We sopped up the addictive chili garlic sauce, made of Italian olive oil, Japanese soy sauce, garlic, and piquant pepperoncini, with thick slices of kade pan or traditional white bread baked in a wood fired oven. We also enjoyed the claypot prawn curry, made of giant Black Tiger prawns in a spicy gravy. And then there were the sides: garlic sautéed kankun, or morning glory, a popular green; and pol sambol, the condiment of choice in Sri Lanka, made of shredded coconut with chili, lime, and salt. The food went down easy after a few Small Island Iced Teas, a creation of Chef Darshan himself, featuring the local liquor arrack, embellished with Ceylon tea, soda water, and lime. Though our meal was far from the traditional "rice and curry" that Sri Lankans eat, it was most definitely a taste of paradise.