Fresh, authentic, healthy.

Sri Lankan Food & Cuisine 

Let our cook show you the great diversity of Sri Lankan cuisine.

The Talalla House cook is on hand to prepare your daily breakfast, lunch, and dinner. For breakfast, select from a Sri Lankan or European spread. Lunch includes light bites, soups, salads, and sandwiches. For dinner, indulge in a sensational Sri Lankan rice and curry banquet or Western dishes that you’ll remember long after your stay.

The cook will accommodate any special dietary requirements or specific requests and can provide cooking classes for guests interested in learning the secrets of Sri Lankan cuisine. Talalla House’s beach location means fresh fish and seafood is abundant, and our cook is an expert at whipping up refreshing, healthy juices and shakes from the fresh tropical fruit.

Sri Lanka’s curries and dishes date back thousands of years.

A Feast of Serendipity, Episode 1.

Meet the true living legend of the Sri Lankan kitchen, Dr. Publis Silva from the illustrious Mt. Lavinia Hotel, and see how he makes Fish Ambul Thiyal, a dish unique to the island’s southern coast. It’s a slightly sour fish curry, mixed by hand and cooked inside a clay pot.
We visit the Dutch Burgher Union and have their signature dish, the Lamprais, prepared with samba rice cooked in stock, eggplant, malay prawn paste and a beef cutlet. It is a savory delight, wrapped inside a banana leaf. Kottu Rotti is a popular street food in Sri Lankan, made from chopped rotti (lavash bread) that comes together with beef, fish, chicken and lamb and a mixture of veggies and eggs.
Finally we visit Upali’s, and try their Jaffna Fish Head Curry. Made with pandan leaves, curry leaves, garlic, ginger and chillies over a hot pan, then blend with a bit of coconut milk to create a rich, aromatic paste.

A Feast of Serendipity, Episode 2.

We visit to the Horathapola Estate, a fine villa north of Colombo. The villa chef takes us on a tour of the grounds. On the menu tonight, a rich and hearty Black Pork Curry and Jackfruit Curry. Then we make our way to the paddy fields along the island’s southern coast, where we do Mackerel Fritter. We then move on to Colombo to The Ministry Of Crab where Chef Darshan, a luminary of Sri Lankan cuisine, is preparing the restaurant’s namesake dish, Black Pepper Crab. Very little frills in this recipe, but the product is truly an explosion of taste. In a village on the west coast we encounter another mainstay in the Sri Lankan cookbook, the Kiri Baath. A rice pudding made in homes all across the island. We visit the Foundation Of Goodness, a NGO helping develop local communities, to learn how to make String Hoppers.  Our last meal of the journey is Egg Hoppers. Egg hoppers are perfect for wrapping around your assortment of curries and sambols.

Sri Lankan Food 

Sri Lankan curries and dishes date back thousands of years, with a greater diversity than any other food in the Asian region. This is due to the influence of recipes and spices brought to the island by Indians, Arabs, Malays, Portuguese, Dutch, and English. You can experience the spices up close in our garden and when the cook starts preparing your dinner in the big open kitchen.

The Talalla House dishes are not overly spicy.

The Spices
It was the spices that drove Western merchants across the oceans and made Sri Lanka the famous center for the spice trade. Even today Sri Lanka is a major exporter of cinnamon, cardamom, cloves, nutmeg, black pepper, and turmeric. It’s these spices, roasted or freshly ground and combined with always fresh fruits, vegetables, and greens, that give Sri Lankan food its character. You’ll never forget the slightly toasted note from the curry leaves, the vanilla-like pandan, the ultra creamy coconut milk, and the cinnamon.

Sea Food
Sri Lanka is ideal for vegetarians as well as seafood lovers. Our beach location means that seafood and fish are fresh and abundant. Every morning, outrigger canoes offload their catch of fish (prawns, crab, tuna, mullet, snapper, shark, grouper, and mahi mahi) on the beach just a few hundred meters from Talalla House.Tossed on the BBQ in the tropics, our seafood makes for an unforgettable meal.

Liquor and Wine

You are more than welcome to bring your own liquor; no corkage will be applied. A small selection of wine and international liquor can be bought locally. If you have a favourite brand, we recommend you purchase them from Duty Free on arrival at the airport. We offer espresso at an extra price, and local, filtered coffee is available in plentiful supply.