700 coconuts in world’s largest Kottu in Colombo

Visitors to “2,100 kilograms of Kottu” promotion at the Hilton Colombo on Sunday are likely to be stunned by the sheer numbers necessary to bring them such a feast. As 40 chefs from the Hilton Colombo’s Curry Leaf restaurant prepare and cook 2,100 kilograms of kottu, they will be encountering a variety of ingredients and cooking utensils, which are expected to result in a frenetic and colourful environment perfect for the food lover. Among the ingredients are 400 kgs of halal boneless chicken, 350 kgs of flour, 250 kgs of Bombay onions, 200 kgs of leeks, 200 kgs of tomatoes, 45 kgs of garlic, 9 kgs of ginger, 20 kgs of curry leaves, 700 coconuts, 80 litres of vegetable oil, 7,000 eggs, 3 kgs of cinnamon sticks, 1,750 grams of cardamom, 10 kgs of chillie pieces, 1,750 grams of turmeric, 5,250 grams of curry powder, 25 kgs of salt, 15 kgs of butter, 7 kgs of tamarind, 4 kgs of lemongrass, 2 kgs of rampe, 7 kgs of sugar, 7 kgs of chili powder, and 70 litres of coconut milk.

“It is more than a gimmick for us; it is a matter of national pride that we complete this challenge of creating the world’s biggest kottu so we can put Sri Lanka in the history books,” said Hilton Colombo’s Executive Chef Rohan Fernandopulle.