Yaal Virindu - Jaffna Food Festival returns to Ramada Colombo from 12-15 October

Ramada Colombo has announced the much-awaited return of the "Yaal Virindu - Jaffna Food Festival" from 12 to 15 October from 7 p.m. onwards. 

This year marks the event's third consecutive year, promising an immersive experience into the rich culinary heritage of Jaffna, brought to you by My Sister's Kitchen founders, Thushara Innasithamby and Danu Innasithamby, in collaboration with the Hotel’s Director Culinary, Chef Mangala Arunashantha.

Yaal Virindu, in the vibrant Tamil language, translates to the "Joy of Jaffna." Jaffna cuisine is a tapestry of flavours, drawn from the region's historical influences. Characterised by bold spices, fresh seafood, and a harmonious blend of ingredients, Jaffna dishes reflect the essence of the region's cultural diversity.

Thushara Innasitthamby, the passionate founder of My Sister's Kitchen, embarked on a culinary journey ten years ago, focusing on preserving and promoting Jaffna cuisine. Leaving her 9-5 banker's job, Thushara dedicated herself to My Sister's Kitchen, where she meticulously grinds spices and crafts authentic Jaffna dishes, connecting the diners with the true essence of Jaffna's culinary legacy.

“What I try to bring here, is the complete authenticity of flavours and how we used to cook at home in Jaffna. There’s always a way, how we cook and how we mix curries so that you get that actual flavour you are meant to get. When it comes to a buffet, people try everything at once and it’s hard to get the right combination of flavours. At the upcoming Jaffna Food Festival, we propose to give some tips by colour coding the tags and allowing the guests to pair various dishes and give them an idea of what goes well with one another,” My Sister’s Kitchen Co-Founder, Thushara Innasithamby said at the press conference held recently to announce the launch of Yaal Virindu – Jaffna Food Festival at Ramada Colombo. 

To support her through this is, Director Culinary, Ramada Colombo, Chef Arunashantha Mangala (a first time experience involving Jaffna cuisine, as he was working abroad for the past 20 years) and his team, making sure that Thushara has a seamless time in preparing all the amazing dishes. 

Thushara added they are mostly known for the red rice pittu which is called pol pittu and with what they combine it at their home has three options. Option one,  with crab curry and gingerly omelette,, option two, with kiri hodi that includes eggs and prawns along with a pol sambol which also has prawns ground into a thick paste. The third option, is just pittu and a gingerly omelette (for this, you allow gingerly oil to come to a smoking stage and then  add the egg. The oil creates bubbles and the outcome is similar to a fluffy pancake). These are small things forgotten along the way by the people. People also have pittu with mango, jack fruit, bananas, and jaggery. 

“Jaffna food has a history that is very old in terms of where it originated. Our family history connects to the food we consume. History records that our family was into Ayurvedic medicine from 1752 (the time they came to Sri Lanka from Kerala). So, the food we have in Jaffna is very much attached to the Kerala type of cooking. It's less gravy based,  more pickled and flavourful. Meat is always cut small, so the flavours are infused into the pieces. There are many nitty-gritty details that we were able to discover as we went along.”

“For example, one of the signature dishes that Jaffna is known for is the kool dish. Kool itself has many stories to it and now it’s a fusion of all the stories put together. Kool was known as the poor man’s meal at one time, which was full of all the nutrition and fibre that one needed. Many from old school Jaffna would know these. Unfortunately, it has become a dying culture as many are prone to the modern food and tend to not enjoy it as much,” Danu added. 

“As always, I am very happy to collaborate with Thushara and Danu. It’s a beautiful event with a lot of teamwork from both sides. Every year at this buffet there are many different things to eat. And as Thushara said, if you try to put everything onto a single plate, it won’t be the best experience. That’s why this time we are giving a wide variety of Jaffna delights and giving an SOP on how to approach the buffet with either a colour code method on the tags or a little instruction note on the tables, so that your experience with the dishes is even greater. I recommend going at least three or four rounds or occasions to the buffet to try everything in the right way,” General Manager Ramada Colombo Wasim Cader said.

To complement these authentic flavours, Food and Beverage Director, Ramada Colombo, Asange Amarasekera and his team have crafted an exquisite selection of beverages such as the refreshing Orrey Adi, Jaffna Lagoon, among other delightful options starting at just Rs.1,800. 

Thushara added that many clients have come  from Jaffna to settle down here and the older generation, always tell her, “this is how my mother used to cook” or “what my grandmother used to cook”, because they have lost touch in getting the ingredients to recreate those flavours. It is these same people who come to such events to relive their childhood. We also have many people from abroad who contact her and inquire the dates of the Yaal Virindu – Jaffna Food Festival  at Ramada Colombo, so they can book their plane tickets accordingly and not miss the event. 

Launching the first ever Jaffna Food Festival in 2002, Ramada Colombo has been one of the first city hotels to benchmark Jaffna cuisine in the heart of the city. Therefore, do not to miss this opportunity to embark on a gastronomic adventure through the flavours of Jaffna. Join us at Ramada Colombo from 12 to 15 October and experience the essence of Jaffna's culinary heritage for just Rs.5,950 per person. 

For reservations and more information, please contact +94-777-864-864.