03 June,2026 09:20 AM IST | Mumbai | Junisha Dama
A view of the interiors at the restaurant in Bandra. Pics courtesy/Lisa lanka and Junisha Dama
There is a specific kind of magic that happens when a chef is curating a memory. At Lisa's Lanka, this magic is tangible. Sharing space with The Penang Table, Lisa's Lanka is a Sri Lankan bistro-bar and the culmination of chef Lisa Sadanah's lifelong romance with the country she grew up in. With a childhood spent across Sri Lankan hotels, courtesy of her father's profession, hospitality to her is cellular.
Lisa Sadanah
Having moved to Mumbai and pining for the authentic, home-style flavours of her childhood, she decided to fill the void. Lisa's Lanka began as a runaway success of a pop-up, and has now blossomed into a permanent sanctuary. "I wanted a home away from home," she tells us, gliding between tables with genuine warmth that makes you feel like an old friend rather than a patron.
While sourcing ingredients remains a challenge due to trade restrictions, the restaurant manages to bridge the gap between comfort and experimentation with a tight menu. The menu emphasises small plates and tapas that you will quickly wipe off and order more of. The cocktail programme, helmed by Pranav Modi, features Sri Lankan-forward ingredients and flavours as well.
AT Lisa's Lanka, 1st Floor, VN Sphere Mall, 1A, Linking Road, Bandra West.
CALL 9137800656
LOG ON TO @lisaslanka
If you order one thing, let it be this. A traditional eggplant pickle infused with the pungent sting of mustard and the sweetness of mango pickle. The rampe brings a subtle, earthy depth to the dish. It feels familiar, like a robust achari baingan, but carries unique, complex flavours. (Rs 450)
The clams sit in a delicate, fragrant broth of rampe, lemongrass, and coconut milk. Rampe, or the Sri Lankan pandan leaf, provides a distinct, grassy aroma quintessential to Sri Lankan cooking. The broth is light, allowing the sweetness of the fresh seafood to take centre stage. It comes with a crusty bread for mopping up the plate clean. (Rs 625)
The pork shoulder here is braised to melt-in-the-mouth perfection. The black pepper is the undisputed hero, providing a slow heat balanced with coconut vinegar. It is rich and comforting, and a must-order for fans of pepper and pork. (Rs 695)
This is the hummus upgrade we have experimented with in our home kitchens. But it's worth ordering here. Black chana is the base with its deeper, nuttier profile. But the real star is the shallot pepper masala, which provides a masaledaar punch that cuts through the creaminess. Served with crispy dosa shards, it's a brilliant, local-fusion triumph that we would happily accompany our drinks with. (Rs 595)
A favourite of many Sri Lankans and Indians, Milo is the hero in this dessert. Nineties kids will remember stirring Milo into milk, or even eating the powder from the can. The Island Malt is a nod to that nostalgia of growing up, drinking Milo after school. It's a simple dessert consisting of Baileys ice cream, caramel, a roti tuile, and crumbled Milo on top. What's not to love? (Rs 425)
This spicy, vibrant coconut curry from the northernmost point of Sri Lanka is the ideal comfort food. We opted for the vegetarian version, though it is also available with jackfruit, mutton, or chicken. Paired with a warm, lacy-edged appam, it is a classic velvety curry that's easy to love. (Rs 550)
