From the irrigation kingdoms of ancient Ceylon to the smoked-meat traditions of the Veddā people, Sri Lanka's indigenous cuisine carries centuries of survival, ritual and ingenuity. Most of it passed down by word of mouth and nearly lost to modernity. Each course of this meal tells a different chapter: royal chicken porridge, coastal family curries, festive millet sweets, and more. The menu drawson local ingredients, ancestral techniques, and the ayurvedic principles that shaped how Sri Lankans have eaten for generations. Your ticket includes five courses and tea-based beverages throughout the evening

Lankan-spiced fried chicken, with lunu miris, seeni sambol, and cumin yoghurt in a hand-stretched rempah paratha, with potato and papadum snap.