Just the mention of tamarind and the palette oozes into action in anticipation of the sourish-sweetness of reddish-brown gooey pulp melting and teasing the tongue. Tamarind has always been popular from the ancient Greeks and Romans and right across present Asia. Indeed, the Sri Lankan kitchen is incomplete without its tamarind pulp for the spicy seafood curries and the blessed thambun hodda that builds the appetite of the ailing.
Bojoon.com makes the discovery journey to Hunas Falls Hotel to learn more about this tantalizing spice. The experience of Hunas Falls Hotel, bojoon.com feels, is a lot like tamarind – just as from the rough, knobby pods come the delightful pulp, 800 m above sea-level is a haven that just catches your breath. Mountain peaks seems just an arm’s reach away with mists playfully rolling along the slopes. The cascading Hunas Waterfall looks more a crystal artwork. Hunas Falls Hotel is certainly a place where special memories are made…
Hunas Falls Hotel’s Executive Chef Namal Wijeratne believes in piquing the appetite to complement the serene surroundings. The tamarind does the trick, he says with a twinkle. The tamarind, he explained, is an important universal ingredient in chutneys, sauces and curries – including the popular Worcestershire Sauce. His Tamarind Drizzle certainly brings a dazzle to his starters.