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(dm) Got a dragon’s appetite? The Cinnamon Grand’s Dragon Brunch is the one place you can definitely satiate yourself! Featuring over 50 mouthwatering dishes from the Asian region, this one-of-a-kind oriental brunch brings patrons all the flavours of Chinese, Japanese, Thai, Singaporean, Malaysian and Indonesian cuisines.
The Dragon Brunch is held every Sunday at The Courtyard restaurant from 12 noon to 3 pm and guests can choose from the standard Dragon Brunch rate at Rs. 1690 plus taxes or a special Bubbly Brunch at Rs. 2500 plus taxes. The Dragon Brunch package includes special deals on Asian beverages and concessionary rates for kids according to height. Children under four feet in height will be entitled to a 50% discount.
The menu consists of appetizers, action stations, salads, soups, mains, seafood, meat, chicken, pork and vegetables as well as a range of fabulous Asian desserts.
Vegetarians have not been forgotten with popular vegetarian dishes from the region. This includes Sayr camput (stir fried seasonal vegetables with ginger and garlic), Wok fried broccoli in oyster sauce, Sweet chili brinjale, Bean curd with packchoi, Chinese cabbage with young corn, Pacri Nenas (spiced pineapple stew) and Ladies finger cooked in sambol!
For the early risers there’s also a breakfast option of 2 types of juices, Miso soup with traditional accompaniments, Egg custard and Sticky Rice.
Hopper Night fund raising event for Pakenham temple development fund. Tickets: $15. At Menzies Hall, Menzies Avenue, Dandenong North (Melway 90 C2). Organised by the Dandenong Dhammadeepa Meditation Centre. Contact: Susil 0402 425 902, Somachandra 0425 831 182
(dm) The serene blues and greens of The Blue Water will be infused with a splash of vibrant colours this Sinhala and Tamil New Year Season. On 14 April the Sea Board Deck and sprawling western lawn is all set to come alive with the rich and well loved traditions of the New Year in true Sri Lankan style.
The delicate flickering flames of the traditional oil lamp will kick off the festivities. The familiar rhythms of the ‘rabana’ will set the tone for the morning of fun and fellowship with family and friends. Try your hands at the ‘rabbana’ or if you want more excitement be a part of the Avurudu games that will be played out between 10.30am and noon.
The gokkola and bata paleli ‘Kavili Hut’ and ‘Kurumba Hut’ will offer sweet meats and refreshments that will no doubt help with sustenance during all the fun and games. The Ice Cream man will be ready and waiting for all those who crave a cool sweet fix. The excitement of the morning will come to a close with a cultural dance performance.
(dm) Hilton Colombo will bring a little bit of culture to the hotel with traditional Sri Lankan activities during the Sinhala & Tamil New Year. ‘Traditional New Year’ which is celebrated in the month of April, goes back to an ancient period in Sri Lankan history. People celebrate the Sinhala and Tamil New year with making of milk rice and other sweet meats, boiling of milk at an auspicious time bringing family members together with unity.
With your busy schedule if you want to purchase traditional Sri Lankan sweetmeats home-made style, Fine Things the hotel’s pastry shop will sell traditional kavum, kokis, athiraha prepared by the hotel's very own “ammes” from 12 to 14 April. You can enjoy these sweetmeats right here at the Hilton Colombo where you will definitely feel at home. So if you want to grab something at the last moment, do call Fine Things and they will be more than happy to assist you.
On 14 April at 10am the hotel will have traditional raban players, conch shell blowers and drummers along with boiling of milk together with the team members. Guests are invited to join in the celebrations.
(st) Born and raised at Imaduwa, a little village in Kodagoda, Chef Nihal Senanayake grew up with the traditions of the South, living and experiencing the coastal cuisine of Galle. With Avurudu approaching it’s a special time for him as he recalls his childhood memories which are full of the sights, sounds and smells of the ‘Aluth Avurudda’.
For Nihal, the Executive Chef at the Jetwing Lighthouse Hotel in Galle, the New Year is a time when he becomes nostalgic, a time of reminiscence and joy. “I grew up with one brother and two sisters. We were a big family and we were in a village. The greatest time of the year for the villagers is the Sinhala and Tamil New year. It’s a time when they all come together and everything else is forgotten.”
“Nobody leaves empty handed when they visit someone. People serve something that is made at home,” says Nihal. “Usually, even the customary tea that is served is made at home.” The array of food at any Avurudu table exhibits a warm and hospitable feel. Biting into a kewum (oil cake)you find a bit of the spirit of Avurudu nestled within.
“The Sri Lankan food traditions are wonderful. It’s not like western food where you are served on a plate. Sri Lankan food is not meant to be eaten alone. It’s meant to be shared. Characteristically it is a communal thing. Even when the rice paddy is harvested, the meal is shared. People come together over food. They enjoy their food because it blends in nicely with the setting,” he said.
Food being a big part of our customs and culture, Chef Nihal explains that Sri Lankans be they from the village or the city consider food as a way of appreciating and welcoming others, adding that a lot of heart goes into the cooking.
Fund raiser for Victorian observance of the United Nations day of VESAK to be held at the Melbourne Town Hall in May. A multicultural celebration of the Buddha's Birth, Enlightenment and Passing.
Fundraising dinner Banquet style VEGETARIAN menu. ALL WELCOME to come along and meet new friends. At Quang Minh Temple, New Community Hall, 18 Burke Street, Braybrook. Ticket $30 per person available at the door.
Contact: Gerald 0413 336 543 or visit www.unvesak.org
(st) It is a new, exciting street fiesta, one like you have never seen before. Welcome to the hype of “Taste of Colombo 2011”. Lanka Event Management (Pvt) Ltd., the event planning arm of Lanka Hotels and Travels proudly presents a festival that has everything from food, culture, tradition to just plain old fun.
One of the main attractions of the ‘Taste of Colombo 2011’ is the food. The food of Colombo is an interesting mix of both traditional cuisine and the fusion dishes. “The exciting thing is the cooking is done our way, the Sri Lankan way of doing it” says Sandun. “We have a wide spectrum of cuisine starting from those of the star class hotels to the street food at the Galle Face Green. We should capitalize on the variety and versatility of it. So we have stalls from the star class hotels to those from the typical street food vendors”
The event will be held at Green Path, Colombo on March 31 and April 1- 2 from 5.00pm onwards. Please visit www.tasteofcolombo.com for further details.
(st) We love milkshake any time of the day, don’t we? More so when the heat is on. If you are up for trying a creative range of milkshake delights, just head on to the Choco Luv Café, the newest milkshake outlet in town - a perfect spot to enjoy a heavenly glass of milkshake with family or friends.
Made according to an outstanding recipe using popular chocolate brands such as Ferrerro Rocher, Nuttella, Kinder Bueno mixed with hazelnut, almond or mint flavours, the distinct milkshake range includes tempting options like Ferrerro Fantasy, Chocolate Magic, Reo Delight, Nutty Nuttella or Magic Vanilla.
All these delicious milk shakes can be enjoyed in a relaxed, laid back open air café set in a cosy garden with dim lights which makes it an ideal venue to chill out after a hectic day’s work. Directress Choco Luv Café Ishfa Nawaal says the café is open from 2.p.m. to 10 p.m. to facilitate the working crowd. “There’s a play area for children and shopping arcade of cosmetics, toys and clothes. Parents can hang out in the café while their kids have fun,” she said.
The prices are affordable, Ishfa adds, explaining that all milkshakes are between the price range of Rs. 180- 250. There are also home-made chocolates that come in a range of fillings. Should you need them for any special occasion, bulk orders are also undertaken, she added.
Located at 20/10 Suvisuddharama Road, Colombo 6, the Choco Luv café can be conveniently accessed from both Galle Road and Havelock Road. Tel 2366866 or 0777487087.
(st) The Commons –already popular for its Burgers along with other favourites , launched its own ‘Commons Burgers’ brand. The ‘Commons Burgers’ patties are made in-house and topped and accompanied with an exciting selection of items to give you a chance to taste the difference. We all love a good, juicy burger. The Commons Burger patties are marinated with herbs and an eye on portion size makes it a part of a healthy eating plan too.
The Choice of 20 offers you a different Burger every weekday for a whole month- imagine that!Can be enjoyed dining in, take away or delivered and is presented in a branded Box, wrapped and ready to go. The choice of 20 Burgers are reasonably priced from Rs 460 upwards with an additional charge for delivery.
The Commons offers a range – from Chicken , Beef, Tuna to a Healthy Burger selection. ‘The healthy burgers let you enjoy a juicy burger without the guilt.Whether you go traditional, or think outside the bun, the healthy burger & veggie burgers are sure to please’ said Dharshani Sumanasekera , the PRM of the Harpo’s Chain.
Manjula Prasad Dharmasiri, the chef at Commons is the creator of this popular ‘Commons Burgers’ Special Deals are available for Delivery and Take away orders which is updated on www.thecommonscolombo.com or in the flier, which can be picked up at the restaurant. The Burgers ar available at The Commons from 11am – midnight and for delivery from Mon – Thurs from 11 am – 11 pm and Fri and Sat till midnight.
Authentic Sri Lankan Cuisine Hoppers, Dosai, Rice & Curry (Vegetarian an Non-vegetarian Dishes) Dessert, Tea & Coffee included for reservations please contact: email@example.com or Tissa Liyanage - 0413 385 937 Jude Fernando - 0411 473 478 Kapila Ranatunga - 0412 797 160 Tickets: $25 (adult), $10 (children under 12) Lak Saviya Foundation.
(st) Sri Lankan dining experience with Chef Publis will come alive at the Mount lavinia Hotel from 15 to 20 March at the Terrace. ‘WE DINING experience by Chef Publis a.k.a APE KEMA’. The menu is inspired by the local ingredients of Sri Lanka and complemented by the intrinsic values of the range of Sri Lankan food that are on offer. .
The Portuguese, Dutch and British delicacies as well as the Indian, Arab, Malay and Moor traders that have all contributed to the variety of Sri Lankan cuisine. A multi ethnic fusion at its best surfaces a unique dining and indeed innovative experience under the auspice of Chef Publis.
For everyone Kottu, or Kottu Roti is a Sri Lankan dish, made from a Sri Lankan type of bread called Godamba Roti, and vegetables, egg, or meat, and various spices.
‘ 15th to 20th March the Terrace from 6.00pm to midnight will be a Healthy Kottu Festival with Kohila Kottu, Del Kottu, Kos Kottu, to name a few,’ sates, the tourism legend, Chef Publis. The prices start from LKR600 and it will be available till the wee hours of the morning since diners crave for a Kottu whilst hurrying home after a later night cocktail party. Chef Publis promises that all who have any ailments will have no problem in consuming these dishes.
(wsj) The bright lights and restaurant hawkers of the East Village's Curry Row tend to overshadow Sigiri, the lone Sri Lankan restaurant among the many Indian eateries. But the five-year-old establishment—named after the famed Lion Rock fortress in central Sri Lanka—holds its own, attracting a predominantly South Indian and Sri Lankan clientele.
Sigiri's weekday lunch special of rice, three vegetable curries, a lentil curry, and a choice of chicken, beef, pork, fish or prawns ($7.50-$8.50) is easy on the wallet. Try the kotthu roti—a popular late-night meal eaten along the streets of Colombo—made of shredded roti, vegetables, egg, and beef or chicken ($12.50).
Or dine like a member of Sri Lanka's Dutch Burgher community and opt for the lamprais (pronounced "lumprise"). Baked in a banana leaf, the dish ($14.50) consists of flavored rice, mixed meats, ash plantains, eggplant and other ingredients that blend harmoniously. Diners can request the level of spiciness in any dish, but be advised: "It's not an Americanized spice level," said manager Chelaka Gunamuni Desilva.
To cool off those taste buds, end the meal with the hard-to-find watalappam ($6), a coconut-milk pudding infused with cinnamon, cloves, cardamom and nutmeg. Warning: This popular treat frequently sells out.
Sigiri, 91 First Ave., serves lunch from 12:30 to 3:30 p.m. daily, 212-614-9333.
Kathleen Keegel Children's Fund, fund raiser HOPPER LUNCH. At Mulgrave Neighbourhood House, Mackie Road, Mulgrave. Donation $15 per person. Book your seats early. Contact: Peterine 9796 9196.
Flood Relief (for Australia) Fund Raiser HOPPER NIGHT. At Resurrection School Hall, 402 Corrigan Road, Keysborough. Live music by REDEMPTION, prizes, unlimited hoppers. BYO drinks. Entry strictly through reservation only. Donation $25 per person. Contact: Adrian Dunuwilla 0400 589 234
(dn) UTO Edu Consult (Pvt) Ltd, will hold the second Sri Lanka Halal Conference and Exhibition on March 12 and 13, at the Galadari Hotel, Colombo. This is the only event of its kind in Sri Lanka, encompassing the entire Halal industry, including food and beverages, Islamic banking and finance, tourism and travel, education and lifestyle.
This year's event is expected to witness even greater participation than the inaugural event held in February 2010. The event showcases the Halal industry in all its diversity. Technical sessions, many of which would be conducted by foreign experts, would provide those attending the conference with a guide to enter the respective sectors of the Halal industry.
The presentations would also give the delegates present an insight into what has become a trillion dollar global industry.
11.03.11 & 12
A celebration of Sri Lankan culture, fashion & Food. Chief Guest: Consul general of Sri Lanka. All-you-can-eat dinner buffet includes putt putt golf, cultural programme and Exhibition of Wood craftsmanship by Ananda Fernando. Families welcome.
New South WalesPresents SHEPHERDIAN CURRY CAPERSOn Saturday 5th March 2011 from 7pm -midnightAt the Don Moore Community Centre, (Cnr North Rocks Road and Farnell AvenueNorth Rocks, NSW 2151)Tickets: $35 per Adult Children: 5-12years $17.50 Under 5 - freeIncludes Scrumptious Sri Lankan Food & Great MusicDrinks: BYOPlease contact the following members for tickets: Deanna Sathanandan:93136559/Cheryl D’abrera: 9834-3340Ana Willaims:98636930/Shanthini Donald:97447197
(care2) In Sri Lanka nearly everything has its origins in coconut. Not exactly as exaggerated as the island caricature set forth by pop culture touchstones like Gilligan’s Island’s coconut radio and coconut car, but it is pretty damn close. And cooking with coconut, whether it is coconut meat or coconut milk is a ubiquitous staple.
Despite the fact that coconut oil, and many coconut products, have a longstanding bad rap in mainstream, health-conscious, culture, Sri Lankans, as well as many South Asians in the region, subsist off of copious amounts of coconut derived products. As one who has been scared away from coconut, because of its naturally high levels of cholesterol and saturated fat, would presume, any culture eating its weight in coconut oil would probably be plagued with heart disease and a general low mortality rate – not so. Is it possible that what we know, and have been told, about coconut oil and coconut-based products is not the whole truth?
Some of the confusion around coconut oil resides in the initial data. Seems the studies and reports that labeled coconut oil as entirely unhealthy had been done with partially hydrogenated coconut oil, which is high in trans fats, and is known for destroying many of the good essential fatty acids and antioxidants naturally contained in virgin coconut oil (the raw form of the more processed partially hydrogenated coconut oil).
But new research has shown that virgin coconut oil does not possess any of the same qualities found in partially hydrogenated coconut oil, and, while it is a saturated fat, it is actually a relatively healthful and fairly delicious alternative to animal fats and nut oils. Vegans and those with nut allergies are especially enthusiastic because, while virgin coconut oil is nutty and rich in flavor, it is also free of animal products and nut-derived oils.
And cooking with coconut oil lends a buttery and near-sweet flavor to just about everything. While this should not give you license to eat coconut oil by the spoonful, it does provide some comfort that this maligned cast off possesses something more than just a bad reputation.
(dm) Ever since they began the very first outlet in Nawala in the year 1998, Steamboat Restaurant has aspired to create a superlative dining experience for the food enthusiast on the hunt for delicious Chinese cuisines. The restaurant chain, which has a steady following, has branched out throughout the years and opened outlets at Kynsey Road, Attidiya Dehiwela and the latest at Beach Road, Mount Lavinia, giving their fans an opportunity to savour Steamboat specialties at their own pace and convenience.
The plush Steamboat complex situated close to the Nawala junction is now occupied by their signature Steamboat restaurant for family dinning and Naniyori the Japanese restaurant. The Steamboat Restaurant was given a brand new look recently, with splashes of red eclectic Chinese décor and comfortable seating arrangements complementing the delicious fare. The restaurant now provides the perfect setting to relish the assortment of culinary treats while catching up with your friends and family.
The impressive Steamboat menu which never fails delight you with consistently delicious Chinese fare, offers delectable and creative dishes like sizzling prawns in hot garlic sauce, crab in oyster sauce, devilled cuttle fish, Kong Pao chicken, seafood noodles, ginger rice, crab and sweet corn soup and a long list of specialties made to perfection.
According to Fernando the delivery of Japanese food is one of the main reasons that sets them apart from the others, making Naniyori a sure fire hit among Japanese food aficionados. Speaking more about the special packaging used for delivery, Fernando added “the containers we use for delivery are not only convenient, but they are presentable, practical and retain the heat and taste of the food. These containers are disposable, and some are even microwavable, which make it hassle free for all.” Naniyori has also introduced a selection classic bento boxes for in house dinning, adding a touch of class and elegance to the dinning experience.
The Naniyori menu has Japanese salads, sashimi, sushi, tempura, soup, noodles, grilled and deep fried delights, and delicious bento varieties that include ton katsu bento, sushi bento, chicken katsu bento, beef burger bento etc. They also offer special party sets for your convenience. The Steamboat complex meanwhile, houses a small reception hall that can accommodate 40 to 50 people for intimate private parties, a larger hall that can cater to around 225 people, and the Ace pub at the roof top.
(st) There will be a live cookery demonstration during the English High Tea at Galadari Hotel on Thursday 3rd March 2011 at 4.30 p.m. by Chef Lloyd Opatha, the well known chef who is now working at the Hotel as a consultant chef.
At this demonstration Chef Lloyd Opatha along with the Ex. Sous Chef - Sanath Dias and Pastry Chef - Nimal Fernando of Galadari will be preparing delicious food items (hot & cold canapés &sweets) which are available for guests at the High Tea Buffet.
Afternoon high tea at the Galadari is available in the elegantly hip Lobby Bar from 3.30p.m. to 5:30 p.m. Guests have the option to savour their tea solo or with a variety of accompaniments available on the signature menu. With Rs. 800/= nett per person, the hotel takes pleasure in offering one complimentary High Tea buffet for every table of ten... and that’s not all, a complimentary cake will be offered for guests celebrating their birthdays accompanied by 10 pax or more.
(so) For the first time in Sri Lanka a plant will be built to process wine. In a bid to usher economic benefits to the North-East this plant will be built in Kilinochchi. CIC Agri business would set up this plant and would also grow grapes on 50 acres. CEO,National Agri culture development (CIC) Keerthi B. Kotagama told the Sunday Observer that they would invest over Rs. 300 million on this project. He said that the feasibility studies of this project have now being completed. We are also hoping to have a 200 outgrowers for this venture, he said.
Hybrid grape seeds would be imported from Israel and would be distributed to outgrowers while the machinery would be from Europe. Sri Lanka imports over 90 percent of its grapes mainly from Australia and India and nearly 99 percent of wines. Today a imported kilogram of grapes is priced around Rs. 1,200 while a bottle of wine is over Rs. 2,000. He said that when this project is launched they could provide red and white wines and grapes less than 75 percent of the current prices.
In aid of Lankarama Vihara, the Sri Lankan Buddhist Vihara Association organises: from 11.00 am to 10.00 pm at Roselea Comunity Center, 645 Pennant Hills Road, Carlingford.
Buriyani, Godamba, Hoppers, String Hoppers, Thosai, Pittu, Pol & Egg Roti, Kothu Roti, Wadai, Rolls, Patties, Cutlets, Sambals, Hot Curries, Sweets & more....
Contact: Lankarama Temple
(ognp) The Sri Lanka Catering Institute has won two Mercury Awards at the recent International Travel Catering Association award ceremony for the method used by the Institute to sterilize food waste.
A Mercury is the most prestigious award in travel catering worldwide, sought after by the best and most pro-active companies in the industry.
The title of this book, Recipes from the cookery book of the last Kandyan dynasty is certainly an understatement. "A courier of wisdom of a bygone era via a cookery book" would have been better. It would be no exaggeration to declare that in the list of cookery books put out so far in this vast world of ours, this cookery book would certainly earn a singular position.
Why? For the simple reason that not only does it give a whole host of some delightful yet wholesome recipes endemic to the Orient but along with it, opens out and explores an aspect of a historical stage in the island, hitherto known for only intrigue and treachery and dissension leading to the downfall of a 2500-year-old monarchy. Despite the political debacles, the royalty and aristocracy fed on mouth watering dishes and sweetmeats and desserts that just melted in the mouth. The book is a combination par excellence emanating an aroma and fragrance of a lost glory. I certainly feel honoured to have been invited to do this review.
Should cookery books over-spill into history? Why not? It all comes fascinatingly, naturally and delightfully mixed up and vigorously blended, mixed up even with not a pinch but a good dose of humour thrown in (no measured quantities), as when the family head of recent times, Loku Banda Pilimatalavuva.
The author's paternal grandfather, now and then disappears to make a mouth-watering dish using some mysterious source (not sauce). The author's elder brother, then probably in his teens inquires from the mother as to what queer thing is going on and is told that the source is linked to palm leaf manuscripts locked up in a cupboard and that these contain "old recipes from the Palace kitchen".
Kelaniya University Alumni Association (KUAA) invites you to visit our ‘Food fair’ at Dixon House, 2 Dixon Street, Clayton. Next to Monash Medical Centre.
A variety of authentic Sri Lankan Foods will be available for you and your family at very reasonable prices.
Contact: Ajith 0419 508 730, Sarath 0434 588 219
(st) Popular restaurant Bay Leaf is featuring delicious desserts in a variety of flavors with fruit and chocolate and topped with sauces and artfully arranged for all dessert fans to enjoy.
The Dessert fantasy will be on from 15 to 28 of February.
The luscious menu include Peach Cinnamon slices with Strawberry Sauce and Orange Sauce ,Blackberry Cheese cake with mix- berry sauce and mint sauce, Chocolate steamed pudding with Green - Tea Ice cream & chocolate sauce, Chocolate Mousse Trio with mix berry sauce and fruit Zabaglione and Tulip Basket with strawberry comfort with chocolate sauce and mint sauce. Indulge in the exquisite desserts presented by chef Saroj.
(ognp) “Flavours from Sri Lanka”, two week duration Sri Lankan Food Festival is being hosted by the Gulf Paradise Hotel in Qatar for the third time until February 19. This will be a good chance for all food loving people in Qatar to savour the Sri Lankan flavours.
The General Manager of the Gulf Paradise Hotel Fouzi Mohideen, who is a Sri Lankan says that it is very encouraging as an Sri Lankan, as a very good response than expected has been received and lots of expatriates are visiting to taste the food. He says that as a Sri Lankan, his desire is to promote our food and through it our culture among different nationalities.
He further says that Sri Lankan cuisine consists of lot of curries, pickles and condiments and even though they are slightly hot for some, the combination of spices will be a treat.
Gulf Paradise has flown in two top chefs working with Cinnamon Lakeside Hotel in Colombo for the two-week long festival. Chef Nalin Fernando with experience in working at Food Festivals in Australia, Saudi Arabia and Japan, has come over to Qatar for all three food festival held at Gulf Paradise Hotel.
Chef Gamini Somasiri too is an experienced chef with lot of experience in working in Japan, India and Thailand at food festivals.
(st) The Sri Lanka Food Processors Association will hold a ‘Night Food Market’ on Tuesday, February 15 at the Vihara Maha Devi Park, Colombo from 4 pm to midnight with reputed manufacturers of over fifty brands offering their products and services at discounted prices to consumers to beat the ever-rising cost of living.
Arrangements are also being made to sell vegetables and coconuts at concessionary prices at the venue, the association said adding that it plans more events of this nature at various locations on continuous basis. The association is the representative body for the food processing sector in the country.
(st) Celebrate the dreamiest day of the year in fine style at the Galadari Hotel. Treat your Valentine to dinner at the Coffee Shop on 14 February . Celebrate the most romantic day of the year with the time-renowed tradition of a romantic candle lit dinner that takes guise at the ‘California Grill’ which overlooks the magnificent Indian Ocean.
An exquisite five course dinner priced at Rs. 7,000/= per couple, where hotel chefs weave magic, turning every morsel into a spell. With roses and chocolates, cocktails and music feel the magic of love in a perfect setting secluding the two of you in ultimate luxury.
For guests who desire to indulge in a romantic interlude in the comfort of our bright and airy Coffee Shop, a scrumptious buffet priced at Rs.3,500/= per couple complete with all sweet delicacies that fancy their appetite. Spoil loved one to this romantic dinner complete with the best love songs, chocolates and that completes the serenity of a perfect evening.
As dusk fall on Valentine’s Day say “I love you” in Latin style “Te Amo, Te Cuiro” at the Margarita Blue enjoying a brilliant kaleidoscope of colours as the sunsets over the city of Colombo. Relax to the sounds of Mirage and win a dancing competitions to Valentine’s King and Queen.
(st) Traditionally Valentine’s Day is one which lovers express their love for each other by presenting flowers offering confectionery and sending greeting cards.
The Park Street Mews believes that this day though dedicated to the love of your life extends an invitation to everyone because the ‘Celebration of love’ is shared even with one’s family members and friends too though in varying degrees.
Feast on a 3 course set menu which will boast of a Starter consisting of either a combo of a Prawn Cocktail , Prawn tartar with a quail egg and grilled tiger prawn with mango and avocado salsa or should you fancy a soup there’s the curried pumpkin soup with a mini chicken kebab.
Then for the Main course choose from the Grilled parrot fish served with chili mash and shrimp piri piri sauce or Surf and Turf- Local beef wrapped with pork bacon with potato mash and lobster thermidor or Wild mushroom Cannelloni topped with black olives, tomato & vodka cream sauce.
(gt) A fortnight-long Sri Lankan food festival ‘Flavours from Sri Lanka’ at the Gulf Paradise Hotel is starting today.
The third edition of the event, being organised in association with the Embassy of Sri Lanka, will run until February 19.
Chefs Nalin and Gamini, flown in from Sri Lanka exclusively for the event, are leading a team of experienced food professionals to make the festival a true success.
The festival runs from 6-11pm. The venue of food festival is Al Thoraya Restaurant at the hotel, located near Jaidah flyover. Sri Lankan Airlines are the main sponsors.
(st) The Bay Leaf restaurant set in a Colonial Mansion and offering authentic Italian flavors for Valentine dinner, will give you the perfect menu and the ambiance to enjoy a memorable dinner.
The Bay Leaf menu provides an excellent selection of Starters and Main course to fit your mood. Zuppa di Asparagi: Cream of Asparagus chowder with prunes & Fresh chives or Cuore con Gamberoni e Asparagi-Red sweet capsicum flan with pan-fried Prawns.
The main course choices are Pasta di Valentino-Home made Heart shaped spinach pasta stuffed with mushroom & Ricotta cheese, and Heart shaped chili pasta stuffed with prawns & Parmesan Scaloppa di Salmone al Forno:Oven baked fresh Salmon stuffed with roasted shallot, spinach & grilled prawns and Maiale, Agnello e Monzo:Pan seared Pork loin gratin with zucchini, marinated herb crust grilled Lamb cutlet and pan fried Beef tenderloin wrapped with Parma ham. The heavelnly Valentines Dessert is Mixed berry summer pudding with pistachio chocolate slice, trio ice cream and strawberry lover’s delight.
A complimentary Chocolate Rose is offered to each lady with the Valentines Menu. The Retro Bar will feature a selection of Valentines cocktails and wines to enjoy with your dinner.
Eighty Club Melbourne Inc presents Buriyani Luncheon at the Good Shepherd Parish Hall, 34 Academy Avenue, Wheelers Hill (Melway ref: 71 C10). Buriyani Luncheon with traditional accompaniments, followed by Watalappan.
Contact: Pam/Maurice Forster 9841 8749, Esther/Melville Knower 9574 9290
(st) English High Tea will be the top attarction at the Galagdari Hotel from 24 to 31 January at the elegantly hip Lobby Bar from 3.30pm to 5:30 pm.
Indulge in an exquisitely palatable afternoon tea buffet with plush delicacies and a fine spread of pure Ceylon Tea that will lead you through the astounding journey of the age old English tradition. Afternoon “High Tea” dates back to the Victorian era where people found the perfect respite from the afternoon sun sipping perfectly brewed tea along with a variety of titbits immersed in conversation with friends and family.
Guests have the option to savour their tea solo or with a variety of accompaniments available on the signature menu. With Rs. 800/= nett per person, the hotel takes pleasure in offering one complimentary High Tea buffet for every table of ten. A complimentary cake will be offered for guests celebrating their birthdays accompanied by 10 pax or more.
(st) With the hectic social season with all its lunches, brunches, weddings and dinners just about behind us, the thought of a good old fashioned Sri Lankan meal is possibly the most welcome thought on everyone’s minds.
The chefs at Cinnamon Lakeside Colombo are masters at preparing authentic Sri Lankan cuisine and their skills are showcased at the hotel’s monthly Hopper Night. In addition to some traditional recipes, the chefs put some of their own creativity to play.
The simple crispy hopper, the focal item of the night takes on many forms. Diners may try cheese and chili hoppers, seeni sambol hoppers, kiri appa, pani pol hoppers or masala hoppers, and of course the popular egg hopper.
In addition to this, a spread of pittu complemented by tripe curry locally referred to as babath, string hoppers, kotthu rotti, chicken curry, crispy cuttlefish, beef curry, fish ambulthiyal - a sour smoked preparation of fish, potatoes curried in a thick coconut gravy and many other items make up the splendid Sri Lankan buffet.
After an invigoratingly spicy meal, the hotel offers guests an array of local sweetmeats to recover. They come in all shapes, sizes, colours and textures from Lavariya, dodol, milk toffee, kokis, kavum, asmi, halapa, mung kavum to coconut rock and banana fritters amongst others. In true Sri Lankan style, guests are served a cup of ginger tea to top the meal off.
A calypso band and a troupe of Kandyan dancers keep guests entertained throughout the night. The band makes its way around playing songs on request.
(st) The Park Street Mews kick starts the year 2011 by offering all its loyal patrons with a delectable Prawn promotion for both lunch and dinner from the 15 – 31 January .
Boiled or steamed, sautéed or baked, fried or grilled , stewed or curried the Prawn a versatile crustacean is extremely popular thanks to its delicious flavor making it an ingredient you do not to substitute in any recipe.
The special menu for the promotional period offers three Starters and four Main Courses . The Starters are a Prawn Cocktail, a Prawn Bisque and a 3 style Prawn whilst diners could make their choice from the Main Courses consisting of a Pepper Prawn curry with garlic butter rice or Chili prawns with Penne Pasta or Grilled Jumbo prawns or Jumbo prawns with noori paper , spicy kankung and roasted bell pepper spring roll respectively.
Considering the fact that any type of seafood is an all time favorite with all our patrons, it may be advised to make a prior reservation. In addition to the ongoing promotion our popular a la carte menu will also be yours to savor.
(hp) Traditional Sri Lankan cuisine is a wondrous mix of tropical produce, freshly pounded spices, and curries cooked slowly in clay pots over an open fire. Flavor comes with spare time and energy - two factors in short supply in the big city. As a result, photojournalist Sri Walpola became interested in how his fellow countrywomen manage to recreate the tastes of home on Staten Island.
Last year, Walpola photographed several women in the Sri Lankan enclave of Tompkinsville, Staten Island, documenting the way they adapt traditional cuisine to their new home. Two dozen of his photographs are now on display through February in the St. George branch of The New York Public Library (visit nypl.org for hours and directions).
Essential ingredients, many of which can now be found on Staten Island, include curry leaves, lemongrass, rampe, and coconut served up every which way, from creams to powders to vinegar made from the fermented juice of coconut palm leaves.
Then there are the flavors that can never be replicated, such as the goraka.
That fruit, unique to Sri Lanka, isn't the only thing expats miss. Walpola's subjects have had to substitute cabbage for traditional greens, blenders for grinding stones, and metal pots over gas stoves instead of clay pots and fire. Unable to find the tiny, tropical fish they're accustomed to, the home cooks "have totally given up on fish," he said. Walpola, a dedicated home cook who has worked for the New York Times and the BBC, intends to publish a book of his photographs along with recipes from his own and his subjects' families.
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