Special Needs & Diets

I’m a diabetic, and so supposed to eat mainly low GI (Glycaemic Index) foods and stay away from sugars. So, when it comes to catering for special diets, I’m happy to oblige.

The good news for those who are wheat intolerant is that rice/rice flour and lentils/lentil flour are often used in Sri Lankan cooking. For those with a peanut allergy, I don’t use peanut oil or peanuts, and other nuts get mainly used in cakes (apart from the deliriously delicious cadju – cashew – nut curry).

Halal and kosher cooking is also not a problem.

All of the menus under Formal Packages can be adapted to suit the needs or diners with special dietary needs.