Sri Lanka’s largest food exhibition “Culinary Art 2011” will commence from 29th July 2011to 1st August at the BMICH Exhibition centre. The show is considered as the premier meeting place for the industry professionals, showcasing a widespread of products and services that range from raw materials to finished food products and equipment, “Culinary Art 2011” is a complete show for the Hospitality and F&B Industry professional. The exhibition is organized by the Chefs Guild of Lanka (CGL) for the second consecutive year. By organizing this exhibition they expect to raise the standards of culinary excellence to international level and give an opportunity for a culinarian to hone their craft than by putting their skills and knowledge to the test in a competitive format.
Sri Lanka is known for its culinary art all over the world for centuries. Base food of the inhabitants of the island is rice which they consume with curry both vegetable and fish. All the dishes are cooked on the base of coconut milk and flavored by liberal use of spices.The same dish can be seen prepared in different manner in different geographical locations. For instance the fish curry prepared in Southern coastal area of Sri Lanka best known as “Ambul Tial”is different from fish curry prepared in inland. Robert Knox the famous English prisoner of the kingdom of Kandy in his book “An Historical Relation of Ceylon” stated that the Sri Lankan kings used to have their meals with 35 different dishes.
Sri Lankan culinary art also benefits from the ethnic differences of the country and ranges from mild and subtly flavored dishes to hot and spicy ones. The food is flavored with a variety of herbs and spices, garlic, ginger, lemon grass etc. and curry powder known as “Thuna Paha”which is prepared by blending at least 5 different ingredients.Sri Lanka has long been renowned for its spices in the 15th and 16th centuries, the traders from all over the world who came to Sri Lanka brought their native cuisines to the island, resulting in a rich diversity of cooking styles and techniques. The Portuguese, Dutch and British invaders as well as the Indian, Arab, Malay and Moor traders have contributed to the variety of Sri Lankan cuisine.
The electronic and print media played a vital role in bringing the local and international cuisine to domestic level. Almost every Sri Lankan women’s magazine has a page for food recipes .Chef Publis Silva of Hotel Mt.Lavinia ,Chef Llyod Opatha and Chef Sanath Dias of Hotel Galadari are some of the popular Sri Lankan chefs at domestic level. Shantha Mayadunne,Lakshmi Mayadunne, Nandani Athukorale and Mallika Joseph are some of the female culinary experts popular in the local media. TV programs like “Rasa Saraniya”airing every Sunday at “Swarnavahini”get large attention from both locals even in rural areas and from Sri Lankans living abroad as it has a online streaming web site. “Culinary Journey with Dharsan”on ETV is much popular among the upper middle cast of Sri Lanka.
The Chefs Guild of Lanka is Sri Lanka’s Association of chefs who are committed towards the professional development of all chefs and cooks in Sri Lanka. Sri Lankan Chefs are known worldwide for their culinary talents and Hilton Colombo’s Executive Chef Rohan Fernandopulle is the only Asian to be in the Club des Chef des Chefs known to be an exclusive club for the greatest of chefs from around the world. The exhibition will give its participants a good opportunity to raise their culinary skills to international level and to cater to the rapid growth in the tourism industry in the years to come.
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