Colombo Kitchen serves discerning diners the diverse flavours of Sri Lanka through the creative menus of head chef, Sylvia Perera. Sylvia has used her skills, passion and recipes that have been passed down through the generations of her family to show London what true Sri Lankan food is about. The dishes on Colombo Kitchen's menu have been designed to reflect aromatic and exotic ingredients, along with local and traditional flavours.
Starters include vadai, which are spiced, donut shaped fritters that are served with creamy coconut sambal. Other starters include the prawn crepe rolls, breaded fish cutlets, okra with chilli sauce and fusion tacos with flaky roti and a devilled paneer filling. Of course, there are hoppers on the menu – you can choose from egg, jaggery, nutella, milk and plain versions. The meat curries look sensational, and we'd opt for the negombo black pork curry, which is made in a traditional Sri Lankan style. There's also the devilled mutton and ceylon chicken curry on the menu, where you can choose from mild, medium or hot spice levels.
There are seafood curries, too, with the jaffna crab stealing the show. If you want to opt for a veggie friendly dish, try Sylvia's aubergine moju, which is a chef's special and customer favourite. The lamprais are available on weekends only, but sound utterly delicious. The chicken lamprais is made with traditional banana leaf wrapped rice and curry packet, filled with basmati rice, chicken curry, aubergine moju, ash plantain curry, prawn, sambal, devilled cashew, fried onion sambal and fish cutlet.
Be sure to order a few desserts. Choose from the traditional coconut milk pudding of watalappan, a chocolate mousse biscuit pudding, or one of the sweet hoppers.