Kolumba, Soho

Fancy a package holiday to a hotel in central Columbo? Save the air miles and go here instead

The classic hot butter cuttlefish snack well known in Sri Lanka is affectionately dressed with chilli, a densely sweet and sharp lemongrass masala, and spring onions for a classic starter. Luxurious, novel, mutton dumplings are also available to start you off.

If you want a memorable alternative brunch, you’ve come to the right place

A chicken and pol sambol toastie certainly sounds like an interesting fusion of flavors. Pol sambol, a traditional Sri Lankan condiment made with grated coconut, chili peppers, lime juice, and spices, adds a unique and vibrant element to the toastie. Combining chicken and pol sambol brings together interesting flavors and textures. The chicken, when cooked well, can provide a tender and juicy protein component to the sandwich. However, it’s crucial to ensure that the chicken is properly seasoned and cooked to perfection to avoid dryness or blandness.

Pol sambol, on the other hand, adds the spicy and tangy punch to the mix. The combination of coconut, chilies, and lime juice offers a burst of flavors that can complement the chicken and add a zesty element. However, the success of this condiment greatly relies on the balance of flavors and the quality of ingredients. If the pol sambol is too spicy or lacks the right balance of acidity and sweetness, it can overpower the chicken and make the overall taste unbalanced.

All things considered, the success of a chicken and pol sambol toastie heavily relies on the execution and balance of flavors. The chicken must be properly seasoned and cooked to retain its moisture and flavor, while the pol sambol needs to strike the right balance of heat, acidity, and sweetness. This is where the succulence and flavour of Kolumba’s chicken curry thoroughly comes in clutch, as they really can provide the body and umami, while the surprisingly smooth flavours of their sambol now make excellent sense in this context.

The lunch menu also comes with a mango sorbet to ensure survival for white people*

Lunch menus here provide a good sampling of Sri Lankan food, with a main course including a very moreish dhal, green beans as tender as their title suggests, chicken that I have already well praised and good rice (with a cute crisped onion garnish, of course) upon which to base it all. The green beans, known as “bonchi” in Sinhala, are often prepared with a variety of traditional Sri Lankan spices and ingredients, resulting in a flavorful and aromatic dish. The beans are typically cooked until they retain a slight crunch, but Kolumba manages to balance this texture exquisitely with fine cutting of the beans and a tasteful interlacing of coconut.

Well decorated tables even before they put the food on smh

I’d also like to recommened their excellent dessert range, including Watalappam and some excellent excercises in sugar featured at the bottom of the impressively lengthy drinks menu

They have quite the alcohol selection, including some very pleasant arrack

*I’m joking of course, a local expert (who himself is an accomplished man of culture and business and has guided me throughout this article) can conclusively confirm with me that the capsaicin levels throughout have been thoroughly attenuated