There are plenty of places to eat down south no doubt, but when you head towards Ahangama, your choices tend to be very limited. Whilst many of the dining spots steer towards either local cuisine or the typical Sri Lankan favourites like pizza and pasta, Spice Lane brings a fresh outlook on fusion gourmet food.
Aimed at the every day traveller as much as the local foodie, it is a food nook that is located in Kabalana, on the southern coast of the island, the restaurant is headed by Chef Nav, who hails from Sydney, Australia.
Open only for lunch and dinner, all days of the week except for Mondays, the meals served at the restaurant are created with an emphasis on the many spices found in Sri Lanka. From the local favourite cinnamon to aromatic nutmeg, fresh coriander to cumin, there’s attention to what each spice brings out of each dish; whether it’s the simple yet flavoursome appetizers or the scrumptious mains.
Having been to the Spice Lane a couple of times myself, here’s what I’d recommend and suggest you give a try and why; the trevally ceviche (includes a fresh mango purée that adds a tangy flavour and served with papadums), the pol roti tacos with prawn, homemade lunu miris and curry mayo sauce (which also happens to be a major favourite amongst other diners), roasted chicken marinated in spices and treacle (served with sweet potato mash flavoured with cinnamon and nutmeg and yet another homemade curry sauce) and the beef burger (made of a freshly made pattie, garnished with melted cheese and eggplant served on a homemade brioche bun with sweet potato fries and garlic aioli). Each dish has been carefully crafted, ensuring flavours fuse together to create a mouthwatering experience with each bite.
From homemade pasta (ravioli) to in-house baked brioche buns, freshness and the best in quality is what Spice Lane prides itself upon. The atmosphere at the restaurant is very relaxed and easy-going. There are no fancy trimmings of décor but the simplicity is quite appealing.
Chef Nav is self-taught and passionate about food and serves what he calls modern Sri Lankan inspired fusion cuisine, using fresh local seasonal ingredients. Having spent his early childhood on the island, his culinary influences are a combination of local flavours and produce, and modern Australian cuisine. His aspiration to introduce a different approach to food, while sticking to a certain level of authenticity is what gave birth to Spice Lane.