The flavours were utterly beautiful, John. I had Sinhalese university mates back in the early 80s - most of them came to study in Australian universities under the Colombo Plan scholarships at the time, and I remembered that their cooking were explosively hot, right out of the Scoville charts. Nothing we had in Singapore or Malaysia even came close to it, eventhough we ourselves were brought up on spicy curries from the time we were toddlers!
Until today, I tended to view Sri Lankan cooking with trepidation. But the versions here at Paradise Road seemed to have been adjusted to cater to the non-Sri Lankan palate - in my case, thank god for that!! 
