In the kitchen with Anil Krishantha Nanayakkara

In the kitchen with Anil Krishantha Nanayakkara

We hear what Anil Krishantha Nanayakkara, demi chef of Ramada Encore Hotel, Kuwait, has to say about the latest culinary trends as he shares his chocolate and red velvet mango delight recipe.

How did your career in the culinary world begin?
I started out as a kitchen hand many, many years ago. Today, I’m a demi chef at a prestigious hotel in Kuwait, and I love what I do.

How has your professional experience helped shape you into the chef you are today?
Working alongside talented chefs over the years has been a great learning curve. Mistakes and achievements have also shaped who I am today. I am more patient and agile as a result of the challenges I have faced in my professional life.

What are you cooking today?
I’m preparing a chocolate and red velvet mango delight. It contains just the right about of sweetness to bring joy to the palate.

What are the main ingredients and products you are using these days?
I have my staples: Nestlé® condensed milk, Nestlé chocolate and whipping cream. They are extremely versatile ingredients.

What advice would you give suppliers and foodservice professionals who are looking to offer their best to the market and meet demand?
Above all else, delivering high-quality products on time and at the right price is key. The market is very competitive, so suppliers need to go the extra mile more than ever.


Ingredients for one portion

Red velvet

  • 950g sugar
  • 715g flour
  • 22g corn flour
  • 35g cocoa powder
  • 15g salt
  • 7g baking soda
  • 15g baking powder
  • 25ml red food coloring
  • 340ml vegetable oil
  • 15g vanilla
  • 600ml water

Chocolate mousse

  • 450g fresh cream
  • 125g sugar
  • 140g egg yolks
  • 800g whipping cream
  • 380g Nestlé chocolate
  • 30g gelatin

Mango coulis

  • 20ml water
  • 100g mango purée
  • 10g gelatin
  • 7g pectin
  • 50g sugar


To make the red velvet, combine all the ingredients and place in the microwave for 10 minutes.
Prepare the chocolate mousse by combining the fresh cream and sugar, bringing to the boil. Once boiled, mix in the egg yolks and gelatin. At a final step, mix in the chocolate and add the whipping cream.
Prepare the mango coulis by mixing all the ingredients together and placing them onto a silicon mat.

Add to Favorites
About author

Rita Ghantous

Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.

Your email address will not be published. Required fields are marked *