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Kandyan King's Repast at ITC Grand Chola

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Few places get a Sri Lankan food festival right. A tiny country with a myriad versions of food that are so similar yet distinct, especially for the South Indian palate has been an enigma, for chefs not from the island, to conquer. With all the complexity involved, ITC simply flew down chef Publis from Colombo. No ordinary chef, this 83 year old gentleman has served the royals, published the world's smallest cook book, among other things.








The Sri Lankans love their sambals. The various forms of chutneys form the crux of various dishes, either stuffed or as sides. Much like our chutneys and podis, sambals come in various colours and types. Our chef decided to have all of them on the buffet. Pol Sambal is probably the first among equals and it was there. My favourite in Sri Lanka, the Seeni Sambal, a concoction of sugar and onions that you get in stuffed buns and as sides for appams, was there. The Lunu Maris, a chilly tomato mix was there.

With about 12 main course dishes from various types of meats, ITC Grand Chola is one of the few places that is able to pull of excellent food festivals as part of their dinner buffets. The large spiced prawns, the crabs in their shells along with the chicken and mutton preparation that you can eat with a choice of carbs, rice, brown fat rice and appams gives not just the options, but the ability to try many and pick your favourites to go back to. There was the Vattalappam, a sort of jaggery infused caramel custard to finish off dinner.

This was one of times when I couldn't pick a clear dish that stays in my mind long after the meal, but the meal was satisfying enough to not look for a stand out dish. That for me is the grand success of a food festival!

The food festival is part of the buffet and is priced at Rs. 2200 + tax. 

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Chennai Foody: Kandyan King's Repast at ITC Grand Chola
Kandyan King's Repast at ITC Grand Chola
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Chennai Foody
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