We could have continued to eat our way around the a la carte menu but after our consultation with the Ayurvedic doctor, our food was individually tailored to each of our needs. With the principle of ‘food is medicine’ at heart, our meals were specifically designed to give us what we needed from a health point of view. But unlike the other Ayurvedic medicine we were taking, our meals were still a joy to eat.
Favourites included the red finger millet roti served with vegetable cashew nut curry, a soy meat curry, onion salad and a pesto sauce. The roti were made by taking millet flour, coconut oil, fresh coconut, coconut water and curry leaves and making a dough. After rolling and cutting into thick circles the roti are dry fried on a skillet to give them a crispy, baked outer layer whilst the middle stays moist. They were perfect to scoop the deep green ‘pesto sauce’ which was nothing short of an absolute delight, one of those things that silences all talk at the table. Made from curry leaves, coconut oil, garlic, cashew nuts, mango chutney and vinegar it was like nothing else we’d ever eaten. Sweet, herby, garlicky, creamy and fruity all at the same time. Spread onto the roti then topped with a finely chopped onion, coriander, tomato salad it was the definition of moreish.
We also loved the devilled cauliflower, a Sri Lankan classic and green leaves salad served with vegetable ghee rice. And while we’re talking about Sri Lankan classics, we were happy that dishes like roti with spicy coconut sambol and mixed vegetable curry and upma with curry and onion sambol also made it into our meal plans.