East Hollywood has long been a haven for diverse culinary experiences, yet until recently, the vibrant flavors of Sri Lankan cuisine were notably absent. This changed with the arrival of Kurrypinch, a unique establishment bringing the rich and complex tastes of Sri Lanka to Central Los Angeles. Chef-owner Shaheen Ghazaly is on a mission to introduce Angelenos to his personalized take on this underrepresented cuisine. By blending traditional methods with innovative twists, Ghazaly crafts dishes that highlight the bold, aromatic qualities of Sri Lankan food.

Ghazaly's journey from IT professional to restaurateur is as fascinating as the flavors he creates. Born in Pakistan and raised in Sri Lanka, his passion for cooking was nurtured by his father. After years spent traveling the globe, tasting various cuisines, Ghazaly settled in Los Angeles, where he honed his skills through family gatherings and eventually opened Kurrypinch. The restaurant balances tradition with innovation, offering both classic Sri Lankan dishes and chef-inspired creations. His goal is to make Sri Lankan cuisine accessible while maintaining its authenticity.

The Art of Spice Blending

At the heart of Kurrypinch lies Ghazaly's meticulous approach to spice blending. His kitchen is a treasure trove of herbs and spices, each carefully selected to create distinct flavor profiles. From ginger and garlic to mustard seeds, chile flakes, paprika, turmeric, and curry leaves, every ingredient plays a crucial role in defining the essence of Sri Lankan cuisine. These elements are combined into custom spice blends and curry mixes, setting Ghazaly's dishes apart from others.

Ghazaly’s dedication to crafting bespoke spice combinations reflects his deep understanding of Sri Lankan culinary traditions. In his kitchen, you'll find tubs of vibrant red chile sauce and fragrant garlic oil, both made in-house. A sheet tray laden with golden fried onions awaits their turn as garnishes, adding texture and depth to the dishes. Coconut, in its various forms—fresh, shredded, and milk—is another cornerstone of his cooking, serving as the base for many curries. Rice and curry, a staple in Sri Lankan culture, embody the significance of these ingredients in everyday meals. Ghazaly emphasizes the importance of fresh produce, including curry leaves sourced directly from a customer's tree, reinforcing his commitment to authenticity and quality.

Innovative Dishes with Traditional Roots

Kurrypinch offers a menu that beautifully marries tradition with innovation. It features both classic Sri Lankan signatures and chef-inspired creations, catering to a diverse audience. Dishes like kottu roti, string hoppers, and lamprais celebrate the rich heritage of Sri Lankan cuisine, while items such as coconut milk risotto with mahi-mahi and seared salmon atop curried squash puree showcase Ghazaly's creative flair. This balance ensures that both Sri Lankan natives and newcomers can appreciate the complexities of the cuisine.

Ghazaly's inventive approach extends beyond mere recipes; it encompasses a holistic vision of introducing Sri Lankan flavors to a broader audience. He acknowledges the challenge of satisfying both those familiar with the cuisine's bold spiciness and newcomers exploring it for the first time. To achieve this, he employs varied spice blends and cooking techniques, ensuring each dish resonates with its intended audience. For instance, the deviled dishes, heavily spiced with chile and garlic, cater to adventurous palates, while fried snacks like fish fritters and spiced chickpeas offer delightful appetizers or accompaniments. Additionally, staples like hoppers, string hoppers, and rotis provide foundational elements that anchor the meal experience. Through careful experimentation and refinement, Ghazaly continues to evolve his offerings, striving to make Kurrypinch not just a dining destination but a cultural ambassador for Sri Lankan cuisine in Los Angeles.