Two guest chefs at Sule Shangri-La in Yangon are introducing the kaleidoscope of flavors and colors that is Sri Lankan cuisine to Café Sule for one week only.

In recognition of Sri Lanka’s Independence Day on February 4, chefs Nalin Senanayake and Gamini Weerasinghe from Shangri-La resorts in Sri Lanka are working with Sule Shangri-La Executive Chef Roshan Fernando, himself a Sri Lankan, to provide a punchy buffet from 6pm-10pm on 5-11 February.

Sule Shangri-La invited Myanmore and other media to sample the spicy fare on Friday. Fiery curries, sour chutneys, and saccharine treats were among a landslide of dishes served at the lunch.

In the first wave was bowls of fish cutlet—curried tuna balls, fried hadallo topped with slices of lime, and golukola sambol, a pennywort salad with grated coconut, chilies and limejuice.

Sri Lankan curries are lighter than Indian or Pakistani versions because of the use of coconut oil instead of heavier butters or vegetable oils. This makes gorging oneself slightly easier.

Plates of bitter gourds and caramelized onion came before the kukulmas kadjugama, a chicken curry with soft cashews, a quite sweet, gingery beef hakurumas curry, and pumpkin kalupol maluwa—a creamy korma-like gravy but not as mild.

Inspiring mixed feelings at the table was the polos ambula—boiled jackfruit cooked with onions, garlic, ginger and spices such as mustard seeds and turmeric. Also making an impression were Sri Lanka’s favorite snack, hoppers—rice flour pancakes with golden crispy edges and an egg in the middle.

The most popular dessert was watalappam, a steamed pudding of jaggery, coconut milk, egg, and nutmeg. There were over 20 dishes, presenting the perfect opportunity to become acquainted with Sri Lankan food. View our photo gallery to see the diverse cuisine in all of its delicious glory.

‘Sri Lankan Nights’ is offered at Café Sule at US$34 nett per person from 6-10pm on 5-11 February. Sri Lankan passport holders get 20 percent off. For reservations and further information, call (95 1) 242 828 extension 6421 6422 or email [email protected].


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