Sri Lanka’s Award-Winning ISSO Brings Flavourful Prawn Delights to Hyderabad

The renowned dining destination, Terrāi, is hosting an extraordinary culinary experience with the debut of ISSO, Sri Lanka’s celebrated prawn restaurant. For two days only—on July 11 (lunch only) and July 12 (lunch and dinner)—guests will enjoy a specially curated five-course set menu, showcasing ISSO’s signature seafood creations for the very first time in India.

Founded in 2016 by Apinash Sivagumaaran, ISSO—named after the Sinhalese word for “prawns”—quickly gained a reputation in Colombo for its inventive and vibrant take on Sri Lankan seafood classics. The restaurant transformed the humble prawn into a national favourite, turning it into an everyday delicacy and culinary obsession. Today, ISSO is renowned for its bold flavours, loyal patrons, and dedication to sharing Sri Lankan culinary heritage worldwide.

For this special Indian debut, ISSO has carefully crafted a five-course menu that explores the rich, fiery flavours of Sri Lankan cuisine. The meal begins with a Dynamite Shrimp Salad—crispy tempura prawns in a spicy, flavour-packed sauce, served with avocado, cherry tomatoes, cucumber, and a zesty citrus vinaigrette. This is followed by a delicate Prawn Carpaccio, dressed with olive oil, black olive powder, and grape dressing. The hot starter, Cuttlefish Fritto with Tamarind Glaze, offers crispy, golden bites with a sweet tamarind touch.

Guests can select from three main courses, each highlighting a different aspect of Sri Lankan culinary tradition. The first is a smoky Grilled King Prawn & Mango Curry Espuma, served with Kiribath—coconut rice layered with flavoursome mango curry foam and charred prawns. The second option features Black Tiger Prawns cooked in Kithul with garlic and chilli, presented atop savoury waffles made from hopper batter—an inventive fusion of tradition and innovation. The third is an authentic Jaffna Mutton Curry, slow-cooked with rich coconut gravy—a homage to Tamil culinary heritage.

Dessert brings a sweet finale with Wattalapam—Sri Lanka’s beloved coconut milk custard pudding infused with jaggery, spices, and roasted cashews, offering a comforting, aromatic end to your culinary journey.

During this exclusive two-day event, a bespoke cocktail menu—featuring some of Terrāi’s signature drinks—will complement the flavours and elevate the experience (cocktail names to be announced).

This collaboration not only celebrates Sri Lankan cuisine but also highlights Terrāi’s commitment to storytelling through food and regional preservation. Co-founded by Rohit Kasuganti and Anisha Deevakonda, Terrāi champions Telangana’s cultural and culinary traditions by sourcing ingredients from local indigenous women farmers and tribal chefs, ensuring biodiversity and community support are at the heart of its philosophy.

More than a pop-up, this event is a dialogue between two vibrant culinary cultures, created by passionate teams united in their belief that food has the power to foster community, celebrate heritage, and delight the senses.