How do our food experts cook and eat? This week, Culinary Consultant and Executive Chef Dinesh de Silva takes our Q&A!

If you can cook for a celebrity chef of your choice – who would it be?
None other than Chef Peter Kuruwita. He has his own unique techniques and touches to his food and to me, he is the best. I would love to cook for him.

What’s does your own restaurant of your dreams look like? 
It’s going to be a small restaurant with good food. I’d like to name it Sandy’s Kitchen and have it somewhere in Sri Lank with a very basic setting. I would love to serve Sri Lankan, Indian and Dutch food.

What do you love about being a professional chef?
Food makes people happy. It’s good to see my regular customers coming and saying hi to me;  knowing that they are returning because they like my food.

If you can serve only one dish in your restaurant – what would it be?  
I would go for a roasted mixed grill combination served with cranberry and red wine reduction.

An underrated Sri Lankan ingredient?
I can’t say that there are any underrated ingredients as such in Sri Lanka. I love using Lolu Kola stir-fried or deep-fried as a side dish for a Sri Lankan spread which I think is rare.

As a Consultant Chef – what do you do?  
Instead of working in a single restaurant or culinary establishment, I work as a consultant short term at different places to improve products and operations.

What’s your first memory of cooking?
I think I was about 13 years of age. I made a vegetable sandwich for vocational studies at my school, Isipathana.

What is your go-to dish to make?
I would definitely go with Sri Lankan style slow pot roasted Lamb leg with curry jus.

What dish do you love to eat but never cook?
Hmmm, Seafood Paella.

When you are not working - do the cooking or have someone cook for you?
On some special days, I used to cook for my wife and for my son. But mostly my wife Sandra cooks for me with love.  She cooks kakiri ambula and Pork curry -  mouth-watering! 

What has been the most difficult recipe that you mastered? 
I actually never had any difficulties with recipes as I am always trying to do my best since the beginning of my career.

Describe your signature style in cooking as a chef.  
I love to do fine dining with four to six-course plated dishes. God has given me that talent and I always praise the Lord.

You worked abroad as a chef – which country has the best food that must be explored?
I would say India. From North to South; they have different spice levels and flavours. My favourite is Hydhrabadhi biriyani – simply amazing! It’s among the best I believe. 

What’s a dish you’d love to relive for the first time?
I love to relive the first time I had Alabama cake at Sponge, where I started my culinary career. I am very thankful to Mr And Mrs Pandithasekara for their help.

What was your favourite childhood meal? 
I loved to eat my mom’s special Tuna fish curry and spicy coconut sambol. I still do!

What’s your comfort dish after a long day?
I prefer Chicken Cordon Bleu after a long day.