Cinnamon Hotels & Resorts presents ‘Zests of Cinnamon’ with a contemporary Sri Lankan twist to a few authentic ‘Avurudu Sweets’. Chef Julinda Pushpakumara of Chaaya Tranz Hikkaduwa takes you through a few fantastic recipes to suit the season.

Chocolate Kokis is probably the most famous Contemporary Sri Lankan Avurudu Sweet! Well here’s how you could learn to make it at home!

Everyone loves Chocolate Chips! Here’s Chef Julinda Pushpakumara preparing a ‘Wandu Aappa’ with a new mouth watering ingredient.

PIzza? Halapa? Well here’s a fantastic combination that you wouldn’t want to miss!

 Ever heard of Blueberries mixed with Kavum? You can make it yourself! Check out this cool recipe!

Here’s Chef Julinda preparing a fantastic version of ‘Panipol’ in the last recipe of the latest ‘Avurudu Treats’ segment.

Hope you enjoyed another wonderful segment on authentic culinary experiences on Cinnamon U. If you have tried any of the above recipes or if you have any questions, please let us know. Inbox us on www.facebook.com/cinnamonhotels or send us in a mail on socialmedia@cinnamonhotels.com

Have a wonderful Sinhala and Tamil New Year from all of us at Cinnamon Hotels & Resorts!

CinnamonU embarks on a journey through Kandy to create a unique culinary experience.

Here’s Chef Raminda Premarathne creating a contemporary Sri Lankan dish made using a Freshwater Common Carp and ‘Raja Ala’ also known as the King of Yams which are both indigenous to the hill capital Kandy.

The fish is made using a technique called ‘Paupiette’, using a banana leaf and the ‘Raja Ala’ is combined with Risotto Rice. The two ingredients complement each other perfectly to create a well balanced main dish completed with the fattiness of the fish combined with the tangy coriander marination and finished with the creaminess of the risotto laid on a bed of sauteed vegetables.

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For those that want to explore some of the more delicious accents to their meal,s you must try the array of spicy dishes that accompanies each main entry. Following are some of the main condiments worth trying out:

Chutneys

A mainstay of any Sri Lankan dish, chutneys are usually a nice and sweet accent to any dish that you may add to a dish. Typically made from a variety of tropical fruits including: papayas, mangoes, pineapple or dates. Their is an endless variety of chutneys made around the island. If you like things more spicy, then there are also chile versions that are available for tasting.

Coconut Sambol

Dried coconut flakes with hot pepper, spice and fiery hot chile are added to this dry condiment. For those who want to have a nice hot accent to their dishes, this is the perfect compliment to any entry from breakfast dishes to an evening meal

Mint Sambol

A spicy but not hot (chile) accent, the mint sambol is a really nice complement for an added flavor to any meal. It’s a cooler alternative condiment made primarily with mint and a variety of spices, lime and coconut ingredients. Mint sambol adds a refreshing touch to any beef or chicken dish, but also works well with fish.

Shrimp Sambol

A favorite sambol with a seafood punch, it’s perfect with seafood dishes or any other entree that you may want to infuse extra shrimp flavoring. Made primarily with small dried shrimp, this is a very pungent and tasty condiment to add to your plate.

When you stay at any Cinnamon Hotel, make sure to look out for these condiments typically next to the entree stations at a buffet or if you are ordering a la carte, there may be a station available. Also, you can request a sample tray of condiments to go with your meal and they will be more than happy to oblige and bring these to your table. Enjoy them and watch for some of the very spicy sambols with chiles, they really do pack a punch.

Noel Morata – Travel Photo Discovery

Noel Morata was hosted by Cinnamon Hotels & Resorts and SriLankan Airlines in partnership with the Professional Travel Bloggers Association for TBCasia – Asia’s First Ever Travel Bloggers Conference 2014 in Sri Lanka.