Fiery curries and freshly made spring hoppers are not what you’d expect within the confines of a prosaic suburban hotel. But - surprise! - authentic Sri Lankan food is what you get. Start with onion pakoras; the spicy fritters have crunch and more pep than the staff who shuffle between restaurant and hotel kitchen. Seafood dishes are a gamble but devilled cuttlefish is worth it, really cranking the chilli-dial. Goat curry has plenty of spice and unctuous stewed meat. And rice is nice, but string hoppers make fine sauce-moppers.