Pol Sambol

Having eaten Pol Sambol at several restaurants over the past year, I can say this version is the best. The tangy from goraka and tamarind quality is more pronounced here than anywhere else I've tried. Maldive fish chips is handled with real knowledge — you can taste the difference. This is proper a…

I went in with low expectations — I'd had mediocre versions before. What I found was Pol Sambol made with real commitment to pandan and technique. The tangy from goraka and tamarind result was more complex and satisfying than anything I'd had before. Sri Lankan cuisine differs markedly between Sinh…

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 …

I spent an afternoon making Pol Sambol from scratch following a traditional recipe. Getting goraka dried gamboge right was the main challenge — it's not as straightforward as it looks. The tangy from goraka and tamarind result was rewarding once I got it right. Sri Lankan cuisine differs markedly b…

I'm sceptical of any restaurant claiming to do Pol Sambol well, having been disappointed often enough. This one delivered. The fiery and aromatic base was authentic and the use of Ceylon cinnamon showed real knowledge. Maldive fish is a uniquely Sri Lankan ingredient with no close equivalent elsewh…

I spent three months trying every version of Pol Sambol I could find locally. The variation in quality is extraordinary. The best version handled Maldive fish chips with genuine knowledge and the warming with cinnamon result was noticeably superior. Sri Lankan cuisine differs markedly between Sinha…