A more flavourful Palmyrah at Renuka Hotel
A reliable stop for traditional Jaffna cuisine, the Palmyrah at Renuka Hotel has taken on a new look. In business since the early 70’s, their standard flavours and authentic northern food have kept the restaurant’s seats occupied through the decades. It has gone through a lot of changes to stay relevant, says Joint Managing Director of Renuka City Hotel, Shibani Thambiayah, but the changes have never come at a cost to the integrity of the food.
A typically Lankan spread. Pic by Amila Gamage
They were in fact one of the first places to have live music and dancing, Shibani discloses. Interestingly Palmyrah’s Sri Lankan menu has survived the test of time. Dishing out platefuls of peninsular delicacies, the restaurant’s take on local food is structured around getting simple dishes consistently right. Thosai and sambal- a popular staple among patrons- with a satisfying ratio of crunch to softness, more exotic renditions like the spicy seafood and lentil soup ‘Kool’ are still the unassuming stars of the show.
The authenticity, she tells us, extends to the preparation and produce which go into the plates that leave the kitchen. “Everything is done like my aunts used to in Kayts,” Shibani adds -each dish is born of a family recipe. Even spice mixtures are done in-house which has lent the final product a distinct flavour which doesn’t escape notice.
For convenience, Palmyrah’s offerings are presented in two separate menus: Western fare for those who prefer it, and a local palate. The Sri Lankan menu comes with suggested combinations making it an ideal option for those getting acquainted with local dishes as well as those who are in the mood for tried and tested tastes.
Revamped to house about 100 guests, Palmyrah still ranks among the top stops for a hearty local meal. Its soft blue and grey interior, warm lighting and hand woven baskets for centrepieces are a perfect foil to the elegantly presented food.