By Hiran H.Senewiratne
CEO, SriLankan Catering Ltd. Mangala Wijesekera said that with the picking- up of the tourism industry next year and beyond, they could provide meals for all airlines with full capacity, which capability now stood at below the total capacity.
“We are looking at increasing the number of flights into the country to cater to the full capacity of 25000 meals per day. We now provide only 13000 meals for various airlines which land in Sri Lankan airports, Wijesekera told the media recently during a familiarization tour of the Bandaranaike International Airport premises. The aim of the tour was also to announce that SriLankan Airlines had unveiled a delectable new range of authentically Sri Lankan dishes for its menu under the theme, ‘SriLankan Flavours.’
Wijesekera added: “We have a well- trained catering culinary staff who could cater to any airline and new introductions to the Sri Lankan meal option will be available onboard SriLankan’s long haul and medium haul flights and at the signature Business Class lounges of the airline at Bandaranaike International Airport.
“The reinvented meals aim to showcase Sri Lankan food to the global traveler by emphasizing the nutritional and medicinal benefits of the ingredients that go into the meals, based on culinary traditions passed down through generations.
“We are excited to introduce these additions which are certain to stimulate all five senses, to our inflight cuisine as an expression of the Sri Lankan heritage. Additionally, we are helping to promote and preserve the culinary culture of Sri Lanka by offering traditional delicacies of the island to a global audience of travelers.”
Manager, Product Development Maria Sathasivam said the fascinating lineup of new dishes include main meals, such as egg roti with Paraw fish curry and crumb fried prawns; ‘Dhunthel rice’ with traditional curries; Kuruluthuda heirloom rice served with chicken pepper curry and local vegetables; pittu with kirihodi, chickpea curry and lunu miris and Lamprais.
“Complementing these uniquely Sri Lankan mains were equally delicious desserts like Lavariya and curd with Waraka compote. Immunity boosting beverages, such as king coconut with coconut pulp; local cucumber and honey and pineapple and aloe vera are also part of the menu.
“The new meal options are replete with fibre, minerals and healing properties ensuing from champion ingredients that are locally sourced, such as, Kurakkan, ginger, cinnamon, curry leaves, cloves and Kuruluthuda, an heirloom rice variety of Sri Lanka.
“The ingredients are blended to enhance the inherent flavours, textures and wellness aspects that define the Sri Lankan culinary experience using trusted, centuries-old native recipes and cookingmethods. Therefore, each item is not just flavourful, but packed with nutritional value, thus appealing to the health-conscious, contemporary traveler.
“The SriLankan Flavours campaign is just one of many initiatives of the airline aiming to deliver a superior and quintessentially Sri Lankan inflight experience for its customers. Sri Lankan cuisine in particular has been a part of the fabric of SriLankan Airlines’ inflight products since the beginning, with many frequent flyers looking forward to the airline’s signature Sri Lankan dishes when they travel. Passengers could always expect to see a Sri Lankan meal option on their inflight menu.
“While SriLankan continues to introduce various enhancements to its onboard service, the range of authentic Sri Lankan meal options is also set to expand with time. Ultimately, the Airline’s hope is to delight its loyal customers by offering an experience that is innately Sri Lankan, yet globally superior.”