Everyone has a sound that takes them straight back to childhood. In the UK it is usually an ice cream van, that slightly off-key jingle floating down the street on a warm afternoon. In Sri Lanka it is Beethoven. Specifically, it is a tinny electronic version of Für Elise playing from a tuk tuk weaving through the neighbourhood at half past five in the morning. The glass cabinet on the back is full of fresh bread. The whole street knows it. And somehow, even half asleep, every

Black Pork Curry is one of those dishes that makes people pause when they see it on the menu. What is it? Why is it black? It is a fair question and the answer says everything about what makes Sri Lankan cooking so different. Here is the full story. Why Is It Called Black Pork Curry? The name is exactly what it says. No mystery, no marketing. Just a dish that earned its name honestly through the way it looks and the way it tastes. Known locally as Kalu Uru Mas Curry, kalu me

Kotthu is Sri Lanka's most iconic street food. Born on the streets of the island, it is a dish filled with flavour, character, and the kind of memories that stay with you long after the plate is empty. For many Sri Lankans, the sound of Kotthu being chopped on a hot griddle is as familiar as the taste itself. The soundtrack to late nights, long journeys, and meals shared with friends. At Kochchi, we bring authentic Sri Lankan Kotthu to Scotland, serving it in Glasgow and Edin

Kochchi Glasgow Scotland and Sri Lanka. Two countries on opposite sides of the world, separated by thousands of miles, yet bound together by a history that stretches back over 200 years. Long before Kochchi opened its doors on Byres Road in Glasgow's West End, these two places were already written into each other's story. We just brought it to the table. A History That Started With Tea The connection between Scotland and Sri Lanka runs deeper than most people realise, and te