It is a shame that being a tropical island with some much green around that being a vegetarian is a very difficult thing to follow when one venture out for an occasional Eat out adventure.
The choices available are extremely limited compared to non-vegetarian items on restaurant menus.
The invariably the waiter would suggest “How about a Chopsie Sir?".
See the grimace on the face he would change the tack “Then devilled Mushrooms Sir” or he will blurt out some “Kankun” something or finally cap up the blurting out by suggesting “Bean curd” something.
Where are the innovative local chefs?
I am sure they have not run out of choice vegetables available in the market.
Forget Alu Kehel (Ash plantains), Karawila (Bitter gout), Pathola (Snake gout), Nelum Ala (Louts roots), Kos (Jackfruits), Del (Breadfruit), Maiyokka (Cassava) or Bathala (Sweet potatoes), but what is wrong with Bandakka (Ladies fingers) or Wambutu (Brinjal) as substitutes, if the former ones are too difficult to cook.
The Chefs need to be innovative or we will remain just what we are as backward as we are now in the culinary world where most local recipes are no local anymore to have the local taste, aroma or the looks.
The World is changing fast nowadays.
People are now very much concerned about the Environment, Carbon emissions, healthy food etc and sooner our chefs have to learn to adapt to the changes happening around is better than have a slow natural death.
