Pullman Dubai Creek City Centre celebrates Sri Lankan culture, entertainment and food in a week-long festival
DUBAI, UAE – Pullman Dubai Creek City Centre, in continuation of its 25 years of hospitality, is bringing its patrons its first ever ‘Chronicles of Ceylon’ – celebrating Sri Lankan culture, entertainment and food – which will feature a multitude of events and exciting food and beverage activations.
The hotel’s Executive Chef Roziro Methias & Executive Pastry Chef Dammika Herath will pay a heartfelt homage to their heritage, creating dishes, a symphony of flavours rooted in their mothers’ influences. In bringing this Sri Lankan food extravaganza from 24th to 26th November at Medley Restaurant, the Chefs are recreating culinary stories of their childhood, the recipes passed down through generations, and a significant piece of their culture and heartland.
The Chronicles of Ceylon will present Sri Lankan-inspired dishes: with 5 dishes each from 5 different regions of the island namely: North, South, Central, Cosmopolitan and Rural. The buffet will feature 25 salads and snacks, 25 main courses and 25 desserts. From the South of Sri Lanka, the menu comprises of Fish Ambul thiyal and Garlic and Mushroom Curry accompanied by Red Rice. The two vegetarian options are Polos Ambula and Kiri Koss Curry – slow-cooked jackfruit curries. The Central region covers an array of dishes such as the aromatic Keeri Samba Rice, a flavourful Beef curry, Bottle gourd mustard curry and Tempered beans. From the Cosmopolitan region, the chefs will offer Pepper Chicken with onion and curry leaves, Tempered potatoes and a Leek curry. From the Rural region, there are some authentic favorites, such as Venison dry fry, plus Mutton black curry and Papaya curry.
Talking about the Chronicles of Ceylon, Regional General Manager for Dubai & Emirates North at Accor, Nishan Silva, said: “Throughout this year at Pullman Dubai Creek City Centre, our constant endeavour has been to bring exciting experiences for our guests to indulge in. With ‘Chronicles of Ceylon’, we want our guests to experience not only the rich tapestry of Sri Lankan flavours but also the profound connection between food, family and culture. We are very excited for Chef Roziro and Chef Dammika to present traditional Sri Lankan recipes, as they craft each plate as a love letter to the vibrant and diverse cuisine they grew up enjoying. The ‘Chronicles of Ceylon’ will be an annual event that will only further elevate our commitment to 25 years of hospitality, and for the years to come.”
The ‘Chronicles of Ceylon’ will kick-start by hosting two exclusive pop-ups. The first pop-up will be hosted by the renowned fashion designer Ramona Oshini from November 21st to 26th November at t-lounge by Dilmah. Based in Colombo, the brand combines traditional aesthetics with modern design elements, while using heritage artisanal techniques, such as batik, on an array of organic materials.
The second pop-up is hosted by Island People.Co, founded by Dubai based Interior Designer Kaushali Fernando presenting the finest hand-woven home textiles and décor using ancient techniques from female artisans in Sri Lanka. From handcrafted cushions to floor runners, the pop-up will be hosted from November 24th to 26th November 2023 at Medley Restaurant.
The hotel has tied up with Kiru Kishokumar, the renowned Integrative Nutrition Health Coach, who has her roots from Jaffna. Kiru, along with the hotel’s Chefs, will be presenting the Jaffna recipes passed down through three generations and offer an authentic, healthy, delicious and true representation of the Northern food of Sri Lanka. The dishes are: Jaffna Odiyal Kool (Jaffna Seafood soup), Prawn curry, Cuttlefish curry, Meen Varai (Fish Scrabble) and White Brinjal curry.
Bringing the food of her Malay heritage will be Ruzaina Hadgie. Ruzaina is a celebrated spokesperson for Sri Lankan cuisine and a food enthusiast. Working alongside Chef Roziro & Chef Dammika, she will be recreating special dishes, such as Sri Lankan Babath curry – an iconic and rare delicacy, prepared with luscious gravy based on Ruzaina’s grandmother’s recipe; the Pittu, Malay pickle (Achar), Rawon oxtail soup and the famous dessert Wattalapam.
All regional menus come with their own range of condiments such as Katta Sambal, Pineapple pickle and Wood apple chutney to name a few. These side dishes complement the mains to perfection. To finish on a sweet note, guests can choose from a selection of desserts from the 5 regions, such as Kalu Dodol, Aluwa, Kokis, Sri Lankan Chocolate Roll Cake and many more.
What: Chronicles of Ceylon
Priced at AED 175 for food and soft beverage. Alcohol as per consumption.
When: 24th & 25th November | Dinner from 7pm to 10:30 pm
26th November | Brunch from 1pm to 4pm
