Introduction

London’s Borough Market is now home to a culinary gem, Rambutan, a restaurant that celebrates the rich and vibrant flavors of Sri Lankan Tamil cuisine. Led by chef Cynthia Shanmugalingam, Rambutan not only offers an exquisite dining experience but also weaves together personal and cultural significance in every dish served. Let’s take a closer look at the restaurant’s journey, its unique offerings, and the heartwarming story behind its creation.

Rambutan’s story begins with the release of chef Cynthia Shanmugalingam’s debut cookbook, also titled “Rambutan.” Filled with authentic Sri Lankan Tamil recipes, the book captivated the author’s fans and ignited a culinary adventure in households across the UK. The coconut dal with kale, burnt aubergine sambol, and red chicken curry are just a few examples of the mouthwatering dishes that had home cooks excitedly experimenting in their kitchens.

Cooking with Passion and Tradition

Shanmugalingam’s success lies in her commitment to preserving tradition and taste. Her insistence on making homemade spice mixes and incorporating tempering – a technique of adding whole spices and aromatics cooked in oil – adds an incredible depth of flavor to each dish. Moreover, the use of fresh curry leaves, though not always easy to find, imparts a zesty, aromatic kick that elevates the culinary experience to new heights.

From Book to Restaurant: A Journey of Identity

Originally intending to open a restaurant three years ago, Shanmugalingam adapted her plans during the pandemic, focusing on her cookbook first. “Rambutan” became more than just a collection of recipes; it became the tale of an immigrant’s longing for the place her parents called home. The restaurant, also named Rambutan, now stands as a testament to Shanmugalingam’s journey of identity and her deep-rooted connection to her ancestral home, the Tamil north of Sri Lanka.

Design and Atmosphere

Upon visiting Rambutan, diners are greeted by a modern yet inviting atmosphere. With concrete floors, wooden benches, and high ceilings, the restaurant exudes a sense of contemporary coolness. The heart of the restaurant lies in its open kitchen, where the clay-stove and charcoal-grill cooking at the traditional Sri Lankan “aduppu” (hearth) takes center stage. The ambiance immerses guests in the exciting theater of culinary creation.

A Culinary Journey on the Menu

The restaurant’s menu is thoughtfully curated, divided into categories that showcase the diverse range of Sri Lankan Tamil dishes. From flavorful snacks and short eats to tantalizing vegetable dishes, meat and fish preparations, aromatic dal, and comforting rice and rotis, Rambutan’s offerings compete for diners’ attention and appetites.

Notable Dishes

Standout dishes at Rambutan include the crunchy and tart apple and kohlrabi acharu, the cumin and coriander-spiced beef and marrow rolls, and the hot and comforting gundu dosas. Among the mains, the coconut and lemongrass-infused dal and the fiery red pineapple curry with charred pineapple are particularly memorable. For the adventurous, the soon-to-be-released Jaffna crab curry promises to be a true delight.

Sweet Endings

While dessert was not available during the early visit, Rambutan now delights patrons with soft serves like jaggery and cashew with cardamom or tamarind and ginger. These unique flavors provide the perfect conclusion to a sumptuous meal, leaving guests eager to return for more.

Conclusion

Rambutan restaurant is a celebration of culture, tradition, and the love for Sri Lankan Tamil cuisine. Cynthia Shanmugalingam’s journey from cookbook author to restaurateur has resulted in a delightful and authentic culinary experience that honors her heritage while welcoming diners into a world of flavors and aromas. Whether one is familiar with Sri Lankan cuisine or a newcomer, Rambutan promises an unforgettable and delicious journey.