Plan this even if you don’t do anything else this weekend everyone. Mouth watering treats await you at Four Points by Sheraton and the cuisine to tickle your taste buds is from the island country of Sri Lanka. Hot, spicy and tantalizing the dishes are prepared by Chef A S Jayasinghe. As authentic as it gets, the food festival which lasted a week is concluding on 16th. So if you haven’t already, now is the time to enjoy the fare of Sri Lanka before it winds up.
A pre-dominantly coconut based cuisine and the tempering being a distinct twist of the curry leaf, the food is by Chef Jayasinghe who is the executive sous chef at Jetwing Hotel in Yala, Sri Lanka. The sea food is the highlight and the preparation uses fresh catch from every day. Chef Kukreti of Four Points by Sheraton is of the opinion that fresh sea food gives a heightened gourmet pleasure. Prepared for our relish is Ambu Thiyal which is a pepper spiced island fish dish, a locally loved preparation of Sri Lanka. Cooking in a clay pot and covering it by a banana leaf gives this dish a special twist. Prepared using less oil and the tender fish being well spiced, Vizagites would love the taste. Other dishes not to miss are the Coconut Roti with Sambol and the Sri Lankan version of Appams with Chick curry. The dessert course of traditional Sri Lankan sweets such as the coconut and jaggery toffees are too yummy to miss.
The Sri Lankan live buffet counters serve both vegetarian and non-vegetarian delicacies and the regular buffet of Sheraton is there too. There are varieties galore just for you to try. If heading there for lunch is your plan then 12.30 p.m to 3.30 p.m is the time and for dinner is between 7 p.m to 11 p.m.