The tea banquet at @mountlaviniahotel The course here is the delicious local crab with two types of fermented coconut with one being spiced, using just the old coconut grated with different spices, salt & touch of local jaggery sugar, the other a more natural coconut taste with young & old coconut used. The young flesh puréed & the older was grated, with a consistency of a coarse grainy yogurt, the tea element is a light Ceylon tea & crab jelly.

See some action shots from the event here.


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