Cinnamon Grand’s Chef Sujith hauls first place at World Spice Festival Prawn Curry Challenge

Nuga Gama Sous Chef Sujith hooked in the judges of this year’s World Spice Festival’s Prawn Curry Challenge, with his own innovative prawn curry creation.

Having baited them in with a unique presentation, the curry was artistically served into a layer-carved lotus yam bark, forming an arty candle stand, with illuminative candles around it.

Infused with sesame, chillie, pepper and tamarind powder, coconut milk, ginger and a dash of the Chef’s culinary prowess, the dish was a true tribute to Sri Lankan cuisine. Served with baby jack fruit balls, fried jack leaf crumbed papdam and lemon grass garlic rice, it impressed a four-person strong judging panel, comprised of Sri Lankans and foreigners.

Chef Sujith was proud of his performance at the competition and promised to work on more new and enticing dishes to catch the heart of all food enthusiasts. Backed withover 16 years of local and international experience, including a two-year spell at an American base in Iraq, he has mastered oriental and Sri Lankan cuisine.