Flavours of Sri Lanka


Sri Lankan flavours come alive for the next few days as Chef Priya Bala joins the masterchefs at The Lalit Ashok to rustle up a storm with her pots and pans. Tasting some of the authentic Sri Lankan delicacies at the Sri Lankan Food Festival will take you on a memorable journey through the island’s authentic cuisine curated by Priya who has spent many years in the beautiful island of Sri Lanka.
Though one might be tempted to draw parallels of Sri Lankan cuisine with South Indian food, it continues to carve out its distinct niche. Throughout years of colonisation and influence from neighbouring countries, Sri Lanka has adapted its food culture into a blend of different curry concoctions and varied flavours. Some of the specials on the menu are flavourful and can be any food connoiseur’s delight.
The Seeni Sambal Patties (Seer fish cutlets) are deep fried, yet not greasy. The Bittergourd Sambal has a piquant taste and again despite being deep fried, is crunchy on the bite and not oily. Try the Idiappam Kotthu paired with Coconut Sambal, Raw Banana Curry and Prawn Curry that is bang on flavours. Do not miss the Chicken Badun with Curried Pineapple and Yellow rice flavoured with turmeric and cocunut milk, if you want a real taste of Sinhala food. But the winner is the Mackeral Curry with Idiappams and Beans in Coconut Milk that is fresh and flavourful. There’s also Lamprais, rice cooked in chicken stock in a banana leaf. Save space for Watalappam, steamed coconut milk custard with jaggery, cooked and served in a clay pot. The Sri Lankan Food Festival is an ode to home style healthy and and tasty food served in the confines of a five-star hotel.

On till: December 18, 2017
Where: Baluchi, The Lalit Ashok, Bengaluru.
Wallet factor: The Sri Lankan set menu is priced at Rs 999 (for veg) and Rs 1099 (non veg). The non-vegetarian set menu has a choice of chicken, fish, prawns and crabs.



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