THE ALIYAA STORY
A culinary inheritance shaped by family, spice and the spirit of Sri Lanka.
Aliyaa began with a simple conviction: that the cuisine of Sri Lanka deserved to be presented with the same care, confidence and sense of occasion as any of the world’s great culinary traditions.
Aliyaa first opened in Kuala Lumpur in 2007 as Cinnamon Group’s inaugural restaurant—and it remains our pride and joy. What began as a deeply personal tribute to the food of home has grown into one of Southeast Asia’s pioneering destinations for authentic Sri Lankan cuisine: warm in spirit, generous in hospitality and uncompromising in flavour.
At the heart of Aliyaa is the culinary legacy of Dr. Parvathy Kanthasamy.
Many of Aliyaa’s recipes began as humble family dishes, prepared instinctively and generously in her kitchen long before they were ever considered for a restaurant. Refined across generations and shared around the family table, these recipes eventually became the foundation of Aliyaa.
These are not recipes reconstructed from memory or interpreted from afar. They form part of a living culinary inheritance, passed directly from one kitchen to another.
Over the years, Aliyaa Kuala Lumpur has received numerous awards and industry accolades. Most notably, the original Kuala Lumpur restaurant has been awarded the MICHELIN Bib Gourmand for four consecutive years—from the Guide’s inaugural Kuala Lumpur and Penang edition in 2023 through to 2026.
This sustained recognition reflects the principles that have guided Aliyaa from the beginning: authenticity without compromise, generosity without excess and an unwavering commitment to the flavours of Sri Lanka.
THE SOUL OF OUR KITCHEN
Our distinction begins with spice.
We import carefully selected whole spices from Sri Lanka, then roast and grind them ourselves in our kitchen. Each blend is prepared specifically for the dish it will season. Some spices are warmed gently to release their fragrance; others are roasted more deeply to produce the dark, resonant flavours that distinguish Sri Lankan cooking.
We do not depend on ready-made curry powders, commercial pastes or standard off-the-shelf blends. By beginning with whole spices, we retain control over every aromatic layer—from the citrus brightness of coriander and the sweetness of fennel to the warmth of cinnamon, the earthiness of cumin and the slow, lingering heat of dried chilli.
It is a more exacting way to cook, but it is fundamental to the character of Aliyaa. Our curries are not intended to taste merely hot or heavily spiced. Their flavours are carefully composed and allowed to unfold: toasted and fragrant at first, followed by savoury depth, fruit, acidity, smoke and a measured warmth that remains after the final mouthful.
This discipline extends throughout the menu—from our aromatic crab curries and Jaffna preparations to mutton bone varuval, appam, string hoppers, sambols and recipes seldom encountered beyond Sri Lankan homes.
Every dish begins with memory. Every spice is handled with purpose. Every plate is finished with precision.
AUTHENTICALLY SRI LANKAN
Our distinction begins with spice.
We import carefully selected whole spices from Sri Lanka, then roast and grind them ourselves in our kitchen. Each blend is prepared specifically for the dish it will season. Some spices are warmed gently to release their fragrance; others are roasted more deeply to produce the dark, resonant flavours that distinguish Sri Lankan cooking.
We do not depend on ready-made curry powders, commercial pastes or standard off-the-shelf blends. By beginning with whole spices, we retain control over every aromatic layer—from the citrus brightness of coriander and the sweetness of fennel to the warmth of cinnamon, the earthiness of cumin and the slow, lingering heat of dried chilli.
It is a more exacting way to cook, but it is fundamental to the character of Aliyaa. Our curries are not intended to taste merely hot or heavily spiced. Their flavours are carefully composed and allowed to unfold: toasted and fragrant at first, followed by savoury depth, fruit, acidity, smoke and a measured warmth that remains after the final mouthful.
This discipline extends throughout the menu—from our aromatic crab curries and Jaffna preparations to mutton bone varuval, appam, string hoppers, sambols and recipes seldom encountered beyond Sri Lankan homes.
Every dish begins with memory. Every spice is handled with purpose. Every plate is finished with precision.
OUR TEAM
A memorable dining experience is created by more than the food placed upon the table. It is shaped by the warmth of the welcome, the confidence of a recommendation and the quiet attention paid to every guest.
Our team understands the stories, ingredients and traditions behind the menu. This knowledge allows them to guide guests through the many expressions of Sri Lankan cuisine, recommending dishes according to individual tastes, preferred levels of spice and the rhythm of the occasion.
In the kitchen and the dining room, our people share the same commitment: to offer gracious, intuitive hospitality and food of unwavering quality. Every detail is considered, yet the experience remains warm, personal and unforced—reflecting the generosity for which Sri Lankan hospitality is known.
OUR PILLARS
Aliyaa is sustained by people who understand that authenticity cannot be manufactured. It must be remembered, practised and passed on.
At the centre of this philosophy are the individuals who protect Aliyaa’s culinary identity while guiding its continued evolution. Together, they ensure that every dish remains connected to its origins and that every guest encounters the true spirit of Sri Lankan cooking.
Dr. Parvathy Kanthasamy
Culinary Advisor
Dr. Parvathy Kanthasamy is the inspiration behind Aliyaa and the guardian of its culinary heritage.
A respected linguistics professor and Fulbright Scholar, she taught at the University of Jaffna, Stanford University and the University of Toronto. Beyond her distinguished academic life, she possesses a profound and instinctive knowledge of Sri Lankan cooking—formed in Jaffna, enriched by a lifetime of travel and sustained through generations of family tradition.
Her formative university years in Melbourne brought her into close contact with Malaysians, Indonesians, Indians and Thais. These encounters introduced her to new ingredients, techniques and approaches to flavour, broadening her culinary vocabulary without ever diluting its unmistakably Sri Lankan accent.
Many of the dishes served at Aliyaa began in her family kitchen. As Culinary Advisor, Dr. Parvathy works closely with the chefs to preserve the integrity, balance and distinctive flavour of these recipes. Her role reaches beyond approving individual dishes: she safeguards the culinary principles upon which Aliyaa was founded.
She ensures that the roasting of the spices is exact, that the balance of heat and acidity remains true, and that each preparation retains the character of the region and tradition from which it came.
It is this combination of scholarship, instinct and inherited knowledge that continues to define the Aliyaa menu.
Siva Suppaiya
Head Chef
Head Chef Siva Suppaiya is the custodian of Aliyaa’s kitchen and the craftsman responsible for translating its culinary heritage onto the plate each day.
Chef Siva leads the kitchen team with a deep respect for traditional Sri Lankan flavour. He oversees every stage of preparation, from the roasting and grinding of whole spices to the patient building of curries, sambols, varuvals and house specialities.
His cooking is grounded in authenticity but guided by a chef’s sensitivity. Where appropriate, he introduces subtle refinements in technique, balance and presentation—allowing familiar recipes to express themselves with greater clarity while preserving their essential character.
Under Chef Siva’s leadership, the culinary team strives to present the breadth and soul of Sri Lankan cuisine at its finest—food that is generous in spirit, disciplined in preparation and unmistakable in identity.
A NEW CHAPTER IN PENANG
Nearly two decades after Aliyaa first opened its doors in Kuala Lumpur, its story continues in George Town, Penang.
Aliyaa Penang carries forward the culinary heritage, family recipes and uncompromising approach to spice that have defined the original restaurant since 2007. It is not a departure from the Aliyaa story, but an extension of it—a new home for the same deeply rooted expression of Sri Lankan cooking.
The Penang restaurant begins its own journey with the values upon which Aliyaa was founded: food prepared from its foundations, hospitality offered with warmth and a culinary identity that remains unmistakably Sri Lankan.
Aliyaa Kuala Lumpur will always be our first chapter and our culinary compass. Aliyaa Penang represents the next: a continuation of our family’s story and an invitation for a new community of guests to experience the fragrance, generosity and soul of Sri Lanka.
Aliyaa is more than a restaurant. It is an heirloom of family recipes, an expression of our island heritage and a tribute to the woman whose cooking inspired it all.
It is Sri Lanka remembered through fragrance and flavour—not interpreted from a distance, but lived, inherited and prepared from its very foundations.