'#Vidyascooking #Vidyastravel #Reviews #Recipes #Foodtasting The Hebbal Cafe at the Courtyard Marriott regularly features diverse cultural cuisine from across the globe on a regular basis. Chef Isuru Samarasinghe from Sri Lanka (Weligama Bay Marriott). Assisted by inhouse Chef Uday kumar and Executive Chef Lakhbir Singh Chahal have curated a menu featuring meat curries, pol rotis, kothu parotta and a lovely dessert bar. The dining area was decked up in theme \"Srilankan Culinary Safari\" featuring local handmade colorful paper mache masks, wooden utensils, local produce and few locally available dishes from the region itself. Just as I entered the restaurant on the first floor, the place was packed with many large corporate teams and inhouse guests already enjoying the spread. Diners were enjoying the kothu parotta and meat curry prepared by Chef Isuru Samarasinghe, some dinners also recommend us to try the creamy cashew curry. The curries were truly a winner prepared with freshly roasted and powdered spices the flavors and taste was superior. Meats and fish were marinated and cooked to perfection. Here\'s What I got to Taste: Condiments: Spicy Chilly, Vegetable Acharu, Seeni Sambol, Malay Pickle and Pol Sambol... From the north indian buffet chicken tikka, paneer tikka, nuggets...Since I reached the venue early I got to nibble on few dishes from the spread, all these starters were excellent... SriLankan Style Masala Potato Croquettes: Mushy and creamy potatoes cooked with a curry powder mix and coconut. Crumb coated and deep fried paired well with spicy chilly... Tuna Croquettes: Tender tuna fish cooked with chilly and curry powder mashed and combined with grated coconut...crumb coated and deep fried was perfect with papaya achar... Chicken Kothu Parotta paired with Jaffna Chicken Curry: Flaky parottas pieces tossed with eggs, shredded chicken and curry was ultimate we devoured this dish in few minutes... Finger Millet Soup (Kurakkan Kenda) : Sweet and soothing soup prepared with finger millet, coconut milk powder and coconut sugar this was so comforting... String Hoppers and Crab Curry: Coconut based crab curry cooked with moringa leaves the flavors and taste from moringa leaves were smoky and very earthy subtle paired well with string hoppers... Pineapple Curry, Jaffna Chicken Curry, Cashew and Peas Curry, Sri Lankan Mutton Curry...All curries paired with butter naans, pol roti and biryani... Pol Roti: Coconut milk based roti prepared on coals... Mutton Dum Biryani Dessert Platter: Toffee, Watalappam, Undu, Coconut Burfi Overall experience was awesome, I got to taste authentic and very traditional dishes prepared by Sri Lankan Chef. My picks from the festival were (pol roti, jaffna chicken curry, kothu parotta, cashew and peas curry) I\'m a curry loving person and absolutely enjoyed all the curries it was prepared with perfection, well balanced spice, not oily and paired well with rice and roti. Talented Chef Isuru has used both locally sourced ingredients and few staple ingredients from sri lanka creating a magical and lovely spread for diners. We thoroughly enjoyed the entire offering. Blog Link with High Res Clicks and Gifs: https://vidyascooking.blogspot.com/2019/10/delectable-sri-lankan-food-courtyard-by.html Follow me on Social Media: https://www.zomato.com/vidyalakshmi https://twitter.com/vidyascooking https://www.facebook.com/vidyascooking/ https://www.instagram.com/vidyascooking/ Like + Comment + Subscribe for more Recipes , Reviews and Videos Posted Regularly. Thank you so much for watching and supporting me across all socialmedia platforms :)'
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