Travel

Promoting Sri Lankan cuisine
 

 Prasad ABU BAKR

COLOMBO: The restaurant that started off in hawker style 12 years ago has earned for itself a prestigious place in the hearts of both locals and foreigners alike.

"We started off as a small outfit" said Rohan Fernandopulle, Executive Chef of the hotel, elaborating how hoppers and Koththu Roti was prepared and served out from a cart with a small buffet table consisting of other accompaniments laid out at the same spot where the 'Curry Leaf' stands today.

"I used to stay regularly at the Hilton whenever I returned home from abroad travelling and working full time in the culinary field" said Sikamani Felicia Sorensen who actually is the think tank behind this whole project.

"One fine morning I was looking out of my room window at this bare patch of land, where this restaurant stands today.

"I thought to myself how wonderful it would be to have a restaurant here serving authentic Sri Lankan cuisine".

So it all started, Sorensen had marched straight into late Gamini Fernando's office, where he was all geared to start his morning briefings and told him of her ideas explaining that it is a crying need in this city to have a decent restaurant that serves local cuisine so that people both local and foreign can taste the real thing.

"Though he liked the idea he was a lot alarmed by what I wanted as a fee" said Sorensen who not only single handedly promoted Sri Lanka's curry dishes (which earned Sorensen the name 'Curry Queen') but promoted local cuisine world wide at her own expense.

"I did it without any sponsorship or patrons because I believed strongly that what we had to offer to the world of culinary is matchless in comparison" said the Curry Queen who was honoured by the then President R. Premadasa bestowing the title of Sikamani upon her for the services un-tiredly rendered by her on behalf of our country.

Today her initiative has given Colombo one of its finest restaurants that serve local fare at its best.

Captained by Chef Raja who himself is a wizard at local preparation the Curry Leaf remains exclusive not merely because of its food alone.

"We have a guy that preparers the best hoppers in town" said Executive Chef Fernandopulle explaining that this special hopper maker Chef Ravi was at that moment in Doha catering at a food promotion where he was turning 36 hoppers at a time, "however he will be returning on time for this promotion to serve the finest hoppers Colombo has tasted".

Besides Chef Ravi there is the wonder Roti maker, Fareez who juggles and stretches the dough in air to make the finest Godamba Roties in town. His act has to be seen to be believed.

This year too the Curry Leaf is presenting its annual rendezvous with Sri Lankan food. The festival which started on the February 16 is due to end on the 25. It is a fine opportunity to keep your taste buds alive.

Cinnamon Grand wins C'ship

COMPETITION: First Commis I. M. M. G. K. Seneviratne of Cinnamon Grand, Colombo won the Championship Trophy of the Anchor Pastry Challenge 2005/2006. The Grand Finals were held at Water's Edge on February 7.

The event sponsored by Fonterra Brands Lanka (Pvt) saw the participation of over 70 pastry chefs from six regions in the country including leading hotels in the city.

Seneviratne bagged the trophy for both 'The Best Cake' and 'The Best Dessert' categories for his delicious duel cream cheese cake and the reality cream dazzle dessert.

Hailing from the hilly climes of Haputale, Seneviratne did not have a rosy path to achieve this feat. His achievement is all the more important when one looks at the competition that he was up against.

Many of the chefs that participated were geared with numerous training stints both local and overseas and had a much more broader exposure into this specialised field.

The big break for Seneviratne happened when he won a government sponsored apprenticeship course for three years to be attached to the now Cinnamon Grand 14 years ago.

Speaking about the competition, the rather pensive winner said that the judges gave special merit to the meticulous planning and hygiene of the preparation. "As contestants we were not allowed to communicate and were left to ourselves for six hours under their watchful eyes," he said.

For the young lad, he has climbed the Himalayan (Haputale?) heights, which will now open avenues for him in any part of the world.

Grand hotel gears up for the April season

NUWARA ELIYA: The Grand Hotel has already started preparing themselves for this gala and colourful festive period.

Nuwara Eliya occupies the top position as the most sought after venue to be in during this Festive Period. The Mayor of Nuwara Eliya, Chandanalal Karunaratne, has already had two rounds of talks with the important personalities and important institutions in the Nuwara Eliya City such as banks, hotels, NGOs and multi national companies.

He had also invited prime trading organisations from Colombo and other parts of Sri Lanka, who traditionally sponsor events and are of the view that they and their products have to be seen in Nuwara Eliya.

The Mayor has come up with a varied programme for the whole month of April, but the main attractions and events are from April 8 to 16.

The Mayor is trying to introduce some new events to the programme, as the usual programme was becoming stereo type. He has already started sprucing the Nuwara Eliya town area and like-wise Grand Hotel has started sprucing their hotel, their garden and the immediate precincts.

Despite the downturn in tourism the management of Grand Hotel continues to develop and upgrade the Hotel, a landmark and picturesque hotel in the salubrious Nuwara Eliya, gearing themselves for the April Season.

Presently, Nuwara Eliya Hotels Co.Ltd., which owns and manages Grand Hotel has embarked on an extensive renovation programme in upgrading two of their very popular Food and Beverage outlets - "The Coffee Shop" and the Main Restaurant also known as "Barnes Hall".

The Coffee Shop will have a "Show Kitchen" and a menu in keeping with the highest culinary standards.

"The Barnes Hall" is being redecorated ensuring the "Old English" ambience that the Hotel is renowned for is maintained through every detail.

The Grand Hotel already boasts of its Fine Dining Restaurant - "The Supper Club", which caters to the most discerning diner by way of its Gourmet A La Carte menu, a panoramic bar, music for dancing and service of the highest standard.

Another Food and Beverage feature at the Hotel is "The Grand Indian", the first Specialty Restaurant in Nuwara Eliya, specialising in both vegetarian and non-vegetarian dishes from North and South India.

Persian, Arabic food bazaar at Trans Asia

COLOMBO: Trans Asia Hotel has organised a Persian and Arabic Food Bazaar at Trans Asia's Beira Terrace, from February 17 to 26, in a truly Arabian atmosphere.

Prepare to experience the fine intricacies of the Persian and Arabic cuisine, rich in Middle Eastern staples of lamb, wheat bread and yogurt.

Savour a typical Arabian meal: lamb, treasured for its flavour and texture, with a base of expertly cooked long grain white rice, some of the 40 types of wheat breads that laden the tables of Arabia, not forgetting to include a variety of seasonal fruits, such as dates, figs, dried apricots and peaches, and vegetables such as egg-plant.

Each dish subtly seasoned with fragrant spices and herbs, all used with artistry. Flavours that are never overpowering but always gently enhancing the main ingredients.

Traditional Persian and Arabian delicacies will be whipped up, right in front of your eyes, by the master chef flown in just for the occasion, Chef Rashidi Easlam.