• Exploring new flavours 

Fusion cuisine – blending elements from diverse culinary traditions to create something entirely unique – has long been a subject of intrigue. In Sri Lanka, this concept has found a vibrant home, with almost every restaurant boasting a signature fusion dish. 

The popularity of fusion cuisine among Sri Lankans raises an interesting question: in today’s interconnected world, where flavours, techniques, and ingredients are so seamlessly mixed and matched, is there even such a thing as ‘authentic cuisine’ anymore? Or has fusion become the new norm in global gastronomy?

To explore this topic, The Sunday Morning Brunch reached out to restaurateurs, café owners, and chefs across Colombo, delving into their perspectives on the essence of fusion cuisine, its creative potential, and its role in shaping Sri Lanka’s evolving culinary identity. 

From innovative dishes that push boundaries to the blending of local and international flavours, fusion cuisine reflects not only culinary creativity but also the cultural tapestry of a rapidly globalising world.

Catering to diverse palates

Café Kumbuk owner Dinali Dandeniya shared: “At Café Kumbuk, our philosophy centres on offering wholesome, delicious meals that prioritise nutritional value and celebrate fresh, locally sourced ingredients. While we deeply value authenticity and the cultural heritage of traditional dishes, we also appreciate the creativity and inclusivity that fusion foods bring to the table. 

“Fusion cuisine allows for innovative ways to combine flavours, techniques, and ingredients, making it an exciting way to cater to diverse palates. However, our approach is to maintain a thoughtful balance, ensuring that any fusion dishes we create still align with our core ethos of health, sustainability, and taste.”

She further noted: “In essence, we believe fusion foods have value when executed with respect for the original traditions and a focus on delivering nutritional benefits. This approach enables us to innovate while staying true to our mission of offering mindful, nourishing food experiences.”

Brunch also spoke to The Warehouse Colombo co-owner Yasith Wickremasinghe, who shared: “What we do is mix and match different cuisines that suit the Sri Lankan palate. Authentic Chinese or authentic Japanese food, for example, doesn’t always work for us because they lack the spices and heat levels we’re accustomed to.” 

Yasith explained that their approach was to provide a welcoming environment for Sri Lankan office-goers who wanted to unwind after a stressful day. “We want to offer a place where people can relax, enjoy a drink, and have a great time. To pair with the booze, we focus on serving spicier food – something with that tingling sensation on the tongue that our customers love,” he added.

He continued: “At The Warehouse, we mostly serve Chinese food, but it’s definitely fusion. We spice it up much more than you’d typically find in traditional Chinese cuisine. In fact, I was talking with a Japanese person who said that the food was too spicy for them. And that’s okay – it’s just what we’re going for. Sri Lankans enjoy food with a certain level of heat and fusion cuisine allows us to cater to that taste. Fusion is the way to go.”

A dynamic blend of flavours

Speaking to Brunch, Chef Indika Prasad at Kabalana House shared his insights on the appeal of fusion cuisine in Sri Lanka, particularly for local guests. 

“Sri Lankan guests, wherever they go, always prefer fusion cuisine, and I think that’s the best thing to offer them. We’re used to our traditional rice and curry, the everyday foods we cook. When we dine out, we’re looking for something different – a new experience and a different taste. That’s where fusion cuisine fits in perfectly,” he observed.

However, Chef Indika also acknowledged the varied preferences of international tourists. “Tourists often seek authentic cuisine – traditional, native Sri Lankan dishes. In such cases, we have to cater to their needs, but we still incorporate a bit of fusion into the experience. 

“For example, while they may want to taste Sri Lankan food, we often make milder or spicier versions to accommodate their palates. This way, we offer a unique blend that still resonates with both locals and tourists. It’s all about finding that balance, and in many ways, this is fusion cuisine at its core,” he said.

It’s clear that fusion cuisine has become an integral part of Sri Lanka’s gastronomic scene, offering a dynamic blend of flavours that cater to both local and international tastes. From restaurants adapting traditional dishes with bold, spicy twists to thoughtful approaches that respect cultural authenticity, fusion cuisine reflects the evolving preferences of today’s diners. 

As chefs and restaurant owners continue to experiment and innovate, fusion remains a powerful tool for creating unique culinary experiences that delight and satisfy diverse palates.