Olai is your one-stop shop to experience the goodness of authentic Jaffna cuisine. The newest player stepping into Colombo’s food arena and the brain child of Director Vanathi Wilson, Olai has achieved what many have only dreamed of – they’ve encapsulated the culture and heritage of the North in a menu crafted with absolute tender love and care.
Speaking to Vanathi, she shared that the Palmyrah palm standing straight in the Olai brand signifies the palm’s resilience to stand against adversity. The majestic tree and its fanning crown of leaves denotes the entwining of the tree with Tamil culture.
She stated that Olai was born of a lifetime’s worth of immersion in the true Northern experience – with her roots in Jaffna, and a father who expressed a deep love of food and shared it with his daughters, Vanathi and her sister grew up loving everything that Jaffna cuisine had to offer. In her adult life, having travelled far and wide throughout the Northern Province with her husband, their discoveries were of the diverse variety of ingredients that are lesser known and unique to the area.
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Vanathi[/caption]
A senior corporate executive for over two decades, Vanathi is now doing a full 360° in switching careers and being a true inspiration to women everywhere that it is never too late to start something new. “I’ve maintained a passion for customer service, and with a good knowledge in that area and my experience, I have managed to utilise that into creating an effective brand in Olai that is beneficial for the customer,” she said.
Vanathi shared that in carrying forth the belief that their family has always lived by: “If you have good food then you don’t have to worry about your health,” the reliance on quality ingredients, fresh produce, and sustainable food practices take prominence in the Olai food philosophy.
In their sustainable practices, she added that Olai focuses on healthy food and supplies to ensure no additives or preservatives are used in preparation of the cooked or packaged foods. Considering their focus on female empowerment and supporting communities in need, she also shared that they source their foods from entities that employ women affected by war and households headed by women mainly in Vavuniya, Mullaitivu, Pungudutivu, and Kilinochi to support and empower them, and aid in the sustainable goals.
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Olai rice and curry wrapped in a fresh banana leaf[/caption]
She shared that their dishes are carefully prepared with age old recipes sourced from the peninsula, and having tried out some of the dishes that Olai has to offer, we can guarantee that they capture that “it factor” unique to Jaffna food, which is often unlike the other parts of the island with its inimitable style.
While the food is prepared by a number of cooks, all women thoroughly trained in the way of bringing forth the best out of Jaffna’s delectable flavours, they are also given the added advantage of access to the expert knowledge of Patrick Phillips, Olai’s Chef and consultant, a Hotel school alumni with over 40 years of local international hotel trade complete with a background in preparing Jaffna dishes since he has roots from Urumburai Jaffna. “He not only brings his expertise, but also his love of Jaffna food to the table,” Vanathi shared.
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100% biodegradable eco friendly packaging[/caption]
It is important to note that Olai ensures that their packaging is environmentally-friendly and completely bio-degradable, and locally obtained to promote and sustain local producers. Vanithi herself has designed the ingenious packaging, made of Palmyra leaves, which they utilise in their daily deliveries, and which adds an extra touch of authenticity to your culinary experience.
To avoid any food wastage, Olai employs a system where customers must pre-order their meals. Direct messaging streams are open for placing orders, and Olai will carry out deliveries via their personal delivery service.
Website: www.olai.lk
Instagram: @olai.lk
WhatsApp : 077-7660057
Call: 0114955611
Email: info@olai.lk
Address: Olai Manai, 324, Galle Road (36th lane entrance), Colombo 06
