"I want people to experience the Sri Lankan food I grew up with."
Colombo Kitchen in Putney, founded by Sri Lankan-born chef Sylvia Perera, brings authentic Sri Lankan flavours, family recipes and warm hospitality to south-west London.
From crispy fried okra and freshly prepared chicken kottu to slow-cooked mutton curry and distinctive cocktails, the restaurant celebrates the cuisine Sylvia grew up with in Kurana, near the coastal city of Negombo.
Its approach is rooted in traditional cooking techniques, generations-old spice blends and a belief that every dish should tell a story.
The restaurant’s recent accolades, including Best Restaurant at the 2026 London Muddy Awards and Favourite Restaurant at the Positively Putney BID Favourite Business Awards, reflect its growing reputation.
But beyond the awards, it is the food, cultural heritage and welcoming service that define the dining experience.
Sri Lankan Food rooted in Family Tradition
Sylvia’s culinary journey began in childhood, when she visited Negombo’s traditional fish market with her family at weekends.
The abundance of fresh seafood and the importance of quality ingredients influenced her cooking philosophy, alongside watching her aunt prepare meals in traditional clay pots.
Sylvia carries those lessons into Colombo Kitchen, as she told DESIblitz:
“That connection to the sea and the fishermen of my hometown has stayed with me throughout my life, and it is one of the reasons seafood remains so close to my heart.
“I was also deeply influenced by watching my aunty cook every day on traditional clay pots.
“There was something very special about the way she cooked. She didn’t rely on measurements or written recipes; she understood her spices, trusted her instincts, and knew how to bring ingredients together to create something extraordinary.
“Those are the things you learn by watching, tasting and doing, and they are lessons I have carried with me.
“At Colombo Kitchen, I want people to experience the Sri Lankan food I grew up with.
“For me, it is about more than simply serving a meal. It is about sharing my memories, my heritage and the generosity of Sri Lankan hospitality.
“Every dish has a story, and I want our guests to feel that they are experiencing a little piece of my home.”
After launching a catering business in 2013, Sylvia introduced Sri Lankan street food through her Kottu Kart stall in Piccadilly.
She opened her first Colombo Kitchen restaurant in Worcester Park in 2019, aged 60, followed by the Putney location in 2024.
She continues to oversee both as Executive Chef, with a menu featuring hoppers, kottu roti, Jaffna crab curry, Negombo prawn curry and her Great Taste award-winning lamprais.
Standout Dishes
The crispy fried okra was a particular highlight, offering a satisfying crunch while allowing the vegetable’s natural flavour and accompanying spices to shine.
The chicken kottu was another standout, bringing the appeal of Sri Lankan street food to the table.
Traditionally prepared using chopped roti, vegetables, spices and other ingredients, kottu is known for its distinctive preparation.
At Colombo Kitchen, it is cooked fresh to order, combining the theatre of the cooking process with an emphasis on freshness.
Sylvia explained: “For me, it all starts with freshness. We prepare everything fresh, using the finest ingredients and unique spice blends passed down through generations of my family, which I blend myself.
“Our chicken kottu is prepared live on the hot griddle, which means it is cooked fresh to order. I love that theatre, and it ensures the food is as fresh as possible when it reaches the table.
“With dishes like our crispy fried okra, it is about getting that perfect texture while allowing the natural flavours and spices to shine through.”
The devilled prawns offer another expression of Sri Lankan cooking, drawing on Indo-Chinese influences to combine chilli heat, sweetness and tanginess.
“Sri Lankan devilled dishes draw on Indo-Chinese flavours and cooking techniques, combining bold spices, chilli heat, sweetness and tanginess.
“With our devilled prawns, the secret is finding the right balance so that the flavours complement the freshness and natural sweetness of the prawns without overpowering them.
“I want every bite to be vibrant, full of flavour and unmistakably Sri Lankan.”
Together, these dishes showcase the variety of flavours and textures on offer, from crisp, lightly prepared vegetables to the bold seasoning associated with Sri Lankan street food and seafood.
Comfort Food and Cocktails
For those wanting a heartier meal, the mutton curry is a comforting choice.
Chef Sylvia keeps the precise ingredients of her seasoning secret, but stresses that patience is essential to developing the curry’s depth of flavour and tender texture.
She said: “Our mutton curry is very close to the kind of cooking I grew up with.
“The spice blend is a family secret, passed down through generations, and it is something I prepare myself. I would love to tell you every ingredient, but some family secrets are meant to stay in the family!
“The beauty of a good Sri Lankan mutton curry is in the depth of flavour.
“The spices need time to develop, and the meat needs to cook slowly until it becomes beautifully tender and absorbs all those wonderful flavours. It is not a dish that benefits from being hurried.
“The exact cooking time depends on the cut of meat, but patience is essential.
“We serve it with saffron rice, using high-grade saffron to give the rice its delicate aroma, beautiful colour and subtle flavour. The rice offers a lovely contrast to the richness of the curry.
“Then there is the handmade paratha roti, which I think is impossible to resist. It has a wonderful texture and is perfect for soaking up the curry sauce.
“For me, the combination is all about balance: the richness and warmth of the mutton, the fragrance of the saffron rice and the comforting simplicity of freshly made roti.
“It is the kind of meal that brings people together around a table, and that is exactly what Sri Lankan food should do.”
The drinks menu is also inspired by Sri Lankan culture, with cocktails designed to have their own identities rather than simply accompany the food.
Mirisata evokes chilli and spice, while Gara Yaka takes inspiration from traditional Sri Lankan masks. The word Yaka means devil, and the cocktail’s fiery character reflects the boldness associated with its name.
The cocktails extend the restaurant’s cultural identity beyond the kitchen, offering diners another way to explore Sri Lankan traditions alongside their meal.
Warm Hospitality
Colombo Kitchen’s family-run ethos extends to its front-of-house team, who help guests navigate the menu and understand unfamiliar dishes.
Sylvia Perera explained: “Customer service is incredibly important to me. I have always believed that when somebody walks through our doors, they should feel as though they have been welcomed into our home.
“That is the essence of Sri Lankan hospitality: warmth, generosity and making people feel that they belong.
“I want our team to understand that they are not simply taking orders and serving plates. They are helping our guests discover our culture, our food and the stories behind it.
“For someone who has never tried Sri Lankan food before, the menu can introduce lots of unfamiliar flavours, ingredients and dishes.
“Our team needs to be able to explain these in a friendly, approachable way, offer recommendations and help guests find something they will genuinely enjoy.
“We also want people to feel comfortable asking questions.
“Not everyone enjoys the same level of spice, and not everyone knows what a hopper, kottu or lamprais is when they first visit us. A little explanation and genuine enthusiasm can make all the difference.
“I am particularly proud when guests mention our staff by name, because it tells me that the experience has meant something to them. Food is important, of course, but the way you make someone feel is what brings them back.
“We are a family-run business, and I want that family feeling to come through in everything we do.
“My hope is that when guests leave Colombo Kitchen, they feel they have enjoyed a wonderful meal, discovered something new and been treated like family.”
That combination of approachable service and authentic food has helped Colombo Kitchen build a following in Putney.
Its 2026 accolades include the London Muddy Stilettos Best Restaurant award, decided by public nominations and reader voting, and the Positively Putney BID Favourite Restaurant award, voted for by the local community.
Sylvia also received an Honorary Doctorate in Culinary Arts and Gastronomy at the 2026 Avicenna (Ibn Sina) Doctorate Awards, recognising her dedication to food and hospitality.
Her journey has included significant personal challenges, including breast cancer, and she hopes her experience will encourage other women to pursue their ambitions.
She stated: “Receiving the Avicenna honorary doctorate recognition in 2026 is deeply humbling.
“I started Colombo Kitchen at 60, and my journey has included some very difficult personal challenges, including breast cancer.
“I hope my story shows other women that it is never too late to follow a dream.”
“My ambition is to continue growing Colombo Kitchen while staying true to my roots, preserving my family’s recipes and sharing authentic Sri Lankan food and hospitality with more people.
“Above all, I want to build something lasting that supports our team, our community and the independent spirit that makes our business so special.”
The restaurant’s recognition follows further accolades for Sylvia, including Culinary Innovator of the Year at the Asian Who’s Who Awards 2026 and inclusion in the British Asian POWER 100.
Colombo Kitchen was also named Sri Lankan Restaurant of the Year at the Nation’s Curry Awards earlier in 2026.
Is Colombo Kitchen Putney Worth Visiting?
Colombo Kitchen Putney offers an inviting introduction to Sri Lankan cuisine, combining family recipes, traditional techniques and distinctive regional flavours.
The crispy fried okra and chicken kottu showcase the appeal of freshly prepared food, while the slow-cooked mutton curry, saffron rice and handmade paratha roti offer a comforting combination.
Devilled prawns bring a bolder balance of heat, sweetness and tang, while the Mirisata and Gara Yaka cocktails add cultural character to the drinks menu.
Just as importantly, the welcoming service makes the restaurant accessible to first-time diners without compromising its culinary heritage.
Sylvia’s personal story gives the menu a strong sense of identity, while the restaurant’s awards reflect its standing within the local community.
For diners seeking authentic Sri Lankan food in a warm, family-run setting, Colombo Kitchen Putney is worth visiting.
Its combination of distinctive dishes, thoughtful hospitality and a genuine connection to Sri Lankan heritage makes it a compelling choice for both newcomers to the cuisine and those already familiar with its flavours.
