At the heart of gastronomy, there is tea. Dilmah was a pioneer in the area of tea gastronomy, having started an exploration of the harmonious marriage of flavour and texture in tea and food in the 1990s. Gastronomy could be considered as the richest medium in which one could understand the complexity in Tea. The best expression is to marry together these complexities and the expertise of the culinary artist in connection with Gastronomy.
Using the finest Ceylon Tea – Dilmah – in the preparation of various cuisines adds a new dimension of taste, texture and flavour to food. Tea inspired cuisine also offers the guest an unparalleled sensory experience where the enjoyment of tea, once a traditional cuppa, has now become a base for gourmet cuisine, and is thereby, a novelty.