A taste of Sri Lanka in the City

THE SRI Lankan food festival at The Taj Palace New Delhi offers incredibly colourful curries and vegetables with abundant use of spices in many ways.

At the helm is the 83-year-old master Chef Dr. Publis Silva of Mount Lavinia Hotel in Sri Lanka, who has come down to promote the cuisine in the capital, and explained us the importance of living a heart-healthy lifestyle with fresh and local ingredients while incorporating traditional Sri Lankan cooking techniques. “I take care of my heart more than my body. A healthy lifestyle will make your heart healthier,” he said.

As the Director of Culinary Affairs at Mount Lavinia Hotel, he spoke about his 63 long years of service at the hotel and how fresh ingredients play an important role in the cuisine. “I have used curry leaves, herbs and cumin seeds in most vegetables and non-veg dishes, but every dish has a distinctive taste. The range of meats, vegetables and seafood-based dishes are intricate, time-consuming and we have taken hours to prepare these curries,” he said.

Chef told us how he started working in the kitchen at the age of 19 and till today he follows a passionate routine to start his day at 2 am in the morning and is every day determined to serve the best. “Cooking is life for me and not just a profession,” he said, recounting the numerous culinary projects, including the colossal task of popularizing Sri Lankan cuisine around the world as an ambassador of the cuisine.

Celebrating 210 years of history and colonial heritage, Mount Lavinia Hotel is a pioneer in promoting Sri Lankan cuisine to the world. Chef Publis Silva is the face synonymous to the hotel as well as traditional gastronomic art. So head to relish the latest culinary delight served at The Taj Palace New Delhi. The festival is on till August 26.