Sri Lanka Independence Day: Explore the country's culinary flavours with insights from a Mumbai-based chef

In the Nuwara Eliya district of southern Sri Lanka you can trek your way uphill on a fivekmlong trail to reach a 4000fthigh cliff The summit which offers a panoramic view of what lies in the vast Indian Ocean has been suitably named Worldrsquos End But foodies like Mumbaibased Lakshit Shetty have found a quicker route A bowl of piping hot sambol crispy goldenbrown hoppers and prawn moilee in hand and therersquos possibly nothing left in the world yoursquoll want to seek On its Independence Day Shetty takes us on a trail into the heart of Sri Lankan cuisine needless to say it goes through the stomachSri Lankan chicken curryldquoSri Lankan flavours are different but not unfamiliar And that is what makes it likeablerdquo reveals Shetty who brought Sri Lankan flavours to Mumbai in 2018 with his restaurant Hoppumm While additions like rampe leaves commonly known as pandan leaves and lemongrass in savoury dishes add a signature touch the influence of Tamil cuisine marked by coconut milk in the curries lends it a comforting familiarity he saysVegetable stew served in a Sri Lankan hopperShetty quotes a Lankan tale he carries with him from extensive recces on the streets of Sri Lanka almost a decade ago The stir fried kottu parotta he says was born when a tired worker reached a streetside stall just as it was about to shut one evening Too hungry to return emptyhanded the worker asked the chef to put together scraps and leftovers for a quick meal The cook obliged tossing shreds of parotta or paratha chopped vegetables and leftover curry And there you had a snack that has since crossed the Palk Strait to find a place in the street food culture of Tamil Nadu and Kerala The anecdote reminds us of a Bambaiyya street staple that has a similar origin story mdash the humble and wholesome pav bhajiLakshit ShettyFor those with notsoadventurous palates Shetty recommends starting with lighter curries and the chefrsquos favourites like the green mango chicken curry and the prawn moilee mdash a spicy and tangy coconut milkbased stew Vegetarians need not fret the vegetable moilee with meat swapped out for zucchini bell peppers and cabbage makes for an equally flavourful and filling meal ldquoThe best part about tucking into Sri Lankan fare is that yoursquoll always know whatrsquos in it but the way it comes together will leave you surprisedrdquo Shetty signs offEgg kottuChef Lakshit Shetty recommends you try tossing up an egg kottu at home to join the festive spirit The Sri Lankan street food staple is a balanced meal of carbohydrates proteins and micronutrients that you can whip up in a jiffyINGREDIENTSgtgt14 of a large cabbage bulbgtgt12 oniongtgt12 carrotgtgtChopped scallion handfulgtgt2 eggsgtgt2 tbsp oilgtgtSalt to tastegtgt2 rotis or parathasgtgtLeftover curry optionalMethodBegin by shredding your leftover parathas or rotis into smaller pieces Heat 2 tbsp oil in a wok or kadhai Once the oil is hot add thinly sliced onions and stir fry until golden Add the chopped cabbage and carrots and toss them in the oil until they soften Toss the roti and any leftover curry in the mix next Crack open the eggs in a separate bowl and add salt to taste Pour the egg mix in and scramble them over heat with the vegetable mix Garnish with a handful of chopped scallion or coriander and serve hotSri Lankan crab curryIngredientsgtgt750 g crab serves 34gtgt12 cup coconut oilgtgtCurry leavesgtgt12 tsp garam masalagtgt1 12 tbsp ginger garlic pastegtgtPandan single stemgtgt2 large onions choppedgtgt12 tsp turmeric powdergtgtSalt to tastegtgt1 large tomato choppedgtgt4 green chilliesgtgt1 tbsp chilli powdergtgt2 tbsp cumin powdergtgt1 tsp fennel powdergtgt1 cup coconut milkMethodHeat all ingredients except the meat and coconut milk in a wide pan Cook for 5 to 10 minutes until the spices are cooked Add the crab and allow it to marinate in the mix Slowly pour some water in Add 2 tbsp pepper powder and 13 cup thick coconut milk Cover with lid for 15 minutes on medium heat Garnish with coriander leaves and serve