After a roaring success last year, Kolamba are joining us again with a Sri Lankan showcase guaranteed to make your midweek anything but ordinary.

After years in London without finding anything that reminded them of the food they ate growing up in Colombo, Eroshan and Aushi decided to take matters into their own hands and opened Kolamba (the locals' name for the city).

Drawing inspiration from the cherished recipes of friends and family back in Colombo, they pride themselves on delivering big, bold, and unapologetic flavours of Sri Lankan home cooking, shaped by the rhythms of daily life and returning summers.

This is not a chef’s interpretation, but the real thing. Recipes handed down through generations, cooked properly -  built for good conversation and generous sharing.

With two central London restaurants, Kolamba have seamlessly secured their spot as one of London's top eateries and are now bringing their dishes to your Dabba night!! 

This menu is a showcase of the best of Sri Lankan cooking, full of coastal heat, slow-cooked depth, Kolamba staples and dishes that are impossible to leave off the table.

With limited numbers, we expect this menu to sell out quickly! Secure your spot early to avoid disappointment.

On our Kolamba collab menu:

Ala Thel Dala

Ala Thel Dala is a Sri Lankan staple. It differs from house to house, with no two recipes the same, and Kolamba's version is a stunner! Golden potatoes tossed with sweet caramelised onions, fragrant curry leaves, mustard seeds, cardamom and green chilli.

It’s smoky, spicy and extremely difficult to stop eating.

Kolamba’s Polos

Kolamba’s signature Jackfruit curry. Savoury, shredded young green jackfruit simmered until tender in a base of coconut milk, curry leaves, cinnamon, black mustard, fenugreek and lime. 

It’s melt-in-the-mouth, rich, indulgent and ridiculously moreish.

Parippu

“A good dahl is a life-changing experience. So easy to make but so difficult to get right."

Kolambas dal is definitely life-changing! Red split lentils, cooked down in coconut milk, curry leaves, garlic and turmeric and topped with a hot temper of crispy golden onions and chillies. A silky smooth and comforting daily staple and a one-way ticket to the clean plate club!

Cardamom Rice

Fluffy rice, steamed to perfection and scented with whole cardamom pods. It’s flavourful, fragrant, and the perfect base for mopping up all that delicious curry.

Add Extra Toasted Pol Sambol

An integral part of Sri Lankan cuisine, you’ll find it ready to be sprinkled over rice, hoppers and curries across the island. Kolambas Pol Sambol is made the way Eroshan and Aushi’s mothers made it.

A dark toasted coconut relish, with mustard seed, curry leaf, black pepper and a sharp spike of lime. Fresh, fiery, tangy and smoky all at the same time. Trust us, you’ll want it with everything!

This week, Kolamba’s Toasted Pol Sambol takes the place of our usual Ginger Jam. Add it to your order if you want to give it a try!

Ingredients

Ala The Dala: Potato, Onion, Oil, Salt, Pandan, Red Chilli, Yellow mustard seed, Green chillies, Turmeric, Cumin Seed, Black Pepper, Kashmiri red chilli powder, Chilli Flakes, Curry leaves, Green cardamom Young Jackfruit Curry: Jackfruit, Water, Onion, Coconut Milk, Tomatoes, Oil, Garlic, Fried Onions, Salt, Sugar Caster, Lime Juice, Green chillies, Cinnamon sticks, Curry Powder (Kolomba), Pandan, Mustard seeds brown, Cumin Seed, Kashmiri red chilli powder, Pectin, Coriander, Fenugreek Seeds, Turmeric, Black Pepper, Curry leaves Parippu: Water, Red Lentils, Onion, Coconut Milk, Oil, Tomato Puree, Garlic, Curry Powder (Kolomba), Salt, Yellow mustard seed, Coconut Chips, Curry leaves, Green chillies, Turmeric Cardamom Rice: Basmati, Oil, Salt, Cardamom Our ingredients change slightly from time to time, so please always check before tucking into your dabba.

Our ingredients change slightly from time to time, so please always check before tucking into your dabba.