Aditya Resort, based in Rathgama, Galle, has long since revolutionized the standards and expectations of a traditional boutique hotel. In yet another innovative step, the resort recently hosted a first-of-its-kind dinner, complete with a master class by world-renowned Michelin starred Chef Alfred Prasad. Organized in partnership with Trekurious, the event centered on Indian street food re-imagined as fine dining dishes.
The initial dinner was planned by Chef Prasad and focused on traditional Indian street food dishes that have been reinvented while maintaining their authenticity and were paired with complementary wines. Guests were able to sample dishes such as tuna and watermelon ‘bhel’, tempered crabmeat and prawn temp-kora kathi rolls and butter chicken paired with dal makhni and served with cumin pulao and raita. The Master class saw 15 guests cook along with the famous chef – following through on a seafood based theme and making dishes such as herb crusted fish served with pineapple ‘kachumber’ and ‘kheema mutter’ served with fragrant basmati rice.
Speaking on the event, Husain Dawoodbhoy, Managing Director, Hermitage Resorts (Pvt) Ltd explained, “At Aditya we believe in positively influencing the definitions of the industry and its expectations. Chef Alfred Prasad not only specializes in innovation, he also pioneers a cultural perception shift – showing that traditional food – in this case specifically Indian street food, can be modernized and gain a high degree of sophistication. This is also true of our philosophy here at Aditya, we embody a combination of unparalleled luxury, with the very best cutting edge technology and techniques and an unwavering dedication to service – to bring each of our guests an experience that is wholly rejuvenating. I would also like to extend special thanks to Trekurious. Not only did they initiate the project, they also liaised with Chef Prasad and assisted throughout the entire planning phase”.
Renowned as the single most influential resource on traveling in Sri Lanka, Trekurious brings together information and insights into the best places to experience. Curating the best fun, unique and immersive experiences to be had around the Island, Trekurious makes it possible to experience Sri Lanka in a myriad of different ways.
Speaking on the event and its experience with Aditya, Aarthi Dharmadasa, Senior Associate at Trekurious explained, “Aditya is a diamond out of the rough. Not only does it embody the best of all aspects of hospitality and luxury, it also brings to the table an enthusiasm and dedication to service that makes them the ideal partner for an event of this caliber. We are very happy that the event was such a resounding success and look forward to more great partnerships in the future”.
Over the better part of the last decade, Aditya has made its name as more than just a resort. With personalized service, custom decorated suites and heightened facilities; the resort has garnered a niche market as one of Sri Lanka’s more discerning destinations. Making it the ideal location for Chef Prasad to conduct the event. As a location that promises guests a bespoke service in all aspects, Aditya was able to open their kitchens to Chef Prasad as well as offer him the assistance of its own in house master chef Namal Wickramanayaka and his kitchen staff.
As the youngest Indian chef to receive a Michelin star, Chef Alfred Prasad has set the subcontinent firmly on the world culinary map. Not only has Chef Prasad held onto this honor among many others for twelve years, he is lauded for his original take on traditional Indian cuisine. Having moved to London in 1999 and Joined Tamarind of Mayfair, he moved up to executive chef within a year and was the creative energy, instrumental in the company’s launch and success into the US market.
Speaking on his experience hosting an event at Aditya, Michelin star Chef Alfred Prasad enthused on both the facilities and the hospitality at Aditya, “It was an honour to be invited to cook at the beautiful Aditya hotel in Hikkaduwa. We were given a warm welcome by Shamindra Fernando, General Manager of the hotel, who went out of his way to ensure every detail was looked into. I enjoyed meeting Namal Wickramanayaka, Executive Chef. This talented chef runs one of the most clean and efficient kitchens I have seen. He and his team worked tirelessly and offered me every possible support I would need. The hotel is a beautiful retreat for a getaway from every day busy-ness. I have returned to London with a bagful of happy memories of my weekend at Aditya and wonderful new friendships I have made”.
Having won the 2015 travelers choice awards in the Luxury, Romance, Small Hotels and Best Service categories, Aditya has big plans for the future. Not only does the resort plan to add two new villas to its existing range, they plan to continue and enhance their community service endeavors in the area in the near future.