What most people eat today is factory manufactured curry introduced by East India Company (Company Curry) - a diluted, mass-produced commercial invention created during the 19th and 20th centuries.

But Tamil Crown Curry traditions go back to:

• the Portuguese Crown (1502)

• the Danish Crown (1618)

• the Dutch Crown (1658)

• the French Crown (1674)

• the British Crown in British Ceylon (1796) and British India (Raj) (1858)

All these European powers came to the Tamils and set up trading posts in the ancient Tamil Kari Mandalam (Curry Zone) — later known to Europeans as the Coromandel Coast.

And even earlier — to the 3,200-year-old Tamil culinary world, where the word kari was born.
Recorded evidence shows that even ancient Romans and Greeks travelled to the Tamils for spices and food.

These traditions are:

• untouched by restaurants that still offer Curry versions of the Company that dissolved in 1857,

• unseen in supermarket jars, and

• unknown to Company Curry traders.

Tamil Crown Curry is not an upgrade — it’s the original source.

Long before restaurants in Britain began serving diluted company-style curry, Tamil cooks in one of the two Tamil habitats of Northern Ceylon were preparing a royal feast for European colonial officers, Dutch commanders, and Tamil nobility.

This wasn't for commoners as it was expensive to make because of the time it takes.

This dish was called Lamprais - a Tamil–Dutch Crown specialty that was:

• slowly cooked and traditionally wrapped in banana leaves,

• slow-layered with seasoned samba rice,

• filled with meat curries and sambals,

• and finished with Cutlet and Tamil–Dutch frikkadels (Dutch-origin meatballs).

Every portion was crafted by hand, one by one.
No shortcuts.
No industrialisation.
No “Company Curry.”

LumpRice™ is:

• not biriyani,

• not company curry,

• not a supermarket version,

• but a Tamil–Dutch Crown tradition preserved only in Northern Tamil homes.

This is the only authentic LumpRice™ now available in London.

How the World Nearly Lost Lamprais

Although the Dutch popularised Lamprais during their time in Ceylon, the dish itself was not native to the Netherlands — which is why it is virtually unknown in Dutch cuisine today.

It was influenced by the Javanese meal “lemper”, brought to Ceylon by Javanese traders who lived among the Tamils. They settled in an area named Javakar Cheri (“colony”), today known as Chawakacheri — a Northern Tamil town central to Crown Curry culture.

Over time, the Javanese lemper — combined with Tamil curry traditions and special rice preparation — evolved into what became known as Lamprais.

When the British Crown ruled after the Dutch, they too adopted the dish.
The colonial pronunciation gradually shifted Lamprais → “Lump Rice.”

Today we honour it as LumpRice™ — restored to its Tamil Crown Curry heritage.

A dish once reserved for the elite, now prepared for you in its authentic, traditional way.

⭐ What Makes KothuthuRoti™ Unique?

KothuthuRoti™ is:

• not biryani

• not fried rice

• not Company “Paratha” served in restaurants

Wheat-flour usage and bakery culture were introduced to the Tamils by the Portuguese.
This is why Tamil paan (bread) and the soft, fluffy Crown Roti became popular in the Northern Tamil homeland.

Unlike North Indian paratha — which is layered, folded, and cooked with oil — Tamil Crown Roti is a Portuguese-influenced, soft-bread style flatbread: smooth, stretchy, and ideal for chopping.

It was this Crown Roti that Tamil cooks shredded to create Koththu, meaning “chopped.”
This became the original form of today’s KothuthuRoti™, which remains extremely popular across both Tamil habitats — in the Tamil regions of Sri Lanka and throughout Tamil Nadu in India.

In June 2025, the Oxford English Dictionary officially recognised kothu roti as a global dish.
But long before dictionaries acknowledged it, Tamil cooks in Northern Ceylon created KothuthuRoti™ as a night-market specialty during the Crown Colony era.

Today, it’s celebrated worldwide — even cooked by world leaders at Tamil festivals, including the Canadian Prime Minister, who cooked Koththu Roti at a Tamil street festival..

The rhythmic sound of metal blades hitting the pan became part of Tamil cultural identity.
This is the real KoththuRoti™, not the modern commercial version.

⭐How Your KothuthuRoti™ is Prepared (Traditional Tamil Method)
• hand-shredded roti
• infused with Tamil Curry and roast gravy
• mixed with vegetables, eggs, or meat (your choice)
• cooked on a hot iron pan for a smoky flavour
• no shortcuts — no pastes — no Company Curry powder

This is how the dish was made and still unknown to restaurant like LumpRice™.