From the owners of Rangala Guest House in Sri Lanka, The Kandyan is a unique and authentic Sri Lankan restaurant in North Bristol. Chef / Owner Sam cooks dishes flavoured with homegrown peppercorn, clove and mace from their own market garden in upcountry Sri Lanka. With home-roasted curry powder (Sam’s sister’s secret recipe), fresh coconut and Sam’s innovative methods inspired by tradition, there is nowhere in Bristol like it.
Some of Our Favourites —
Cashew and Pea Curry
Cooked in coconut milk with spices including turmeric and cinnamon.
The most famous Sri Lankan snack of all. A hopper is a bowl-shaped crispy pancake, slightly soft centred, made from fermented coconut milk and rice flour.
Tofu and Mixed Vegetable Curry
A delicious vegetable variety including sweet potato, broccoli, carrot, and bell pepper.
A salad with fresh coconut and mustard seeds.
Brinjal and Pineapple
A sweet curry with brinjal (aubergine) and fresh pineapple in a sauce sweetened by jaggery (palm sugar).
Chicken fillets in a subtle curry with celeriac.
Like spring roll in appearance. Filled with delicious Lankan ingredients and spices, served with mayo, tomato sauce or chilli sauce.
Elephant Ginger Beer
Original Lankan Art