By Nur Ashikin Abdul Aziz
SERI KEMBANGAN, Oct 17 (Bernama) -- Authentic Sri Lankan cuisine prepared with 42 types of spices await food connoiseurs during the Sri Lankan Food Festival from Oct 16-31 at the Palace of the Golden Horses here.
Mouth-watering menu such as Fish Curry Malu Mirisata, Chicken Chatti Roast and Mutton Devilled are specially prepared by Sri Lanka's renowned chef, Dr T. Publis De Silva, who was flown in for the festival.
"Although Sri Lankan food is quite similar to Malaysian food, ours is rather unique in the sense that we use 100 per cent natural products and is cooked with coconut oil.
"During the festival, we give Malaysians a chance to experience authentic Sri Lankan food. A perfect Sri Lankan meal consists of rice, curry, sambal and three types of vegetables," he told Bernama at the launch of the festival on Thursday night.
De Silva, the director of Culinary Affairs and Promotions from Mount Lavinia Hotel in Colombo, Sri Lanka, will be here until Oct 25.
Officiating the festival were Sri Lanka High Commissioner to Malaysia Ibrahim Ansar and Tourism and Culture Ministry Deputy Secretary-General (Management) Dr Junaida Lee Abdullah.
Ibrahim, in his speech said the festival, aimed at promoting the island country's authentic food culture, would also enable a greater relationship between the people of the two countries.
"Events like this will reflect existing strong, binding and long-standing relations between Sri Lanka and Malaysia," he said, adding that diners would be entertained by the Sri Lanka Cultural Dance troupe during the festival.
The high commissioner also said that Sri Lanka welcomed knowledge exchanges of spices for both culinary and health research between the two countries as health had become an integral part of cuisine in the modern day.
A special buffet would also be available for Deepavali. For further information, contact 03-89443781.