cappuccino bistro.
based in the heart of Sigiriya, we are a back-to-basics, ingredient-focused bistro, with an
underlying sri lankan accent. we use seasonal, local produce to create a fresh menu of
reimagined classics and bold new flavours with an emphasis on healthy eating and mindful living.
keep reading for our social impact as a commercial enterprise.
is sri lankan, agrofarmed & naturally organic- sold to us by a do-good sri lankan company
based in the highlands. sri lanka was the number one coffee producer for a while (until the
2nd world war) and sri lankan coffee was considered the best in the world - before a
disease wiped out the industry with tea replacing it. sri lankan coffee is now going through a
resurgence in demand.
our coffee.
the water we serve you in clay bottles is filtered water and we can guarantee its
purity. we can also happily re-fill your personal water bottles for free, please ask. our
homemade ice cubes are also made with this water.
our water.
we run a charity shop where 25-100% of the profits go to destitute families around the island. please
feel free to check out what’s available. I’d like to think it is well curated and well thought-out as they
are quintessential ingredients from sri lanka that would also make perfect gifts.
our shop.
one of the reasons for me to move to SL was to help people (especially after covid). the staff here
had little or no experience* and I’ve trained them from the ground up and given them useful, valuable
skills to one day make them independent, for a brighter future.
they are also well paid and get 100% of the service charge (on a fair TRONC system) and great
working conditions (British standards of max 48 hours a week, 2 days off a week, paid holidays and
paid sick leave - unheard of in sri lanka in hospitality).
i thank you for making all this possible! i use ‘I’ and ‘we’ interchangeably because the staff here are
very supportive of my vision and ideas and so any perceived success of this place is also down to
them.
*if they don’t understand 100% of what you are saying, i apologise, and kindly ask you to use google
translate to communicate anything super important.
the team.
i’m a british sri lankan designer from london. but i’m also passionate about food and drinks. I would
best describe this bistro as a synthesis of my high-minded Western sensibilities and the Noble
Teachings of the Buddha.
i have eaten my way through some of the best restaurants in the world (inc some incredible hidden
hole-in-the-wall gems) and i love combining different flavours, cooking techniques, ingredients,
textures and colours.
i’d like to think our menu is just that. all the recipes are based on classic dishes but are unique, you
won’t find them anywhere else. the kitchen team took my recipes and made them even better! the
meatball sauce for instance is much richer in taste and deeper in colour thanks to their input!
me.
you.
i support destitute families with children with some of the profit from this bistro. we also give to
random people coming in asking for donations.
for me, creativity, is simply rearranging what’s available to me, to make the world a better place.
but for that to be effective, we need discerning customers who knows and values the power of
their wallet! so i thank you for making this all possible!
we hope you have a relaxed, joyful experience with us.
find us / recommend us.
if you’ve truly had a good experience with us, please recommend us to your family & friends if they
ever visit Sri lanka.
help for when you are in sigiriya.
medical assistance.
Divisional Hospital (local small hospital)
no contact number available.
8am - 4pm daily (with a break between 12pm-
2pm).
Sundays 8am - 10am only.
Dambulla Hospital closest big hospital).
open 24 hrs.
recipes.
kiri-hodi base for our idli.
kiri-hodi - is a classic sri lankan curry - it is our ketch-up of sorts, a versatile sauce eaten with
everything from string hoppers to rice to bread. our idli sauce is made this way but we make it
thicker like a pesto or a pasta sauce. if you want the (original) lighter version, follow this recipe and
simply add water at the end to dilute it.
fry some mustard seeds with chopped onions and garlic for a couple of minutes. add 1 teaspoon of
un-roasted curry powder, stir into the oil and add coconut cream, salt and (optionally fresh chilies
and curry leaves). coconut cream has a tendency to coagulate (lump) when heated so keep stirring.
after a couple of minutes, the sauce is ready - finish off with lime to taste (we suggest lots of it as it
cuts through the richness of the coconut cream), curry leaves and black pepper.
kiri-hodi continued...
for our idli, we add powdered and chopped cashews (can be substituted with a nut of choice). this
sauce can also be eaten with bread / roti or used as base for vegetables (cook in the sauce for a
couple of minutes until al dente. classic choice is green / runner beans) or fish / seafood (cook for a
couple of minutes in the sauce with the lid closed). garnish with curry leaves (and extra chopped
nuts).
our meatball curry sauce.
fry homemade meatballs in a generous amount of oil (on high heat). fry one side for a couple of
minutes until brown then using tongs, flip the meatballs to fry the other side. take the meatballs off
the oil when fried and let them rest. add chopped onions and garlic into the same oil and lower the
heat to medium. let them brown (4-5 mins). lower the heat to minimum and add half a teaspoon of
mustard, 2 teaspoons of roasted curry powder and one teaspoon of rice flour (or flour of choice) to
make a roux. stir and let simmer for a couple of minutes (keep stirring), then add stock, vinegar, soy
sauce, black pepper and a bit of salt (less than usual as the stock and soy sauce is already salty (and
optionally, chili powder). stir well to loosen the sauce. the sauce is ready when it is nice and thick (4-5
mins depending on the thickness of the stock used).
this can also be used in veggie meatballs (check youtube for recipes on either indian koftas or
jackfruit meatballs).
our salt & caramel coconut truffles.
if you don’t have freshly grated coconut, start with soaking desiccated coconut in plenty of water.
after 30 mins of soaking (or as instructed on the packaging), drain the water using a sieve (do not
squeeze, just let drain naturally). after a good 5-10 mins, move to kitchen towel and remove as much
water as possible.
heat a large non-stick pan on medium heat, add coconut sugar (brown sugar or an alternative of
choice) and stir as it melts. lower the heat until fully caramelised and add the coconut, stirring
continuously. cook for 5-10 mins depending on the amount of coconut used - the mixture should be
wet but not liquidy and not too dry. take off heat, sprinkle salt (and cinnamon if you like) and let the
mixture cool. at this point the mixture is too hot to handle so let it cool for a good 10-15 mins.
our salt & caramel coconut truffles continued...
after 10-15 mins, test the heat with your fingers to see if it has cooled down (but needs to be warm
still, enough to be rolled into balls). before you start rolling, prepare a deep bowl with sesame seeds.
drop each hand-rolled ball into this bowl and spin to coat with sesame seeds.
when cooled down completely, store in the freezer and only take out what you need as they are best
eaten straight out of the freezer!
enjoy! x