Chef John Biswas on Celebrating and Promoting Homegrown Talent at Radisson Blu

Deccan Chronicle sat down with the mastermind behind the festival, Chef John Biswas, Director of Culinary, amid all the buzz.

We wondered why a Sri Lankan food festival now, especially in summer? “Well, it’s not about the timing. We have been planning this festival since last year. The idea was to bring a Sri Lankan chef from within our own brand to promote our chefs and strengthen our brand internationally. It’s about celebrating our own talent,” says Chef John smilingly.

He also underscored the need for promoting inhouse talent. “Home brand chefs are becoming rare with the surge of pop-ups taking them outside. We wanted to showcase our own talent. Two months ago, we hosted a Mexican food festival with an external chef, but then we thought, why not use our own resources?”

There is also a cultural aspect behind hosting showcasing Sri Lankan cuisine. “Telangana is part of South India, and Sri Lankan food shares influences from Kerala and Tamil Nadu. The flavours are familiar and acceptable to the local palate. Plus, it’s an opportunity for those who can’t travel to Sri Lanka to experience its cuisine here,” he says.

Chef Biswas also added that backing Sri Lanka tourism was also another important reason to host the festival. “With new hotels opening and Indian investors showing interest, we wanted to promote Sri Lankan culture and support their economy.”

Talking about the menu, Chef John said that the food being showcased by the festival is greatly influenced by the rich culinary traditions of Sri Lanka. “Today’s menu includes mutton koti, cabbage soup, and delightful desserts like coconut and dates cake, coconut jelly with custard sauce, and sabudana pudding.”

Chef Wijeratne who’s come all the way from Radisson Kandy, Sri Lanka, has meticulously curated the menu. “Our Srilankan chef has done a fantastic job in Salem where this fest was held, and now he’s here, bringing his expertise. We are supporting him with our team, and he’s introducing our chefs to traditional Sri Lankan dishes.”

Talking about his own experience, Chef John shares, “I have worked in the Middle East for 14+ years, so I am familiar with Sri Lankan food. We are incorporating some unique elements like sprats and dry fish into our repertoire.”

The festival, from May 31 to June 10, is a culinary delight. “We are covering two weekends to attract more people. It’s only during dinner, from 7 to 11 PM,” asserts Chef John.

Talking about upcoming events at Radisson Blu Hyderabad, he revealed, “We have plans for more pop-ups, including local cuisines and street food from different corners of India. Our street food festival was very popular last year, and we aim to continue that tradition.”

“The Taste of Sri Lanka’ at the Radisson Blu, Banjara Hills, Hyderabad, is more than just a food festival. It is a celebration of culinary heritage, in-house talent, and culture.