Village kitchen · Mount Lavinia

Lunu
Mirisa

ලුණු මිරිස · පොල් රොටි

Pol roti hot off the iron griddle, with lunu miris ground fresh every morning. Sri Lankan home cooking, made the way our grandmothers made it.

Reserve a table See our menu ↓

Open daily6:00 am – 10:30 pm

Call+94 77 123 4567

House specialPol roti + lunu miris

Menu · ආහාර ලැයිස්තුව

Authentic Sri Lankan dishes

Sample prices in LKR

Pol Roti & Lunu MirisSignatureRs 350

පොල් රොටි සහ ලුණු මිරිස්Two coconut roti hot off the griddle with fresh stone-ground lunu miris.

Kottu RotiRs 1,200

කොත්තු රොටිChopped godamba roti tossed on the hot plate with egg, vegetables and chicken curry.

KiribathRs 500

කිරිබත්Milk rice cooked in thick coconut milk, cut into diamonds, served with lunu miris.

Pittu & Coconut MilkRs 650

පිට්ටුSteamed rice flour and coconut, with coconut milk and a fish or chicken curry.

Our pol roti · අපේ පොල් රොටි

Made fresh, the old way

Why people have been queuing for our pol roti since 1998.

අතින් ගාපු පොල්

Fresh coconut, scraped by hand

Every morning starts with whole coconuts, scraped by hand on the hiramanaya. It is what gives our pol roti its sweetness and its rough, flaky bite.

Hand-scrapedFresh every morning

අතින් මිශ්‍ර කළ

Mixed by hand

Red onion, green chilli and torn curry leaves are worked through by hand, so every bite has a little heat and fragrance.

Red onionGreen chilliCurry leaves

දර ලිපේ පිසූ

Cooked over a real wood fire

Each roti goes onto a seasoned iron thachchiya over a wood fire, and comes off golden with brown spots.

Wood fireIron thachchiya

ලුණු මිරිස් සමඟ

Served hot with lunu miris

Straight off the griddle with stone-ground lunu miris and a wedge of lime. In the morning, add a cup of kiri tea.

Reserve a tableTwo pol roti with lunu miris · Rs 350

Photo: wood-fire hearth / family in the kitchen

Our story · අපේ කතාව

From a roadside roti stall to the family table

Lunu Mirisa began in 1998 as a small roti stall on Galle Road. Amma made the dough before sunrise, Appachchi kept the wood fire going, and the queue for pol roti and lunu miris reached the bus stop by seven.

We still scrape our coconuts by hand, grind our sambol on a stone, and cook on a seasoned iron thachchiya. The menu has grown to the dishes we grew up eating at home, from string hoppers to fish ambul thiyal.

Hand-scraped coconutWood-fire griddleStone-ground sambol

The sambol on the side

Lunu
miris

ලුණු මිරිස්

The name means “salt and chilli”. Our fiery, sour sambol is the classic partner to pol roti, kiribath and hoppers. We grind it every morning on a granite miris gala, which keeps the onion coarse and juicy in a way a blender cannot.

Choose your heat

MildVillage hotAmma’s way