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    Sri-Lanka: Vibrant Vegetarian

    Distinctive flavours of Ceylon

    Learn about the staple food ingredients and distinctive spices that make Sonali’s traditional vegetarian dishes so special. Her menu features: vadai, tasty yellow split pea patties served with minted cucumber and chilli dipping sauce; bittara, a curry of fried boiled eggs simmered in a hot spicy creamy coconut sauce; parippu, a red lentil dahl with tempered onions, garlic, curry leaves, mustard seeds and chilli; bitrut thai dhala, lightly stir-fried julienned beetroot with spices, garlic and curry leaves; mallum, finely chopped greens such as kale or cabbage, combined with coconut, cinnamon and turmeric;  and to finish, home-made ice cream flavoured with traditional jaggery palm sugar and arrack, a Sri Lankan spirit made from coconut flower nectar.

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    Sun 12 August 2018
    12:00 pm to 2:00 pm
    SOLD OUT
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