02nd March 2021 16:59:22 Hours
Sri Lanka among other countries has inherited unique cuisines which sustain the nutritional characteristics of food with indispensable local spices. The culinary consultant Deshabandu Dr. Themmadurage Pabilis Silva, the Chief Chef of the Mount Lavinia Hotel who ventured to take the Sri Lankan Sinhala dishes to the international arena, conducted a two-day workshop from 01st to 02nd March. The programme aimed at improving the culinary skills of all cooks serving at SLMA and neighbouring military establishments.
The first session was on Medicinal Spices used in Sri Lankan cuisines which gave an in-depth understanding to the cooks, officer cadets and officers. During the session, he clarified their doubts in relation to traditional food, immunity, nutritious level etc. The practical sessions conducted afterwards added a novel learning experience to the participants in making different recipes, culinary methods etc. It was a lifetime opportunity for most of the cooks to meet a well-known personality in the field and to share his experiences. On the second day, the participants were given hands-on experience on varied cuisines such as Chicken ‘Dadhu’, Vegetable Pakoda, Chili Paste, Vegetable Salad, Mango Dressing and bread pudding with local spices. Interestingly, the Chef educated the participants that loving kindness and consciousness while cooking is the secret ingredients behind healthy and rich dishes. By the end of the programme, certificates for all the participants were awarded by the Commandant together with Dr. Themmadurage Pabilis Silva. Finally, the Chef’s generous service was admired with a token of appreciation by the SLMA staff.
