Page 21 - Bordmagazin 2023 ZSG

Food & Drink
DIE MEISTER DER GEWÜRZE
Seit bald 20 Jahren stehen Rajee Kulasingam und Thaia Tharumalin- gam zusammen in der Küche der ZSG-Schiffe. Ob Fondue, Miesmuscheln, Schnitzel mit Pommes frites oder Bratwurst mit Rösti – alles können sie kochen. Nun haben die beiden das Menu für das Indien-Sri-Lanka- Schiff entwickelt, das im April auf dem Zürichsee unterwegs ist. Dass sie dabei die Schärfe den hiesigen Gaumen angepasst haben, ist selbst- verständlich: «Zuhause würden wir vier oder fünf Löffel Chili nehmen, hier sind es maximal zwei», gibt Rajee Kulasingam schmunzelnd zu.
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Bilder: Dominik Baur
This April, the popular Indien-Sri-Lanka-Schiff will be available again on Lake Zurich. The two ZSG chefs Thaia Tharumalingam and Rajee Kulasingam have put together a mouth-watering menu of Indian and Sri Lankan dishes. Join us for a unique and fragrantly spiced dining experience.
When the April breeze across Lake Zurich carries the scent of curry to your nose, you’ll know that two experts are at work. Sri Lankan chefs Thaia Tharumalingam, 51, and Rajee Kulasingam, 53, know everything there is to know about cooking with spices. Chilli, coriander, cumin, fenugreek, mustard seed, cloves, ginger, mace, fennel seed and cinnamon are all core ingredients in the cuisine of their home country Sri Lanka.
The two chefs have been criss-crossing Lake Zurich together for nearly 20 years, stirring the pots in the ZSG ship’s galleys and dishing up mouth-watering delights. «From mussels and schnitzel with chips through to cheese fondue – we know what our guests like to eat,» says Thaia Tharumalingam. «And that includes curries and tandoori dishes. Of course, the opportunity to create a special menu from our home country for the India-Sri Lanka Cruises is a particular joy for us.» The chefs take care to adapt the spice levels to the local palate: «At home we might use four or five spoonful’s of chilli, here we never use more than two,» Rajee Kulasingam acknowledges with a smile.
In the high season, up to 200 orders are placed on a ZSG dining cruise. It’s a good thing the five-member kitchen crew around head chef Bartosz Klimek are a well-rehearsed team. «This isn’t the first time we’ve offered the India-Sri Lanka Cruises. Thanks to the skilled combination of many different spices it’s a uniquely rich taste experience. No wonder exotic dining is so popular!» To ensure every- thing goes smoothly on the day, the work is divided up – the dishes are prepared in the ZSG kitchen on-shore and then transferred to the boat. While the guests enjoy the view up top, the chefs below – usually the Sri Lankan experts – add the final touches to each course. Thaia Tharumalingam likes his nautical place of work. «You soon get used to the waves. I’ve certainly never felt sea sick.» They both laugh.
It’s clear to see that the two get on well. Their home villages are not that far apart, but it’s here in Zurich that they first met, and where they and their families also regularly get together outside of work. Then they cook the way they do at home – spicy! Unless the kids are with them. The younger generation prefers Swiss cuisine: spaghetti, potato gratin, risotto and raclette. Thaia Tharumalingam doesn’t take it personally: «I don’t mind. I’m happy to make them bratwurst and rösti – every- one likes that.» rea
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ZUM NACHKOCHEN
REZEPT TANDOORI CHICKEN