The couples who run restaurants together (and somehow stay together)

Sign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. “One of the benefits of working together is you always have something interesting to talk about, but there are certainly date nights when one of us will pipe up with a business matter and have to be told to pipe down again!” open image in gallery Aushi and Eroshan Meewella’s love of Sri Lankan flavours and hospitality has shaped Kolamba, bringing a taste of home to London – and keeping them both on their toes Luckily, they make time for each other. It’s a 99 per cent success rate.” open image in gallery From university sweethearts to the team behind some of London’s most stylish bars, Roisin Stimpson and Edmund Weil have mastered the art of mixing business with pleasure – and the perfect cocktail When it comes to advice for other couples considering going into business together, the consensus is clear: communication and trust are everything. Spicy cumin lamb By: Sandia Chang, Kitchen Table “This easy dish is always mine and James’s go-to, and so comforting over a bowl of warm rice.” Serves: 4 Ingredients: 3 tbsp canola oil 2 tbsp ground cumin 1 ½ tsp crushed red pepper 1 tbsp low-sodium soy sauce 1 tbsp cornstarch 2 tsp toasted sesame oil 1 tsp sugar Kosher salt Freshly ground black pepper 1 ¼ pounds trimmed boneless lamb shoulder, thinly sliced 1 large white onion, cut into 1 ½-inch pieces ½ cup coriander leaves ¼ cup low-sodium chicken broth Steamed rice, to serve Method: 1. Ceylon chicken curry rice open image in gallery Rich with aromatic spices and coconut, this traditional Sri Lankan curry is a nostalgic favourite for Aushi and Eroshan Meewella By: Kolamba Ingredients: 2 tbsp vegetable oil ¼ tsp fenugreek seeds 8 curry leaves 2 medium, thinly sliced onions 6 cloves, finely chopped garlic Thumb-sized piece ginger, finely chopped 1 ½ tsp ground turmeric 1 tsp mild chilli powder 10g roasted curry powder 2 tbsp white wine vinegar 2 peeled and chopped tomatoes 6 pods, cracked cardamom 5 cracked cloves 1 stick cinnamon 1 stick, bruised lemongrass 5cm piece pandan leaf 8 skinless chicken thighs 350ml tin coconut milk 2 tsp lemon juice Salt, to season To serve: Cooked rice For the roasted curry powder: 4 pods, seeds extracted and shells discarded cardamom 1 tsp basmati rice 1 tsp coriander seeds 1 tsp cumin seeds 1 tsp black peppercorns 1 tsp black mustard seeds 1 tsp fennel seeds 4 cloves Method: 1.