ALIYAA SHOWCASES SRI LANKAN CUISINE

 

Cinnamon, cardamom, chillies and coconut are essential building blocks of Sri Lankan cuisine. Tamarind and curry powder are also favoured in the arsenal of spice mixes for Chef Sivarajah Suppiah of Aliyaa.

Hailing from Nuwara Eliya also known as Little England, the tea growing hills of Sri Lanka famed for its cool climate and colonial era bungalows, Chef Siva started cooking at 18 years old. As the eldest child, he was responsible for preparing family meals when his parents were at work.

Chef Siva was recruited to join Aliyaa in 2008 and worked hard to eventually spearhead the Aliyaa team in 2012. He was instrumental in promoting the diverse flavours of Sri Lanka to the restaurant’s local clientele. “From our famous crab sambal to soul-warming kothu, Aliyaa strives to showcase Sri Lanka’s vibrant food scape through the intricate use of spices and techniques passed down through generations.”

The homespun Kothu (RM30-RM45) is a compelling must try offering. An ingenious way of using leftover string hoppers, roti or puttu (steamed cylindrical-shape ground rice cakes layered with grated coconut), it’s cooked with chicken, mutton, seafood or vegetables in addition to egg, onions, and chillies. Stir-fried in a heated stone pot, the comforting kothu’s enticing charred smokiness and mouth-watering medley of flavours and textures are similar to that of char kway teow.

Earlier we had devoured some golf ball-sized Fish Cutlets (RM24), crisp yet tender orbs of flaked mackerel fish and aromatic spices dipped into luscious onion sauce. No prizes for guessing why this dish remains a favourite among Aliyaa customers.

Another classic hit is Crab Meat Curry (RM185) in which chunks of sweet crab meat comes served in slightly creamy, robustly flavoured curry. Such bliss to enjoy sumptuous bites of crab meat minus the hassle of cracking shells and extracting bits of crab meat. The curry’s stealthy heat also left us hot under the collar.

Named after Sri Lanka’s beach resort with its time-honoured seafood and ancient fishing traditions, the speciality of Tiger Prawns Negombo (RM38 per 100g) proudly stood up to scrutiny. Huge, succulent tiger prawns in thick, aromatic curry reeled us in; capturing our hearts and tummies with a symphony of winsome flavours and texture.

We then relished scraping out the soft pulp from long, slender Moringa pods in a notable Drumstick Curry (RM22). Dousing the turmeric-accented gravy over rice, we were gratified to know drumsticks are good for digestion, high in fibre and rich in calcium and iron.

A gastronomic journey to Sri Lanka can be sampled via the Aliyaa Experience set menu (RM128 per person, minimum 2 persons per table). Crab Samosa and Atukkal Rasam served as the opening salvo.

The isle’s vibrant food heritage will be revealed to you as you work your way through the small portions of Fish Sothi, Prawn Varuval, Devilled Chicken, Mutton Curry, Cashewnut Paal (brinjal) Curry, Brinjal Moju (pickle), Nethili (dried anchovies) Sambol, Vallarai (medicinal herb also known as daun pegaga) and Carrot Sambol, Papadam and Chilli, along with Nei Soru (ghee rice) and string hoppers.

Completing the sensorial tasting party are warm, fluffy soft Sweet Appam sprinkled with palm sugar.

To cap off our Sri Lankan culinary adventure, we indulged in Wattalappam (RM15), a classic steamed custard pudding of coconut milk, eggs and spices delicately sweetened with jaggery.

For reservations at Aliyaa, call tel: 017-883 3738. Address: 48 G&M, Jalan Medan Setia 2, Bukit Damansara, Kuala Lumpur.