18 October 2018 - 9 Heshvan 5779 - ט' חשון ה' אלפים תשע"ט
Sri Lankan food expo delights Tel Aviv diners E-mail

The Sheraton Tel Aviv Hotel, in partnership with the Embassy of Sri Lanka in Israel and the Sri Lankan Tourism Bureau, recently hosted a 12- day celebration of Sri Lankan cuisine prepared by visiting Sri Lankan chefs Kamal Surendrajith and Iyadurai Madasami, who were on their first visit to Israel.

The festival featured special lunches and dinners at the hotel’s signature restaurant, The Olive Leaf, as well as a tourism booth and a Sri Lankan market in the Sheraton lobby.

The festival began on 7 May at a reception in the presence of guest of honour Selvaraj Periyasamy Pillai, Ambassador of Sri Lanka in Israel. The festival was organised by the hotel’s executive assistant manager, Patrick Mudalige, himself a native of Sri Lanka.

The chefs designed menus based on traditional Sri Lankan products to create authentic Sri Lanka dishes. On the opening evening, a three-course meal was served to invited guests, reflecting the kind of cuisine prepared at Colombo’s luxury Kingsbury Hotel, the guest chefs’ home kitchen.

The first of the three courses of the opening-night dinner reflected influences of South India, Sri Lanka’s immediate neighbour. A sushi-like roll made with sticky rice came in two versions, one stuffed with shredded spiced chicken and the other with potato similar to the filling of a masala dosa.

This was accompanied by a tasty vegetable cutlet reminiscent of yellow dal, as well as cubed mixed vegetables that had been in pickled in a delicate solution redolent of clove.

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