Sri Lankan Food Festival: Events in Hyderabad

REVIEW FOR SRI LANKAN FOOD FESTIVAL

Ayubowan! How about relishing on kiribath, coconut sambol, mallung, lamprais, frikkadels, hoppers, lunumiris and kavun? Sounds strange?

This is what's on offer from the Emerald Isles of Sri Lanka, as part of the Sri Lankan Food Festival at The Waterside Cafe, Taj Banjara, from 10th to 24th February. Master Chef Ranheli Pedige Thilakaratne and Chef Pattiyage Siyal Anton Gomes from Taj Samudra, Sri Lanka, have been specially flown down to host the festival.

Chef Thilakaratne is a seasoned chef, having spent 18 years in various kitchens across Sri Lanka, and currently responsible for The Latitude, the coffee shop, at the Taj Samudra. Chef Gomes has 25 years' experience in various kitchens across Sri Lanka, learning the tiny nuances of Sri Lankan food. He has been at the Taj Samudra for the past 15 years, dishing out mouth-watering cuisine for the guests at the hotel, and also the visiting heads of states at the President's House in Colombo.

The festival is open for lunch and dinner, a la carte, and the menu is as follows:

Soups
Udarata Kukulmus Soup (Chicken Soup)
Game Ulumus Soup (Mutton Soup)
Spicy Ala Soup (Potato Soup)
Wattaka Soup (Pumpkin Soup)

Salads
Bithara Pepper Salad (Egg Salad)
Malu Thanbapu Salad (Fish Salad)
Kohila Salad (Sri Lankan Root & Vegetables Salad)
Takkali Loonu Sambol (Onions & Tomato Salad)
Pineapple & Chillly Salad
Beetroot, Onion & Pepper Salad

Main Course
Isso Teldala (Prawns)
Kukulmus Stew (Chicken)
Urumas Badum (Pork)
Elumus Poldala (Mutton)
Malu Ambulthiyal (Fish)
Kukulmus Black Curry (Chicken)
Elumus Pol Badum (Mutton)
Malu Teldala (Fish)
Harak Mus Pol Kiri Badum (Beef)
Isso & Muringa Kola Hodi (Prawns)
Polas Pahi (Jackfruit)
Battu Moju (Brinjal)
Watakka Aba Kari (Pumpkin)
Amu Amba Curry (Raw Mango)
Caju Teldala (Cashewnuts)
Parippu Nivithi Maluva (Spinach Dal)
Ala Aba Hodi (Potato Mustard)
Bonji Teldala (Beans)
Nulum Vala Tempered (Lotus Roots)
Caju Maluva (Cashewnuts)
Paripu Teldala (Dal)
Gova Mallum (Cabbage)

Rice
Kukulmus Karapincha Bath (Chicken)
Elumus Bath (Mutton)
Sudhu Bath (White Rice)
Rathu Bath(Red Rice)

Snacks
Chicken Kottu
Bithara Appa (Egg Hoppers)
Veg. Kottu
Plain Appa (Plain Hoppers)

Desserts
Watalappam (Coconut, Jaggery & Egg Pudding)
Kavum (Sweetmeat)
Thalaguli (Sesame Balls)
Athiraha (Sweetmeat)
Kalu Dodol (Coconut Milk, Juggery & Cashewnut Sweet)
Kokis (Sweetmeat)
Kiri Tofi
Palathuru Kapala

India, as well as colonists and traders, have influenced Sri Lankan cuisine. Rice has a mystic significance in Sri Lankan culture, and is a must for any special occasion; both Hindus and Buddhists use it as an offering in the temple.

Sri Lankans prefer their curries spicy, and they may contain fish, chicken, grains or fruit and vegetables. Rice is served with side dishes such as mallung, which is a shredded leaf lightly cooked with spices; sambol, a mixture of grated coconut, red peppers and onions; or parripu, a red lentil soup. Ambul Thiyal is a popular sour fish curry usually made from tuna.

Please contact 6666-9999 for further details.