Life style
Little island , big flavours : Sri Lankan food finally gets its due
By Zinara Rathnayake
When Kolamba first opened in 2019, many diners who walked into the charming eatery in central London’s Soho district weren’t familiar with Sri Lankan cuisine. They thought it was just like Indian food, says the restaurant’s co-founder, Aushi Meewella, who grew up in Sri Lanka.
“We felt Sri Lankan food was underrepresented in central London, so we wanted to bring the dishes we grew up on and missed when we moved away,” she tells CNN.
While Sri Lanka is India’s little neighbour, with only 22 million people, its food and culture are quite different.
And now, a new generation of Sri Lankan chefs and entrepreneurs across the world is shining the spotlight on their native cuisine, while embracing the country’s diverse culinary heritage.
Meewella credits tourism for the recent surge in interest and support for Sri Lankan food.
Although tourist arrivals were halted by a series of setbacks including a deadly Easter bomb attack, the Covid-19 pandemic, and, more recently, the country’s worst-ever economic crisis, Sri Lanka is back on the tourism radar, already tracking over 800,000 visitors in 2023 as of the first week of August. As Meewella explains it: “People visit, discover our diverse island, and try our food, which they realize is also delicious.”
Chef Dhayanie Williams, a contestant on “MasterChef Australia 2019,” says the rise of social media in the last decade and programs like Masterchef have also helped professional and home chefs promote Sri Lankan food in the international market.
“We’ve seen many participants stick to their roots and create authentic Sri Lankan dishes on these programs,” says the chef, who is known for the Sri Lankan crab curry and chicken curry she cooked on the show.
“This continuous online exposure makes people try out Sri Lankan food in restaurants.”
Diverse influences
Today, more and more Sri Lankan chefs across the world are championing Sri Lankan food while defying common misconceptions about the cuisine.
“It has helped change the global perception that Sri Lankan food is different from Indian food, and it’s not only a lot of curries paired with rice,” Williams says.
For example, despite sharing a name, Sri Lankan roti are smaller, thicker “discs” made of freshly grated coconut and rice flour, unlike the large Indian rotis, which are made of wheat.
Rice, coconut milk, native fruits, vegetables and seafood act as the building blocks of Sri Lankan cuisine. Meewella explains that it draws inspiration from diverse ethnic cultures and the influences of the Dutch and Portuguese, who once ruled Sri Lanka.
At Kolamba, mains include mutton poriyal, a common preparation in the Tamil-populated northern region of Sri Lanka in which the meat is dry-fried with onions, green chili and lime. One popular dessert is watalappam, a coconut and palm jaggery custard prepared by Muslims to celebrate Eid.
Meewella points out that Sri Lankan cuisine is also heavily plant-based with many vegan options, which helps the cuisine stand out and resonate with global audiences. “This way of eating is not a fad for us,” she adds.
For centuries, Sri Lankans have made use of wild and organically-grown ingredients like jackfruit, water spinach and yams, blending them with spices and herbs, and frying and currying them to create dishes with unique flavors. Kolamba’s menu pays homage to these plant-based recipes with dishes like breadfruit curry cooked with coconut milk and raw green banana fried with grated coconut.
In Sri Lankan cooking, the white flesh of the coconut is grated and squeezed to prepare rich, creamy coconut milk, which thickens different vegetable and meat-based curries. Fresh coconut milk is also added to a morning smoothie-like drink called kola kenda, made with herbs and rice. During celebratory events like the New Year or the first day of a job, Sri Lankans also cook coconut milk with rice to prepare a creamy breakfast called kiribath.
“When I hosted brunches at home, I didn’t expect there would be an appetite for dishes like kiribath, but people fell in love with the flavours of my childhood,” says Sam Fore, a Sri Lankan-American chef based in Lexington, Kentucky. “Eventually, the demand got so great that I set up a tent behind a bar in town to start selling the food I was cooking.”
Within two years, Fore’s pop-up got nationwide attention for spotlighting simple recipes incorporating Sri Lankan elements. Now, Fore is ready to open her first restaurant in Lexington.
Spicy, sour, sweet
Although people assume that Sri Lankan food is spicy, it’s made up of many other spices and herbs besides chilli. Coriander seeds, black pepper, mustard seeds, nutmeg, cinnamon, cardamom, curry leaves, pandan leaves and lemongrass are all used to flavour and scent dishes.
Spices are also roasted and ground together to make different types of curry powder, an essential flavouring agent.
These varied flavours of Sri Lankan cuisine apply well to common culinary techniques, Fore says.
For instance, she prepares fried chicken, a dish Americans are familiar with, but infuses it with the spices of Sri Lankan chicken curry, grinding and combining them with buttermilk to carry the flavours.
“I don’t dump the spices down in my dishes,” Fore says. “I try to honour the recipes passed down to me and introduce flavours to diners that appear unexpectedly, but in a way that makes them understand my point of view.”
Across the world, chefs like Fore aren’t shying away from using innovative approaches to introduce Sri Lankan cuisine.
At Nadodi, a Kuala Lumpur restaurant that serves elevated Sri Lankan and South Indian fare, Williams came across a dish called “Yesterday.” This dish was reminiscent of Sri Lankan diya bath or pazhaya soru kanji, a day-old rice soaked overnight in water and eaten with dried, cured chilies.
Nadodi serves it with fried dry fish and pickles, all layered in a mini clay pot. “The dish is authentic and awakens one’s memories through elevating flavours, and plating it in a sophisticated way,” Williams says.
In Zagreb, Croatia, Brian Senaratne, co-founder of the city’s popular Sri Lankan restaurant Curry Bowl, shares similar values.
“We preserve original flavours, but keep it simple,” he says. “Usually, when we (Sri Lankans) go to a restaurant, we order several curries and rice separately, and share it with the entire group, but we noticed that European diners each order a dish. So having 10-15 curry dishes on the menu will only make it very complicated.”
Instead, Senaratne simplified this decision-making process for his diners, most of whom are European and haven’t previously had Sri Lankan food, by introducing curry-based bowls that also look appealing.
The theatre of making some dishes also helps them stand out. Curry Bowl’s top seller is kotthu, a popular street food made by smashing roti with vegetables, eggs and meat on a metal grid with metal clamps, leading to a distinctive metal-on-metal sound.
“This was quite a show for the first-comers,” says Senaratne. “They hear the noise, come inside, and are completely amazed. We’ve had many people who try kotthu, hear about Sri Lanka from us and end up visiting Sri Lanka.”
As chefs and entrepreneurs across the world add their unique touches to native dishes, both Fore and Williams believe that interest in Sri Lankan food will continue to expand.
“As the cuisine grows, it’s going to take some creative applications of flavours like chili, lime and tamarind for a full crossover into the international palate,” Fore says. “It’s up to us as cooks to honour our roots while innovating for the future. I cannot wait for casual Sri Lankan food to become a nationwide craving across America.”
(BBC)
Life style
Charting a new course for Sri Lankan tourism
Tourism remains one of the most powerful drivers of economic growth and cultural exchange in Sri Lanka.
As the tourist industry continues its post pandemic recovery and looks toward a more sustainable and innovative future, the role of strategic planning and policy direction has been more important. In this interview Professor Ruwan Ranasinghe, Deputy Minister of Tourism,, and a respected academic in this field shares his insight on the current state of the Sri Lankan tourism industry, emerging trends, challenges facing the sector and the governments vision for positioning Sri Lanka as a leading global destination.
With a vision focused on sustainability, innovation, and destination competitiveness, he is playing a pivottal role in shaping the future of Sri Lanka’s tourism industry. He shares his insights on the opportunities, challeges,and strategic direction of tourism in the years ahead. A first class graduate of Rajarata University and holds an MBA and a doctorate from Sichuan University, China. He launched Sri Lanka’s first Tourism and Hospitality Management degree at Uva Wellassa , endorsed by the UNWTO.
Excerpts of the interview.
(Q) Are you seeing a decline in visitors in Sri Lanka due to geo-political tensions?What segments of the tourism industry are most affected: luxury, leisure or group travel?
(A) Sri Lanka has not experienced a dramatic decline in arrivals, overall, but global geopolitical tensions do influence travel sentiment. The most affected segments are group travel and leisure tourism, as these travellers are more sensitive to perceptions of safety. Luxury tourism remains comparatively resilient, with high-end visitors continuing to seek curated, exclusive experiences.
(Q) Is Sri Lanka experiencing cancellations or postponements from travellers in conflicted zones? Are hotels and resorts reporting reduced occupancy linked to uncertainty in the region?
(A) Yes, there have been cancellations and postponements from travellers originating in conflict affected regions, particularly the Middle East. Some hotels and resorts have reported reduced occupancy during peak uncertainty periods. However, arrivals from other regions remain strong, balancing the overall impact.
(Q) What measures is the Sri Lankan tourism sector taking to mitigate the impact of local stability?
(A) The Ministry has adopted a proactive approach:
Transparent communication through embassies, airlines, and official tourism portals.
Safety protocols coordinated with law enforcement and emergency services.
Marketing resilience campaigns highlighting Sri Lanka’s stability and diverse attractions.
Stakeholder engagement with hoteliers, tour operators, and airlines to align strategies.
(Q) Do you expect a short-term disruption or long-term impact on Sri Lanka’s tourism growth?
Are you seeing early warning signs such as cancellations, reduced flight bookings or shorter stays?
(A) We anticipate short-term disruptions rather than long term setbacks. Early warning signs such as reduced flight bookings and shorter stays are being monitored. However, Sri Lanka’s fundamentals — diverse attractions, strong hospitality, and cultural authenticity — remain intact, ensuring recovery once tensions ease.
(Q) Boutique luxury tourism is often seen as niche – how central is it to Sri Lanka’s overall tourism strategy right now?
(A) Boutique luxury is central to our tourism strategy. It attracts high value travellers who contribute significantly to foreign exchange earnings while demanding sustainable, authentic experiences. This segment also diversifies our tourism portfolio beyond mass tourism, making the industry more resilient.
(Q) How is the government defining boutique luxury in Sri Lankan context?
(A) Boutique luxury in Sri Lanka is defined by personalised, small scale experiences rooted in cultural and natural heritage. It emphasises exclusivity, authenticity, and sustainability rather than sheer opulence, offering intimate stays in properties that reflect local architecture and traditions.
(Q) What makes Sri Lanka uniquely competitive in boutique luxury compared to destinations like the Maldives, Thailand and Bali?
(A) Sri Lanka’s strength lies in its diversity. Unlike the Maldives, which is primarily a beach destination, or Bali and Thailand, which focus heavily on wellness and nightlife, Sri Lanka offers a multifaceted experience: pristine beaches, UNESCO heritage sites, wildlife safaris, tea plantations, and Ayurveda wellness — all within short travel distances. This variety, combined with boutique hospitality, makes us uniquely competitive.
(Q) How do you balance encouraging foreign investment while preserving Sri Lanka’s cultural authenticity?
(A) We welcome foreign investment but ensure it aligns with our cultural identity. Guidelines require investors to integrate local design, employ Sri Lankan staff, and source materials locally. This ensures development enhances our heritage rather than dilutes it, creating partnerships that benefit both investors and communities.
(Q) Boutique luxury often interacts with sustainability – how is the Ministry ensuring that growth in this segment benefits local communities?
(A) The Ministry ensures boutique luxury growth benefits communities by:
Promoting local sourcing of food, crafts, and services.
Supporting eco friendly construction and operations in boutique resorts.
Encouraging community-based tourism initiatives where locals directly participate in guiding, hosting, and cultural performances.
(Q) How do you retain skilled hospitality professionals within Sri Lanka?
(A) Retention is achieved through:
Competitive compensation aligned with international standards.
Continuous training programmes in partnership with global hospitality schools.
Career pathways that allow professionals to grow within Sri Lanka.
Recognition programmes to celebrate excellence in service.
(Q) Where do you see Sri Lanka’s boutique luxury tourism sector in the next five years?
(A)In the next five years, Sri Lanka aims to be recognised as a regional leader in boutique luxury tourism. We envision a network of boutique properties integrated into cultural and ecological landscapes, offering world class service while maintaining authenticity. This sector will be a key driver of sustainable growth and foreign exchange earnings.
(Q) What markets are you targeting for boutique luxury tours?
(A) We are targeting highspending travellers from Europe, North America, and East Asia. These markets value exclusivity, sustainability, and authenticity — qualities that Sri Lanka’s boutique luxury sector embodies. We are also exploring niche markets such as wellness travellers and cultural enthusiasts.
(Q) How has the ongoing conflict between Iran and Israel affected overall tourism arrivals in Sri Lanka?
(A) The ongoing conflict has created uncertainty in global travel, particularly in the Middle East. While Sri Lanka has not experienced a dramatic decline, arrivals from conflict adjacent regions have slowed. To mitigate this, we are diversifying source markets, strengthening promotions in Europe and Asia, and reassuring travellers through diplomatic channels and tourism partners.
By Zanita Careem ✍️
Life style
Serenity Tissa; Gateway to southern Sri Lanka’s timeless heritage
As Sri Lanka’s southern tourism corridor continues to attract travellers from across the globe, Serenity Tissa stands out as a destination where comfort, culture and nature come together in perfect harmony, offering guests an unforgettable journey into the soul of the island, southern heritage.
While many visitors journey through the Cultural Triangle in search of the Island’s ancient treasures, Tissamaharama itself stands as a destination rich in history, culture and natural beauty.
Set amidst this historic landscape of Tissamaharama, Serenity Tissa offers a unique retreat in the cradle of Southern Civilisation .
Nestled in the historic heartland of Tissamaharama Serenity Tissa offers far more than a comfortable stay, it delivers an experience deeply rooted in Sri Lanka’s Southern charm, cultured heritage and natural beauty.
Surrounded by the tranquil atmosphere of Tissa Wewa and located within easy reach of the famed Yala National Park, the boutique-style property has steadily earned a reputation among both local and international travellers seeking serenity, comfort and authentic Southern hospitality. Build on the grounds of an ancestral home, once owned by Patric De Silva, Serenity Tissa gracefully blends the warmth of a family residence with the conversion to a modern boutique-style hotel. Fortress inspired architecture, lush mango tress and peaceful open space create a welcoming retreat for travellers eager to explore the cultural and wildlife treasures of Sri Lanka’s deep South.
The hotel’s strategic location places guest close to some of the regions most treasured landmarks, including Yala and Bundala National Park, Tissamaharama Raja Maha Vihara, Kirinda Temple, Yatala Vihara and Sandagari Stupa, to mention a few.
- Beautiful blend of nature, comfort and hospitality
- Sanctuary of calm and rejuvention, offers the perfect escape
- Elegantly designed for comfort
- Authentic Sri Lankan flavours
For adventure seeking, safari excursions this place remains a major attraction, while those seeking relaxation they can simply unwind besides the hotel’s swimming pool or enjoy the calm beauty of the surrounding landscape. Serenity Tissa rooms are designed with simplicity and comfort in mind, offering a range of accommodation options suitable for couples, families and groups.
Spacious interiors and warm hospitality have consistently drawn praises from guests from around the world. Dining at the hotel is another memorable highlight. The open air restaurant celebrates the bold and aesthetic flavours of Southern Sri Lankan cuisines with dishes inspired by coastal traditions and local village, kitchens. Fresh sea food delicacies, rich curries and fragrant spices combine to create a culinary experiences that reflects the region’s vibrant food culture. The executive chef Rushira, who has years of experience, said ‘At Serenity Tissa Southern hospitality with refined experience, inspired by Sri Lankan rich cultural and culinary heritage is bought to life in all our dishes. Ambul Thiyal. mouthwatering pol sambol, sea food kottu, all reflecting bold flavours of the south. The use of coconut milk, aromatic spices, creates a memorable culinary journey that introduce visitors to the local tastes.
His passion for authentic Southern Sri Lankan cuisine shines though every dish, offering guests an unforgettable experience. Under the leadership of the Managing Director Ajith de Silva, he has played a pivotal role in tranforning a family inspired hospitality, into one of Tissamaharama’s most welcoming boutique destinations.
Guided by his vision Serenity Tissa has emerged as a distinctive hospitality destination in Sri Lanka’s southern vision, offering the warm and personalised hospitality for which Serenity Tissa is renowned for. Frequently praised by guests, numerous reviews full attention, memorable guests experiences makes it a preferred choice for travellers exploring the historic attractions of the region
What is so special about Serenity Tissa is the personalised hospitality, numerous traveller reviews, dedication of the staff, a blend of warm Sri Lankan hospitality personalised services and authentic local experiences.
Ajith de Silva’s vision has helped position the property as a preferred base for travellers exploring the cultural and natural wonders of Tissamaharama Hotel The Manager Thushara Samarasuriya whose dedication and attention in detail have also contributed significantly to the hotel’s reputation for excellence.
Serenity Tissa offers a gateway to the history, culture and natural wonders of Southern Sri Lanka Under the guidance of its dedicated team, Serenity Tissa continues to create lasting memories for guests from around the world.
By Zanita Careem ✍️
Life style
Sabina Yousaf shines as the face of Tiesh
Tiesh Sri Lanka, renowned for its exceptional craftsmanship, timeless elegance, and celebration of Sri Lankan gemstones, has appointed Sabina Yousaf as the newest face of the brand. The partnership marks a significant milestone for both Tiesh and Sabina, uniting two names that embody grace, sophistication, and a deep appreciation for heritage and craftsmanship.
Sabina Yousaf recently brought pride to Sri Lanka on the global stage when she was crowned Second Runner-Up at the 41st Mrs World pageant. As the reigning Mrs World Sri Lanka, she has captivated audiences locally and internationally with her poise, intelligence, and charisma, becoming an inspiring figure admired by many across the country.
A successful businesswoman and passionate advocate for community empowerment, Sabina’s values closely align with the philosophy of Tiesh. Her commitment to giving back to society reflects the principles long championed by Founder and Managing Director of Tiesh, Lasantha De Fonseka, who has consistently emphasised compassion, generosity, and supporting communities, values that have also been instilled in the next generation of the brand, Thiyasha and Ayesh De Fonseka.
With a legacy spanning over two decades, Tiesh Sri Lanka has established itself as one of the country’s leading jewellery brands, celebrated for blending contemporary elegance with the natural beauty of Sri Lankan gemstones. Beyond jewellery, the brand has become a destination that educates and inspires, offering customers an appreciation of fine craftsmanship, artistry, and heritage.
Renowned for its dedication to excellence, Tiesh continues to uphold its legacy of creating jewellery that epitomises luxury, sophistication, and meticulous attention to detail. Every creation is thoughtfully designed and expertly crafted by skilled local artisans using the finest precious stones, reflecting the brand’s unwavering commitment to quality and authenticity.
Commenting on the collaboration, Founder and Managing Director of Tiesh, Lasantha De Fonseka stated, “Sabina embodies everything that Tiesh stands for: elegance, confidence, authenticity, and grace. Her inspiring journey, both nationally and internationally, resonates strongly with our values as a brand. We are delighted to welcome her into the Tiesh family as she represents the spirit of the modern Sri Lankan woman with remarkable strength and sophistication.”
Tiesh Director, Ayesh De Fonseka added, “We are incredibly excited to have Sabina as the face of Tiesh. She is admired both locally and internationally, and her presence brings a fresh sense of modern femininity and confidence to the brand. This partnership reflects our vision of positioning Tiesh on a greater global platform while remaining deeply rooted in Sri Lankan heritage and craftsmanship.”
Speaking on the partnership, Sabina Yousaf expressed her admiration for the brand and the significance of becoming its newest ambassador.
“For me, Tiesh is far more than a jewellery brand. It represents history, artistry, and an enduring passion for craftsmanship. What makes Tiesh truly exceptional is its deep connection to the heritage of Sri Lankan gemstones and the incredible artistry behind every creation. Each piece reflects elegance, individuality, and timeless beauty,” she said.
“This collaboration feels incredibly meaningful because the brand aligns so naturally with my own personal style, values, and appreciation for authenticity. I am genuinely grateful for the opportunity to work with a brand that I deeply admire and respect.”
She further added, “Jewellery, to me, is a powerful form of self-expression. It reflects individuality, personality, and confidence. The pieces we choose often tell a story about who we are, and I believe jewellery has the ability not only to elevate one’s style, but also to inspire confidence and presence.”
The collaboration between Tiesh and Sabina Yousaf symbolises a shared vision of elegance, empowerment, and timeless beauty. As the brand continues to evolve while honouring its rich legacy, this partnership further strengthens Tiesh’s position as a leading name in contemporary luxury jewellery. (ZC)
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