Sri Lankan Festival @ Blooms, Eros Hotel managed by Hilton

[singlepic id=1727 w=80 h=92 float=left]For most of us, self included, Sri Lankan food is an unpondered enigma of sorts. Enigma, because we don’t really have a clue of what constitutes Sri Lankan food and unpondered because it’s close enough in a number of ways (geographical, human features…) that we don’t consider it exotic enough to merit a great deal of study. Predominantly Sinhalese, Sri Lankan food is quite similar to that of Kerala. Take for example, the Pittu, made using a different type of utensil, which essentially performs the same function as the one used by Keralites, who call the dish Puttu and make it with similar ingredients. Another easily observed similarity are the Sri Lankan Appa, made the same way, using the same ingredients as the Keralite Valle-appams, though crispier and less fluffy than their cousins in Kerala.

I was part of a bunch of fellow food bloggers invited by the Eros Hotel managed by Hilton (f | t) to sample the food… and confess this to be one of those days where the food and company was so engrossing that I completely neglected to take any notes. The essence of the food however will not be forgotten; Chefs Ravindra Pushpakumara and Ajith Hewabandula outdid themselves!

You probably won’t get to eat the same things as we did, as the good Chefs prepare a new menu every day. You will however, go away feeling remarkably pleased with your decision to dine at Blooms during the Sri Lankan Food Fest. I loved the deep fried tuna dumplings (Kelavalla Moju) served with a spicy tomato based sambal and the Pol Roti, a dry flat-bread made with rice flour and coconut. Most of all, the Brinjal Pehil, a dry-ish preparation of eggplant that had me wanting to get at it from the moment I saw it. It tasted as delicious as it looked; a sort of sweet, sour and spicy baigun bhaja that was stupendiferous with a little red rice and dal. Simple and quite, quite good.

For all you vegetarians out there, there are enough and more choices available… far more than those available to us carnivores and guess what? I didn’t miss my meat even a little bit; the vegetarian fare was that good! Nachiketa is due to visit tomorrow, and being the carnivore she is, I’m looking forward to hearing what she has to say.

[learn_more caption=”The Evening’s Menu”]
  • Drumstick Soup
  • Chicken Black Curry
  • Mutton Stew
  • Fish Red Curry
  • Red Rice
  • Dhall Curry
  • Potato White Curry
  • Mango Ambula
  • Green Gram Melluma
  • Brinjal Pehil
  • Lady Finger
  • Tempered Vegetable Cutlets
  • Sweet Potato
  • Batter Fried Crispy Mushroom
  • Rice Flour Battered Prawns
  • Rice Flour Battered Cuttle Fish
  • Veg. Cutlets
  • Spicy Chicken
  • Hoppers
  • Pol Roti With Sambals
  • Pittu
  • Spicy Ash Plantain Chips
  • Crispy Yam
  • Desserts: Kaludodel, Wali Thalapa, Alluwa, Coconut Pancake
[/learn_more] [learn_more caption=”Click to read more reviews”]

BellyCentric

My Tasty Curry

Culinary Storm

The Mom Writes

Crazy Over Desserts 

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The Sri Lankan Food Fest ends this Sunday, the 22nd of January and I urge you to visit (Buffet, 1950++ per head). Disappointment isn’t an option.

By Sid Khullar

Sid Khullar is a wellness coach who works with different aspects of lifestyle change towards the accomplishment of goals such as weight loss and blood sugar management among other health situations that require the presence of specialised, precise diets and lifestyle change. His methods address aspects of food, nutrition and the mind.