DRChef Jeevendra Wijesinghe, Regional Executive Chef, Cinnamon Hotels & Resorts, started his culinary journey in 1985, winning a scholarship to Le Cordon Bleu Paris. He then used his newly-acquired skills across France, The Netherlands and Switzerland before returning to Sri Lanka to join Cinnamon as Executive Chef. He went on to design, create and operate kitchens for the 13 Cinnamon properties including Cinnamon Hakuraa Huraa Maldives, Bentota Beach by Cinnamon, Trinco Blu by Cinnamon, Hikka Tranz by Cinnamon, Cinnamon Red Colombo, Cinnamon Bey Beruwala and Habarana Village by Cinnamon.
Dishes You Just Can’t Miss
Cinnamon Citadel Dish
An exquisite Cinnamon creation, the Cinnamon Citadel Dish is Kandyan semolina pittu with tomato braised mutton, mushroom dry curry and spicy lunumiris with seasoned raw
coconut milk.
Cinnamon Lodge Dish
Rosemary and balsamic marinated grilled rack of lamb with organic mint and calvados jus accompanied by confit garlic-infused potato quenelles and turned vegetables with parsley and shallot butter.
Assorted High Tea Platter
Smoked scamorza cheese wrapped in pickled beet root jelly, salmon and avocado brochette, creamy mushroom vol au vent with feta cheese, spicy prawn toast with wine
tomato confit.
Lagoon Mud Crab Curry
Ingredients:
Curry Paste: Roasted curry powder, 1 tsp; Curry powder, 1 tsp; Coriander powder, 1/2 tsp; Cumin powder, 1/2 tsp; Turmeric powder, 1/2 tsp; Chilli powder, 3 tsp (all have to be individually roasted in a shallow pan)
Roasted individually and powdered: Coriander seeds, 1 tsp; Fenugreek seeds, 1 tsp; Cumin seeds, 1 tsp; Mustard seeds, 5 tsp; Fennel seeds, 5 tsp
Tempered in coconut oil gradually over a slow fire: Big onion, sliced, 580 gms; Lemon grass, 120 gms; Curry leaf, 5 gms (one handful); Pandon leaf, 5 gms (one handful); Cinnamon stick, 1 stick; Fresh tomato, diced, 650 gms; Drumstick leaves, 130 gms; Local mustard cream, 8 gms; Tomato paste, 160 gms; Sugar; Salt; Pepper; Lime (to taste).
Procedure:
The individually powdered coriander, fenugreek, cumin, mustard and fennel seeds are added to the curry paste. This is added to the crab along with onion, lemongrass, curry leaves, pandan leaves, cinnamon stick, diced fresh tomatoes, drumstick leaves, mustard cream and tomato paste. Sugar, salt, pepper and lime are added to taste.
