Food & Flavours

The wonderful thing about kottu roti is its versatility. It can be created with whatever ingredients you like – it isn’t a dish with rigid requirements where certain ingredients are a must.

Temper the milk couverture, whipped praline paste and marzipan in a mixing bowl using a paddle. Then fold the tempered couverture, Rice Krispies and melted cocoa butter with soft butter.

One pot meals are certainly more than merely the convenience they’re hailed for. In fact, they may not be all that convenient either! But it is better than preparing the three, four or even five dishes that usually accompany a Sri Lankan meal, and it’s definitely easier to clean up during preparation as well as after a meal.

Nimal Rajapaksha is the Executive Pastry Chef at Cinnamon Bentota Beach and widely known for his work ethic in the kitchen.

Of all the soups in the world, potato and leek soup sounds rather unappealing – and perhaps even boring to some.

Chaminda Pathirana is an advocate of fresh organic food. Not only is he pas-sio-nate about the art of cooking but his positive attitude and desire to keep learning and growing are what set him apart.

Oxtail is a cut of meat, which isn’t usually considered a cut of meat; it’s thick at one end and rather narrow at the other with bone running through the entire length.