Paris is the capital and most populous city of France. Situated on the Seine River, in the north of the country, it is in the centre of the Île-de-France region, also known as the region Parisienne, “Paris Region”.
Paris: City of lights! Paris is the capital of the culinary world and food is equally treated as an art form. In this city, each food has its own specializing store: boulangerie, fromagerie and charcuterie. Ishai has 24 hours to dive into the wonderful French cuisine, where he will learn how to make the baguette, smell so many cheeses his senses will go into overload and meet with the famous food critic, Gilles Pudlowski.
Celebrate this joyous occasion with a grand Diwali buffet.
Relish a plethora of regional food items featuring Dol Macch, Chavli Batata Nu Shaak, Doodhi Muthia Nu Shaak, Vatana Usal, Roasted Pumpkin Garlic Herb dressing, Mutton Biryani, Dum Ka Murgh, Veg in Green Onion Sauce, Dal Dhaniya Shorba and many more in the grand Diwali buffet. For the sweet lovers you can satiate your taste buds with our special dessert menu which includes Srikhand, Balushai, Red Velvet, Lemon Tart & Chocolate Pops.
Serve this with a dab of lime juice or chopped onions.
Kotthu
Made with Godambha roti (a type of flatbread/roti made with flour, oil, water & egg). Shredded roti is combined with vegetables, egg, meat, spices and gravy.
Achcharu
Mostly made with fruits such as mango, olives, ambarella, pineapple, and guava.
This is a pickled snack that contains chillies, vinegar, and salt.
Short-eats
This coined word is referred to as snacks in Sri Lanka. Mostly crumbled and deep-fried items as shown in the photos.
The fillings usually consist of canned tuna/mackerel, egg, meat/chicken combined with tempered potato, onions and chillies.
The names of the short eats: cutlets(round-shaped ones), patties (half-moon shaped ones), rolls (cylinder-shaped ones), and samosa –originated from India (triangular-shaped ones)
Hoppers also known as Appa / Appam
This is a very crispy bowl-shaped thin pancake made with a fermented rice flour batter. In Sri Lanka, this is served mostly as a savoury dish and consumed mainly for breakfast and dinner.
It’s common to add an egg and consume it as an egg hopper with condiments such as “lunu miris” – chillies and onion paste or with a hot curry.
Recently the big hotels and restaurants have taken these hoppers to the next level by adding various ingredients such as cheese, chopped onions, and bell pepper to the batter and serving with tempered prawns etc.
Even though hoppers are common in all parts of Sri Lanka, variations of hoppers are found in India, mainly in Kerala and also in some parts of Malaysia.
So, what is your favourite Sri Lankan #streetfood?
