Curry bowl

The story

Curry Bowl Zagreb: Authentic Sri Lankan Cuisine on Tkalčićeva Street

The Kitchen and the Brothers

The kitchen behind Curry Bowl stays true to its roots with founders Brian and Clement Senaratne overseeing operations every day. They opened this Sri Lankan restaurant in Zagreb in late 2015 after a travel-induced craving for home-style street food. Ingredients travel far to reach the prep station. Organic spices ship directly from Greenfield Bio Plantations in Sri Lanka, and the vegetable selection arrives fresh from the Dolac market each morning. An open layout lets diners watch the team balance wok work with table service.

Signature Dishes and Techniques

The menu showcases the intensity of Sri Lankan cooking through distinct preparations. Kotthu dominates the street food section, featuring chopped roti tossed with eggs, vegetables, and aromatics until crisp. For richer flavors, the Black Pork Curry requires three hours of slow cooking to tenderize the meat before serving with spiced pineapple chutney. Seafood options include Tuna Curry Kiri Malu, where fish simmers in a thick coconut gravy served with tempered couscous. Guests often pair these mains with Pol Sambol, a grated coconut side dressed with lime and spices.

Room and Atmosphere

Situated on Tkalčićeva Street, the dining room projects a bright, energetic mood. Recognized by Gault&Millau with a score of 12, the venue maintains an unpretentious spirit. Staff members engage directly with guests, moving between tables with a playful demeanor that encourages conversation. The space feels accessible despite the culinary precision found in dishes like the creamy Dhal lentil soup served alongside warm garlic bread. This approachable environment appeals to both locals and visitors seeking a taste of Colombo without leaving the Croatian capital.

Drinks and Dessert

Beverages complement the spice levels with regional staples like Lion Beer and hot or iced Ceylon Earl Grey tea. The bar also features cocktails built around Arrack, a traditional distilled spirit, offering a spirited conclusion to the meal. Sweet finishes arrive on plates such as the Mango Panna Cotta garnished with pistachios or the Warm Pancake drizzled with passion fruit extract. These desserts provide a refreshing contrast to the heat of the curries.