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…

Pol Sambol rarely gets the international recognition it deserves. The warming with cinnamon complexity is genuine, not simple, and the technique involved in using Maldive fish chips correctly takes real skill. Maldive fish is a uniquely Sri Lankan ingredient with no close equivalent elsewhere. I en…

I was looking forward to Pol Sambol here based on the reputation. The reality was disappointing. The warming with cinnamon character that makes this dish special was muted — either from shortcuts with Ceylon cinnamon or from scaling up production at the expense of quality. Maldive fish is a uniquel…

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…

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 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…