Dream Vacations Travel Blog - Sri Lanka Tours & Hotels

Health as a third dimension in addition to taste and presentation

Sri Lankan hoteliers are now promoting health food on their menu. Sri Lankan foods of nutritional value and health giving properties are being served alongside continental and other Asian foods. A workshop bringing leading Sri Lankan academics in the field of food science & nutrition, and internationally acclaimed Sri Lankan chefs to promote development of Sri Lankan cuisine was recently conducted by a premier hospitality provider.

Dr Ananda Chandrasekara, Senior Lecturer of Biochemistry, Human Nutrition & Dietetics of the Department of Food Science & Technology of the University of Peradeniya and Dr Vajira Senaviratne, visiting lecturer, ayurveda consultant and pharmaceutical chemist outlined Sri Lankan food’s nutritional and medicinal values to the hospitality trade. Sri Lankan chef Dimuthu Kumarasinghe, the only chef in the world to have won 9 gold medals in individual events in both the Culinary Olympics and Culinary World Cup and well-known Sri Lankan master Chef Publis Silva also attended this workshop.

Development of Sri Lankan cuisine is expected to create a demand for local ingredients, helping the rural economies Sri Lanka.