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 restaurant’s unique culinary essence to India. “Ishaara is the perfect fit for our first move outside Sri Lanka because they have the same passion for food and creativity. Plus, Mumbai’s energy is just too good to resist,” says Rajaratnam.
ADVERTISEMENT The weekend pop-up that kicks off today has a bold Sri Lanka menu. Expect everything from iconic seafood dishes to deep, flavourful curries and zesty sambols. “We wanted this menu to feel like a mini road trip across Sri Lanka,” Rajaratnam adds.
Take the Jaffna kool, a seafood broth from the northern coast, built on tamarind, coconut milk, and a spice mix that’ll hit you with all the right flavours. “It’s comfort food with a tangy twist that Indian taste buds will love,” assures Rajaratnam. The banana leaf-wrapped baked white fish marinated in chilli, garlic, and lime has an earthy aroma and juicy, melt-in-your-mouth texture.
Then there’s the grilled skewers — a smoky, spice-packed crowd-pleaser inspired by the island’s multicultural influences, combining spices like cumin, paprika, and cinnamon. “It’s a Sri Lankan answer to India’s tandoori obsession,” shares Rajaratnam, adding, “Sri Lankan cuisine celebrates bold flavours and vibrant ingredients shaped by unique spices and techniques. While both Sri Lanka and India.