Spice route

Spice route

An authentic Sri Lankan food festival was held at Cafe Mosaic, Taj Vivanta recently. Executive chef Manjula Silva and demi chef Partie Palitha Chandana from Taj Exotica Bentota, Sri Lanka were the key players at this festival. 

Partie said, “We felt that Indians will appreciate the festival as different kinds of dishes are laid out to suit everyone’s tastes. From sweet and sour dishes, curries in different consistencies and dry and gravy items — the festival has everything. We felt that variety would make it more attractive and that there is no other better way to celebrate the spices.” 

These specialities include Lumprice, fish ambultiyal, devilled prawns, pork black curry and authentic Sri Lankan hoppers. The spices, a key ingredient in Sri Lankan cuisine, were peppered to the right amount and gave a good taste to the rice. The combination of the rice, dal and sweet and sour onions make for a perfect, light meal. The other dishes include lamb fries, pork black curry, fish cutlet and garlic curry. 

Manjula explains, “I cook according to the guests and try to keep my dishes authentic. Though this is their first time in the City, both the chefs are enjoying their stay. Manjula says that he has tasted many Indian dishes and likes kebab platter, idly, tomato chutney and garlic chutney. 

“Sri Lankans use coconut as a main ingredient but I find that Indians make tomato based dishes more. The cuisines of Sri Lanka are quite similar to the coastal dishes of Kerala and Tamil Nadu. Black spices, cinnamon and cardamom are some of the key spices we use.” 

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