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Published on September 8th 2008.

The Ceylon Spice Company is offering Liverpool Confidential readers a very special offer on this fantastic Sri Lankan food festival Menu. Ceylon's wonderful Sri Lankan and Indian dishes are created with passion and contain only the best ingredients. They also include a great choice of vegetarian and vegan dishes catering to spice lovers everywhere.

The menu is original. As well as everyone’s Indian favourites, they also serve authentic Sri Lankan dishes which are lighter and more subtly spiced. Samantha and Neil have together created the perfect evening out for people who enjoy fine Sri Lankan and Indian cuisine in a warm and welcoming environment – spice up your life.

Sri Lankan food festival Menu

4 courses - £12.95

4 courses with matched wines- £18.95

Karapincha Kola Kanda – Curry leaf Herbal Soup

(Herbal Soup made with delicately scented fresh curry leaves.)


Hoppers (rice flour bowl shaped pancake) with Chicken curry & seenie sambol (caramelised onions with cinnamon)

Wine: La Vedette Merlot – VdP Côtes du Gascogne France - Soft, rounded and extremely fruity. Wonderful red fruit aromas and vibrant plum flavours balanced by a touch of pepper and a long finish.


String Hoppers with ala kiri hodi (delicately spiced potato in coconut milk)

& pol sambol (grated coconut & chilli sambol)

Wine: Angels flight Chardonnay – California USA - Full bodied white with lush tropical pineapple, peach & lemon fruits combined with light toast vanilla undertones.


Vegetable Kotthu

(Made from a Sri Lankan pancake called "Godhamba Roti" shredded and combined with Vegetables, egg and fragrant spices.)

Wine: 3 Stones Sauvignon Blanc – Marlborough New Zealand - Deliciously aromatic dry white with subtle grassy aromas and an extremely fruity, refreshing palate full of ripe citrus, zingy gooseberry and passion fruit flavours.


Isso Curry (Prawns in coconut curry sauce) with brinjal curry (tempered aubergine) served with kaha bath (basmati rice flavoured with turmeric, spices and subtle coconut)

Wine: Windowrie ‘The Mill’ Riesling- An outstanding wine produced by the O’Dea family on their Windowrie estate. Lime green in colour with floral and citrus aromas. The palate is full of intense lime and bitter lemon fruits with wonderfully balanced acidity.


Elu mus curry (lamb curry) with mustard potato & peas served with kaha bath (basmati rice flavoured with turmeric, spices and subtle coconut)

Wine: Pampas del Sur Shiraz Malbec - Rich, juicy, warm red, a wonderful blend of spicy, aromatic Shiraz, and fruity dark Malbec. Full of spicy berry and blackcurrant fruit.



(divine crème caramel style pudding made with jaggary, unrefined brown sugar, coconut milk, delicate spices, and rose water.)

Wine: Waters Edge Californian Blush- California – USA - Ever popular medium sweet rose with soft summer fruits and a creamy finish.


Sago pudding with cinnamon & nutmeg

Wine: Sacred Hill Traminer Riesling – South Eastern Australia - A lovely medium sweet wine, refreshing and full of citrus and floral flavours balanced with soft acidity.

Ceylon High grown Tea.

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