First time trying Pol Sambol — completely converted

I had never tried Pol Sambol before this visit and I wasn't sure what to expect. The fiery and aromatic taste hit immediately and made sense of the dish in a way descriptions never quite do. Maldive fish chips is an ingredient I'd not encountered used quite like this before.

The a hill country tea estate restaurant setting added something to the experience — this kind of food makes sense in that environment. Sri Lankan cuisine differs markedly between Sinhalese, Tamil, and Burgher traditions on the same island. My server recommended king coconut water alongside and it was exactly right. I've been telling everyone to try Pol Sambol. Outstanding first encounter.