Explore the flavours of Sri Lanka at a food pop-up in Mumbai this weekend

After successful collaborations with popular Indian restaurants Amrit Rajaratnam founder of Ropewalk at the iconic Galle Fort Hotel in Sri Lanka felt it was time to bring his restaurantrsquos unique culinary essence to India ldquoIshaara is the perfect fit for our first move outside Sri Lanka because they have the same passion for food and creativity Plus Mumbairsquos energy is just too good to resistrdquo says RajaratnamBanana leaf wrapped baked white fish and Arrack chocolate biscuit puddingThe weekend popup that kicks off today has a bold Sri Lanka menu Expect everything from iconic seafood dishes to deep flavourful curries and zesty sambols ldquoWe wanted this menu to feel like a mini road trip across Sri Lankardquo Rajaratnam adds Take the Jaffna kool a seafood broth from the northern coast built on tamarind coconut milk and a spice mix thatrsquoll hit you with all the right flavoursldquoItrsquos comfort food with a tangy twist that Indian taste buds will loverdquo assures Rajaratnam The banana leafwrapped baked white fish marinated in chilli garlic and lime has an earthy aroma and juicy meltinyourmouth texture Then therersquos the grilled skewers mdash a smoky spicepacked crowdpleaser inspired by the islandrsquos multicultural influences combining spices like cumin paprika and cinnamonDevilled chicken skewers and GunpowderldquoItrsquos a Sri Lankan answer to Indiarsquos tandoori obsessionrdquo shares Rajaratnam adding ldquoSri Lankan cuisine celebrates bold flavours and vibrant ingredients shaped by unique spices and techniques While both Sri Lanka and India love spices their geography and climate differ For example Ceylon cinnamon native to Sri Lanka is more delicate and fragrant than Indiarsquos cassia cinnamon Another highlight is kalu pol a smoky earthy blackened coconut powder traditionally used in lamb curryrdquoFor dessert donrsquot miss the arrack chocolate biscuit pudding mdash a childhood favourite in Sri Lanka with a boozy grownup spin Itrsquos the only taste of arrack yoursquoll get this time customs restrictions on import but itrsquos totally worth it The arrack they use is sourced and made in Sri Lanka through a traditional process of distilling fermented coconut sap mdash its smooth slightly sweet and woody flavour adds a sophisticated twist to dessertsAmrit Rajaratnam and Prashant IssarRopewalk brings the same craft cocktail energy in drinks with bold new creations One highlight is gunpowder R630 a fiery spice mix of chilli Maldivian fish and salt that adds umami and heat to the drink ldquoWith Indiarsquos love for spiced condiments we expect gunpowder to resonate with spice loversrdquo says RajaratnamRegarding the collaboration Prashant Issar director of Bellona Hospitality Services says ldquoWe aim to offer innovative authentic experiences Ropewalkrsquos rich Sri Lankan culinary heritage rooted in Galle was a perfect fit This popup is not just about food but a deep dive into Sri Lankan culture with a multisensory experience blending history storytelling and authentic flavours Both teams have worked seamlessly Wersquove sourced ingredients recreated traditional recipes and perfected flavours resulting in a menu honouring Ropewalkrsquos heritage while offering a fresh take for Indian tastesrdquoON September 27 to 29AT Ishaara Phoenix Palladium Senapati Bapat Marg Lower ParelCALL 8657531988COST Rs 1850 Sri Lankan set menu without alcohol