Mercure Hyderabad KCP is hosting a spectacular seven-day food festival at Cayenne, an all-day-dining restaurant, for dinner. The buffet spread will feature authentic culinary delicacies close to the hearts of Srilankan, prepared and presented by Guest Chef Nihal Senanayake from Sri Lanka. During the food festival, savour different Sri Lankan delicacies such as Fried Aubergine and Onion Sambol, Kurakkan Pittu, Mukunuwanna Mallumand other authentic dishes from the SriLanka. Relish a truly extravagant Srilankan buffet which has been especially crafted using speciality spices and ingredients.
Though Sri Lankan cuisine is similar to South Indian cuisine, Sri Lankan food offers a vivid array of flavour combinations to choose from. One can liven up their senses and enjoy a gastronomical sojourn with a spread ranging from sweet caramelized onion relishes, bitter melon, spicy scraped coconut, and the burn of curry tamed by mild rice to palm sugar sweetened desserts and much more. Sri Lankans love spices and Chef Nihal Senanayake has very intelligently incorporated them in the food to suit the Indian palate.Speaking on the occasion, Mr. Dinesh Rai,General Manager, Mercure Hyderabad KCP said “*We wanted to trace the intricately interwoven cuisine that travels from the neighbourhood.
The menu is curated to all the traditional dishes that might have elapsed over the years. We at Mercure Hyderabad KCP wish to revive the taste buds of our guests who love SriLankan cuisine. We are happy to have Chef Nihal Senanayake from Sri Lanka who specialises in SriLankan Cuisine and has curated some of the best recipes for our guests to relish. We hope everyone will have wonderful dinner with traditional music and enjoy themselves in the comforting and relaxed ambience of Cayenne.”*