Chef Praveen Anand

Chef Praveen Anand, Executive Chef, South Indian Cuisine, ITC Hotels created a number of delightful canapés

inspired by Philippe Starck’s four design styles for ITC’S Sapphire Residencies on October 18, 2018 at the Experience

Centre in Colombo.

Speaking to Chef Anand during the event he said, “We do not have a kitchen ready yet so everything was prepared from a makeshift kitchen. We thought of putting together items to give Sri Lanka something to match with what Philippe Starck has designed inthe various apartments under four different designs/themes Minimal, Culture, Classic and Nature. So the canapés were based on these four different philosophies of design and we have put together a mix of items,” adding, “Also something very special which people should not miss out are the Sapphire Specials starting with the Blue Sapphire Martini to the food.”

“If you take macaroons which are synonymous with everything French how do you give it a Sri Lankan twist? So we married the Pandan with a Baker’s Custard for the macaroons and the Raspberry with Tea Flavour,” Chef Anand said adding, “Taking these four different designs we have put forth the food as marrying the French with a Sri Lankan twist – so goes the entire thing with just about one Indian element – that of the Galouti Kebab – just to give you the flavour as to what you can get from India.”

He also added that the entire menu was based on minimal or classic presentations which were small in size but had a burst of flavours in the mouth.

We do not have a kitchen ready yet so everything was prepared from a makeshift kitchen.