Our Story

Est. 1998Stanley Road, Jaffna

Three generations, one kitchen

A small home kitchen that fed a city.

Amma started Jaffna Virunthu in 1998, cooking weekend wedding orders out of a back-of-the-house kitchen. Word spread, neighbours brought neighbours, and within a few years we were catering across the peninsula.

Today our kitchen is bigger and the team is twelve cooks deep — but every recipe is still Amma's. Spices are roasted at dawn, seafood is landed at Point Pedro the same morning, and curries simmer in copper pots until they're ready, not until the clock says so.

Roasted & ground in-house, every dawn
Day-fresh fish & crab from Point Pedro
Slow-cooked in copper pots
Banana-leaf service for events
No artificial flavours, ever
On-site chefs for live cooking

Sourced with care

We work directly with farmers in Vavuniya for rice, fishermen in Point Pedro for seafood, and palmyrah tappers across the peninsula for our sweets.

Wood-fire cooking

Our biryanis and curries cook over wood fire — the only way to get the depth Amma insists on. It's slower, smokier, and absolutely worth it.

Family at the table

Every order — from a single biryani to a 500-guest banquet — gets the same attention. We treat your event like our own family wedding.

A small home kitchen that fed a city.

Sourced with care

Wood-fire cooking

Family at the table

The kitchen door is always open.