Recipes

Double-fried pork for maximum crunch, tossed in a homemade sweet and sour glaze

Mediterranean-style pizza where the tuna must be bone dry before it goes on

Deep-fried aromatics and dried shrimp blended into a fiery, savory umami bomb

Premium wok-fired seafood rice with a deep sweet-soy reduction and a double-stage seafood sear

Hotel-style stir-fried rice with a Kithul jaggery glaze, mixed proteins, and a wok char finish

High-heat shredded parotta with scrambled egg, vegetables, and a glossy milk or gravy finish

Sticky, spicy-sweet glazed pork, slow-rendered then hit with high heat

Coastal coconut milk curry with shell-on prawns, tamarind, and Moringa leaves

Deep, slow-cooked curry on heavily roasted spices and Goraka

Slow-cooked beef in coconut milk and tamarind, ready when the oil separates

Bright velvety coconut curry with a hint of Goraka, every drop of water must go before the milk

Mild coconut yellow curry thickened with potato pulp and finished with lime

A mild, creamy coconut curry with tender beans and thinly sliced potatoes

Red lentils cooked in coconut milk, finished with a fragrant mustard and chili tempering

Creamy, firm coconut milk rice shaped on banana leaf, the center of every Sri Lankan celebration

Fragrant, fluffy rice cooked with aromatics and a touch of fat for a glossy finish