Paradise: A Quintessential Introduction to Southern South Asia
Paradise deserves its own post in our 2025 summer London series because it elevates a long overlooked cuisine into London's culinary spotlight
Sri Lankan food has been having a moment in London - and that’s a great thing! Spots like Paradise, Hoppers, Kolamba, and Copper Ceylon are making it clear that South Asia is far more diverse than just butter chicken and tikka masala. Paradise stands out by creating a menu that feels both elevated and deeply homey, giving diners an approachable way into the richness of southern South Asian cuisines.
When people think of “Indian” food, they tend to picture creamy curries, naan, and vindaloo. But what about the vibrant, spice forward, coconut and tamarind rich flavors of Tamil Nadu and Sri Lanka? Those cuisines have long been overlooked outside of home kitchens. Partly because they’ve been presented as too rustic or too specific to translate for a wider audience. Paradise changes that.
What makes Paradise special isn’t just the food - though the food is superb - but how it makes these traditions feel both elevated and welcoming. Their prix fixe tasting menu at £72 (and £49 wine pairing), at an impressively reasonable price for London, invites diners to explore the depth of South Asian cuisine beyond clichés, in a setting that’s refined yet warm.
We skipped the wine pairing (not wanting to make our first-night jet lag worse) and while there was some FOMO seeing how thoughtful it looked, the Nuwara-Eliya tea at the end was so good, it felt like the right call. Another charming touch: the cutlery tucked neatly into drawers at each table, which was a quiet sign of just how much thought goes into the experience.
What’s most meaningful here is how seamlessly the menu brings together refinement and comfort. Each dish feels like something you could imagine at a family table and each reinterpreted with craft and care.
📖 The Menu, Dish by Dish
Rasam
A bright, tangy sweet broth of Kentish strawberry and calamansi leaf oil. Light and spicy, it woke up the palate and set the tone beautifully; a humble but perfect start. Substituting the traditional tamarind with strawberry might sound scandalous, but it worked - and worked very well.
Raa Kade Roll
A crispy smoked manioc roll with parsley aioli, sambol, and roasted peanuts (a nod to street food, crunchy and flavorful). The infusion is great too - raa, the local term for toddy, brings a subtle complexity.
Kimbula Banis
Sweet–savory with a twist on the Sri Lankan “crocodile bun”: green chilli custard, kithul (palm syrup) glaze, date & lime chutney, and a bit of cheese. Playful, unexpected, and distinctly Sri Lankan.
Paan
A homey, comforting bite of russet potato + urud dhal vadai, with cashew cream and caramelized onion sambol. Familiar flavors made elegant.
Kiri-Hodi ⭐️ Highlight
Luxurious and layered without being heavy. Diver scallops from Orkney with roasted roe, native lobster kothu, and delicate wild garlic oil. The creamy, coconut-rich sauce, which is a hallmark of Sri Lankan cooking perfectly balanced seafood sweetness and the soft richness of the egg hopper. A dish that captures what makes Paradise special: respectful of tradition but confidently inventive.
Kothu
Their take on the iconic street dish. The cuttlefish kothu with carrot, crab curry, chilli sambol, and a cacao-cured egg yolk. Smoky, spicy, and deeply satisfying.
Mas ⭐️ Highlight
Tender lamb (Otter Valley Hebridean hogget) beautifully spiced but never overwhelming. What really elevated it were the accompaniments: coconut rice, rhubarb lunumiris, and beetroot curry, making the plate feel whole rather than just “meat on a plate.”
Wattalappam Choux ⭐️ Highlight
Clever and comforting, this dish consisted of house made choux with cardamom ice cream, ghee caramel, and Ceylon arrack hot chocolate. Wattalappam, a traditional Sri Lankan custard, reimagined as a pastry everyone could connect to.
Mihiri
A final little bite of paneer & Tunworth cheese cornetto with sea buckthorn muscat - alongside that unforgettable tea.
🍴 Why Paradise Matters
For anyone looking to expand their idea of South Asian food beyond the usual clichés, Paradise offers an approachable, elegant way in. The menu honors the deep cultural and culinary roots of Sri Lanka, with a nod to its ties to Tamil cuisine (both rooted in coconut, curry leaves, tamarind, rice, and careful spice work), and frames them in a way that feels fresh and exciting to London diners.
This meal felt like a conversation between cultures and eras with old flavors & new techniques, and that’s exactly what makes it resonate.
🌟 Why We Loved It
The prix fixe menu is generous, thoughtful, and an incredible value for London.
Each dish tells a story and even if you’ve never tasted these flavors before, they feel approachable and satisfying.
It manages to feel “elevated” without losing its soul - familiar enough to feel like home and simultaneously inventive enough to surprise you.
Thoughtful details such as the cutlery drawers and the quality of the tea show just how much care has gone into the experience.