Café Kumbuk, a space best known for their emphasis on healthy and sustainable living, is making some changes to their menu featuring some special changes that their customers are sure to enjoy. 
Cafe Kumbuk Co-Founder Shana Dandeniya shared with us that the café, as a practice, introduces a new menu every four to six months, which allows them to keep working out their creative muscles while providing a variety of options for their customers to enjoy.
This time around, Dandeniya shared that they really pushed the boundaries in what they’re plating, adding that they have included a lot more Sri Lankan influences with items featuring beloved local flavours like kochchi, pol sambol, and a host of local ingredients. She said that it is possibly one of the best menus they’ve presented.
Additionally, Dandeniya said that regulars will be happy to see that their favourites are back but many of them are revamped and new and improved for them to try.
We were curious whether Café Kumbuk’s affinity towards local flavours and these newly introduced Lankan influences had anything to do with the influx of largely local customers, considering the pandemic has eliminated almost all foreigners patronising their establishment, to which Dandeniya said that the café has always catered to that community and that their local clientele has always been a priority.
She said that they have taken their local customers' feedback requesting more vegan options and more spice in their variety, which they’ve taken to heart and have incorporated.
About the effects of the pandemic, Dandeniya said that it has certainly not been easy, and over the past few months they’ve had to face some great challenges in maintaining a customer base and attempting to reach new people. However she said that in doing so, it has really taught them the importance of community and togetherness, adding that it has been an eye-opening experience, that they are most definitely stronger for it, and they’ve come out of it better and more resilient.
As for the new menu, Dandeniya said that they have some key items that she feels foodies around the world may enjoy, namely their kochchi prawn spaghetti which comes with fried eggplant and curry leaves and discretionary spice levels, so it’s entirely up to you how spicy you want it to be.
A popular new addition they introduced is their vegan sausages and meatballs. Dandeniya said that in Sri Lanka, there is a challenge posed when one is looking for vegan sausages that taste good, and that her mom Dinali Dandeniya, who she co-founded the café with, has really nailed vegan sausages and they’ve included it as part of their menu, which you can test out as a part of their fully vegan big breakfast.
She also said that they have brought back a well-known item from their sister project Plus Nine Four – which has since ceased operations – the cross between a croissant and waffle “the craffle”, the first time Sri Lanka has been introduced to such a thing. They will be bringing it back at Kumbuk in a Sri Lankan sweet pol pani inclusive offering.
She said that while they have placed a lot of emphasis on their vegan options, it is not to say that they do not have any meat as they have plenty of meat options, introducing their Vietnamese sea bass, a revamped version of the popular dish that is going to be returning to the menu.
Dandeniya said that while the past year has been difficult, they are hopeful for the future, sharing that what they’ve really taken away from disastrous 2020 has been to do responsible business, to help support communities, to contribute and do their part to ensure that everyone is safe and well, and to stick together in times of crisis.
Cafe Kumbuk Co-Founder Shana Dandeniya shared with us that the café, as a practice, introduces a new menu every four to six months, which allows them to keep working out their creative muscles while providing a variety of options for their customers to enjoy.
This time around, Dandeniya shared that they really pushed the boundaries in what they’re plating, adding that they have included a lot more Sri Lankan influences with items featuring beloved local flavours like kochchi, pol sambol, and a host of local ingredients. She said that it is possibly one of the best menus they’ve presented.
Additionally, Dandeniya said that regulars will be happy to see that their favourites are back but many of them are revamped and new and improved for them to try.
We were curious whether Café Kumbuk’s affinity towards local flavours and these newly introduced Lankan influences had anything to do with the influx of largely local customers, considering the pandemic has eliminated almost all foreigners patronising their establishment, to which Dandeniya said that the café has always catered to that community and that their local clientele has always been a priority.
She said that they have taken their local customers' feedback requesting more vegan options and more spice in their variety, which they’ve taken to heart and have incorporated.
About the effects of the pandemic, Dandeniya said that it has certainly not been easy, and over the past few months they’ve had to face some great challenges in maintaining a customer base and attempting to reach new people. However she said that in doing so, it has really taught them the importance of community and togetherness, adding that it has been an eye-opening experience, that they are most definitely stronger for it, and they’ve come out of it better and more resilient.
As for the new menu, Dandeniya said that they have some key items that she feels foodies around the world may enjoy, namely their kochchi prawn spaghetti which comes with fried eggplant and curry leaves and discretionary spice levels, so it’s entirely up to you how spicy you want it to be.
A popular new addition they introduced is their vegan sausages and meatballs. Dandeniya said that in Sri Lanka, there is a challenge posed when one is looking for vegan sausages that taste good, and that her mom Dinali Dandeniya, who she co-founded the café with, has really nailed vegan sausages and they’ve included it as part of their menu, which you can test out as a part of their fully vegan big breakfast.
She also said that they have brought back a well-known item from their sister project Plus Nine Four – which has since ceased operations – the cross between a croissant and waffle “the craffle”, the first time Sri Lanka has been introduced to such a thing. They will be bringing it back at Kumbuk in a Sri Lankan sweet pol pani inclusive offering.
She said that while they have placed a lot of emphasis on their vegan options, it is not to say that they do not have any meat as they have plenty of meat options, introducing their Vietnamese sea bass, a revamped version of the popular dish that is going to be returning to the menu.
Dandeniya said that while the past year has been difficult, they are hopeful for the future, sharing that what they’ve really taken away from disastrous 2020 has been to do responsible business, to help support communities, to contribute and do their part to ensure that everyone is safe and well, and to stick together in times of crisis.