India (Commonwealth Union)_ Chennai has a new place to eat with a story to tell. Located within the 100-year-old Ripon Building complex, Adisil Sri Lankan Restaurant is not just about the food, but also the people who cook it. Adisil is run by the women of Sri Lanka’s Tamil Rehabilitation Camp, Puzhal. Many of them have been living in Tamil Nadu for over 30 years after fleeing their home state. Now they are stepping into a new phase of life as small business owners. The restaurant was launched with support from the Greater Chennai Corporation. It is also backed by the United Nations High Commissioner for Refugees and the South India Chamber of Commerce and Industry. Another key role was played by the Organisation of Eelam Refugees Rehabilitation, which helped coordinate the effort.
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The goal behind the project is simple. It aims to help refugees become independent and build a stable income. Over the past few years, many of these women have taken part in food festivals in Chennai. Their cooking received a good response. This gave them the confidence to open a full-time restaurant. Accordingly, the kitchen at Adisil is run by a team of about 15 women. It is led by S. Gowri Nathan, G. Vijitha, and A. Pradeepa. For most of them, this is their first experience working in a professional kitchen. Earlier, they cooked only for their families. Now, they are serving customers from across the city. The cuisine reflects their origins. It serves real Sri Lankan Tamil food made with fresh ingredients. Many dishes use coconut, which gives them a rich and unique flavor. Coconut rice, sodhi, sambol, and seafood curries are some of the most popular dishes. Thothal, a dish made with coconut milk and palm jaggery, is one of the best.
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Breakfast selections include puttu, idiappam, and appam. For lunch, the restaurant serves both vegetarian and non-vegetarian food, with rice, curries, vegetables and a sweet dish. The food is simple, filling and reasonably priced. Each member of the team has a role. Some cook breakfast dishes, others specialise in rice, meat or fish. An elderly cook makes fresh appams every day. This teamwork keeps the kitchen running smoothly even during busy hours. The women have also been mentored by celebrated restaurateur M Mahadevan. His team trained them in pricing, hygiene and kitchen management, and helped set up the space and equipment. A manager is currently supporting the team as they settle into their new roles.
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The location of the restaurant is another advantage. The Ripon Building area sees many visitors every day. Office workers, tourists, and passers-by may simply stop in for lunch. Some clients have already mentioned that the meal reminds them of home. The team is rapidly adjusting to the requirements of running a new business. They are learning how to handle orders, cook meals, and work together in a spacious kitchen. For them, this is not just a job, it is an opportunity to rebuild their lives with dignity. Adisil is more than just a place to eat, it is a story of resilience, community and hope. With their cooking, the women are sharing a piece of their culture and building a brighter future for themselves.
