The 32 Curry Feast: A Royal Sri Lankan Culinary Experience
Nestled in the heart of Kandy, overlooking the tranquil Nuwara Wewa Lake, lies The Hermitage, a hidden gem for those seeking an authentic Sri Lankan culinary adventure. Imagine indulging in a royal feast of 32 traditional Sri Lankan curries, each bursting with rich flavors, aromatic spices, and centuries of heritage.
For food lovers and culinary explorers, The Hermitage is the perfect destination to savor the best Sri Lankan cuisine in Kandy. From fragrant rice to slow-cooked coconut-infused curries, every dish tells a story of Sri Lanka’s vibrant food culture.
A Symphony of Classic Rice and Curry
Classic Sri Lankan rice and curry are more than just a meal—they are a celebration of authentic Sri Lankan cuisine, offering rich, earthy flavors that captivate both locals and travelers. Sri Lanka is renowned for its aromatic spices and farm-fresh ingredients, often sourced from bustling local food markets, known as pola. These vibrant markets are a sensory delight, filled with vendors passionately calling out their offerings of fresh vegetables, tropical fruits, and hand-ground spices.
At The Hermitage, guests can immerse themselves in an authentic farm-to-table dining experience, set in a serene and picturesque environment. Our kitchen comes alive with the rhythmic sounds of chopping fresh produce, grinding spices, and lighting the traditional "Dara Lipa" hearth. Here, food is prepared in clay pots, an eco-friendly and sustainable choice that enhances both the flavor and aroma of each dish.
The 32 Curry Experience elevates Sri Lankan dining to an art form, pairing perfectly with fragrant, freshly cooked rice. This culinary journey offers a deep dive into Sri Lanka’s rich food heritage, where every dish tells a story of tradition, craftsmanship, and flavor.
The Tradition of 32 Curries: A Fascinating Glimpse into Sri Lanka’s Culinary Heritage
A Royal Tradition rooted in the ancient royal cuisine of Sri Lanka, the 32 Curry Feast is said to have originated from the tradition of Sri Lankan kings enjoying a meal of 32 mouthfuls of rice, each paired with a distinct flavourful curry. This tradition showcased the rich culinary diversity of the royal kitchens.
32 Unique Cooking Techniques each of these 32 curries was believed to be prepared using a different cooking technique, highlighting the culinary mastery of royal chefs. From slow simmering to roasting and tempering, these methods contributed to the depth and complexity of Sri Lankan flavours.
Healing Through Spices many of the ingredients used in these dishes were known as “Kulu Badu” or traditional Sri Lankan spices, valued not only for their rich flavours but also for their medicinal properties. These spices were carefully selected to enhance both taste and holistic well-being, making the 32 Curry Experience a feast that nourished both body and soul.
Did You Know? The Sacred Tradition of Amuthu Muluthen Poojawa
The Amuthu Muluthen Poojawa is a sacred royal ritual that was originally performed in the King’s Palace and later introduced to the Dalada Maligawa (Temple of the Sacred Tooth Relic). This offering was a symbol of the King’s devotion and reverence to the Sacred Tooth Relic of Lord Buddha.
A Time-Honored Culinary Offering
Historically, the ritual required cooking 32 Serus (an ancient unit of measurement) of rice, which has since been reduced to 16 Serus. Accompanying this sacred meal were 32 uniquely prepared curries, reflecting the rich flavors and traditions of Sri Lankan royal cuisine. Over time, the preparation of some elements has evolved, but the essence of this ancient ritual remains unchanged.
Experience the Legacy at The Hermitage
At The Hermitage, this age-old tradition is revived, offering guests a once-in-a-lifetime opportunity to witness and partake in a culinary and cultural experience fit for royalty. Immerse yourself in the grandeur of Kandyan heritage, where history, faith, and Sri Lanka’s vibrant food culture come to life.
The Heart of Sri Lankan Cooking
At its core, classic Sri Lankan cuisine is a vibrant, wholesome experience, centered around steamed rice and an array of flavorful curries and side dishes. Cooking is more than just a daily ritual in Sri Lanka—it’s a way of spreading love and preserving tradition.
Every region in Sri Lanka has its own unique style of curry preparation, with some families safeguarding centuries-old secret recipes passed down through generations. At The Hermitage, we embrace both age-old traditional methods and modern culinary innovations, ensuring each dish is infused with authentic flavors and a personal touch from our skilled chefs.
The Spice Spectrum: The Secret Behind Sri Lankan Curries
The rich, aromatic spice blends in Sri Lankan curries are what make them truly magical. Known locally as "masala" or roasted curry powders, these carefully balanced spice mixtures create the depth of flavour that defines authentic Sri Lankan cuisine.
Some of the essential spices used include: Fennel, cumin, fenugreek, and coriander – creating warm, earthy undertones Chili – adding just the right amount of heat Coconut milk – lending a creamy balance to the spice Fresh curry leaves, ginger, and garlic – enhancing the overall aroma and taste
Health Benefits of Sri Lankan Spices
Beyond their flavour-enhancing properties, these spices also offer remarkable health benefits: Turmeric (Curcumin) – Powerful anti-inflammatory and antioxidant properties Cinnamon – Helps regulate blood sugar levels Coriander & Cumin – Aid digestion and support gut health Fenugreek – Promotes lactation and lowers cholesterol
From bold flavours to healing benefits, Sri Lanka’s spice spectrum is a true culinary treasure.
Culinary Uniqueness; A Balance of Flavours in Classic Rice and Curry
Sri Lankan rice and curry is a masterpiece of flavour balancing. Each component of the meal offers a unique taste profile, including:
· Spicy: From chilies and black pepper.
· Savory: From Maldive fish, curry leaves, and spices like cumin and coriander.
· Sweet: From coconut milk and certain curries like pumpkin.
· Tangy: From tamarind, lime, and tomatoes.
· Earthy: From turmeric and red rice.
A Flavour Explosion; The Thirty Two Curry Experience
The pièce de résistance at The Hermitage is undoubtedly the Thirty-Two Curry Experience, a culinary journey showcasing the immense variety and depth of Authentic Sri Lankan cuisine. Each dish is a masterpiece, blending vibrant flavours with time-honoured techniques. Here’s a glimpse of the highlights:
A Taste of Sri Lanka; Kiri Hodi
At Edwards Collection villas, guests can experience the comforting and utterly delicious flavors of Kiri Hodi, Sri Lanka’s signature coconut milk curry. Unlike the island’s typically fiery curries, Kiri Hodi is mild, creamy, and soothing, making it a dish that anyone can fall in love with. Made with just a few simple ingredients—coconut milk, turmeric, onions, and a hint of salt—this humble yet flavorful curry perfectly embodies the simplicity and elegance of Sri Lankan cuisine. Traditionally served with rice, it pairs beautifully with string hoppers, pol sambol, or even a crispy fried egg. Whether enjoyed by the beach or in the serene highlands of an Edwards Collection retreat, Kiri Hodi offers a taste of warmth and tradition, inviting guests to savor the true essence of Sri Lankan hospitality.
Hearty and wholesome Sambols
The mighty Pol Sambol:
A key attraction at The Hermitage Kandy is the live demonstration of making Pol Sambol, a beloved Sri Lankan coconut relish, also known as Thenkai Sambol in Tamil. Using freshly grated coconut, chili, lime, onions or shallots, and Umbalakada (Maldive fish), this dish delivers a tangy and spicy burst of flavor, perfectly complementing rice. Guests can witness the traditional preparation method, where all ingredients are skillfully ground and crushed on a Miris Gala (grinding stone), enhancing the depth of flavors. At The Far Pavilion Pinnawala and The Hermitage Kandy, guests can immerse themselves in an authentic Sri Lankan coconut experience, highlighting the island’s rich culinary traditions. This interactive experience not only showcases the versatility of coconut in Authentic Sri Lankan cuisine but also offers a hands-on cultural encounter, making it a memorable highlight of their stay.
The spicy Kochchi Sambol:
Experience the bold flavours of Sri Lanka with a live demonstration of making Kochchi Sambol, a fiery and aromatic condiment crafted for spice enthusiasts. Made with freshly ground Kochchi chilies (bird’s eye chilies); often mixed with lime juice, salt, and onions, this sambol delivers an intense heat balanced by a zesty freshness. The preparation stays true to tradition, using a mortar and pestle to gently but firmly press and rotate the pestle, allowing the flavours to meld perfectly. One of the quickest Sri Lankan dishes to make, Kochchi Sambol is an essential accompaniment to rice and local delicacies, offering guests an authentic and immersive taste of Sri Lankan spice culture at Edwards Collection’s luxurious retreats.
Best Sambol recipe with Tomato:
Tomato Sambol, a refreshing Sri Lankan salad that perfectly balances simplicity with bold flavours. Made with ripe tomatoes, thinly sliced onions, green chilies, lime, and salt, this dish adds a zesty and slightly spicy touch to any meal. Unlike other sambols that require grinding, Tomato Sambol is delicately tossed to preserve the freshness and texture of its ingredients, allowing each bite to burst with flavour. This hands-on experience at The Hermitage and other Edwards Collection properties not only introduces guests to an essential Sri Lankan dish but also showcases the art of enhancing natural ingredients with minimal effort, creating a dish where the final result is far greater.
Snake Gourd Sambol: A Crunchy and Tangy Addition to Your Sri Lankan Feast
In the lush gardens of The Hermitage Kandy or the vibrant local produce markets, guests can experience the freshness of Snake Gourd Sambol, a zesty and spicy Sri Lankan delicacy made from raw Pathola (snake gourd). This elongated tropical vine, cherished for its crisp texture and subtle flavor, is finely chopped or thinly sliced and mixed with chili, onion, and lime to create a refreshing side dish that perfectly complements rice and curry. Beyond its culinary appeal, Pathola holds a special place in Ayurvedic medicine, known for its medicinal properties that promote digestion and overall wellness. Whether sourced straight from The Hermitage gardens or local markets, this sambol offers a true farm-to-table experience, celebrating Sri Lanka’s natural bounty in every bite.
Kohila Ala Sambol: A Refreshing and Nutritious Sri Lankan Relish
A spicy sambol made from Lasia root (kohila ala) and a mixture of chili, onion, and lime, offering a fresh and tangy flavor.
Classic Cucumber Salad: A Refreshing Side Dish
A refreshing salad made from Cucumber (Pipinna), typically mixed with chili, onion, and lime for a tangy, crunchy bite.
Leafy Greens and Earthy Delights
Greens are rich in vitamins, minerals, and antioxidants, offering numerous medicinal benefits such as anti-inflammatory properties, improved digestion, and enhanced mood. The Edwards Collection provides a unique experience of green goodness through carefully curated products that harness these benefits, promoting overall wellness and vitality.
Mukunuwenna Sambol:
At Edwards Collection, we invite guests on a culinary journey that begins with exploring vibrant local markets to handpick the freshest Mukunuwenna leaves, a unique and nutritious Sri Lankan green known botanically as Alternanthera sessilis. This experience culminates in a hands-on demonstration of Mukunuwenna Sambol, a wholesome, salad-like dish finely blending these nutrient-rich greens with onions, freshly grated coconut, and a hint of lime. To preserve its vibrant color and earthy flavor, the mixture is gently cooked over very low heat, uncovered, while being stirred occasionally. This immersive experience allows guests to connect with Sri Lanka’s rich culinary heritage, learning how simple, locally sourced ingredients come together to create a dish that is both delicious and deeply rooted in tradition.
Kathurumurunga Leaves Mellum: A Healing Green from the Backyard
Kathurumurunga Leaves Mellum is a nutritious and flavorful Sri Lankan dish made from the leaves of the Hummingbird Tree, a fast-growing plant commonly found in the backyards of many Sri Lankan households. The leaves are finely shredded and combined with onions, green chilies, and freshly grated coconut, creating a mildly bitter yet rich and wholesome dish. Celebrated for both its taste and health benefits, Kathurumurunga is known in traditional medicine as a remedy for fever, sinus issues, and respiratory problems. This versatile green can be prepared in various ways, making it one of the most popular and nutritious additions to Authentic Sri Lankan cuisine. Whether enjoyed as part of a wholesome meal or for its medicinal properties, Kathurumurunga Leaves Mellum is a true testament to the island’s deep-rooted culinary and healing traditions.
Centella Sambol: The Secret to Glowing Skin in a Bowl
Centella Sambol, made with finely chopped Gotukola (Centella), is one of Sri Lanka’s most beloved salads, offering a refreshing blend of fresh, herbal flavors. Combined with grated coconut, chili, and a squeeze of lime, this dish transforms simple ingredients into an irresistibly tasty creation. Even if you're not a salad lover, you’re bound to fall for this one—its mild, herbaceous flavor pairs beautifully with Sri Lankan rice and curry, adding a light yet flavorful touch to any meal. The key to making the best Centella Sambol lies in using the freshest leaves and balancing the flavors just right. It’s a dish that never disappoints, proving that healthy greens can be incredibly delicious too!
Kohila Dalu Curry: A Nutrient-Rich Sri Lankan Delight
A curry made from Lasia Stalk (kohila Dalu; a type of aquatic plant), cooked with spices and coconut for a light yet flavorful dish.
Tempered Spinach Leaves: A Quick, Flavourful, and Nutritious Dish
A tangy and aromatic preparation using the leaves of the Spinach plant. It is fried to perfection and is withered after cooked. Explore how this humble, yet vibrant dish reflects the Sri Lankan philosophy of cooking with fresh, locally available ingredients.
Tempered Pumpkin Leaves: A Hidden Gem in Sri Lankan Herbaceous Cuisine
A curry made by frying (but not deep frying) the tender leaves of pumpkin (wattakka dalu), cooked with mild spices.
Can I cook and eat Pumpkin leaves? Yes, It is edible. You can chop and cook your leaves in any recipe that calls for green leafy vegetables after you've cleaned and prepared them.
Curry Leaves Lunu Mirisa
A spicy and aromatic condiment made with curry leaves (karapincha), combined with chili, onion, and lime for a sharp and flavourful punch.
Lotus Leaf Curry: A Fragrant yet Refreshing Sri Lankan Delight
A flavorful preparation made from lotus root aka Nelum Ala.
Thampala Curry: A Rich, Earthy Delight of Authentic Sri Lankan Cuisine
A nutritious dish made from thampala (a type of leafy green also known as Amaranth Plant), sautéed with spices and coconut, offering a rich, earthy, and slightly bitter flavor. Thampala Curry is not only delicious but also highly nutritious, packed with vitamins and minerals that promote good health. This humble yet satisfying curry showcases the simplicity and beauty of Sri Lankan vegetarian cuisine.
Curries of Garden’s Goodness: Vegetables
Imagine savoring a fragrant jackfruit curry while overlooking the lush, misty hills of Kandy from your private veranda. At The Hermitage, the fusion of garden-fresh vegetables and locally sourced yams creates an unparalleled culinary experience. Drawing inspiration from Sri Lanka’s rich agricultural heritage, the dishes celebrate the bounty of The Hermitage’s lush gardens. Seasonal vegetables, like pumpkin, eggplant, and okra, are perfectly paired with hearty yams in flavourful curries, infused with aromatic spices such as cinnamon, curry leaves, and mustard seeds. These curries not only showcase the vibrant local produce but also offer a healthy, nourishing option for guests looking to indulge in Sri Lanka's authentic flavours while enjoying the serene surroundings of The Hermitage.
Okra Curry: The Perfect Balance of Flavour and Texture
A curry made with okra (aka Lady’s fingers or Bandakka), cooked with spices and coconut milk for a slightly slimy, tender dish with a mild flavour.
Banana Blossom Curry: A Delightful Sri Lankan Twist on an Ancient Superfood
You’ll love making this dish over and over again. A tangy dish made from the banana blossoms (kesel muwa). It has its unique tasty aroma.
Mushroom Curry: The Secret to Elevating Sri Lankan Comfort Food with Local Wild Mushrooms
A Sri Lankan dish made with mushrooms aka Hathu. This is an unforgettable vegan recipe, packed with flavor! Explore how these unique mushrooms elevate the curry, adding texture and a deeper, umami-rich flavour to the classic Sri Lankan curry experience.
Mango Curry: A Sweet and Tangy Sri Lankan Flavour Explosion
Mango Curry (Amba Curry) is a vibrant Sri Lankan dish that masterfully balances tangy, spicy, and subtly sweet flavors. Made with green mangoes cooked alongside chili, onions, and a touch of cane sugar, this dish transforms firm, unripe mangoes into a soft, jammy, and irresistibly flavorful curry. The natural tartness of the mangoes pairs beautifully with the heat of the spices, creating a rich, aromatic dish that can elevate any rice meal to the next level. As the mangoes simmer, they absorb the spices, resulting in a melt-in-your-mouth texture that makes every bite a delightful burst of flavor. Whether enjoyed as a side dish or a main highlight, Mango Curry is a must-try for anyone looking to experience the bold and authentic tastes of Sri Lankan cuisine.
Kiri Kos Curry: A Creamy Delight of Sri Lankan Vegetarian Cuisine
A delicious curry made with the soft flesh of the jackfruit, typically cooked with spices especially curry powder and coconut milk. It has a rich and creamy texture. Sri Lankans use Jackfruit as a substitute to rice. It is a vegan version for meat. Jackfruit curry is a traditional and authentic Sri Lankan dish for you to enjoy
Thibbatu Curry: A Bold and Flavourful Taste of Sri Lankan Herbs
At The Hermitage Kandy, guests can indulge in the rich, earthy flavors of Thibbatu Curry, a traditional Sri Lankan dish made from Turkey Berry (also known as Pea Eggplant). These small, vibrant green berries are sautéed with aromatic spices and often mixed with coconut, creating a deliciously savory and wholesome dish. What makes Thibbatu Curry truly special is its versatility—each preparation can offer a unique twist by adding ingredients like fried sprats, scrambled eggs, dry fish, or dried prawns, enhancing its depth of flavor. With its bold taste and nutritional benefits, this dish offers guests at The Hermitage an authentic taste of Sri Lankan cuisine, showcasing the island’s rich culinary heritage in every bite.
Flavourful Sri Lankan Vegetable Dishes with Medicinal Benefits
Thumba Karavila Curry: Traditional Sri Lankan Remedies in a Hearty Dish
A combination of Spine Gourd (Thumba Karavila) and coconut milk in a curry form. Unlike Karavila; Thumba Karavila is not bitter.
Kalu Pol Maluwa: A Tangy, Spicy Sri Lankan Delight
A traditional Sri Lankan curry made with roasted coconut (kalu pol) combined with either vegetables or meat, creating a rich, smoky, and flavourful dish. Explore how Kalu Pol Maluwa captures the essence of authentic Sri Lankan cuisine, where bold flavours and traditional cooking techniques come together to create a truly unforgettable dish.
Aloe Vera Curry: A Refreshing and Nutritious Twist
A tangy and spicy dish made with the komarika leaf (also known as Aloe vera), often paired with chili, onion, and lime for a zesty side dish.
Tempered Vegetables: Delicious and Nutritious Sri Lankan Classics
Tempered Bitter Gourd: A Bold and Healthy Sri Lankan Specialty
A bitter gourd curry (karavila), sautéed with spices, offering a unique, slightly bitter flavor often balanced with tamarind or lime. When Bitter gourd is deep fried the bitterness of the vegetable vanishes and an aftertaste of yumminess will appear.
How to remove bitterness from bitter gourd curry?
Salt Treatment – Slice the bitter gourd thinly, sprinkle a generous amount of salt, and let it sit for 15–30 minutes. This draws out the bitter juices. Rinse thoroughly with water before cooking.
Soaking in Tamarind Water – Soak the sliced bitter gourd in tamarind water for 15–20 minutes to further reduce bitterness.
Tempered Ash Plantains: A Perfect Balance of Savoury and Crisp
Tempered Ash Plantains (Alu Kesel) is a hearty Sri Lankan dish that brings together the natural richness of ash plantains with a medley of fragrant spices. The plantains are lightly fried to perfection, then cooked with onions, curry leaves, fenugreek, rampe (pandan leaves), and green chilies, infusing them with layers of deep, savory flavors. Beyond its delicious taste, ash plantains are packed with dietary fiber, aiding digestion and reducing bowel-related issues like constipation. They are also a great source of vitamin C, which helps enhance skin complexion and overall immunity. Guests at Edwards Collection villas can savor this flavorful yet nutritious dish, enjoying an authentic Sri Lankan culinary experience in the most luxurious and serene settings.
Nutrient-Rich Root Vegetable Curries
Cassava Curry: A Delicious Root Vegetable Dish
Amidst the serene surroundings of The Hermitage Kandy, guests can savor the comforting flavours of Cassava Curry, a rich and hearty dish made from Cassava (also known as Manioc or Tapioca). This starchy root vegetable is gently sautéed with aromatic spices and simmered in creamy coconut milk, enhancing its natural sweetness and velvety texture. The generous use of coconut elevates the dish, making it an irresistible accompaniment to a traditional Sri Lankan meal. While Cassava is a beloved staple, local wisdom advises against pairing it with ginger, as it is believed to create a toxic reaction—an age-old culinary precaution passed down through generations. At The Hermitage, this time-honored dish is prepared with care, offering guests a wholesome and authentic Sri Lankan dining experience in the heart of nature.
What kind of food is cassava?
Cassava is a root vegetable. Manihot esculenta is the Latin name for the subterranean portion of the cassava shrub. It is a tuber crop, just like yams and potatoes.
Sweet Potato Curry: A Timeless Island Comfort
At Edwards Collection villas, guests can indulge in the comforting flavors of Sweet Potato Curry (Bathala Curry), a beloved Sri Lankan dish that perfectly balances mild sweetness with rich, aromatic spices. Made by simmering diced sweet potatoes in a fragrant blend of spices and creamy coconut milk, this dish delivers a velvety texture and deep, satisfying flavor. Bathala comes in a variety of colors—purple, beige, and violet—each adding a unique touch to the dish. As an absolute comfort food, Sweet Potato Curry is widely sought after, offering warmth and nourishment with every bite. Whether enjoyed at a lavish dining table overlooking the ocean or in the tranquil hills of an Edwards Collection retreat, this dish showcases the simplicity and richness of authentic Sri Lankan cuisine.
Garlic Curry: A Fragrant and Flavourful Sri Lankan Staple
A mild, lightly spiced condiment made with garlic (sudu loonu). It’s so good that even your kids will love it. Because it has a coconut base, the garlic won't have its typical strong pungency. The health benefits of garlic, known for its immune-boosting properties, are a highlight, making this curry not just delicious but also nourishing.
Role of Grains in sustainable Curry Experience
Cashew Nut Curry: Your New Favourite Addition to Weeknight Meal
Guests can delight in the rich, nutty flavors of Cashew Nut Curry, a deliciously aromatic dish made from cashew nuts (Kaju). Sautéed with a blend of spices and sometimes coconut, this curry delivers a depth of flavour that is both savory and satisfying. The crucial step of soaking the cashews in salt water helps to plump them up, ensuring a perfect texture that enhances the dish's richness. Gluten-free and vegan, Cashew Nut Curry is a versatile dish that can also include peas for added color and flavor, making it a popular choice for all dietary preferences. With cashews being abundant in the area, Edwards Collection villas offers guests the opportunity to savor this delectable and wholesome dish made with locally sourced ingredients, showcasing the beauty of Sri Lankan flavors in every bite.
Family-Friendly Green Gram Curry
Green Gram Curry, a traditional Sri Lankan dish made from the seeds of the Mung Bean plant, known locally as Mun Eta or Green Gram. This dish is cooked with chili, onions, and coconut, creating a unique and aromatic flavour profile that is both spicy and satisfying. The green moong beans are pressure-cooked to a perfect softness and then tempered with fragrant seasonings, making it a moist and hearty curry. With roots that date back to the ancient kings’ era, Green Gram Curry has been a cherished part of authentic Sri Lankan cuisine for centuries. At The Hermitage Kandy, this age-old recipe is served with a sense of tradition and care, offering guests an authentic taste of Sri Lanka’s culinary heritage.
Eat like a local; Eat with your hand
Using your fingers, carefully mix a small portion of rice and a small amount of each curry on your plate until you have a mouthful that is perfectly combined with bit of everything. It’s a simple yet rewarding authentic experience.
A Culinary Voyage Through Sri Lanka’s 32 Curries at The Hermitage
At The Hermitage, we honour the rich culinary heritage of Sri Lanka with our exquisite Thirty-Two Curry Experience. Each dish is handpicked and expertly crafted by our seasoned chefs, offering a sensory journey through the island’s kitchens, fields, and spice gardens.
It is insane how much curry varieties exist in Sri Lanka. To the word Curry, Sri Lankans respond in a positive manner, because there is no other world to them than the world of rice and curry. If you want to immerse yourself in the beauty of Sri Lankan cuisine and explore its deep-rooted connection to Sri Lankan food tourism, refer to Wild Cook Book, a famous Sri Lankan food blogger. If you want an in-depth tutorial on how to prepare Sri Lankan authentic food “Ape Amma” is the best place to be on YouTube.
Sri Lanka’s culinary identity is woven into its vibrant curries, each a testament to the island’s diverse ecosystems, cultures, and history. At The Hermitage, this tradition is celebrated in its fullest glory, showcasing 32 meticulously crafted curries that take diners on a journey through Sri Lanka’s kitchens, fields, and spice gardens.
A Taste of Paradise
Nestled in lush, tropical surroundings, The Hermitage is a sanctuary of flavor, where spices, herbs, and seasonal fruits flourish in our gardens. A true culinary Eden, it offers an immersive experience in Sri Lanka’s vibrant food culture.
Through the 32 Curry Experience, The Hermitage brings to life the rich tapestry of Sri Lankan cuisine, blending time-honored traditions with contemporary finesse.
· A luxury culinary adventure unique to The Hermitage.
· A fusion of tradition and sophistication, ideal for discerning travelers and food enthusiasts.
· A wellness focused experience, highlighting the health benefits of authentic Sri Lankan cuisine.
True to its name, The Hermitage is more than a retreat—it’s an oasis of flavor, heritage, and indulgence. From the bustling streets of Kandy to the serene embrace of our sanctuary, let every bite transport you to the heart of Sri Lanka’s culinary soul.
Ready to embark on this extraordinary journey? Book your 32-Curry Feast at The Hermitage today.