Lankan food on a platter
If there is one person whose name is synonymous with food from Sri
Lanka it is Dr Publis Silva of Mount Lavinia Hotel. While many chefs
tried to pamper foreign tourists with food from their respective
countries, Publis had one vision - promoting Sri Lankan food to the
world.
Those who came from overseas learned to appreciate our food and the
taste and aroma of freshly cooked vegetables spiced with exotic produce
from a variety of vegetation.
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Some of the gastronomic treats included in the book |
Publis says that as one who has travelled to many parts of the world
as a chef, he has never seen in any other part of the world such
superior cooking as Sri Lankan food.
He adds that coupled with vegetation where every plant in the island
is of some use to man, the range is limitless.
He uses his knowledge of history, vegetation and craft to create an
atmosphere and unparalleled experience in culinary art.
He laments that today instant food is being promoted and the ancient
craft of food preparation is being lost amidst myriad preparations and
colourful packeted or bottled varieties easily available on supermarket
shelves.
Publis has now used his expertise to produce a new book Sri Lankave
Ivum Pihum(The Food of Sri Lanka) in which his versatility and
craftsmanship are fully utilized to bring forth the wide variety of
dishes which can be produced using simple ingredients.
Age old recipes and innovations mingle together under his nimble
hands as he creates dishes which appeal to the palates and symbolizes
all that is rich in Sri Lankan food.
The book itself is not merely a collection of recipes but contains
helpful details of various ingredients, plus the chemistry and nutrients
needed to have a healthy life.
The book is illustrated with lavish colour photographs of some of the
recipes also have practical details ranging from the type of cupboards
built in the kitchen to waste disposal. The book is a treasure trove not
only for Sri Lankans but those living overseas.
The book has been released in time for the festive season and
contains 345 pages in a large format paperback. An English translation
is due in 2011. |
