lankan cuisine impresses above all with the quality and variety of the spices it uses. For centuries, the island has been famous for pepper, cardamon, cloves, nutmeg, and, above all, cinnamon. In contrast to the commonly used cassia cinnamon, the real Ceylon cinnamon has no bitter components and so has a particularly mild sweetness. Instead of the creamy, heavy curries that are often found in Indian restaurants, Neela serves intensely aromatic varieties with surprising flavors. Accompanied by homemade flatbreads and—thanks to the Tamil mango—particularly fruity mango lassi, a culinary excursion here becomes a special treat.
