Chef Cooray Spicing Up Her Line of Curries

Melissa Moniz
Wednesday - March 03, 2010
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Chef Kusuma Cooray

Chef Kusuma Cooray, a KCC Culinary Institute of the Pacific professor, is re-releasing her popular line of Curry Ready Mix curry powders.

Cooray first began packaging her blends of spices in 1996, mixing the traditions of her native Sri Lanka and her training in London, Paris and Hawaii.

“The product is the same as the one we released in 1996, but the label is slightly different because we have a trademark in use now,“said Cooray, author of Burst of Flavor (2001).

“And we also did some changes to abide by the state labeling requirements. The original is so authentic and true; it was well-accepted.” (.(JavaScript must be enabled to view this email address)).


The powders are made of premium ingredients, she said, packed in sealed cellophane packets to retain freshness, and contain no MSG, preservatives or chemicals.

Made at First Commercial Kitchen in Waipahu, her line has four blends of hot and mild for shrimp, chicken, beef and vegetables, with a recipe on each packet.

“The best-sellers are chicken and shrimp, and the vegetable curry comes second,but I expect the vegetable curry to be a close first due to the new vegetarian trends,“she added.

Once an award-winning executive chef at The Willows, she also is the local Conseiller Culinaire Provinciale for the Chaine des Rotisseurs.

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