Maize & Malt is set to spotlight the soul of Sri Lankan cuisine with a month-long food festival in Bengaluru, celebrating recipes rooted in home kitchens and street-side favourites. Running from 17 February to 17 March 2026, the festival brings together the warmth of coconut milk, the aroma of curry leaves and the layered spice blends that define island cooking.

Sri Lankan food is known for its balance - creamy coconut mellowing chilli heat, jaggery lending gentle sweetness, and spices building depth without overpowering the palate. At Maize & Malt, the focus remains on authenticity and comfort rather than reinvention.

Curating the experience is Priya Bala, journalist, long-time restaurant critic and author of Start Up Your Restaurant, Secret Sauce and Bazaar Bites. Her approach centres on dishes that feel familiar and heartfelt, reflecting lived-in traditions rather than stylised presentations.

The menu opens with small plates such as Banana Flower Cutlets, Bittergourd Sambol, Seeni Sambol Buns and Mushroom Patties inspired by Sri Lankan street snacks. Non-vegetarian selections include Devilled Chicken, Fish Cutlets, Prawn Vada and slow-cooked Black Pork served with Tapioca Chips.

For mains, Cheese Kotthu, Idiappam Kotthu and pandan-scented Yellow Rice paired with Chicken Curry and Curried Pineapple highlight the cuisine’s comforting character. Desserts like Watalappam and the classic Love Cake complete the experience on a sweet, nostalgic note. The festival is available daily from 12:30 PM to 12:00 AM at Maize & Malt, Whitefield, Bengaluru. Reservations: 9972681261.