Chef Gisela “Gizzy” Alesbrook celebrates Hotal Colombo’s Sri Lankan roots with a menu of classics inspired by her memories of home.
Cooking and creating under the guidance of Black Sheep Culinary Director of South Asian Cuisines, Chef Palash Mitra — who has travelled to Sri Lanka many times in his own culinary journey — Chef Gizzy aims to spotlight the cuisine of her native Sri Lanka and elevate it beyond popular misconceptions and labels such as curries and Indian food. Sri Lankan cuisine is light, aromatic and summery, with rich veins of influence from Portuguese, Dutch and British settlers, as well as neighbouring countries.
Chef Gizzy’s menu is all about sharing a few plates, family-style, over refreshing drinks, exactly as one would see in the eateries scattered across Colombo. From hoppers and dosas to kothus and karis, the menu is an expression of Chef Gizzy’s love: for her home, her cherished memories and the people for whom she cooks.
The menu is divided into eight sections, full of dishes inspired by the island nation. Short Eats and Snacks showcase typical dishes found in bars and roadside stalls, where friends gather to pick at communal dishes. Pork Rolls (HK$78), for example, are made of potatoes and minced pork, wrapped in a pancake and fried until crispy. They are served with a mildly spiced Sweet Chilli Sauce. The flavour is savoury, sweet and spicy — a perfect appetiser to whet the palate.
From there, indulge in Hoppers (HK$48), bowl-shaped pancakes made from fermented rice and coconut milk. These are eaten daily in Sri Lanka at breakfast, lunch or dinner. Tear off a piece and dip it into one of Chef Gizzy’s summery Kari, the Tamil word for curry. Choose from five different Karis (HK$128); the Jaffna Crab (M.P) hails from the north side of Sri Lanka and consists of tamarind, bird’s eye chillies and coconut milk giving it a nice mix of sour, spicy and sweet.
There are four different Kothus (HK$108), a comforting everyday dish found in all corners of Sri Lanka, comprised of shredded roti, vegetables and egg with your choice of Chicken, Pork, Shrimp or Crab. Complete your meal with a selection of Sides, Chutneys and Sambols. Pol Sambol ($38), fresh coconut flesh pounded with chillies, salt, sugar and dried fish, can be found on every hotal table in Sri Lanka. Beetroot & Cabbage Mallum ($68), stir-fried beetroots and cabbage cooked with lentils and dried chillies, provides a vegetable element that balances any meal.
Chef Gizzy’s menu of everyday Sri Lankan cuisine is available now at Hotal Colombo. Reservations are available via www.hotalcolombo.com seven days a week.
