Life style

Isso Vade : The spicy snack that unities Sri Lanka

Published

1 year ago

2023/02/12

As the train pulled into Peradeniya Junction station in central Sri Lanka, the man sitting opposite me leapt out of his seat and leaned out of the window, placing his thumb and forefinger in his mouth and whistling loudly. A vade seller soon appeared outside, removed a basket from the top of his head and handed it to the passenger. The man quickly pulled out a fragrant fritter along with a small bag of fiery sambol, leaving money behind, and then passed the basket to other hungry passengers, who did the same before returning the basket back to the seller through the window.

As the train chugged away, everyone settled back in to their seats and contentedly crunched on what I’d later learn were isso vade: lentil patties topped with fresh prawns and deep-fried to create one of the most delicious street foods you could ever find on an island.

Isso (prawn) vade (pattie) are beloved throughout Sri Lanka, and their popularity can perhaps be attributed to their deeply familiar and simple ingredients: lentils and prawns, along with onions and curry leaves. Topped with a spicy sambol – made of chopped onions, tomatoes, green chillies and lime juice – plus chilli sauce for extra punch, each fritter has the perfect balance of crispy texture, zesty aroma and spicy flavour. And at Rs 50 to 70 each, they are an inexpensive, tasty treat for the masses.

The most famous isso vade are sold from carts along Galle Face, a seafront promenade in Colombo. Each evening, when the gentle breeze, which has travelled for miles over the Indian Ocean, finally encounters land and cools the city, thousands gather here to spend time with family and friends. They walk up and down the promenade, sizing up each isso vade seller to decide which one has the best offering – usually the one with the largest crowd.

Rashintha Rodrigo, co-owner of UK’s Sri Lankan street food restaurant chain The Coconut Tree, reminisces about eating isso vade on Galle Face. “I’d go to the kite festivals on Galle Face with friends, and we always ate isso vade together. No matter how much you ate them, they never lost their novelty. I think that’s because no one makes isso vade at home. They are in every sense, a street food; you only buy them outside.”

Although isso vade is now sold at every beach, seafront, train station or public space where people might gather, the much-loved street food has humble beginnings that tell a larger story about Sri Lanka’s history and culinary culture.

According to Chef Publis Silva of Mount Lavinia Hotel, lentil vade (sans prawns) were introduced to Sri Lanka from southern India. This, he says, likely happened during the time Sri Lanka was under British rule, between 1796 and 1948, and South Indian labourers were brought over to work on tea plantations. These workers settled in the mountainous Central Highlands and established small settlements that would later be identified as the Hill Country Tamil community.

Sri Lankan food blogger Anoma Wijetunga agrees. Vade, she explained, is traditionally made of ground masoor dal (red lentils), which doesn’t grow in Sri Lanka but in India; therefore, this is a food which most certainly crossed the ocean to arrive in Sri Lanka.

“Workers who arrived from South India only ever used dal when making vade,” Wijetunga said. “They never use prawns. And that is how this community still makes them. As for how they spread to the rest of the island, I think it might have been when the men folk began selling them on the trains. Of course, that too is something that came over from India and still happens there to this day.”

Jesmin Arumugam, who grew up in the Hill Country and is central team manager at The Tea Leaf Trust, an educational organisation for young people in Sri Lankan tea estates, remembers her mother making vade at home during every Hindu festival over the years. “The times that she made isso vade, we’d always eat it with a green chilli chutney and a cup of very sweet milk tea,” she reminisced fondly.

According to Silva, however, what makes isso vade unique to Sri Lanka is the addition of green chillies and curry leaves (karapincha) into the ground lentil mix. Although karapincha grows in India, Sri Lankan cookery incorporates the leaves into almost every savoury dish, creating a distinctive, zesty aroma. The addition of freshwater prawns to the vade also made sense. Although they are less common than sea water prawns, they are thicker and withstand deep frying much better. A prawn topping also made the vade more visually appealing than a plain lentil patty. The use of chillies, said Silva, is mostly for colour.

“Sri Lankans have always adapted every foreign food that was ever introduced to the island. We like to stamp our own identity on them,” he said. “And we are a nation that eats with our hands, so the gritty texture of isso vade [from the lentils] is very pleasing to Sri Lankans. We also have a culture of sitting outside for early evening chats with friends and neighbours, and vade gave us something to chew on as we did so.”

However, Sri Lanka is in the midst of an economic crisis. With food prices soaring and sellers unable to pass on the costs to customers who will not pay more than a few rupees for street food, many isso vade sellers have seen their profits decrease. While most will turn to alternative means of income, some vow to remain.

Mani, a vade seller on Galle Face, has watched the transformation of Colombo from small city to restless capital from behind his street food cart since 1965. “I was just 13 years old when I started making isso vade at home and selling them to support my family. Now, once expenses are considered, we make only a small profit each month. But I would never consider another trade because if I’m not on Galle Face, my customers will not eat anywhere else. This is something to be proud of,” he told me.

I myself have beloved memories of biting through the crispy exterior, the soft, gritty centre tasting of well-seasoned lentils with the delectable flavour of chopped onions, curry leaves and savoury prawns fried in their shells. It’s incredible to think that vade, in its original form, crossed an ocean with an immigrant community to arrive on this tiny island far from home. No one could have known that this spicy snack would go on to unite Sri Lankans across ethnicities, religion and class as they sit with friends to watch the sun go down.

If this tasty snack can’t survive the enomic crisis, it is not merely a street food and livelihoods that are threatened, but two centuries of history will be lost alongside it.

– BBC

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Life style

Promoting women’s participation in tourism revival

Published

4 days ago

2024/04/21

Thilina Walpola

Malik Michelle Dinushka and Dileep

The Sri Lanka Tourism Alliance (SLTA), together with Australia’s Market Development Facility (MDF), hosted the ‘Women in Tourism: Advocate Engage Achieve’ event to engage with tourism industry leaders on co-creating solutions to increase women’s participation in the tourism industry.

The discussion centered on the findings of a study, conducted by MDF in collaboration with The Tourism Alliance, that assessed the barriers to women’s employment in tourism. MDF shared key insights from the study, including provincial-level differences in factors influencing women’s decisions. These included women reporting a general lack of awareness of available opportunities, as well as concerns about negative societal perceptions. Referrals emerged as a key means by which women entered the industry, whereas the influence of parents and spouses emerged as factoring into the decision to enter tourism. Among the women working in the tourism industry that were surveyed, only 10% possessed an educational qualification beyond A/Ls, consisting of either university or technical college education.

The event brought together industry experts and key stakeholders to discuss the identified barriers to women’s employment in tourism and explore business models that enforced inclusive recruitment practices and advocacy programs.

Dr. Paul Zeccola, First Secretary (Political and Economic) to the Australian High Commission in Sri Lanka, was the Guest of Honour. Delivering the keynote address, he highlighted Australia is proud to be a part of the recovery of the tourism sector that holds much potential for investment and growth of Sri Lanka. He further added that the longstanding partnership between Australia and Sri Lanka is to build inclusive business models that strengthen women’s economic participation.

The event also featured a panel discussion examining challenges and solutions for integrating more women into the industry, followed by an interactive question and answer session. The panel comprised Shiromal Cooray, Managing Director Jetwing Travels; Manesh Fernando General Manager Hilton Colombo; Chandi Dharmaratne, Chief People Officer Dialog Axiata PLC; Mathi Thayanan, Tourism Country Team Coordinator, MDF Sri Lanka and facilitated by Dinushka Chandrasena.

The industry-leading panel shed light on some of the most pressing issues faced by the industry, followed by suggested strategies for fostering an inclusive workplace that unlocks the full potential of the diverse talent available in Sri Lanka.

Panel discussion

“We believe that by harnessing the insights from this research, we can drive meaningful progress towards achieving gender parity while embracing diversity and inclusion within the tourism sector” said Malik J Fernando, Chair of the Tourism Alliance. “Through collaborations and collective action, we aim to create a more equitable industry that benefits businesses, employees, and the society at large”

MDF Sri Lanka Country Director Maryam Piracha further added that, “MDF is committed to strengthening partnerships that champion women’s engagement in the tourism sector. We aim to work with the private sector to encourage inclusive practices that combat negative perceptions and provide new opportunities for women. MDF is confident that this initiative will encourage the industry to embrace inclusive business strategies, enhancing business competitiveness while creating new avenues for women’s advancement.”

The presentation and panel discussion were followed by an evening where guests had the opportunity to engage in thought-provoking conversations aimed at resolving some of the most pressing issues related to Women in Tourism. Together, the Tourism Alliance and MDF are committed to supporting the growth of the industry as Sri Lanka’s Tourism sector recovers by encouraging businesses to invest in developing inclusive opportunities that offer diversified tourism services that cater to evolving global travel trends.

_Zanita

Pix by Thushara Attapathu

Life style

Embark on a gastronomic odyssey: Iconic British brands unveil their culinary charms in Sri Lanka

Published

4 days ago

2024/04/21

Thilina Walpola

Chef Vivek Singh (Cinnamon Collection)

Get ready to tantalize your taste buds with an extraordinary culinary journey as some of the United Kingdom’s most esteemed dining destinations prepare to make a splash in Sri Lanka. From the enchanting flavours of Italy to the spicy delights of India and the timeless allure of American diners, these iconic brands are poised to deliver an unparalleled dining experience that celebrates diversity, innovation, and sheer culinary excellence a release said

The release also said at Carluccio’s, the essence of authentic Italian cuisine meets timeless eleganc . With a rich legacy spanning over 30 restaurants globally, including 22 revered establishments in the UK, Carluccio’s has captured the hearts and palates of food enthusiasts worldwide. Renowned for its unwavering commitment to quality ingredients and traditional recipes, Carluccio’s promises an unforgettable dining experience that transports you straight to the sun-drenched landscapes of Italy.

Meanwhile, Caffe Carluccio’s beckons guests to indulge in the finer pleasures of Italian coffee culture. Nestled in a cosy café setting, patrons can savour the finest Italian coffees and pastries, each sip and bite reminiscent of the vibrant streets of Rome or the bustling cafes of Milan.

Ed’s Easy Diner

The release stated at Ed’s Easy Diner, a slice of 1950s Americana right in the heart of Colombo. Immerse yourself in the nostalgia of classic diner fare, from juicy burgers to decadent milkshakes, all served up in a retro-inspired ambiance that transports you back to an era of rock ‘n’ roll and soda fountains.

At Giraffe there is a symphony of global flavours with local flair

to embark on a culinary voyage with Giraffe, where every dish tells a story of culinary exploration and discovery. From the aromatic spices of Asia to the fiery flavours of Mexico and everything in between, Giraffe’s diverse menu is a celebration of the world’s culinary tapestry. With a network of restaurants spanning the UK and beyond, Giraffe invites diners to broaden their horizons and embrace the rich diversity of global cuisine, all within the welcoming embrace of their local neighbourhood.

Cinnamon Collection: Elevating Indian Cuisine to New Heights

The release said the magic of Indian cuisine like never before with the Cinnamon Collection, a trio of dining destinations curated by celebrity chef Vivek Singh. Whether you’re craving the vibrant street food of Cinnamon Bazaar, the refined elegance of Cinnamon Club, or the innovative flair of Cinnamon Kitchen, each restaurant offers a unique and unforgettable journey through the flavours of India.

FishWorks: A Bountiful Selection of Oceanic Gastronomy

For lovers of seafood, FishWorks is a culinary oasis where freshness and flavour take centre stage. Dive into a menu bursting with succulent oysters, plump prawns, and perfectly grilled fish and shellfish, all sourced sustainably and prepared with the utmost care and attention to detail. With a reputation as one of the UK’s premier destinations for seafood lovers, FishWorks promises an unforgettable dining experience that celebrates the bounty of the ocean in all its glory.

Gourmet Burger Kitchen (GBK):

Crafting Burger Perfection, One Bite at a Time At Gourmet Burger Kitchen, every bite is a testament to culinary craftsmanship and innovation. Whether you’re craving a classic beef burger or an inventive creation featuring chicken, lamb, or plant-based ingredients, GBK offers a burger experience like no other. With a focus on quality ingredients, bold flavours, and creative flair, GBK has earned a loyal following of burger aficionados across the UK and beyond; with over 40 restaurants in their portfolio.

Life style

Gift of sight

Published

4 days ago

2024/04/21

Thilina Walpola

Mahamaya Girls College

“There is no greater joy than knowing you have changed someone’s life through the gift of sight”

The Mahamaya Girls College Kandy, Past Pupils’ Association, Colombo Branch successfully concluded a Charity programme by donating 62 eye lenses to the visually impaired and providing funds for eye surgeries and associated after care costs as per prescriptions in collaboration with Meth Neth Eye Clinic led by Community ophthalmologist Dr Asela Abeydheera .

The event was held recently at Dharma Shasthralya Privena in Piliyanyandala.

The eye surgeries will be fully sponsored with post medication facility at the Sinha Hospital in Panadura.

Ven Pethiagamuwe Rahula Nayaka thero conducted the religious service and blessed all the stake holders as well as the recipients of the funding.

The old girl’s fraternity of Mahamaya and all associated with this great initiative deserve the joy of shedding light upon some living in darkness and semi darkness. May all Mayans near and far join hands and be inspired to continue with the future social responsibility programmes of this Association.