Through the haze of vehicle fumes and the bustle of busy streets, a bright red yellow truck labeled “Kottuville” and the rhythmic beat of the metal blades slicing rotti into neat squares, stops worn out passers-by in their tracks on a sun-scorched afternoon. The wafting aroma of the rotti being tossed with sizzling creamy prawns and vegetables, lure rumbling stomachs from behind their desks and piles of paper to the street counter of “Kottuville.”
The truck houses an exclusive variety of authentic Sri Lankan Kottu including Hot Butter Cuttlefish, Prawn, Devilled Bockwurst and Paneer Kottu for vegetarians. The regular Chicken Kottu that many Sri Lankans opt for, is also available as a part of Kottuville’s special introductory menu, with of course a special touch.
Hot Butter Cuttlefish Kottu
Kottu lovers are in for luxury indulgence with the Hot Butter Cuttlefish Kottu that tops the list and is easily the specialty in the kitchen. “We offer standardized, hygienic Kottu at an affordable price”, says Sanjeewa Weerasinghe, CEO of Kottuville. True to his words, Kottuville offers Kottu that satisfies all senses at prices ranging from just Rs. 280 to Rs. 400.
A portion of Kottu contains 450g just enough for one (inevitably leaving your stomach rumble for more!) and is tossed together fresh, while you watch, in just five minutes! The packaging is made of recyclable material and the Kottu is nestled in clean lunch sheets with standardized amounts of ingredients used for each portion. Owing to the rotti that is stored under specific temperatures, packaged and stored to sustain the flavour and ensure maximum hygiene, its soft and creamy texture gives the extra edge to the Kottu. Each portion holds generous tosses of meat and veges that not only makes it a healthy, wholesome meal but also gives you your money’s worth!
Devilled Bockwurst Kottu
Embarking on a journey of tantalizing flavours a month ago, Kottuville is an infant in the restaurant industry but is no doubt a giant in exceptional Kottu! Hygiene and variety is the essence and what makes all the difference at Kottuville: a venture spearheaded by Sanjeewa Weerasinghe and run collectively with his partners, Deshraam Ramachandran, Rukman Sivaloganathan and Nishantha de Silva.
Exciting additions to the special introductory menu of Kottuville are cooking in the minds of the foursome and will soon be introduced in tangible form together with other offers such as a delivery service and provision to be a part of an immersive Kottu experience in the backdrop of the alluring aroma and flavours of Kottuville.
Paneer Kottu
Stationed at the Nawam Mawatha parking lot for the first time, customers from offices in and around Nawam Mawatha who partook of the delicacies of Kottuville told Daily Mirror it was “quite a variety” and that “Nawam Mawatha is quite deserted in terms of food. So we jumped at the opportunity!” when asked what drew them to Kottuville.
Kottuville brings its unique toss of the everyday Sri Lankan street Kottu to your doorstep catering to tingling taste buds at special occasions and events. Kottuville will no doubt impress the guests and set the benchmark high for food offered at events that follow! While the fully equipped Kottu kitchen-on-wheels is available to cater to more than hundred guests, a Kottu Station is apt for an event or occasion hosting less than a hundred.
Catch the action of the red truck with its distinct aroma trailing behind in Nawam Mawatha, Nawala (next to Roots), 5th Lane or Maitland Crescent during their lunch shift from 11 a.m. to 3 p.m., dinner shift from 5 p.m. to 10 p.m. or their graveyard shift from 9 p.m. to 2 a.m. on weekends. This schedule is bound to be subjected to change, so “follow the flavour” of Kottuville on facebook, twitter - @Kottuville and their official website – www.kottuville.com.
By Sapthika Jacob
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