Okra Spicy Curry by Lahiru Dhananjaya

Message from the Chef

“This curry is very good with white rice and bread, and it has good benefits for our health. This is one traditional food of Sri Lanka.” 

Lahiru Dhananjaya


  • Okra (Ladies fingers) 200g
  • Onion 30g
  • Garlic 10g
  • Tomato 30g
  • Curry powder 1tsp
  • Saffron 1tsp
  • Cinnamon stick 1g
  • Coconut milk 2cp
  • Curry leaves 5p
  • Pandan leaves 1g
  • Green chili 5g
  • Salt 1tsp or to taste
  • Olive oil 1tbs


Cook-time: 15 minutes

First rinse the okra and slice it leisurely.

Chop the onion, garlic and tomato

Heat the pan with olive oil and add onion and garlic until the color is golden  brown color.

Add all the ingredients except okra and coconut milk.

Sautee the ingredients and add the okra in to it then mix well for 2 or 3 minutes.

Then add coconut milk and let it simmered 5 minutes.

Finish up with salt according to your taste. 

Author of the Recipe

Lahiru Dhananjaya is currently employed at the Terrace Green Hotel Negombo in Sri Lanka

Feed the Planet

Feed the Planet is an initiative to inspire sustainable food consumption among communities and culinary professionals. Founded by Worldchefs, it is run in partnership with Electrolux Food Foundation and AIESEC. Find out more at

#thisisworldchefs #feedtheplanet


Chefs’ Pledge: Chefs Together, Can Change the World

The UN Food Systems Summit will be convened in September 2021. As agents of change, and to drive action to change our food systems, chefs must come together in one collective, connected voice. In partnership with Worldchefs, The Chefs’ Manifesto network is taking a leading role to further focus and narrow the SDG roadmap for chefs, as well as bridging and connecting across chef networks. This has been motivated by the upcoming UN Food Systems Summit, and the urgent need to generate actions to be able to achieve the SDGs by 2030.

What is the Chefs’ Pledge?

In partnership with Worldchefs, The Chefs’ Manifesto has compiled a survey to learn what chefs perceive to be the top practical actions that will enact change during the Decade of Action, to ensure Good Food For All. From the results of this survey, the Chefs’ Manifesto will facilitate a Chefs’ Pledge, to which chefs will be asked to commit, thereby creating collective momentum to rally greater attention and engagement of food systems champions as agents of change.

What is the purpose of the Chefs’ Pledge?

The purpose of the Chefs’ Pledge is to encourage chefs to be at the forefront of conversations and actions on changing food systems. This year, the UN Secretary-General is convening a UN Food Systems Summit to launch bold new actions to transform the way the world produces and consumes food, delivering progress on all 17 Sustainable Development Goals (SDGs). As such, the Chefs’ Manifesto is taking a leading role to further focus the SDG roadmap for chefs. Several dialogues will be held in the coming months, to further discuss the role of chefs in changing food systems for the better.

UN Chief on Decade of Action for the Sustainable Development Goals

Who can join the Chefs’ Pledge?

Any chefs or cooks who are working in the food industry.

How do I get involved?

Fill out the survey and get connected!

Can I facilitate conducting a survey in a language other than English?

Yes! We encourage all chefs and cooks everywhere, to be involved. If you would like to conduct a survey in a language other than English, please follow the steps below:

  1. Contact us to let us know your intent.
  2. Copy the survey as it is currently formatted, in English.
  3. Translate the survey into your chosen language (we use
  4. Disseminate the survey to your networks, and encourage people to fill in the survey. Don’t forget to have a deadline!
  5. Once you have received all the completed surveys back, collate the information.
  6. Write a summary of your survey results.
  7. Translate the summary into English.
  8. Return the summary here.

Who is organising the Chefs’ Pledge?

The Chefs’ Pledge is facilitated by the Chefs’ Manifesto, in support of the United Nations Food Systems Summit, with the partnership of: the World Association of Chefs Societies, the Chef Ann FoundationChefs 4 The Planet, Le Cordon BleuSocial Gastronomy, the Good Food Fund China

The UN Food Systems Summit

The UN Food Systems Summit (UNFSS) will be convened by UN Secretary-General António Guterres in September 2021. The purpose is to shape global commitments and to raise global awareness of food systems, that they might be transformed in order to reduce diet-related diseases, resolve hunger, and restore planetary health. The Secretary-General is calling all citizens to collective action, so as to “radically change the way we produce, process, transport, market and consume food”. 

Building on global platforms and events, the UNFSS will aim to generate agreements and highlight collaborative actions. Initiatives locally, regionally, nationally and globally that support food systems transformation will be explored prior to the Summit occurring. Knowledge sourced from these initiatives will inform future recommendations from the Summit.

The UNFSS will follow these five Action Tracks:

1. Ensuring access to safe and nutritious food

2. Shifting to sustainable consumption patterns

3. Boosting nature-positive production

4. Advance equitable livelihoods and value distribution

5. Building resilience to vulnerabilities, shocks and stresses

Need more information?

Contact the Worldchefs team!

This article is originally published on Chefs’ Manifesto.


Bhindi Masala by Avtar Singh Rana

Bhindi Masala by Avtar Singh Rana

Message from the Chef

Dear future hospitality professionals,

With my all love, I wish to forward you an to understanding of Indian cuisine. If you want to learn about or make Indian cuisine, please do not hesitate to consult with me. I would be more then happy to help you with my knowledge and skill. Bon appetite!!”

Avtar Singh Rana


  • Bhindi 300g (washed, wiped and cut into 1 inch pieces)
  • Cumin seeds 1tsp
  • Chopped onion 100g
  • Ginger garlic paste 20g
  • Green chilli 5g
  • Chopped tomato 80g
  • Coriander powder 5g
  • Turmeric powder 2.5g
  • Kashmiri red chilli powder 5g
  • Cumin powder 2.5g
  • Garam masala powder 2.5g
  • Lemon juice 10ml
  • Kosuri methi 3g
  • Vegetable oil 4tbsp
  • Salt to taste


Cook-time: 15-20 minutes

Heat oil in a pan, add bhindi, and sprinkle some salt and cook until bhindi is almost cooked.

Remove the cooked bhindi on a plate.

Add cumin seeds in the same oil and let them crackle for a few seconds.

Add onion and fry until they turn slightly brown.

Now add ginger garlic paste and fry until onion turn golden brown.

Add green chillies and tomatoes and cook for 2 minutes.

Add coriander powder, turmeric powder, red chilli powder, cumin powder, and salt and cook until oil starts to separate from the sides of the pan.

Add 1 cup of water and bring the curry to a boil.

Add the fried bhindi and cook for 3-4 minutes on medium heat.

Now add garam masala powder, lemon juice and kasuri methi and mix well.

Serve hot with paratha or roti, along with the choice of pickle.

Author of the Recipe

Chef Avtar Singh Rana is the Executive Chef (Ex Chef) at Hotel The Royal Plaza New Delhi.

Feed the Planet

Feed the Planet is an initiative to inspire sustainable food consumption among communities and culinary professionals. Founded by Worldchefs, it is run in partnership with Electrolux Food Foundation and AIESEC. Find out more at

#thisisworldchefs #feedtheplanet

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