Indulge in some lip-smacking Sri Lankan cuisine with GITA HARI.
Eye-catching traditional masks in the corridors leading up to Pondichery Café of Sofitel BKC greet you and while lanterns adorning the exteriors of many buildings are common in Sri Lanka, Pondichéry Café showcases our neighbour’s flair with lanterns lighting its walls as well.
For almost a fortnight starting from the 4th of this month, Sri Lankan food festival served during dinner guarantees to hit upon food connoisseurs sampling the variety of interesting gourmet fare from the emerald island.
Says Biswajit Chakraborty, General Manager, Sofitel Mumbai BKC, “We are delighted to have Chef Duminda with us at the Sofitel Mumbai BKC. Chef Duminda brings his culinary skills in the exposition of Sri Lankan cuisine like never seen before in Mumbai. At the Sofitel Mumbai BKC this year, we have brought in Chefs and culinary experts from Thailand, Vietnam, France, Germany and now this monsoon, from our neighbour Sri Lanka. This is part of sharing Sofitel’s internationally reputed cultural brand attributes with our guests in India”
Apart from regular signature dishes like Pittu (rice and coconut based), String Hoppers and Kiribath (milk rice) Chef Duminda rustles up exquisite creations for gourmands like the delicious Harak Mas Curry (Beef Curry), Paripu Masala (Spicy Masoori Dal), Kokul Mas Roti (Chicken Roti), Wattaka Soup (Pumpkin Curry Soup), Malu Cutlet (Fish Cutlet) and more. Bathala Theldala – tempered sweet potato is relish worthy. Sri Lankan cuisine has integrated with Indian, Oriental, Arabian and to some extent even continental essence making it a veritable spread for the taste-buds.
Known for its spicy treats, coconut curry and a dash of cinnamon along with other tempting flavours Sri Lanka’s culinary trail bears resemblance to the zing from South India. Chef Duminda assures his adherence to traditional cooking methods with fresh and natural ingredients being sourced from Sri Lanka or India without the use of any artificial colours or flavours.
But the versatile Chef has adapted the dishes to suit Indian palate as he puts it, “I have altered the amount of spice in the dishes. Sri Lankan dishes are heavily spicy, however the dishes have been made medium spicy to suit the Indian palate.”
Sri Lankans being a predominantly non-veg eating community, chicken and seafood with rice are the mainstay in their day-to-day life. Kaludodol – a loaded combo of jaggery, cashew and coconut milk or the honey drenched Panivalulu can be good finales for sweet lovers.
To enhance the entire Srilankan experience, each table gets serenaded by Sinhala Serenaders – a Sri Lankan entourage playing popular Sinhala music called Baila, including the acoustic guitar and percussions, and you too can join in the Sri Lankan calypso.
Chef Duminda shares some of his recipes.
Pathola Pariwala
INGREDIENTS
method
Cut the vegetables in to strips. Sliced onion and beans. Cut the snack gourd in to cylinders, scoop the middle. Blanch and keep a side. Heat the pan, add the vegetables and cook for few minutes. Add onion garlic and beans in to the mixture. Add mushroom, season with salt, pepper and lime juice.
Isso Saladaya
INGREDIENTS
Method
Cut the okra and rub with turmeric and salt. Deep fry the okra and allow the oil to drain. Take a bowl, add all ingredients together and mix with salt, pepper, lime and olive oil.
