The Vegan Food
Sri Lankan cuisine is perfect for vegans, offering us food made from pulses, vegetables, rice, and coconuts that is laced with native spices like cinnamon, pandan, turmeric, mustard seed and curry leaves, the chefs at Jetwing Lagoon certainly know how to showcase the traditional food of their country in a vegan friendly way, that’s for sure.
For breakfast there was fresh local fruit (Jetwing have a policy of not serving imported fruits), coconut water and juices as well as a great selection of traditional Sri Lankan foods that were vegan.
The nutritious ‘Mukunuwenna Kola Kenda’ is a thin blended rice, coconut and mukunuwenna leaf porridge (with a mild, green pea flavour) said to have many benefits such as purifying the blood as well as increasing appetite (although we don’t need any help in this area!).
We also ate ‘string hoppers’ (steamed rice flour noodles) and ‘kiri jodi’, a mild coconut gravy flavoured with onions, turmeric, curry leaves, pandan, cinnamon and a little chilli. String hoppers and kiri hodi, served with some fiery ‘pol sambal’ made from freshly grated coconuts, chili and shallots have to be one of the most moresish melas we’ve ever encountered.
And there was no shortage of Sri Lankan dosai, coconut roti (small coconut and wheat pancakes) and ‘Kiribath’ milk-rice made with coconut milk. Served with dahl and more delicious sambals, we had a vegan feast every morning.