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From 1906 to today: Nestle's 120-year journey in Sri Lanka
Bernie Stefan is the Chairman and Managing Director of Nestlé Lanka Limited, overseeing Nestlé’s operations in Sri Lanka and the Maldives. He assumed this role in March 2023. Under his leadership, Nestlé has strengthened its footprint in Sri Lanka, touching individuals and families, communities and spearheading sustainable development. Since taking charge in 2023, Stefan has brought with him over two decades of international experiences, steering the company with a clear focus on sustainability, innovation and long term growth. Bernie describes the anniversary as a moment of pride and reflection on over a century of commitment to Sri Lanka and its people. Under his leadership, Nestle has expanded its footprint while staying true to its mission: to improve lives by providing nutrition and wellness for all Sri Lankans. Beyond the commercial success, the company has focused on community impact – supporting local farmers. promoting sustainable practices and contributing to public health initiatives. (Q) Nestlé has been part of Sri Lankan homes for 120 years. How has the brand evolved alongside the changing lifestyles of Sri Lankan families? (A) We at Nestlé are extremely proud of our 120 year journey of enriching Sri Lankan lives. It has been a journey guided by purpose and working together for good – touching individuals and families, the community, and the planet. As lifestyles and needs have evolved, so, too, have our products – offering convenient, tasty and nutritious solutions that meet everyday moments, whether it’s energy on the go or a quick and tasty meal. A true symbol of this legacy is our flagship brand, Nestomalt – synonymous with power, strength and energy – which today is enjoyed as the first cup of the day by a majority of Sri Lankan households. (Q) Many Sri Lankans have grown up with Nestlé products at their breakfast table or during tea time. How does the company stay emotionally connected with generations of consumers? (A) Our product range caters to the nutritional needs of consumers from birth to old age. We always ensure that the consumer is at the centre of everything we do. This deep understanding of consumer preferences, ensures not only that our products deliver taste and nutrition but also our communication is in tune to the local context. Our brands have been deeply rooted in the lives of the Sri Lankan community over many decades – be it through Milo school sports programmes or Nestomalt marathons. Being an organisation that has ...
The History of Ayurvedic Food in Sri Lanka and Their Uniqueness
Ayurvedic food traditions in Sri Lanka form a distinctive part of the island’s cultural identity. For more than 3,000 years, Sri Lankans have blended indigenous healing practices with the classical Ayurvedic system, creating a unique culinary heritage rooted in wellness, spirituality, and local biodiversity. Ayurveda in Sri Lanka is closely connected to the island’s indigenous medical system. Long before formal Indian Ayurveda arrived, Sri Lankans practised an indigenous medical system using native herbs, roots, and preparations passed down through family lineages. Historical chronicles such as the Mahavamsa record that as early as the 4th century BCE, Sri Lankan kings established healing centres and hospitals among the oldest in the world. These centres used herbal recipes, medicinal foods, and therapeutic meals as part of routine treatment. The arrival of Buddhism in the 3rd century BCE further strengthened Ayurveda’s role. Monks studied medicinal plants, prepared healing meals, and preserved medical knowledge in monasteries, weaving Ayurvedic diet principles into daily life. Over centuries, Sri Lanka developed its own Ayurvedic identity by combining classical Indian teachings with locally available ingredients. Native botanicals enriched the local Ayurvedic diet, making Sri Lankan cuisine uniquely herbal and deeply therapeutic. The island’s rich biodiversity played a major role. Families practising Ayurveda for generations built vast knowledge of healing plants, shaping food traditions that emphasised balance, digestion, and seasonal eating. Sri Lankan meals reflect the Ayurvedic goal of balancing the body. This balance is achieved through mindful use of spices, cooking methods, and ingredient pairing. Spices such as turmeric, ginger, coriander, cinnamon, and fenugreek elevate flavour while providing digestive, anti-inflammatory, and immunity‑boosting benefits. Ingredients such as coconut milk, red rice, lime, tamarind, and bitter greens naturally contribute to these taste profiles. Sri Lanka stands out for its ability to combine medicinal purposes with everyday meals. Unlike in many regions where Ayurvedic food is prepared only for treatment, Sri Lankans incorporate healing ingredients into daily cooking, making wellness an effortless part of life. Some defining features include: Red Rice: A staple valued for its grounding, nourishing quality. Ceylon Cinnamon: A world‑renowned spice that regulates blood sugar and boosts metabolism. Gotu Kola: A tradit...
John Keells Holdings PLC ranked as Sri Lanka's Most Respected Entity ...
JKH is Sri Lanka's largest listed conglomerate on the Colombo Stock Exchange operating over 70 companies in seven diverse industry sectors. In 2020 John Keells Group celebrates 150 years of being in business and contributing to the development of the country.
LKR Historical Exchange Rates (Sri Lankan Rupee) - X-Rates
Get historic exchange rates for past Sri Lankan Rupee foreign expenses. Select your currencies and the date to get histroical rate tables.
