On August 8th, I had the opportunity to take part in the planning for the G20 German National Day at Barberyn Reef Ayurveda Resort.
Barberyn Reef holds a special place in Sri Lanka’s Ayurvedic tourism landscape. It is known for offering comprehensive Ayurvedic treatments to foreign guests, combining traditional Sri Lankan healing practices with a holistic approach to wellness.
Following our meeting, I had the opportunity to experience another important part of the resort’s philosophy: its Ayurvedic food.
A Taste of Sri Lankan Ayurvedic Cuisine
I was invited to lunch at the resort’s Ayurvedic buffet, and the variety of dishes was particularly interesting. More than simply being a selection of healthy food, the buffet demonstrated how traditional Sri Lankan ingredients and culinary practices can be preserved and presented in a way that complements an Ayurvedic lifestyle.
Among the dishes were several familiar Sri Lankan favourites, along with creative preparations:
Cucumber raita – a refreshing combination of cucumber and a creamy dressing, offering a cooling element to the meal.
Okra – prepared as a simple vegetable dish that allows the natural flavour and texture of the ingredient to stand out.
Neeramulliya – a traditional herbal ingredient valued in Sri Lankan Ayurvedic practices.
Carrot sambol – a colourful preparation that brings together the natural sweetness of carrot with the characteristic flavours of a Sri Lankan sambol.
Chow chow sambol – a fresh preparation using chow chow, reflecting the creativity of Sri Lankan vegetable-based cuisine.
The buffet also included soy sauce, wasabi, olive and lemon dressing, and sesame oil, providing different ways to complement the fresh vegetables and salads.
There were also seaweed salad and papaya salad, adding a refreshing and contemporary touch while continuing the emphasis on plant-based ingredients.
For the main meal, guests could choose from steamed red rice, kurakkan noodles, and vegetable biriyani. These dishes highlighted the diversity of grains and traditional ingredients used in Sri Lankan cooking.
The curries were equally varied. Mango black curry offered the distinctive combination of fruit and spices associated with Sri Lankan cuisine, while mixed lentil curry provided a nourishing source of plant-based protein. Ridge curd added another traditional element to the meal.
The vegetable selection included thampala, thalana batu, and bitter gourd, all ingredients deeply connected to Sri Lankan food culture. Their presence on the buffet demonstrated how local vegetables can remain central to a modern wellness-focused menu.
There were also some unexpected additions, including cheese and spinach quiche and bean curd, showing how the resort incorporates different culinary influences while maintaining its focus on wholesome ingredients.
A Traditional Finish
Dessert continued the Ayurvedic theme. The buffet featured Ayurvedic custard, agave jelly, and fine curd.
The dessert selection was a reminder that an Ayurvedic approach to food does not necessarily mean sacrificing variety or enjoyment. Instead, it can encourage a thoughtful relationship with ingredients, preparation, and balance.
Food, Ayurveda and Sustainability
What impressed me most was not simply the number of dishes on the buffet, but the philosophy behind them.
Barberyn Reef places strong emphasis on preserving Sri Lankan Ayurvedic cuisine and making use of locally grown ingredients. The resort farms many of the ingredients used in its food, creating a closer connection between the land, the kitchen, and the guest’s dining experience.
I also had the opportunity to visit the resort’s herbal garden, which provided a fascinating look at some of the plants connected to its Ayurvedic practices. Seeing these plants growing on the property helped demonstrate how food, traditional medicine, agriculture, and wellness can be connected.
This approach also contributes to the resort’s wider sustainability goals. Barberyn Reef is actively contributing toward the 17 United Nations Sustainable Development Goals (SDGs), with particular emphasis on areas such as Climate Action (SDG 13) and Life Below Water (SDG 14).
Preserving a Culinary Heritage
My visit to Barberyn Reef reminded me that preserving Sri Lankan Ayurvedic cuisine is about much more than keeping traditional recipes alive.
It is also about protecting knowledge of local ingredients, supporting cultivation, valuing traditional food practices, and demonstrating how Sri Lankan cuisine can continue to evolve without losing its identity.
The Ayurvedic buffet was therefore more than just a lunch. It was an expression of Sri Lanka’s relationship with food, nature, agriculture, and traditional wellness.
In an increasingly globalised world, places like Barberyn Reef show how Sri Lankan Ayurvedic traditions can be preserved while being introduced to visitors from around the world. The experience offered a meaningful example of how cuisine can become part of a broader story about health, heritage, sustainability, and the preservation of Sri Lanka’s unique cultural identity.
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