Following a successful run of their first-ever Yaal Virindhu collaboration, Ramada Colombo will partner with Danu Innasithamby and Thushara Innasithamby of My Sister’s Kitchen yet again for the longstanding Jaffna Food Festival. The Jaffna food festival will be held on the 27, 28, 29 and 30th of October 2022. 

Ramada Colombo was among the first to introduce a Jaffna food festival in Colombo when they held their inaugural Jaffna Food Festival back in 2002, allowing foodies the opportunity to savour authentic Jaffna cuisine. In collaborating with siblings Danu Innasithamby and Thushara Innasithamby who are both from Jaffna themselves, Ramada Colombo promises yet another fantastic celebration of the very best of Northern cuisine. Thushara will be supported by Chef Nuwan, Director Culinary at Ramada Colombo.

Speaking at a recently held press conference, Danu stated, “Just like last time we’re doing this Jaffna Food Festival as a collaboration between My Sister’s Kitchen and Ramada Colombo. What we strive to achieve out of this is to give you the flavours that we have consumed since we were young, at home in Jaffna. We’re trying to capture those flavours. It comes with a secret mix of my sister’s which she won’t share even with me! We always try to prove an array of dishes for anyone - meat lovers, seafood lovers, vegetarians - so there’s something for everyone on the spread”.

Thushara, the talented home cook behind My Sister’s Kitchen, is known for her delicious Jaffna food with a generous sprinkling of heart and soul. Following traditional recipes passed down through generations, she will curate a wide range of Jaffna dishes prepared with her own little twist. At the press conference, Thushara had the attendees enthralled by the anecdotes and the history she shared behind many iconic Jaffna food and drink. Discussing her favourite - the Jaffna Kool - for example, she explained that the dish originated in the Jaffna farming community. “It was a tradition followed by the farmers. The families would go to the field early in the morning, and for lunch, their usual meal would be made of ingredients that were easily accessible like long beans, murunga and jak fruit which are easily available in our home gardens in Jaffna. The water flowing into paddy fields has small fish, prawns, and crabs”. These simple, easily accessible ingredients were all boiled together to create the humble Jaffna Kool.

Hoping to provide a memorable experience for the diners, the ambience in the Gardenia will emulate the Jaffna vibe. The spread at the Yaal Virindhu includes a wide array of both vegetarian and non-vegetarian Jaffna delicacies like the famous Odiyal Kool, fried ash plantain, coconut chips served in coconut shells, mutton bone soup, lagoon crab curry, an array of seafood specialities, Northern sweetmeats topped with Nelli and palmyra Hakuru ice cream and more. There will also be fried action stations by the poolside.

The Yaal Virindhu dinner buffet will be held from 7 pm to 11 pm at Ramada's Gardenia
restaurant. 

Pics Pradeep Dilrukshana