Chef Duminda
During the chefs hospitality career he worked in maldives as well.amounghis time in amaldive he happend to work in one of most luxurious island resort call ” coco palm boduhithi
Specifically chef worked in fine dining section. He create lpt of dishes and menus all the time. Most challenging segment is food delivering in his fine dining restaurant
Chef and his staff at the restaurants after the work.
Chef and his french Manager eric in frount of the restaurant
Chef duminda is one of expert in the Sri lankan culinary industry. This is some of his own creations. We love to share his knowledge with you in this way.
Chef duminda love flavours in delicious cooking style. Over past years people fed up of eating same type of food . So chef has an idea to blend the flavours.
This is an entree. And in here this is a combination of srilankan and Italian cooking style.
In this chef has used dhall curry as a dip. It gives the flavour to the baked bread. Tomato jam made this as the Italian style . And it’s perfectly bland with dhall dip.
Chef has made this dish in to simple and small portion . Because this is an entree. The spiciness of this dish open the teast buts. And ideal with glass of white wine.
Enjoy this creation and let us know your feedback.
The potato is a root vegetable native to the Americans a starchy tuber of the plant solanum tubersum,and the plant itself. Wild potato species can be found throughout the Americas, from the United states to southern Chile. Today there are a staple food in many parts of the world’s food supply. Potato were the world’s fourth largest food crop after maize,wheat and rice . The vegetative and fruiting parts of the potato contain the toxin salanine and are not fit for human consumption.
Amangalla hotel is one of main luxuries property in galle fort. Chef Duminda was the first srilankan chef worked as Executive chef.
During his time he created attractive dishes to guest .and many team nights,bbq and many more activities.
Chef duminda was a graduate from ceylon Hotel school.
Those onions are similar to red onions, due to the high sugar content they have a short shelf life ,lasting up to 2 days or if refrigerated they can last up to month.
The white onion is used in Mexican foods or complementing the flavours of other ingredients .The onion can be sautted to a dark brown colour and served to provide a sweet and sour flavour to other foods. Small white onions used in soups, casseroles or stews. They are known as ‘boiler onoins’. They can also be added to salads.
There are also known sweet varieties including (walla walla) ‘vidalia ‘and ‘mauri’. White storage onion types include ‘white wing’ and Sierra Blancal’.
Fish disher make more intersting when it come to cooking.we gone a share one of easy fish salad recipe from chef Duminda’s collection .
Ingredients
Method
Chef Duminda