Travel and Hospitality News / Yonder

Yonder Launches New Culinary Experiences in Sri Lanka

Via: ReleaseWire

Updated 4:15 AM CDT, Thu, July 11,2019

London, UK -- (SBWIRE) -- 07/11/2019 -- Yonder has launched two new culinary experiences in Sri Lanka. Led by locals in Colombo and Kandy, the tours highlight the spices and flavours that the island is famous for while also enabling guests to learn about Sri Lankan culture and daily life.

A luxury tour operator specialising in experience-led, tailor made holidays in Sri Lanka, Yonder is dedicated to the country and its communities. Nico Kostich, Director of Yonder, comments:"Now is a great time to travel to Sri Lanka - the government is in overdrive, with every possible security measure in place, to ensure it is safer than ever. Up to the end of the year visitors can take advantage of great prices, which are up to 20% lower than normal and visit many of the island's popular tourist attractions without the usual crowds."

Tuk Tuk Spice Trail Colombo Tour

Gourmands start the tour on a tuk-tuk to Pettah, a Colombo neighbourhood famous for its open-air bazaars and markets. Here they will wander along Spice Street, learning about the mounds of coloured spices used for mixing curries, before stopping at a tea wholesaler to sample local blends.

Next guests board a local coastal train at Fort Railway Station for a 30-minute scenic journey to Dehiwela for a rice and curry cooking lesson with Namma. An expert in Sri Lankan cuisine, Namma welcomes foodies into her home, teaching them how to prepare authentic lunch or dinner dishes such as deep fried prawns topped with lentil patties, Ceylon prawn curry and Colombo chicken curry which are enjoyed together with vegetable curries, rice and fresh ginger tea. A special mix of curry powder, vanilla pod and coconut shell cooking spoon are given as a memento of the day.

Be My Guest Experience in Kandy

In Kandy, the capital of Sri Lanka's Central Province, guests join Ganga Akka, a house wife and mother to two children, in her home which was built in the 1950's and is typical of the region. Around the kitchen table and walking in their Kandyan style garden with jack, mango wood apple and guava trees, guests learn about local farming practices and about Sinhalese cuisine.

Many Sinhalese meals are derived from an ancient farming practice called 'Chena Cultivation' which sees seeds planted a few days before rainfall and is still the main profession of most villagers in Sri Lanka. Ganga Akka will explain local cooking methods, creating fragrant curries, using spices and rice – a staple food in Sri Lanka .

Meals include "Pol Sambolaya" a hot coconut dish typical of the area consisting of freshly grated coconut, red onions, dried whole chilies, lime juice, salt and maldive fish and a blend of local greens, coconut and spices known as "mallum" which is believed to have medicinal properties. Ganga Akka is a terrific story teller and while chatting about the different ingredients, she will tell tales of Sri Lanka and life in the villages.

A twelve day itinerary to Colombo, Kandy, Nuwara Eliya and Galle staying in boutique hotels including the two culinary experiences costs from £3,800 per person including flights. www.yonder.co.uk 0203 880 8585

For press enquiries and images, please contact: Tiggy Dean and Emma Hill at Hill & Dean PR on 0208 875 9923 or email to tiggy@hillanddeanpr.com and emma@hillanddeanpr.com

About Yonder
Yonder is a luxury tour operator specialising in experience-led, tailor made holidays in Sri Lanka, India, Thailand, Malaysia and Burma. Yonder's portfolio features a collection of hand-picked hotels, as well as a range of creative and exclusive experiences. Yonder holidays are aimed at all ages, including families, solo travellers and small groups. Yonder was founded in 2017 by Nico Kostich, once named by TTG as one of the travel industry's bright new talents to watch out for.

For more information on this press release visit:
http://www.sbwire.com/press-releases/yonder-launches-new-culinary-experiences-in-sri-lanka-1245441.htm

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