Chef Lal Fonseka of OBLU NATURE Helengeli Launches A Maldivian & Sri Lankan Cookbook

Wednesday 4th of January 2023

The Director of Food & Beverage at OBLU NATURE Helengeli, Chef Lal Fonseka has published a very interesting cookbook bringing to travellers the flavours and aromas of Maldivian and Sri Lankan cuisine. Curated together with local chefs, the handy ‘Maldivian & Sri Lankan Cookbook’ explores the unique diversity of both gastronomies while highlighting the similar aspects shared between the two Indian Ocean islands.

Initially launched in October 2022, Chef Lal Fonseka describes the book as a work of love he dedicates to the island nation, where he spent the past 17 years of his life. It was during his time in the Maldives that Chef Lal Fonseka harboured a keen interest in the local cuisine, further cemented by his interactions with fellow Maldivian chefs and home cooks.

With his ever-growing passion for cuisines, Chef Lal Fonseka wanted to share his delights of Maldivian dishes with travellers and this was exactly what inspired his cookbook. He took some time off to put together the book together with inputs from local chefs and the Maldivian community. Written in English, the 42-page paperback book contains 15 sumptuous recipes including popular Maldivian favourites such as Mashuni and Masroshi.

Speaking on the book, Chef Lal Fonseka remarked “This is my first book, through which I want to do my bit to take Maldivian and Sri Lankan cuisines to all parts of the world. Readers can expect to try popular recipes and learn about the subtle differences between the two cuisines through this book. For example, Maldivian cuisine mostly uses Maldivian chilli which is spicier than Sri Lankan green chilli and has a distinct taste and aroma”.

Currently posted as the Director of Food & Beverage at OBLU NATURE Helengeli, Chef Lal Fonseka has a sharp eye for identifying food trends. With a career spanning more than 25 years in the culinary scene, he has worked with multiple world-renowned hospitality brands including Jetwing, Soneva, Six Senses and Lily Beach.

Moreover, his career has taken him to several bespoke destinations around the world through which he harnessed an appreciation for different food cultures. This is widely reflected in his fine dining menus and multi-cuisine concepts created by the chef for his guests at Helengeli. The cookbook is priced at USD 15 and will be available for sale at selected ESSENCE boutique outlets.