Savoring Sri Lanka: A Culinary and Cultural Expedition with Taylor’s Culinary Institute

Taylor’s Culinary Institute (TCI), through its Continuous Professional Education (CPE) unit, recently curated an unforgettable 11-day gastronomic tour of Sri Lanka. Focused on food, beverage, and hospitality, the tour welcomed 11 participants and was led by Senior Lecturer, Reuben Suresh Arthur. Far beyond a typical sightseeing trip, this journey offered an immersive exploration of Sri Lanka's rich culinary traditions, beverage culture, and hospitality heritage, spanning iconic cities such as Colombo, Sigiriya, Kandy, and Nuwara Eliya.

Key highlights included a guided tour of The Hilton Hotel in Colombo, hosted by TCI alumna Latasha Bridgette, and a visit to Aluthkade Street to experience its bustling street food scene. Participants also had the opportunity to learn about toddy tapping and Arrack distilling at Rockland Estate. In Sigiriya, they explored the UNESCO-listed Dambulla Rock Cave Temple and hiked the majestic Sigiriya Rock Fortress.

The group also visited Araliya Rice Producers, one of South Asia's largest rice milling factories, and enjoyed a memorable experience in Hiriwaduna village, where they rode bullock carts, paddled across a serene lake, and cooked a traditional meal, which was later voted the "best meal" of the trip. In Matale, they toured a spice garden to learn about the significance and uses of Sri Lankan spices. Other highlights included a visit to the Temple of the Sacred Tooth Relic in Kandy, shopping for precious sapphires and rubies, and exploring tea estates in Nuwara Eliya, where they learned the intricacies of tea production at the Blue Field and Pedro Estates.

The adventure concluded with a visit to the Pinnawala Elephant Sanctuary and a rustic dinner under a 300-year-old tree at Nuga Gama, followed by a visit to Petta Market to purchase local delicacies such as Ceylon cinnamon and jaggery. This tour was not only a food-focused journey but also a vibrant celebration of Sri Lanka’s culture, sustainability, and traditions, making it an essential experience for Culinary and Hospitality students or anyone passionate about exploring the island’s rich heritage. Participation in the trip was fully self-funded by all attendees.