SRI LANKA - 28th & 29th Nov

We're off to Sri Lanka, the Pearl of the Indian ocean. 

This island has a rich cultural and culinary history. Rooted in centuries-old traditions and influenced by an array of cultures including Indian, Dutch, and Portuguese, Sri Lankan cuisine is a testament to the ingredients it grows abundantly, coconut, tea, and cinnamon.

We're sharing some of our favourite dishes from the Island with you... 

SRI LANKAN CASHEW NUT CURRY (kandy kaju maluwa)
The quintessential Sri Lankan celebration dish, cashew nut curry is pure indulgence. A decadent cashew base, with notes of Pandan, oodles of coconut and of course whole roasted cashews. 

DAL CURRY
Masoor red lentils, seasoned generously with a our special whole roasted Sri Lankan spice mix, this every day Sri Lankan staple is far from every day with coconut, curry leaf and cinnamon... daaaaaalicioous! 

GREEN BEAN & POTATO HODI (ala kiri hodi) 
A classic potato curry bathed in a silky pandan infused coconut milk,  Ala Kiri Hodi is a beloved comfort food in Sri Lankan households. Testament to the Sri Lankan mastery of balancing mild flavors with a hint of spice.

LAMPRAIS RAISU
Zeeri Samba short grain rice cooked in ghee, cinnamon, cardamom and curry leaf. Slightly sticky and delish! This is the fragrant rice element of a meal, "Lamprais" (from the Dutch word "lomprijst", meaning "packet of food") made and cooked in a banana leaf and then baked.  a cooking technique brought to Sri Lanka by the Dutch.  

Allergens: 

Cashew Nut Curry : Cashew

Dal Curry : Mustard