PANAJI
The tiny teardrop-shaped island nation of Sri Lanka is known for its verdant beauty, elephant parks and its feisty, fiery cuisine. Known to utilise every resource available to them, the culinary heritage here is a blend of everything hyperlocal, from seafood to poultry and even jackfruit. But those craving for these delectable delights, need not book themselves on the next flight, instead just head to C2C (Coast 2 Coast) at Taj Cidade de Goa in Dona Paula.
Expert Chefs Dheerasinghe Panawalage from Taj Samudra, Colombo and MA Palitha Chandana from Taj Bentota Resort and Spa, Sri Lanka visit the paradisiacal state of Goa to showcase a Sri Lankan epicurean sojourn like no other. Open for lunch and dinner till May 19, this fiesta is sure to ignite your senses.
Seeking inspiration from the shimmering sands, turquoise waters, breath-taking landscapes and abundant bounty of the coast, C2C showcases a tastefully designed elegant dining with its soothing tones of grey and azure. To add to the milieu, tall glass windows invite unparalleled views of the magnificent Arabian Sea painting the backdrop with idyllic hues of the ocean.
As one can expect from an island country, seafood is the star ingredient in Sri Lankan cuisine and this curated menu offering doesn’t disappoint. From Fish Roll with Ceylon Devilled Sauce and Negombo Style Prawns in the starters, to aromatic Kakuluva (Crab) Rasam and flavourful mains including Negombo Crab or Iso (prawn) Curry and Mathara Fish Abulthiyal, the seafood preparations are not to be missed. If you prefer meats, the Chicken Abulthiyal Kebab, Black Pepper Chicken Curry and mustard flavoured Sri Lankan Mutton Curry will satiate your tastebuds.
Among vegetarian options, choose from a plethora of exquisite delicacies made from tender jackfruit, mushrooms and lotus root. The Polos (jackfruit) Curry, a staple in Sri Lankan homes, featuring tender jackfruit cubes cooked with onions, spices and coconut milk is blissful. In fact, most of the curries in this cuisine use a coconut milk base, which lends a smooth, rich texture to the food. Another curry not to be missed is the Sri Lankan Black Mango Curry – its sweet, spicy and tangy all at one go.
One common trait connecting the Konkan Coast, most of Southern India and Sri Lankans is their love for rice. At this extravagant fiesta, rice is showcased in myriad forms. For instance, the Lamprais, with its unique history involving the Dutch colonisers, as it’s name suggest is a ‘lump of rice’. Sample the Chicken Lamprais, rice prepared with chicken and topped with an egg, wrapped and cooked in a banana leaf to ensure all flavours and aromas are perfectly preserved until the pouch unfolds onto your plate. The Kadurata Elavalu Bhath, on the other hand, is tempered yellow rice with coconut milk, cashew and green pea, an ideal match for the curries.
Another popular rice dish is the Hoppers, or appams as we know it here. The fermented rice batter is cooked live and served with a choice of condiments: Linu miris – a red chillies and salt paste, Pol Sambol – a grated coconut relish, Sini Sambol - caramelised onion chutney, or Koche Sambol – coconut chutney. This, in itself, is pleasing to the senses, but when dipped in a coconut curry, the fusion of flavours and textures is simply divine. You also have the option of an egg hopper and string hoppers.
If dessert is your favourite part of the meal, it is recommended you save space for a sweet finish because Sri Lankan desserts are decadent till the last morsel. Be it the Sri Lankan Sago Pudding or the creamy cardamom spiced coconut custard - Baked Watalappan, served with Cashew and Kithul Trickle, you are in for a treat. The Pandan Leaf Flour Pol Pani Pancakes served with Jaggery Sauce is another delightful gem.
