I have always been very fond of the Srilankan cuisine for a variety of reasons. Maybe it reminded of more carefree times when I used to visit the Island nation often, or because it reminds me of the lovely people and friendships I have developed or maybe just because it reminds me so much of the Kerala cuisine! Whatever be the reason, I was not going to pass up an opportunity to meet the visiting Chef from Hilton Residencies, Colombo, Chef Neranjana, taste his creations and have a chat with him.
Hilton Chennai has curated a dinner buffet under his guidance and in addition to its regular multicuisine buffet options, there are a few dedicated Srilankan food counters as well as a ‘Live Aappam Counter’ manned by the Chef himself.
The evening started with a traditional Srilankar refresher ‘Kothamalli Saaru’ which consisted of coriander and ginger. Traditionally it has been thought to have medicinal properties.
This was followed by three starters – a chicken puff, a fried roll with jackfruit and coriander and a dish which had shredded chicken laced with coconut and spices, served with flat bread.
Hilton Chennai has curated a dinner buffet under his guidance and in addition to its regular multicuisine buffet options, there are a few dedicated Srilankan food counters as well as a ‘Live Aappam Counter’ manned by the Chef himself.
The evening started with a traditional Srilankar refresher ‘Kothamalli Saaru’ which consisted of coriander and ginger. Traditionally it has been thought to have medicinal properties.
This was followed by three starters – a chicken puff, a fried roll with jackfruit and coriander and a dish which had shredded chicken laced with coconut and spices, served with flat bread.
AAPAM ...
The main course and the center of attraction was of course the Hoppers or Aappam which were executed to perfection by Chef Neranjana. Right from the way he cleaned the bowl, to the way he checked the right temperature, by holding the bowl close to his face to assess the ambient warmth was a revelation. The results were of course tasty aappams, which looked amazing with the floral pattern he was able to bring out of them
The Aappams were served with three traditional Srilankan gravies of Chicken black curry, Mutton red curry and a Black Pepper Stew with white fish. There were a couple of vegetarian accompaniments ‘Keera Malluma’ which had spinach, coconut, green chillies and Onions and a ‘Kaikari Dry curry’. The appams were also served with the ‘Seeni Sambal’ and the ‘Pol Sambal’
Rice being a staple of Srilanka was also available, which was the traditional boiled red rice served with the various dry fish sambals like Dry Fish Baduma, Maldive fish Sambal etc.
The main course and the center of attraction was of course the Hoppers or Aappam which were executed to perfection by Chef Neranjana. Right from the way he cleaned the bowl, to the way he checked the right temperature, by holding the bowl close to his face to assess the ambient warmth was a revelation. The results were of course tasty aappams, which looked amazing with the floral pattern he was able to bring out of them
The Aappams were served with three traditional Srilankan gravies of Chicken black curry, Mutton red curry and a Black Pepper Stew with white fish. There were a couple of vegetarian accompaniments ‘Keera Malluma’ which had spinach, coconut, green chillies and Onions and a ‘Kaikari Dry curry’. The appams were also served with the ‘Seeni Sambal’ and the ‘Pol Sambal’
Rice being a staple of Srilanka was also available, which was the traditional boiled red rice served with the various dry fish sambals like Dry Fish Baduma, Maldive fish Sambal etc.
This was followed by the traditional Srilankan ‘Kothu’ which is ‘Kothu paratha’ for you and me. It had a definite Srilankan taste to it with the spices.
DESSERTS..
This was followed by the dessert platter which had the Srilankan desserts. I liked the Coconut Barfi and the ‘Vathalappam’. There was a halwa which was very similar to the ‘Muscoth halwa’ of Tamilnadu.
This was followed by the dessert platter which had the Srilankan desserts. I liked the Coconut Barfi and the ‘Vathalappam’. There was a halwa which was very similar to the ‘Muscoth halwa’ of Tamilnadu.
Overall the food was excellent and it is a cuisine which will agree with a lot of our palates if you don’t mind the coconut, jaggery and the spice overload. The festival is on till the 24th of July at Vasco’s at Hilton for dinner and priced at approximately 1800, exclusive of taxes.
Don’t miss it !!
Don’t miss it !!
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