Heritance cuisine

Heritance cuisine takes the best local ingredients and techniques and combines them with Western presentation and influences to produce healthy dishes that look stunning and taste divine.

We use no artificial flavours, fragrances, sauces or animal fats. And we serve it in courses, unlike traditional Sri Lankan dishes, which are presented all together.

Because Heritance cuisine relies on local and regional ingredients, you will find different specialities at each Heritance hotel.

For example, at Heritance Kandalama, our Indigenous Gourmet Spice Dinner provides a showcase for Heritance cuisine.

You might start with Wonder of the Jack – jackfruit stuffed with green lentils served with a croquette of jackseeds, tamarind marmalade and curry oil.

This could be followed by thilapi (a kind of fish) from Kandalama lake baked in lotus leaf with lotus root and sarana leaves, accompanied by karapincha (curry leaf) and tomato coulis.

For dessert, how about grilled sweet potato and jaggery layered with dried baby pineapple, served with mandarin marmalade?

For a sophisticated Sri Lankan experience that will leave your tastebuds tingling, be sure to ask for the Indigenous Gourmet Spice Dinner menu.

And if you’d like to try spicing up your cooking at home, the Kandalama cookbook includes a whole section on Heritance cuisine.