The sun-drenched shores of Sri Lanka have long beckoned travelers with promises of pristine beaches, ancient temples, and wildlife encounters and it has even been dubbed one of the best solo travel destination spots. But lately, it’s the island nation’s complex, flavor-packed cuisine that has captured global imagination, riding a wave that’s bringing Sri Lankan food firmly into the international spotlight, particularly in London’s ever-evolving culinary landscape.

This culinary revolution isn’t happening by accident. As tourism to Sri Lanka continues to boom—despite the 12-hour flight from London—returning travelers are bringing back more than just photographs and souvenirs. They’re returning with palates awakened to the vibrant complexity of Sri Lankan cuisine, with its delicate balance of spices, coconut richness, and distinctive fermented undertones that set it apart from its Indian neighbor.

A Taste of Lanka in London Town

For Londoners who can’t make the long-haul journey to Colombo just yet, a vibrant collection of restaurants is bringing authentic Sri Lankan flavors to British tables. And none has done more to elevate Sri Lankan cuisine in the capital than Rambutan Tamil, the brainchild of Chef Cynthia Shanmugalingam. Drawing from her personal connection to a village in Jaffna province, her food is inspired by her childhood holidays and eating dishes adapted by her mum, grandmother and aunties everyday at home. She even memorializes these flavours in her debut cookbook and culinary memoir Rambutan: Recipes from Sri Lanka. 

Nestled in the heart of Borough Market, Rambutan has become a culinary pilgrimage site for food enthusiasts seeking the true taste of Sri Lanka. The space pulses with energy, a reflection of Sri Lanka itself, with the aromas of curry leaves, cinnamon, and coconut.

That authenticity has made Rambutan the crown jewel of London’s Sri Lankan scene, but it’s far from alone. Across the city, spots like Hoppers (with locations in Soho, Marylebone, and King’s Cross) have introduced Londoners to the crispy-edged, bowl-shaped fermented rice pancakes that are a Sri Lankan breakfast staple. Paradise Soho offers a contemporary take on Sri Lankan street food, while Kolamba in Carnaby serves home-style dishes that wouldn’t be out of place at a family gathering in Colombo.

Even traditional pubs have gotten in on the action. The Prince of Ceylon in Notting Hill offers Sri Lankan-inspired bar snacks alongside traditional ales, creating a uniquely London fusion that somehow works brilliantly.

Celebration of Cultures: The Tamil New Year

Perhaps nothing exemplifies the exciting evolution of Sri Lankan cuisine in London better than Rambutan’s upcoming special event. Earlier this year in April, Rambutan hosted a unique culinary collaboration to celebrate Tamil New Year, welcoming Prince Durairaj, co-founder and executive chef of Tamil Prince, into their kitchen.

This celebration, part of Rambutan’s “Rambutan & Cousins” series, beautifully illustrates the cultural connections between Sri Lanka and South India, separated only by the narrow Palk Strait.

Tamil New Year, celebrated by Tamil communities worldwide, marks the first day of the ancient Tamil calendar and coincides with the solar equinox. Traditionally a time for gathering with loved ones, the celebration involves feasting on special dishes, playing games like coconut wars, and savoring sweet treats to bring good fortune for the coming year.

The one-night-only menu promises to be spectacular, featuring dishes like devilled chicken lollipops and Jaffna mutton nalli roast—tender, slow-cooked mutton shanks served alongside puffy coconut roti dusted with crushed coconut. The culinary conversation between Tamil Nadu’s traditions and Sri Lankan ingredients creates something entirely new yet deeply rooted in shared heritage.

Even the drinks receive special attention. Rambutan has partnered with Bristol brewery Lost & Grounded to create unique beer-based beverages with a Tamil twist, including a spiced tomato and chilli beer, a sour beer flavored with tangy goraka (black tamarind), and a fiery ginger shandy.

“We’re so excited to welcome Prince to the Rambutan kitchen for a very special Tamil New Year celebration,”Shanmugalingam shares. “It’s traditionally a time for gathering with friends and family, and for eating a massive rambunctious feast, so it made perfect sense to throw a proper Rambutan & Cousins party.”

The Chefs Behind the Movement

Prince Durairaj’s journey reflects the cross-cultural exchange powering London’s Sri Lankan food scene. Having begun his culinary career in Tamil Nadu, Prince moved to the UK to explore British and French cooking techniques. In 2022, alongside business partner Glen Leeson, he opened The Tamil Prince in Barnsbury, serving traditional South Indian curries and small plates in a neighborhood pub setting.

Their success continued with The Tamil Crown, another “desi pub” concept, followed by their most recent venture, Tamila in Clapham Junction—a casual all-day curry house. Prince’s restaurants, while focusing on South Indian rather than Sri Lankan cuisine, reflect the beautiful cultural exchange happening across London’s food scene and the growing appetite for the complex flavors of the region.

More Than Just a Food Trend

What makes London’s love affair with Sri Lankan cuisine particularly meaningful is that it goes beyond mere trend-chasing. These restaurants are creating genuine cultural exchanges, with chefs like Shanmugalingam and Durairaj serving as culinary ambassadors. After all, food is the most accessible way to understand a culture. Until your next long-haul flight to Colombo, London’s Sri Lankan food scene stands ready to transport your taste buds across continents- no passport required.