Kurrypinch | Modern Sri Lankan Cuisine by Chef G
Sri Lankan restaurant · Los Feliz ·
Spicy coconut-rich curries and koththus with unique drinks
Spicy coconut-rich curries and koththus with unique drinks
"Croquette is a buzzword for me — when I see it on a menu, my interest immediately gets piqued. Such was the case with the mackerel croquettes at Sri Lankan restaurant Kurrypinch, and I’m happy to report that they are worth an order. The croquettes are perfectly spherical with a crunchy exterior that gives way to soft potato and flaky fish. They’re savory and aromatic with turmeric, curry leaves, and cumin; the accompanying dipping sauce is sweet and gently spicy, an ideal foil to the fish. You can order the croquettes individually but I recommend getting at least half a dozen to share. — Kat Thompson, audience editor, Eater Southern California/Southwest" - Matthew Kang
"Croquette is a buzzword for me — when I see it on a menu, my interest is immediately piqued. Such was the case for the mackerel croquettes from Kurrypinch, and I’m happy to report that they are worth an order. The croquettes are perfectly spherical and symmetrical with a crunchy exterior that gives way to soft potato and flaky fish. They’re savory and aromatic with turmeric, curry leaves, and cumin and the accompanying dipping sauce is sweet and gently spicy, an ideal foil to the fish. You can order the croquettes individually; I’d recommend getting at least half a dozen to share." - Eater Staff
"Dinner at Kurrypinch, a cute Sri Lankan spot on Hollywood Boulevard, is not without the occasional hiccup. Dishes often land all at once, and if you and a date show up sans reservation, there might be some scrambling at the host stand. But all is forgiven when the stir-fried kotti roti and sizzling deviled chicken hit the table. The menu is a mix of traditional dishes and “chef’s signatures,” with the highlight of the latter being a curried mahi mahi and fried onions over a lush coconut cream risotto that could moonlight as congee. Mostly, we're just thrilled some of the fiery Sri Lankan food in the SFV has trickled down the 101. And plan on keeping Kurrypinch’s tamarind michelada nearby—they don’t play around with spice." - brant cox, sylvio martins, cathy park, garrett snyder, cathy park, cathy park, cathy park, brant cox, sylvio martins, cathy park, brant cox, brant cox, sylvio martins, cathy park, brant cox, sylvio martins, brant cox, cathy park, brant cox, brant cox, sylvio martins, garrett snyder, sylvio martins, cathy park
"On warm nights, we like to sit on the front patio at this cozy Sri Lankan spot in East Hollywood with a big plate of kottu rotti and a mango lassi. Or you could grab a couple of seats at the curved bar counter inside where dates sip riesling and go halfsies on spicy deviled chicken and curried mahi mahi over coconut risotto. Kurrypunch gives you options. What’s consistent, though, are the prices: most entrees are around $25 and are large enough to split, and we’ve yet to leave a dinner here without a bag of leftovers to show for it." - brant cox, sylvio martins, garrett snyder
"Sri Lankan restaurant Kurrypinch has settled into a new location on Hollywood Boulevard, east of Thai Town and west of Los Feliz. This is the third iteration of Shaheen Ghazaly’s cult-favorite restaurant, which previously operated out of locations in Van Nuys and Tarzana. At the new Kurrypinch, Ghazaly cooks his version of popular street food kottu roti (chopped roti with scrambled egg and curry seasonings), lamprais (basmati rice with eggplant and potato curry wrapped in banana leaves), and string hoppers (rice flour strands stir-fried with eggs, leeks, carrots, curry leaves, onion, and curry spices). Pair the dishes with a Sri Lankan take on a michelada with tamarind juice or an aligetapera drink with avocados, salt, and sugar blended with cold milk, served with ice cream. — Rebecca Roland, editor, Eater Southern California/Southwest" - Matthew Kang
