ITC Grand Chola is holding a food Festival showcasing the cuisine of the Kandyan Kingdom of Srilankan.
The Kingdom of Kandy was an independent kingdom in Srilanka which existed till the early 19th Century, when they were annexed by the British after a major act of treachery. (Incidently the last king od Kandy was exiled to India and lived out his life in a fort in Vellore)
The Festival was anchored by Chef Publis Silva who is all of 84 years old and is he most decorated Chef in Srilanka, He has been in the Mount Lavinia Hotel for the last 57 years. His Philosophy of cooking is very Simple. The ingredients have to be Fresh, locally sourced and organic. He detests artificial flavors and colours.
Chef Pubis mentioned that Srilanka has a very diverse Flora and Fauna in spite of its small size and there are over 300 vegetables he can chose for cooking which he can source locally.
The festival truly brought the taste of Srilanka with its large spread of Dishes.
There were many varieties of Sambols.
There were 5 different Non Vegetarian Mains which I have listed out and equal number of Vegetarian main dishes.
The Mains could be had with the ‘Hoppers’ or the Appams, or the Kothu Paratha.
There were also very distinct Sri Lankan Desserts like ‘Wattalappam’ and ‘Kiri Pani’
Kudos to ITC Grand Chola on bringing this culinary magician to Chennai. The festival is on till the 16th of September.
The Kingdom of Kandy was an independent kingdom in Srilanka which existed till the early 19th Century, when they were annexed by the British after a major act of treachery. (Incidently the last king od Kandy was exiled to India and lived out his life in a fort in Vellore)
The Festival was anchored by Chef Publis Silva who is all of 84 years old and is he most decorated Chef in Srilanka, He has been in the Mount Lavinia Hotel for the last 57 years. His Philosophy of cooking is very Simple. The ingredients have to be Fresh, locally sourced and organic. He detests artificial flavors and colours.
Chef Pubis mentioned that Srilanka has a very diverse Flora and Fauna in spite of its small size and there are over 300 vegetables he can chose for cooking which he can source locally.
The festival truly brought the taste of Srilanka with its large spread of Dishes.
There were many varieties of Sambols.
There were 5 different Non Vegetarian Mains which I have listed out and equal number of Vegetarian main dishes.
The Mains could be had with the ‘Hoppers’ or the Appams, or the Kothu Paratha.
There were also very distinct Sri Lankan Desserts like ‘Wattalappam’ and ‘Kiri Pani’
Kudos to ITC Grand Chola on bringing this culinary magician to Chennai. The festival is on till the 16th of September.
"Lunumaris Umbula Kada" (Veg Sambol)
Onion Sweet Sambol
'Katta Sambol' Sambol with Dry Tuna Powder
Eluvalu Pickle (Vegetable Pickle)
'Kolagova Maluma' Stir fried Cabbage with Coconut
'Amba Anama' Thick mango Curry
'Uru Maas Kaalu Gammiris Saha Guruka' Pork Black Pepper
'Parani Cremayata Kokul Maas Curry' (Traditional Chicken Curry)
'Elu Maas Thaladala' (Mutton Dry Style
'Essou Kirata Curry' (Prawn Curry)
'Belaya Abulthiyal' (Tuna Hot and Sour)
Crab Curry
Egg Appam
Chef 'Deshabandhu' Publis Silva
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