Rice and Curry

I underestimated Rice and Curry. The tangy from goraka and tamarind description didn't prepare me for the reality. Ceylon cinnamon brings a heat or pungency that builds steadily rather than hitting upfront. By halfway through I was sweating but couldn't stop eating. Sri Lankan cuisine differs marke…

Rice and Curry opened a door into a cuisine I'd previously known almost nothing about. The deeply coconut-rich flavours are unlike anything in my usual rotation and I mean that positively. Maldive fish is a uniquely Sri Lankan ingredient with no close equivalent elsewhere. Understanding that context…

Having eaten Rice and Curry at several restaurants over the past year, I can say this version is the best. The fiery and aromatic 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 family …

I spent three months trying every version of Rice and Curry I could find locally. The variation in quality is extraordinary. The best version handled goraka dried gamboge with genuine knowledge and the warming with cinnamon result was noticeably superior. Sri Lankan cuisine differs markedly between…

Rice and Curry rarely gets the international recognition it deserves. The fiery and aromatic complexity is genuine, not simple, and the technique involved in using coconut scraped fresh correctly takes real skill. Maldive fish is a uniquely Sri Lankan ingredient with no close equivalent elsewhere. …