Spice up your life

The Sri Lanka Tourism Promotion Bureau (SLTPB), the SriLankan Airlines, the Sri Lankan Business Council and Renaissance Dubai Hotel are running a food festival at the hotel until April 21. It features a variety of authentic dishes from the island country.

Unique cuisine

“Despite its size, Sri Lanka has an amazing variety of food and styles of cooking,'' said Heba Al Ghais Al Mansouri, Middle East director for SLTPB. “This food festival is an excellent way of showcasing the island's attractions.''

Hassan Yazbek, F&B director, Renaissance Dubai Hotel, said: “Chandana Kathriarachchi, our sous chef and his award-winning team, including assistant pastry chef Achala Weerasinghe, who was named Best Pastry Chef of the Year at the Salon Culinaire, will prepare an array of dishes from Sri Lankan cuisine at the Spice Island restaurant.''

The event will present 20-25 dishes, including koththu roti, cashew nut curry, wattalappam and fish ambulthiyal.

Authentic flavours

“We are delighted to celebrate the Sri Lankan New Year through the promotion, which is in its fourth year.

This year, our cooperation with the SLTPB and SriLankan Airlines will bring it to a new and exciting level,'' Yazbek said.

Chef Chandana explained that although he hasn't imported anything special for the promotion, the authenticity and selection of ingredients is important.

“The freshness, flavour, colour and presentation of the dishes have to be authentic and, at the same time, should adhere to local tastes and sentiments.''

Diners can win round-trip tickets to Sri Lanka and the Maldives, among other prizes, via a raffle draw.

Straight from the kitchen

Koththu roti

Heat the oil in a frying pan. Add curry leaves, rampe, onion and fry until the onion is golden brown. Add green peppers and tomatoes.

Stir for a few minutes. Add beaten eggs and stir well. Add the curried meat.

Stir well and cook for a few minutes.

Add the strips of godhamba roti, stir and cook for a few more minutes on reduced heat.

Add salt and pepper to taste. Serve hot or cold with chilli sauce.

Cashew nut curry

Put cashews in a bowl, add boiling water, close lid and soak for about four hours or overnight.

Drain the water from cashews and add salt, turmeric, raw curry powder and goraka, and mix well.

Heat oil in a pan. Add onions, green chillies, crushed garlic and cinnamon, and fry until onions are soft and golden brown.

Add cashews and stir well. Add thin coconut milk (or water), cover and cook on low heat until cashews are cooked.

Add the thick coconut milk (or fresh milk) and bring to a boil on low heat. Remove from heat. Add salt to taste.

Wattalappam (jaggery pudding)

Beat the eggs. Grate the jaggery and mix with the egg batter. Add all other ingredients and mix.

Pour the mixture into a greased bowl. Cover with oil paper and steam for 1-1/4 hours. Let cool. Garnish with chopped cashews and serve.

— Recipes courtesy: Renaissance Dubai