• Cinnamon Grand Colombo’s South Indian buffet is open until 12 September

Stepping into the Cinnamon Grand Colombo for their South Indian dinner buffet, hosted from 5-12 September, felt like a culinary escapade through the bold flavours of southern India. The buffet is a delightful showcase of the beloved dishes from their famed Chutneys restaurant, and it more than lives up to its reputation. As you walk through the elegantly set tables, the aromatic spices, colourful platters, and lively atmosphere set the stage for a dining experience that’s nothing short of extraordinary.

The dining area, dressed in warm tones with a touch of traditional South Indian decor, was an inviting prelude to the feast that awaits. Soft lighting, the gentle hum of conversation, and the occasional clink of cutlery added to the overall sense of anticipation. The setting was elegant yet unpretentious, a perfect match for the rich, yet approachable flavours that define South Indian cuisine.

Starters: A symphony of flavours

We began our evening with a bowl of coriander and chicken soup, a comforting start that gently awakened our taste buds. The soup was light yet flavourful, with the coriander adding a fresh, herbal note that balanced the richness of the chicken. It was a soothing introduction to the more intense flavours to come.

Next up was the onion garam pakoda – a crispy, golden delight that was impossible to resist. The pakoda had a perfect balance of texture and flavour, with the onions providing a sweet, caramelised bite against the spicy batter. It was a wonderful nod to the quintessential South Indian street food experience.

The palkatti chilli fry was another highlight among the starters. The homemade cottage cheese, sautéed with onions, garlic, and bell pepper, was coated in a vibrant chilli and coriander blend that delivered a perfect punch of heat. The contrast between the soft, creamy cheese and the fiery spices was a match made in culinary heaven.

The mains: A festival on a plate

The buffet’s selection of main dishes is where the true artistry of South Indian cuisine shines through. We couldn’t resist starting with the nandu poriyal – a crab meat curry, which turned out to be the undisputed star of the show. The curry was rich, aromatic, and deeply flavourful, with the delicate sweetness of the crab meat perfectly complemented by the robust, spicy gravy. Every bite was a testament to the skill and passion that goes into creating such a dish.

This dish was bursting with flavour, allowing the natural sweetness of the crab to shine through, enhanced by the warm, nutty undertones of the mustard.

The chicken Chettinad was another crowd-pleaser. This dish, cooked in the traditional Chettinad style, was a masterclass in balancing spices. The chicken was tender, and the gravy, with its layers of spices, was a complex tapestry of flavours – spicy, aromatic, and deeply satisfying. It paired beautifully with the kozhi biriyani, where the layers of spiced rice and succulent chicken created a harmony that was pure comfort on a plate.

For those who prefer vegetarian options, the kai kari kuruma and bangala dumpa battani iguru were standout choices. The kai kari kuruma, a mixed vegetable curry in a rich cashew gravy, was a creamy, indulgent delight. The cashew added a subtle sweetness and a silky texture that elevated the simple vegetables into something truly special.

The bangala dumpa battani iguru, with potatoes and green peas cooked in a cashew and green chilli blend, was another testament to the beauty of simplicity. The dish was mildly spiced, allowing the natural flavours of the vegetables to come through, making it a perfect counterpoint to the richer, more intense dishes.

And of course, no South Indian feast is complete without thayir sadam – the humble curd rice. This simple dish, with its cooling, tangy yoghourt and soft rice, was the perfect palate cleanser amidst the medley of spices. It provided a soothing, refreshing break, preparing us for the sweet finale.

Desserts: A sweet farewell

The dessert spread was as decadent as it was diverse, offering a fitting conclusion to the feast. The semiya payasam, a sweet and silky sago vermicelli pudding, was infused with cardamom, creating a dessert that was both light and aromatic. Each spoonful was a reminder of why this dish is a staple in South Indian households.

The laddu, with its rich, nutty sweetness, was another highlight. These soft, melt-in-your-mouth dumplings, flavoured with cardamom and fried in ghee, were a delightful indulgence, embodying the festive spirit of South Indian cuisine.

For those with a penchant for syrupy delights, the gulab jamun and jalebi were the stars of the dessert table. The gulab jamun – soft, spongy, and soaked in rose-scented syrup – was a luxurious treat, while the jalebi, with its crispy, spiral shape and sticky sweetness, provided a satisfying crunch with each bite.

The Cinnamon Grand Colombo’s South Indian dinner buffet is not just a meal; it’s an experience. Each dish, from the starters to the desserts, is a celebration of the rich culinary heritage of South India. The attention to detail, the balance of flavours, and the sheer variety on offer make this buffet a must-try for anyone who appreciates good food. This is more than just a buffet; it’s a love letter to the vibrant, diverse, and utterly irresistible world of South Indian cuisine.

Whether you’re a long-time lover of South Indian cuisine or a newcomer eager to explore, this buffet offers something for everyone. The flavours are bold yet comforting, the dishes are traditional yet innovative, and the entire experience is one of warmth, hospitality, and, above all, delicious food.

PHOTOS Krishan Kariyawasam