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Best Chicken Ceylon Chicken 65 and Pilau Rice in London

There is only one restaurant
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Apollo Banana Leaf
78/100 (1031 ratings)
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Sri Lankan
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Chicken Ceylon Chicken 65 and Pilau Rice
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Cheap Eats
"Another quiet Friday night in means another Tooting curry house to be ticked off the list! We've already enjoyed some of the other popular ones such..."
Connie Consumes
"Yes, I know I'm late to the game on this one. Whole swathes of curry-loving Tooting residents (I doubt there's any other kind of Tooting resident)..."
Cheese And Biscuits
"Wasnā€™t expecting much when I came here but wow! Wow wow! So different to your normal curry house. Food was wholesome and homemade feel, clearly..."
sam Holtender
"Great local Sri Lankan/South Indian food in Tooting. The restaurant itself is quite basic but the food is good and the service is friendly. Our..."
Christine Kim
"After a first visit we really want to return for more. Not flashy or upmarket, but food was tasty and exciting, and service was calm and good. The..."
Celia Pacheco
"Loved our dinner here tonight. Highlights were the incredible onion bahji and the saag mutton..."
Louisa Saddington
"This was my first ever time in a Sri Lankan restaurant and I liked it. We decided to go there for a friend's birthday dinner on what turned out to be..."
Matthew Aleandri
"Fantastic food. I had the chicken curry with pilau rice, and it was one of the best I've had. Friendly service. BYOB..."
Richard Kirkwood
"I love coming here, itā€™s classic Tooting eatery and their Chicken Tikka Jalfrezi is as delicious as it was 10 years ago! Thereā€™s a reason this..."
S Ah-Moye
"Went for dinner with my friends on a Sunday, the atmosphere is calm and unpretentious. The workers appear to be the owners so the service is..."
Oscar Phillips
"I canā€™t speak highly enough of ABL - it is as good a Sri Lankan cuisine you will find anywhere in Europe. Incredibly authentic and excellent..."
Simon T
"Average food quality. Was expecting more innovative food because recommendation came from a respected restaurant owner and head chef, however, it..."
Andy Ioannou
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