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Showing items 1 to 3 of 3

Egg hoppers with cooking pans in the background
Egg hoppers

A Sri Lankan speciality, these egg hoppers are perfect for breakfast. You'll need coconut cream and yeast for this recipe

Sri Lankan spicy Baked Chicken (c) Kim Lightbody
Sri Lankan baked chicken

This is a take on a classic Sri Lankan dish that's been westernised for home cooks. Traditionally, cooking in the country is done over heat, but this recipe is baked in the oven

A white bowl filled with a golden-coloured curry and white fluffy rice, scattered with coriander on a grey stone background
Kolamba’s parippu (lentil curry)

The co-founder of Kolamba in London’s Soho shares this recipe with us from the restaurant's kitchen. A lentil curry spiced with mustard seeds, chilli powder, curry leaves and cinnamon, with layers of delicate flavour

Make this Sri Lankan tequila and curry leaf cocktail, then check out our spicy margarita, paloma cocktail and more tequila cocktails.

Pair this cocktail with dishes such as egg hoppers, coconut sambal and more Sri Lankan recipes, plus read our insider guide to Sri Lankan food.

Eroshan Meewella's Soho restaurant celebrates all that is best about Sri Lankan home cooking, an enthralling combination of Sinhalese, Tamil, Moor, Dutch and Malay tastes.

  • 6 curry leaves
  • 50ml tequila
  • 25ml freshly squeezed lime juice
  • 15ml agave syrup
  • lime wedge
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    Method

    • step 1

      Muddle five of the curry leaves along with the tequila and lime juice in the bottom of a cocktail shaker. Add a pinch of salt along with the agave and a handful of ice. Shake well, then double strain over ice into a highball cocktail glass. Garnish with a fresh curry leaf and a wedge of lime.

    Check out more tequila cocktail recipes

    Two peach-coloured cocktails in short glasses with salted rims and a wedge of grapefruit

    Authors

    Eroshan Meewella
    Eroshan Meewella
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