Seven curries.
One island.
From Jaffna crab to Galle fish ambul thiyal, cooked the way our grandmothers did: clay pots, fresh coconut, roasted curry powder ground every morning.
Eat your way around the island.
Four regions, four signature dishes. Keep scrolling and we'll take you from the far north to the south coast.
Jaffna
Jaffna crab curry
Lagoon crab in a dark, roasted Jaffna curry powder with murungai leaves and tamarind. Messy, fiery, worth every napkin.
Kandy
Kandyan rice & curry
Red rice with seven curries: jackfruit polos, dhal, beetroot, gotukola mallum and a mild chicken curry. Gentle on the spice, big on flavour.
Colombo
Chicken kottu
Godamba roti chopped on a hot plate with chicken, egg, leeks and curry gravy. You'll hear the clang of the blades from your table.
Galle
Fish ambul thiyal
Tuna cooked dry and sour with goraka and black pepper, the way southern fishermen kept fish for days. Tangy, dark and addictive.
Rice & curry, your way.
Choose white or red rice, then up to four curries and sambols. We'll serve it exactly like this, with papadam on the side.
Your plate
Pick up to 4 curries and sambols.
Amma's recipes, roasted fresh.
We roast and grind our curry powder every morning: coriander, cumin, fennel, cinnamon from Matale and pepper from the hills. Coconuts are scraped by hand, never from a packet.
"If you can buy the curry powder, you didn't make the curry."Kamala, head cook since day one
Lunch under the jak tree.
Like eating at home.
Sample reviews · real ones go here
"The crab curry is exactly how my aunty in Jaffna makes it. I almost cried."
Google review"Brought my overseas friends. They now want to move to Sri Lanka."
TripAdvisor"Red rice, jackfruit, pol sambol. Simple, perfect, half the price of hotels."
Google review