Chapter I · The Collection
Kottu Roti
The sound of Sri Lanka — twin cleavers, hot iron, and a single dish that became a national heartbeat.
origins
A dish born from rhythm.
Kottu roti began on the pavements of Sri Lanka — late-night stalls where chefs took day-old godhamba roti, chopped it on a hot iron with eggs, vegetables and curry, and turned leftovers into legend.
The sound came first. Cleavers against iron, a percussion that travels the length of a street. You could find a stall by ear long before you saw it.
What was once a working-class supper became a cultural icon — a dish that holds Tamil, Sinhalese, Burgher and Muslim influences in a single plate. B21 inherits that lineage, then frames it with the discipline of a fine-dining kitchen.
the experience
A live theatre.
- —Live preparation at a custom flat-top — the chop, the smoke, the rhythm.
- —Curated heirloom ingredients sourced for provenance, not convenience.
- —Guest interaction at the pass — the dish is finished in front of you.
- —Michelin-style plating, on stone, brass and banana leaf.
- —A choreography of cleavers — showmanship as authentic as the recipe.
the menu
Heritage. Then the world.
Eight heritage varieties from across South Asia, followed by seven global crossovers — same choppers, same fire. Tap any dish to open its chapter.
Heritage · Sri Lankan Roots
Global · World Crossovers
gallery
A visual journal.
Not dishes — people, neighbourhoods, the rooms where these recipes were born.
