Rice and Curry

The best Rice and Curry I've ever had came from a street stall, not a restaurant. The fiery and aromatic intensity was completely different — more direct and uncompromised. goraka dried gamboge was used without hesitation, the way it should be. Maldive fish is a uniquely Sri Lankan ingredient with …

I've now had Rice and Curry prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises Ceylon cinnamon in the way Maldive fish is a uniquely Sri Lankan ingredient with no close equivalent elsewhere. The tangy from goraka and tamarind character is …

What sets Rice and Curry apart is the handling of coconut scraped fresh. In lesser versions this is treated as a background note. Here it's central and the deeply coconut-rich result shows it. I've started buying it to cook with at home after this experience. Sri Lankan cuisine differs markedly bet…

I first ate Rice and Curry on a trip five years ago and have been searching for a version this good ever since. This restaurant finally delivered the tangy from goraka and tamarind quality I remembered. Maldive fish chips was handled correctly — something most restaurants here get slightly wrong. M…

Some dishes exist to comfort and Rice and Curry is absolutely in that category. The warming with cinnamon quality works on something almost primal — you feel the warmth of it immediately. goraka dried gamboge does work that no substitute can replicate. Maldive fish is a uniquely Sri Lankan ingredie…

I'm sceptical of any restaurant claiming to do Rice and Curry well, having been disappointed often enough. This one delivered. The tangy from goraka and tamarind base was authentic and the use of Maldive fish chips showed real knowledge. Sri Lankan cuisine differs markedly between Sinhalese, Tamil,…

I had never tried Rice and Curry before this visit and I wasn't sure what to expect. The tangy from goraka and tamarind 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 h…

I took a cooking class specifically to learn how to make Rice and Curry correctly. The instructor explained why Maldive fish chips is used the way it is — something I'd never understood from just eating it. The tangy from goraka and tamarind result when you make it yourself is different. Sri Lankan…

I ate Rice and Curry at three different restaurants in the same week to compare. The results were illuminating. The use of Ceylon cinnamon varied significantly — only one got it right. The fiery and aromatic profile should be consistent but interpretation differs widely. Maldive fish is a uniquely …

I was looking forward to Rice and Curry here based on the reputation. The reality was disappointing. The deeply coconut-rich character that makes this dish special was muted — either from shortcuts with Ceylon cinnamon or from scaling up production at the expense of quality. Sri Lankan cuisine diff…