The 10 foods you must try in Sri Lanka

Sri Lankan food is a melting pot of cultural influences and flavours, fusing fiery spices with sweet tropical fruits, fresh ocean fish and healing Ayurvedic herbs. The Tri team have eaten our way along the length and breadth of Sri Lanka and narrowed this down to the top 10 dishes which every traveller must taste – it’s a tough job, but someone’s got to do it! Read on for our highlights

HOPPERS

Crisp and lacy-edged pancakes made with fermented rice flour, bowl-shaped hoppers are surely the most iconic Sri Lankan dish. Traditionally served for breakfast, our favourite hoppers are served with a golden-yoked egg and generous helpings of sweet onion seeni sambol and fiery lunu miris.

Credit: Nick Hopper
Credit: Nick Hopper

PARIPPOU

Flavoured with fragrant spices, fiery chillies and black pepper and sweet-sour tamarind, curries are perhaps the most famous Sri Lankan food. The humble Parippou (otherwise known as dhal) is king of the curries: mild and creamy, the perfect foil to hearty meat or vegetable curries and sweet sambols.

dal

JACKFRUIT CURRY

A pale green-to-yellow fruit, jack fruit is a staple in Sri Lankan cookery. The fruit takes on a convincingly meaty texture as it cooks and soaks up all the surrounding spices and flavours, making it the ideal base for a delicious vegetarian — or vegan — curry.

Credit: Color and Spices
Credit: Color and Spices

KOTTU ROTI

The ultimate quick and tasty meal, kottu roti is a delicious, spicy dish formed of flaky roti bread, which is shredded and quickly fried up with spices, fresh vegetables, meat or fish on a hot, flat grill. Travelling through regional towns and villages, you’ll often hear the rhythmic metal clacking sound of Kottu Roti being prepared. Fast, fresh and delicious!

Kottu Rotti @ Srilankan Canra

STRING HOPPERS

Another common Sri Lankan breakfast option, string hoppers are a far cry from their bowl-shaped cousins. These hoppers are a tangle of rice noodles, steamed and piled high with curries — a little like a savoury noodle pancake!

Credit: Flickr / Charles Haynes
Credit: Flickr / Charles Haynes

VADAI

Served sizzling hot and wrapped in newspaper, ‘short eats’ are quick afternoon snacks sold to hungry passers-by at roadside stalls up and night markets and down the country. Our favourite is a fresh fritter called a vadai – a lentil-based dumpling, fried until crisp on the outside and fluffy on the inside, dotted with spices and fresh corn or flavoursome shrimp.

Vadai

AMBUL THIYAL

Ambul means ‘sour’, and ambul thiyal is a fittingly hearty fish curry which strikes a perfect balance between sour tamarind, sweet coconut milk and fragrant spice. Our fish is always fresh from the ocean or our very own Koggala Lake, and the curry is served with myriad accompaniments including coconut pol sambol and fresh mallum made from shredded greens.

NICK_HOPPER_TRI_LANKA_JAN_2016_-413
Credit: Nick Hopper

BUFFALO CURD & TREACLE

Thick and creamy buffalo curd, paired with sweet kithul palm treacle, makes for a delicious start to the day. Add some colour with vibrant local pineapple, mango, papaya and banana, or try Tri’s famous buffalo curd ice cream, served with homemade granola!

IMG_6544

WOOD APPLE

Of all the bright and colourful fruits used in Sri Lankan food, the wood apple is not going to win any beauty contests. The small, hard, ball-shaped fruits have a tough rind and curious scent, but the smooth and sweet brown pulp aids digestion, tastes delicious and can be used in tangy chutneys, or blended with water and jaggery to make a refreshing juice.

Tri 2
Credit: Recess City

WATALAPPAN

With so many delicious savoury dishes In Sri Lankan food, there’s rarely any room for dessert! One exception, however, is watalappan: a wobbly custard pudding akin to pannacotta, made with coconut milk infused with sweet jaggery, crunchy cashew nuts and fragrant spices including cardamom, cloves, cinnamon and nutmeg.

Wattalapam

Finally — no meal in Sri Lanka would be complete without an amber-toned cup of the finest Ceylon tea. The national drink is grown throughout the country, along the coast and in the lush and mist-draped central highlands, picked by hand and carefully sorted and dried to produce a refreshing, fragrant brew: the ultimate taste of Sri Lanka.

What is Ayurveda?

Ayurvedic medicine is based on the principle that health and wellbeing depend on a balance between the mind, body, and spirit. 

Ayurveda, the name of this ancient health medical system combines the Sanskrit words ayur – meaning ‘life’ – and veda – translating as ‘science’ or ‘knowledge’. Holistic, healing and nourishing, it is one of the world’s oldest systems of wellness, targeting the cause of any ill health rather than simply treating the symptoms.

Ayurvedic practitioners look at interconnectedness of people with their health and the world around them, considering the prakriti – or body’s constitution and your dosha – the life forces.  The aim is always to restore the balance of the three doshas – Vata, Pitta, Kapha.

Ayurvedic physicians prescribe bespoke treatments which might involve herbal therapies, exercises or a special diet. Digestion – or agni – is the fire that gives your metabolism its life energy, or ojas. It is believed to be the most important function for health, growth and wellbeing. Since diet – paka – is an important factor in Ayurveda, our menu is local, seasonal and as organic as can be and many of the herbs, fruit and vegetables used in our cuisine are grown on our grounds – nutritious eating is at the heart of Tri’s philosophy.

What are the three doshas?

Vata – a body type that reflects the elements of space and air; meaning ‘wind’, it is the energy that powers all biological activities. Typical signs of a Vata imbalance may include anxiety, dryness of the skin and constipation.

Pitta – a body type that reflects the elements of fire and water; this fiery quality means ‘that which cooks’ and its antidote a soothing alkaline diet and calming, meditative activities. It can mean a great enthusiastic drive for life, but this can also tip into anger.

Kapha – a body type that reflects the elements of eater and earth and translates from Sanskrit as ‘that which sticks’. Clues to this prevalence are overeating and a sedentary lifestyle.

What’s special about an Ayurvedic massage?

A full traditional Ayurvedic body massage uses a therapeutic herbal oil. Shirobhyanga is the classic rejuvenation therapy of dripping warm oil on your third eye with the aim of rebalancing you. Special attention given to acupressure points to help encourage the release of blockages and lymphatic drainage – relaxing, de-stressing and at the same time revitalising.

At Tri, Ayurvedic therapies happen in treatment rooms next to our yogashala which floats in a bamboo grove above the library. In this haven of tranquility, there is also a steam room and a chill-out area.

 

A Fresh Take on Sri Lankan Ingredients

Local, seasonal and seriously special is how you would describe Tri in Sri Lanka’s contemporary, creative dishes. Executive Chef Neil Wager put a lot into creating the eating and drinking at this unique Sri Lankan design hotel – from experiencing the close surroundings, the culture and the intense, magical feelings that come from visiting somewhere for the first time. Neil’s earliest thoughts and memories go back to meeting Rob on that first day and exploring the eco-minded boutique hotel when was still being built – first impressions last and his palpable recollections of the surroundings and smells, sights and tastes led to one of the most significant dishes on the menu, the beetroot curry (pictured)…

My first real Sri Lankan food experience is still a vivid memory, and this is what lead to our beetroot curry at Tri – from the plate we serve it on, to the dish itself. I had arrived the day before in Sri Lanka tired but excited. Collected from Colombo airport, a driver took me on the 2.5-hour journey to Rob’s house. It was the first time in the country for me and I was taking everything in. It was hot and humid, but I was so thrilled to be there.

As we left Rob and Lara’s villa on my first morning, as we drove to Tri for the first time I was taking in all around me, looking at the vendors at the side of the road and the food that I could see… Fresh fish laid out on wooden stalls, fresh papayas, rambutans, mangoes all stacked high, the beautiful gold king coconuts. We headed inland, and my senses were awoken more and more as we passed the colourful roadside scenes.

Following the back road to Tri, we talked about the many types of rice we could see being harvested and dried by the side of the road. This was different to any other rice I’d seen in its raw form in South-East Asia. I was set to discover a lot more from an older man I met later at Tri who explained that he had re-introduced old varietals of rice to the area. This gentleman who also recycles the waste at Tri organically grows 12 different types of heritage rice which are what we now incorporate into our menus.

Although Tri was a building site when I first visited, I could see lemongrass and cinnamon trees growing wild. I was free to walk around as Rob attended his daily site meeting. I strolled alongside the lakeside and encountered a huge monitor lizard – it made me appreciate the rawness of where I was. Talking to the builders on site they pointed out to me in broken English the plants they knew – hathawariya, polpala, gotukola, mukunuwenna and fresh curry leaves. Not knowing much about what these ingredients were yet, I took it all in and tasted everything I could, only to discover these make up the national soup dish kola kenda which I would then have made for me the following day for breakfast by the ladies who look after Rob’s house.

Sitting by the lakeside I was presented with a newspaper-wrapped lunch pack. Eating with my fingers I tried the real taste of a Sri Lankan curry for the first time – hot, slightly sweet beetroot curry, with mukunuwenna, smoky green bean sambal, earthy red rice, and a dhal so intense with flavour that this was in a sense a whole new cuisine to me. I sat on the edge of what is now the pool, my legs dangling over the top of an empty space, crumbled newspaper on my lap, watching the locals eat using their fingers to claw together the dhal as a binding ingredient to eat pieces of curry and rice in their hands – I copied them. As I sat there using my fingers, I had an incredible moment to myself, looking down tasting mukunuwenna, devouring the earthy, deep flavour, I could taste the healthy green elements going together. This gave me the vision of my first dish.

Later we met with a crockery designer, Ajit. Between us we designed a plate (see image featured) that reimagines that first plate of beetroot curry, it resembles crumbled folded out paper with unique markings, and the colours which are from the surrounding areas. Baking the beetroot first in cardamom salt, using fresh cardamom pods with our own sea salt sourced from the coast which is only 10 minutes away. Then there is a dhal puree, mukunwenna mallum, mukunuwenna a herb used in Ayurveda that grows along the road to the entrance to Tri – its simple, earthy flavours mixed with grated coconut is a natural delight. We turn this into a puree, blanching the natural herb then mixing it with a touch of agar we turn this into a liquid gel. This is a modern creation of cooking that gives a fluid sauce which is completely pure in taste. Many of the local ingredients we have manipulated the same way, deconstructing and reusing their simple flavours to give a modern contemporary tang and to create a unique cuisine for Tri. For texture I have made mukunuwenna jalebi – the jalebi is an Indian sort-of doughnut that that I use to create texture and a little bite to the dish.

All of the dishes we have created so far we take influences and touches of local ingredients, dishes and cooking techniques. We have even adapted sushi and sashimi to have Sri Lankan flavours. Ambu thiyal, black tuna curry with kiribath rice, we have adapted to nigiri sushi, the tuna belly is marinated in the black curry spice and seared, we lay this over the coconut red rice usually eaten with the dish, and you have a reinterpreted ambu thiyal, but the sushi we will go through in another blog post. Each day, as we learn more about the flavours and influences, we bring them into our cuisine, too. Every day at Tri is enlightening and inspiring.

Consultant Chef, Neil Wager, has almost three decades of experience working across nearly every continent from the Breakers Hotel in Palm Beach at an early age to London, Cornwall, and St Lucia. Time at the Dorchester Hotel and the iconic Quaglino’s was followed by spells in Thailand and Australia then high-end sporting occasions around the world (including 163 International Formula 1 Grand Prix and International PGA events). Career highlights have included co-writing Everyday Novelli, developing recipes with Michelin-starred chef Jean-Christophe Novelli, and working with David Beckham and the Duchess of York (on her WeightWatchers’ range). The Executive Chef has made waves in North Island Seychelles and he launched Song Saa Island Resort in Cambodia, also winning accolades for his time at Nihiwatu Luxury Resort in Sumba Indonesia, Segera Retreat in Kenya and South Kensington Club in London.

 

 

BIRD Travel PR | Press Release 2015

Opening late 2015, Tri is a whorl of geometric ingenuity and awe-inspiring beauty – Sri Lanka’s first truly contemporary, sustainable luxury design hotel. Mirroring nature’s ubiquitous Golden Ratio, Tri spirals 10 unique suites around an island hill flanking Sri Lanka’s serene Lake Koggala. Living walls, green roofs, solar arrays, recycled wood and entirely local materials will unify accommodations and landscape. Sequential spaces emanate from a central water tower that captures spectacular 360-degree views. Creative experiences will stimulate body, mind and soul, proudly showcasing Sri Lanka’s finest ingredients, materials, services and facilities. Guided by nature, evolved by aesthete individuals and fortified by an all-encompassing sustainable philosophy, Tri will be a masterpiece of forward-thinking flair, where mathematical marries artistic and intelligence embraces emotion.

Tri: At a Glance

  • 10-suite sustainable luxury design hotel opening in the Summer of 2015
  • A hillside haven on Sri Lanka’s Lake Koggala 25-mins from Galle Fort
  • Evolved by photographer, entrepreneur and aesthete, Rob Drummond, and award-winning architect, Raefer Wallis of A00 Architects
  • Ingenious design inspired by the spirals of the ‘Fibonacci sequence’
  • Eight suites, three with private pools, nestled in the landscape and a further two elevated on the top deck of the central water tower
  • Spectacular 21m cantilevered pool with multiple decks and terraces
  • Combine peaceful lakeside living with day trips to the beach nearby
  • Treetop yoga shala; treatment rooms and steam cavern
  • Library, study and entertainment room
  • Dining room with private and communal seating
  • Dramatic 360-degree summit viewing deck
  • A contemporary, organic approach to Sri Lanka’s finest elements: food, materials, services, facilities and experiences
  • Cultural, active and intellectual immersions, from lake kayaking, beach trips and natural exercise stations to talks, temple visits and whale watching
  • Creative and cutting-edge; serene and energising; intellectually stimulating; ethically, culturally and authentically minded; stylish and responsible; fun!

Tri: The Experience

  • Arrive by boat across Sri Lanka’s largest lake.  Unwind as you ascend the spiral hillside setting with accommodation suites, sequential spaces and central water tower. Discover a living, energising design hotel, evolved by aesthete individuals and peppered with creative, contemporary experiences for body, mind and soul. Experience the transformation of time – the magic of the here and now – immersed in nature’s infinite perfection.”

Getting There:

  • Via Land: 1.5 hours from Colombo International Airport. 25 minutes from Galle
  • Via Air: sea-plane service lands directly on Lake Koggala
  • Via Lake: 10-minute boat transfer from the coastal highway

Tri: Sustainable living, ingeniously crafted

Opening 2015

Media Enquiries: BIRD
E: hello@birdtravelpr.com
T: +44 (0)20 7112 8824