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Kurundu

Sri Lankan kitchen & clay pot house

The taste of Ceylon, slow-cooked in clay.

Egg hoppers off the pan, kottu from the hot plate and village curries simmered for hours over a wood fire. Pull up a chair, the spices have been roasting since dawn.

Book a tableExplore the menu
  • Open daily for lunch and dinner
  • Walk-ins welcome at the kottu counter
Fresh coconut milkTrue Ceylon cinnamonKing coconut by the shellOpen daily, lunch and dinner
Clay pot curries since 2012Hoppers off the panKottu from the hot plateSpices roasted every dawn
Quills of true Ceylon cinnamon, the bark curled into tight scrolls

Our name

Kurundu

The Sinhala word for cinnamon, the spice Sri Lanka gave the world.

Our story

A grandmother's kitchen, never rushed.

Our recipes come from a village kitchen in the hill country, where curries simmered for hours in clay pots over a wood fire. When we opened in Colombo in 2012, we brought that hearth with us and kept it burning.

Every morning we roast and grind our own curry powder, scrape and press fresh coconut milk by hand and finish each curry in its own chatty. Slow food, the way it has always been cooked on the island.

Spices roasted every dawn

23

Black pork in the clay pot

6h

Clay pots on the hearth

40+

Curries cooked every day

12

Signature dishes

The dishes our regulars never skip.

The plates that never leave our menu. Drag the table to spin it, or use the arrows.

Egg hopper with lacy crisp edges and a runny egg in an iron pan, with pol sambol and seeni sambol

Egg Hopper

650

Jaffna crab curry with curry leaves and dried chilies in a terracotta clay pot

Jaffna Crab Curry

6,800

Red rice on a banana leaf surrounded by five curries, papadam, pol sambol and gotukola mallum

Village Rice & Curry

2,650

Watalappan coconut custard topped with cashews in a small clay bowl

Watalappan

950

Lamprais banana leaf parcel opened to show rice, frikkadels, egg and sambols

Lamprais

3,450

Chicken kottu roti piled on a steel plate with a cup of curry gravy

Chicken Kottu

2,200

01 / 06

Egg Hopper

Crisp bowl-shaped rice flour pancake with a soft-cooked egg, served with pol sambol and seeni sambol

650VegetarianSignature

Swipe the dishes sideways

The experience

An evening, not just a meal.

Drop in for a quick kottu at the counter or settle in for a long family feast. Every corner of the house is built around the hearth.

Swirled by handEvery hopper is poured and spun in its pan minutes before it reaches your table.

Hopper station

Watch hoppers crisp up in their little iron pans, the egg cracked in at the very last second.

Kottu counter

Hear the clatter of steel blades on the hot plate as your kottu is chopped to order.

Courtyard feasts

A private courtyard for up to 24 guests, with a rice and curry spread laid out for the table.

Verandah tea bar

Single-estate Ceylon tea, arrack sours and king coconut, served under the frangipani.

Kind words

Loved by locals and first-timers.

Most of our guests find us through a friend or a cousin. Here is what a few of them told us after their meal.

The egg hoppers taste exactly like my grandmother's. Crisp edges, soft middle and a pol sambol with a proper kick.

Nadeesha P.Regular since 2019

Reservations

Save a seat at our table.

Book online for up to 12 guests. For larger groups or a courtyard feast, give us a call and we will plan it together.

Bigger group? Call +94 11 250 0147

We only use your details to confirm this booking.