Nuga Gama weekend lunch buffet – loved by locals

Sri Lanka claims a captivating culinary heritage, fashioned by the unique produce and recipes brought to the country by immigrants from different sections of the world. Rice and curry, stand out from among those dishes; and for Sri Lankans living here or abroad,it is much loved staple in the day-to-day lives.While the modern day cooking drives the need for instant food, there really is nothing to beat good old Sri Lankan rice and curry experience prepared to original recipes,slowly cooked to perfection.

At Cinnamon Grand’s Nuga Gama, the acclaimed ‘village in the city’ these popular culinary dishes are preserved and presented, keeping to the age-old formula by expert hands of village ammés. Come weekend, a lavish spread of local cuisine covers one end of the out-door venue, shaded by a 200 year old Banyan tree for lunch, between 12 noon to 2.30 p.m. The sixty-seater restaurant recreates the magic of the local villages and the quintessential lifestyles with mud huts, thatched roofs and the aroma of spices dancing in the air. The buffet menu is extensive and changes every week, giving diners different experiences to enjoy. From a variety ofrice dishes, spicy and light vegetables, curries, salads, sambols, seafood and other fare; every dish has a tale of its own.

Majority of the fruit and vegetables used at Nuga Gama are organically grown while the condiments used to cook are also made in-house by the ammés. On certain days, guests could even witness the making of these spices at the compound. For those who love a little mid-day high, Nuga Gama has special cocktails made with local spirits and fruits. To complement this is a bites menu spiced by local ingredients such as fried jackfruit seeds, manioc and polos cutlets.

Three-types of rice dishes are a staple at the weekend lunch buffet. This includes red rice, white Suwadel rice and tempered rice turned out by using recipes of distinctive communities in the island. Sri Lankan pickle from various fruits and vegetables will make an appearance every week, alongside a variety of coconut sambols. Chicken Curd Dry Curry, Mutton Black Pepper Curry, Beef Curry, Babath are some of the more popular meat dishes while the Jaffna Crab Curry, dry fish (Karawala), Prawn and Cuttlefish are hot sellers from the seafood spread.
What is prepared at Nuga Gama is also designed for the health conscious. Sambols, which many come looking for have medicinal value. Some of the commonly available include those made from Thebu and Kowakka which help those who have diabetics, Aguna leaves which clear the blood system and Gotukola which are good for one’s eyesight. The salad counter will feature home-grown yield such as Lunuwila, VilGotukola and WelPenela.

When it comes to dessert, it is traditional sweetmeats that make a presence, of which 98% are made in-house. Kee roti (coconut, honey and cashew), WellaPathuru (flour, penil pol, cinnamon powder), PomalaWatta (like narangkewum), SeeniPittu (kompittu), Godapara (from the Welithalapa mix) – sweetmeats from the villages are all on offer; with guests also having an opportunity to witness the ammés making kevum and kokis. After every meal, a good old ginger tea with jaggery will be served in kettles for the guests.

What makes the weekend lunch at Nuga Gama even more special is the atmosphere. Unlike other restaurants, itis clean breeze that will run throughone’s hair while children can run around and enjoy nature and other village-like experiences,including learning about the country’s flora and fauna.

Nuga Gama lunch buffet is only available on weekends with a special dinner buffet on weekdays. The buffet is priced at Rs.1,550+++. For reservations, contact 2497361/62.