Monday Nov 25, 2024
Monday Nov 25, 2024
Saturday, 16 February 2019 00:10 - - {{hitsCtrl.values.hits}}
Lamprais is a favourite among Sri Lankans and a fresh version of it is served up by Shakila Perera Samaraweera, with delectable options of chicken, mixed meat and even vegetarian to choose from.
Shakila, who has had training as a chef, adapted his version of the lamprais from a traditional recipe that was shared with him by an employee. After tinkering with the recipe, Shakila started marketing it under the name ‘The Leaf’.
The venture, which is done part time, has become popular over the past five years and built a loyal clientele base. Working in Kelaniya, Shakila has attracted a steady stream of customers from the area who prefer his lamprais when they are entertaining or giving a treat in office.
“I was very interested in this venture as I know lamprais is a dish that is loved by everyone from different communities. I have trained as a chef and worked in different hotels in the past. Eventually I started a business making chutney and pickles and supplying them to an exporter. About five years ago I started making lamprais. I evolved a vegetarian version, even though I know it is not traditional, because I realised that when food is ordered for a group event it is best if there is a vegetarian option,” he said.
The fragrant parcels are wrapped in banana leaf and contain flaky rice framed with generous portions of sides. Both the mixed meat and chicken had generous potions, which included a rounded helping of blachan, the spicy shrimp paste, along with brinjal pahè and two frikadels.
The rice, cooked in stock as the recipe demands, was a slightly larger helping than the traditional version – perfect for hungry professionals and rice-loving locals. The rice is not excessive and can easily be shared between two colleagues. The vegetarian lamprais has a tasty helping of the same sides as the other versions but includes a soya dish for variety. The mixed meat is a combination of chicken, pork and beef cooked to tenderness, with just the right amount of gravy to appeal to the general palate.
“Lamprais orders have become more popular and we want to introduce our version to more people. Eventually I want to open a shop in Colombo and have a fulltime lamprais operation,” he added.
Shakila takes orders for any occasion and includes delivery for large orders to Colombo or nearby areas. Orders have to be placed at least a day ahead and should ideally be above a minimum of five packs. The orders can also be picked up from Kelaniya. His lamprais can also be viewed on the dedicated Facebook page ‘The Leaf’ and orders can also be placed via 070 231 8322.
Pix by Ruwan Walpola
