It might be small but Kolamba’s kitchen is mighty, sending out sharing plates layered with flavours to awaken your taste buds. From thin, delicate hoppers ready to be heaped with fragrant curries, to classic desserts you’ll find hard to get anywhere else in London; it also does a brunch for those who want an extra spicy kick in the morning. kolamba.co.uk
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JAGGERY
This dark, coarse, unrefined sugar is made from the sap of a palm tree. In Sri Lanka, kithul jaggery is especially prized, sourced from the fishtail palm. Fudgy and dark in colour, it’s nibbled on with cups of tea and, in this case, used to add richness and sweetness to wattalapam.
