Life style
Jack of all fruits the “Vegan Sensation “
Sri Lankans began planting jackfruit trees to gain food self-sufficiency during British rule, and they’ve since helped islanders avoid starvation.
My mother grew up in a house of eight people in Kurunegala, Sri Lanka, 100km north-east of Colombo. During the island’s severe droughts in the 1970s, most of her family’s humble, home-cooked meals consisted of boiled jackfruit served in a clay pot with a handful of freshly grated coconut. This simple, carb-rich meal fused with natural fats fuelled enough energy for the farmer-family to toil day and night in the dry plains.
Today, Starbucks serves jackfruit in wraps, while Pizza Hut offers it as a topping. The London Evening Standard called jackfruit “the new kimchi, kale and cauliflower all rolled into one”.
Pinterest named it “the hottest food trend of 2017”, and more recently, The Guardian declared it “a vegan sensation” thanks to its shredded meat texture.
But for my mother, her memories of growing up are studded with her eldest sister’s myriad jackfruit dishes. She’s particularly fond of kiri kos, a creamy jackfruit curry cooked in coconut milk. For kiri kos, my aunt plucked unripe jackfruits. Decades later in the early 2000s, it was the same tree that pleased my jackfruit cravings as a child. My mother recalls the days where I sat side by side with her as she removed and discarded the sticky white sap – koholla, as she called it in Sinhala – from ripe jackfruit, gobbling up each yellow, egg-like pod.
I loved the strong smell of the ripe fruit. People in the West often describe it as “stinky”, but for me, other Sri Lankans and those living between many parts of India and the rainforests of Malaysia where the fruit naturally grows, this seasonal smell of ripe jackfruit brings immense joy.
Jackfruit is the world’s largest tree-borne fruit and it has a spiky skin that changes colour from green to yellow as it ripens. We use unripe jackfruit in our cooking and eat the ripe fruit raw, just as we eat a ripe mango or an apple. While the West is now touting it as an ethical meat alternative, for centuries, this humble fruit has been revered by Sri Lankans, as it has repeatedly saved the island from starvation.
Across Sri Lanka, the jackfruit tree is known as bath gasa (“rice tree”). Sri Lankans are rice eaters and pre-colonial Sri Lanka took pride in the country’s vast reservoirs and irrigation canals that harnessed monsoon rains, supplying water for paddy cultivation. But when British forces occupied the island starting in 1815 and subsequently stripped farmers of their land, they made it difficult for islanders to grow rice and instead expanded plantation crops such as tea, rubber and cinnamon for their export gains.
In 1915, a member of Sri Lanka’s independence movement named Arthur V Dias, who had been sentenced to death by the British for his perceived role in an uprising, was freed from prison. Upon his release, Dias dedicated himself to helping Sri Lankans fight British rule and he realized that islanders would soon face food shortages as rice cultivation continued to decline.
During his independence movement marches in Sri Lanka’s central highlands, he also saw the destruction of the island’s native jackfruit trees. When he learnt about the harrowing food shortages caused by World War One across Europe, Dias sought to establish food security and self-sufficiency throughout Sri Lanka.
“One person can’t build a tank for paddy cultivation, but Arthur V Dias realized he could plant jackfruit trees, which [would] be the same as rice and eradicate starvation in Sri Lanka,” said Damith Amarasinghe, a history teacher at St Mary’s Maha Viduhala in the town of Uswetakeiyawa.
Dias came up with the ambitious goal of planting one million jackfruit trees across Sri Lanka. A planter by occupation, Dias imported jackfruit seeds from Malaysia and gathered healthy seeds for germination. He visited villages to distribute seedlings and mailed seeds to far-flung corners in the country. Over time, Dias’ campaign paved the way to many successful jackfruit plantations across the country and earned him the heroic nickname of Kos Mama, or Uncle Jack.
Today, Dias is considered a national hero, and like most Sri Lankan children, I first learned about Dias in a school textbook. His jackfruit campaign also helped establish food security in Sri Lanka during World War Two while nearby places such as Bengal and Vietnam experienced horrific famines in the 1940s. Amarasinghe explained that jackfruit was also known as the “starvation fruit” in Sri Lanka during the 1970s, fleetingly transferring me to my mother’s memories of her childhood.
In the 1970s, a combination of inflation, droughts and a food shortage pushed Sri Lanka to the verge of collapse. A 1974 New York Times article quotes Sri Lanka’s then-prime minister Sirimavo Bandaranaike as saying the dire economic situation has “almost squeezed the breath out of us – we are literally fighting to survive”.
But thanks to Dias’ campaign in the early 1900s, people had jackfruit growing in their backyards. Amarasinghe explained that those saplings – which had become tall, fruit-bearing trees long before the 1970s – are what got people through the crisis.
“My grandmother hailed from a well-to-do family, but the government only allowed them to purchase 2kg of rice for a week. During these years, it’s jackfruit that kept them fed,” Amarasinghe told me.
Most recently, Amarasinghe says that jackfruit also became a staple during Sri Lanka’s months-long curfew to control Covid-19. During the initial weeks of the pandemic, many people in rural villages lost their incomes and it took weeks or even months for government welfare programmes to reach these remote hamlets. Without access to money or food, many villagers resorted to boiling jackfruit – just as my mother’s family did in the 1970s.
But jackfruit isn’t just a starvation fruit. The island’s deep love and gratitude for jackfruit has birthed a host of flavourful delicacies, and we welcome every bit of it into our diverse cuisine. Tender baby jackfruit without seeds go into a flavourful curry known as polos ambula. The curry’s labour-intensive process involves slow cooking the young fruit in a clay pot over an earthen fire for at least six hours. As the hours pass, the baby jackfruit slices simmer in a spice-infused coconut broth, soaking up the flavours of cloves, cardamom, dried tamarind and other aromats.
Ripe jackfruit pods are slimy and taste better with a sprinkle of salt. Seeds don’t go to waste in our homes; we eat them boiled. When combined with a ground mix of pan-fried rice and shredded coconut, boiled seeds make for a dark curry called kos ata kalu pol maluwa. My mother loves seeds as a snack, smoking them over a charcoal fire.
My favourite is my father’s kos ata aggala, pan-roasted and ground jackfruit seeds blended with scraped coconut, sugar and a hint of pepper that are formed into balls for sublime taste and a subtle crunch. He makes them for evening tea when I’m home as a token of his love.
This jack-of-all-fruits’ versatility runs beyond the kitchen. “It’s hard to think of another tree with so many uses,” said Diwani Welitharage, a pharmacist who cooks with locally sourced ingredients in her spare time. Welitharage cites jackfruit trees’ popularity as timber and the many uses of its leaves and flowers in Ayurvedic medicine to treat diabetes. Rich in carbs, jackfruit is also a good source of dietary fibre and vitamin C.
Welitharage uses jackfruit flour in muffins and cakes, and fries sliced jackfruit pods into chips laden with sugar. Similarly, many Hela Bojun restaurants – an initiative by the Ministry of Agriculture allowing women to cook traditional Sri Lankan cuisine and earn a living – prepare kos kottu. Kottu, a popular street food and hangover cure, is a greasy mix of leftover flatbread, sliced vegetables, eggs and meat. The female-run Hela Bojun stalls dish up a healthier vegan kottu using boiled jackfruit pods.
Though jackfruit is traditionally cooked at home, this humble fruit is increasingly found in many upscale restaurants across the country.
“One day we had additional baby jackfruit, so I thought of preparing cutlets [a croquette-like snack] with it for guests who are vegetarian or vegan,” said chef Wasantha Ranasinghe at Upali’s by Nawaloka, a popular restaurant in Colombo that serves authentic local dishes. His tender jackfruit cutlets, served with a homemade spicy chilli sauce, soon became a hit among the epicureans frequenting the restaurant.
Curious to see how jackfruit fares at hipster cafes, I visited the chic Colombo restaurant Cafe Kumbuk, which plates tacos with fried baby jackfruit alongside mango salsa and guacamole. “Living in Sri Lanka, I realized jackfruit is such a widely available, versatile fruit that can be cooked and enjoyed in so many ways,” said cafe founder Shana Dandeniya, who returned to Sri Lanka a few years ago after growing up in the UK. “To me, it’s one of the greatest local superfoods we have access to, and we should champion it more.” – BBC
Bernie Stefan is the Chairman and Managing Director of Nestlé Lanka Limited, overseeing Nestlé’s operations in Sri Lanka and the Maldives. He assumed this role in March 2023. Under his leadership, Nestlé has strengthened its footprint in Sri Lanka, touching individuals and families, communities and spearheading sustainable development.
Since taking charge in 2023, Stefan has brought with him over two decades of international experiences, steering the company with a clear focus on sustainability, innovation and long term growth.
Bernie describes the anniversary as a moment of pride and reflection on over a century of commitment to Sri Lanka and its people.
Under his leadership, Nestle has expanded its footprint while staying true to its mission: to improve lives by providing nutrition and wellness for all Sri Lankans. Beyond the commercial success, the company has focused on community impact – supporting local farmers. promoting sustainable practices and contributing to public health initiatives.
(Q) Nestlé has been part of Sri Lankan homes for 120 years. How has the brand evolved alongside the changing lifestyles of Sri Lankan families?
(A) We at Nestlé are extremely proud of our 120 year journey of enriching Sri Lankan lives. It has been a journey guided by purpose and working together for good – touching individuals and families, the community, and the planet. As lifestyles and needs have evolved, so, too, have our products – offering convenient, tasty and nutritious solutions that meet everyday moments, whether it’s energy on the go or a quick and tasty meal. A true symbol of this legacy is our flagship brand, Nestomalt – synonymous with power, strength and energy – which today is enjoyed as the first cup of the day by a majority of Sri Lankan households.
(Q) Many Sri Lankans have grown up with Nestlé products at their breakfast table or during tea time. How does the company stay emotionally connected with generations of consumers?
(A) Our product range caters to the nutritional needs of consumers from birth to old age. We always ensure that the consumer is at the centre of everything we do. This deep understanding of consumer preferences, ensures not only that our products deliver taste and nutrition but also our communication is in tune to the local context. Our brands have been deeply rooted in the lives of the Sri Lankan community over many decades – be it through Milo school sports programmes or Nestomalt marathons. Being an organisation that has been present in Sri Lanka for such a long time, it also means that consumers hold many nostalgic memories from their childhood with our products.
(Q) From childhood treats to everyday beverages, Nestlé products often carry nostalgic memories. How important is this sense of nostalgia to the brand’s identity?
(A) Brands need to evolve with time and remain relevant. Nostalgia does bring a deep bond and connect with consumers. However, through product and packaging renovations, we have successfully ensured that our brands remain relevant to consumers. One of our oldest Nestlé brands in Sri Lanka, Milkmaid , today, has an online recipe platform with over 300 recipes. This is another example where we have ensured that our brands are able to connect with today’s consumers.
(Q) Has Nestlé adapted its products to suit modern lifestyles while still respecting local tastes?
(A) Our ability to cater to local taste preferences has been a crucial factor to the success of our brands. With the setting up of our local manufacturing operations in 1984, we now manufacture over 90% of Nestlé products sold locally. The deep consumer understanding our teams possess, combined with our global R&D expertise in the food and beverage sector, have given us the ability to tailor make our products to cater to the Sri Lankan taste palette while offering convenience. This is evident in the success of our Nescafe and Nestea 3-in-1 variants and the Ready-to-drink beverage range of Milo and Nescafe, that deliver convenience and great taste.
(Q) How is Nestlé aligning its practices to sustainability and mindful living?
(A) We are committed to reaching net zero carbon emissions by 2050. Promoting circularity is also a focus area in this journey. We have plans to be 100% plastic neutral this year. Our sustainability initiatives cover the entire value chain, from farm to fork. In Sri Lanka, we are focusing a lot on increasing yield and promoting regenerative agricultural practices across our dairy and coconut value chains. In our manufacturing operations, we have continuously striving towards reducing water and energy usage. We have also implemented numerous initiatives to reduce our carbon footprint in logistics, such as the adoption of rail transportation. We also focus on fostering behavioural change on responsible waste disposal amongst the youth through our School Waste Management Programme.
(Q) What moments or milestones best reflect its connection with everyday life in the country?
(A) Our ability to provide consumers with good food moments each and every day is something that I and the team are extremely passionate about. Also, the deep connect we have with the community, be it our dairy and coconut farmers, the numerous suppliers and trade partners, has been built on trust over the years. Today, we have farmers, suppliers and even employees from across generations and this speaks volumes about our business practices and the trust we have built in Sri Lanka for over a century.
(Q) Nestlé is known globally for innovation. How do you balance global expertise with the unique lifestyle and culinary culture of Sri Lanka?
(A) As I mentioned, understanding the taste palette, nutritional needs and the lifestyles of Sri Lankan consumers and ensuring our products fulfill these needs is key. Having access to one of the world’s leading R&D facilities gives us the unique ability to ensure our products deliver to these consumer needs and preferences. Further, it enhances our ability to ensure the freshness and bio-availability of certain nutrients contained in our products. We’ve also made significant strides in packaging innovation, where we use less plastic and materials that are better suited for recycling. The introduction of Coconut Milk Powder in 1986 was a first for Sri Lanka, and this is another great example of the deep understanding we have of local culinary culture.
(Q) How is the younger generation engaged with the brand today?
(A) Appealing to the discerning youth population will be key to ensuring the future success of our brands. Understanding the nuances of each generation is important. It is also evident that consumption patterns and lifestyles across generations are evolving rapidly. Staying abreast of these changes is something we are deeply committed to. In addition to delivering on taste and nutrition, being trendy and youthful – the purpose for which our brands stand for – is equally important. NESCAFÉ and MAGGI PAPARE BLAST are two brands that have developed a strong connect with Sri Lankan youth.
(Q) What vision do you have for the next chapter in Sri Lanka, especially in shaping lifestyle trends?
(A) Looking ahead, our vision is to continue enriching Sri Lankan lives by providing tasty and nutritious products and promoting healthier and active lifestyles. We will keep innovating to meet evolving consumer needs, while strengthening local sourcing and reducing our environmental impact. The next chapter is about deepening our positive impact – supporting communities, empowering youth and contributing to a resilient food system.
(Q) As the head of Nestlé Sri Lanka, what does celebrating 120 years personally mean to you?
(A) Celebrating 120 years in Sri Lanka is deeply meaningful to us, as it reflects the trust generations of Sri Lankan families have placed in Nestlé. This milestone is a testament to the dedication of our people and the strong partnerships we have built across the country. For me personally, it is both a moment of pride and a responsibility – to honour this legacy while continuing to work together for good, doing what is right for our consumers, our communities, and Sri Lanka.
By Zanita Careem
At a time when entertainment often overshadows education on television, K.C. Saranga has rewritten the script—securing a remarkable third consecutive win for Best Educational Programme at the Raigam Tele’es 2025.
His flagship programme, Jeevithayata Vidyawa (Science for Life), aired on Ada Derana, has not only dominated its category but also elevated the standards of educational broadcasting in Sri Lanka.
Reflecting on the milestone, Saranga described the win as more than a personal achievement. “Maintaining an award ceremony of this magnitude for 22 years is no small feat. Raigam Tele’es plays a pivotal role in uplifting the industry. By consistently recognising and rewarding Sri Lankan creators, it provides the necessary oxygen for television to evolve as a professional craft,” he said.
A veteran with over 25 years in the industry, Saranga—currently General Manager (News and Current Affairs) at TV Derana and Head of the Ada Derana News Channel—has seamlessly transitioned from hard news to impactful educational programming. His success underscores a broader vision: to harness television’s full potential as an audio-visual learning tool.
“There is a significant void in Sri Lankan television when it comes to high-quality educational productions,” he noted. “Television is an audio-visual medium; its true power lies in its ability to show, not just tell. We use multimedia elements—graphics, animation, and dynamic presentation—to grip the viewer’s attention.”
Saranga emphasised that his goal was to match global benchmarks. “If world-class science documentaries are available in English, our mission was to bring that same global standard to the Sinhala-speaking audience,” he said.
Through Jeevithayata Vidyawa, complex scientific concepts—from aerodynamics to cyclones—are presented in a manner that is both accessible and engaging, redefining the notion of “edutainment” in local television.
Expressing gratitude, Saranga credited his team and network for the continued success.
“This achievement is a result of a shared vision. My deepest gratitude goes to the management of Ada Derana. In an industry often driven by conventional ratings, they have consistently provided a sanctuary for creative freedom, allowing ‘out-of-the-box’ ideas to flourish,” he said.
He added: “To my incredible production team—this trophy belongs to you. Your technical skill and commitment have transformed simple ideas into a national standard. Finally, thank you to our viewers; your curiosity is our ultimate motivation. We will continue to prove that learning is an inspiring journey.”
Saranga’s hat-trick stands as a testament to the power of innovation in educational broadcasting—proving that knowledge, when presented with creativity and purpose, can captivate audiences just as effectively as mainstream entertainment.
By Ifham Nizam
The event “Style Surge,” organised by the Lions Club Elevate, was an evening filled with glamour, leadership and purpose collided in a spectacular fusion. The grand Ballroom at Galle Face Hotel became a canvas of fashion; every detail, from the floral centrepiece to the curated lighting, whispered elegance, while glamour set the stage, purpose was the back bone.
The show featured a curated selection of Sri Lankan designers, each bringing their signature styles to the stage.
The designers captivated the audience with bold, contemporary silhouettes that fused modern trends with traditional influence, creating pieces that were both sophisticated and wearable.
The batik ensembles by doyen of Batiks, Eric Suriyasena, were masterpieces, demonstrating the designer’s mastery in balancing artistry and practicality. Each piece told a story, highlighting the cultural nuances of Sri Lanka, while contributing to the glamour of the event.
The hair and make up for the models were curated by Salon Avra by Thushari de Silva and was nothing short of perfection,
From sleek, modern looks to elegant textured styles, Salon Avra ensured every model complemented the designer’s vision, highlighting the intricate details of each ensemble. The artistry on stage reflected a seamless collaboration between fashion beauty and presentation.
Style Surge unfolded an evening of elegance, creativity and purpose. It brought together Colombo style conscious crowd, social leaders and fashion enthusiasts and transformed the venue into a vibrant celebration of couture and compassion.
As the lights dimmed,the runaway came alive with a striking showcase of designs, ranging from contemporary chic to timeless sophistication, by designers like Eric Suriyasena, Anushko, Azeena Sulaiman and Jaywanthi Panibharatha. Leading fashion brands showcased were Aluminium, Disala, Eriq and Elegant Closet, and they presented a blend of contemporary and traditional fashion. Jewellery for the show was designed and sponsored by Blue Majestara Ceylon, . The Chief Guest was District Governor Lion Mahesh Borolugoda and his wife Lion Lady Sunethra Borolugoda.
Beyond glamour, this event, Style Surge, carried a meaningful mission to help rennovate two schools and improve educational facilities for future students
Lions Club of Colombo Elevate district 306D6, the organisers of this event, have been long synonymous with community development .The event underscores the power of fashion as a force of good.
Proceeds and awareness generated though the evening will be directed towards the clubs ongoing humanitarian initiatives, reinforcing its commitment to uplifting communities while engaging the public in an inspiring way.
In every sense, the event was more than a fashion show, it was a statement. This event reaffirms that glamour can also carry a purpose, creativity can spark compassion, and a runaway that can become a powerful platform for social change. This fashion show was graced by distinguished guests of honour , including designers Aseka Wijewardena, Michael Wijesuriya, Yolande Aluwihare, and Shyara Mendis
This event was organised by Lion Diana Nilanthi, Shen, Lion Thushari de Silva and Lion Shashika Hettiarachchi, whose commitment to creativity and attention to detail transformed the event into a truly memorable evening. They were the driving force that brought the vision of the show to life. Their meticulous planning, conceptualising the theme, coordinating the designers ensured the show ran seamlessly, from start to finish Pix by Thushara Attapathu
By Zanita Careem
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- Thushari de Silva
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- Kamal Addiarachchi
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- Azeena with a guest
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- Enjoying the Kamal Addiarachchi night of style
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Showers will occur at several places in the Western, Sabaragamuwa, Southern and North-western provinces and in Kandy, Nuwara-Eliya and Monaragala districts after 1.00 p.m.
The Sun is directly overhead Warakapola, Aranayaka, Gampola, Bibile, Inginiyagala, and Akkaraipattu at about 12:12 noon today (08)
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