Author: Esteem Magazine

A Brownie Daydream

My first trip to this hidden gem in Mount Lavinia proved to be one of geographical confusion. It’s easy to miss when you Uber yourself down College Avenue. But the expansive windows with hanging dreamcatchers and various baubles do lend a hint that this cannot be anything but a place designed to cater to your tastebuds.

A dynamic duo (husband and wife) were hard at work churning out some serious vegan goodness to the largely expatriate customers seated with a lackadaisical air. I stumbled across them on Instagram when searching for ketogenic ice creams, and what an absolute godsend they are.

Yet the photos on this page are sure to give you an inclination of what not-so-sinful delights await you should you tinker down there on one of these dastardly warm Colombo days. Having been a vegan for a year, I was reminded that it’s very possible indeed to indulge in some seriously decadent food that has no animal products.

When Tashie laid down a plate of dark-as-sin brownies in front of me with a darker-than-sin scoop of chocolate ice cream, I was mesmerized. My tongue did somersaults as I slurped up some yumminess into that greedy maw of mine. This was some seriously good ice cream, and it’s vegan to boot.

Lick up the chocolate dregs on the silver spoon, and the resident cat licked his lips, too. Anticipation, I guess. Animal-friendly indeed this place. Tashie, the uber-friendly hostess was enthusiastic about the creations she and her husband lovingly concoct. You won’t come across much in terms of media exposure, and that is because these guys are already up to their necks with orders. Delivery is certainly something Colombo denizens should opt for since it beats the hassle of travelling to traffic-packed Mount Lavinia.

It’s nice to know that more and more people are enthusiastic about opening up their mind to new food experiences, and veganism is certainly something that is getting a great deal of attention now. In its defense, what can be more sincere, loving and kind than to treat life with respect and dignity.

Tashie really does churn up a convincing tale for her lifestyle, beliefs, and of course her ice creams. With so much of interest being shown for her menu, I’ve taken the plunge and decided to order her fruit-laden ice creams that range from mango to raspberry to a host of many others. The beauty in her orders is that you’re most welcome to customize them accordingly. In my case, I requested less sugar.

The best part in this enterprise is the fact that the quality and the customer service are of a superlative standard. There has been a great deal of opinions bandied around that customer service is something that really is very poor when it comes to the hotel industry in Sri Lanka.

Whether such opinions are true or not is up for debate, however it needs to be stated that this particular establishment goes far beyond their responsibility when it comes to providing an exceptional range of products, and even a higher degree of satisfactory customer service.

To truly experience and establishment that provides a vegan menu that is mouthwatering and discerning, I strongly suggest that you check out this start up that has been quietly making a name for itself. All of the synonyms and analogies with regard to the taste experience Smokey’s — The Brownie Bar offers won’t do it justice, so do yourself a favor and indulge in something that is comfortingly very different.

In conclusion, I would like to say that this year there will be a great expansion when it comes to the current menu offerings at this vegan haven. This truly is indulgence that has never ever been tasted before.

Written by Rohitha Perera

Saffron & Blue

One of the best kept secrets of the Southern Coast of Sri Lanka is the shimmering hamlet of Kosgoda. Naturally blessed with wide golden beaches, a beautiful bay, a small reef, and multiple estuaries flowing into an azure sea, these bejeweled surrounds were the colourful inspiration for the conception of Saffron & Blue.

Saffron & Blue is the holiday home of Ranil de Silva; an Ad man who has directed his creative energy into the project’s creation by painstakingly selecting the furniture, art, and everything in-between – to compliment the resort’s architecture and setting. The abode is a reflection of his taste and personal style. It’s an expression of his life and his likes, a combination of the places he has seen, the designs that have inspired him, and the world he has experienced.

Designed by leading Asian architect Channa Daswatte (a protégé of the late and prolific Geoffrey Bawa) Saffron & Blue is all about spaces and moods and places and hues, with a mix of bright, sunny areas and cool, secluded nooks and crannies. The free-standing staircase is a sculpture in itself, conceptualised by Daswatte to complement the building’s simple architecture.

Fabrics from Jim Thompson are predominant, interspersed with sustainable handlooms from Sri Lanka’s very own Barbara Sansoni. Most of the furniture is of Sri Lankan origin and includes a collection of rare antiques, as well as many other bespoke pieces made from teak, mahogany and jack wood. The salt-water finish of the furniture has been specifically created to complement the style of the residence, whilst designer Dhurries created by Shyam Ahuja, eclectically lie side by side with mats and carpets woven by Thai and Sri Lankan craftswomen.

Saffron & Blue is also home to a tasteful gallery of art by known Sri Lankan artists, as well as lesser known painters from India, Cambodia, China, Malaysia and Thailand. Lording it over the entrance verandah is a painting of the universe with lord Ganesh by Mahen Chanmugam. The power of man is captured in the hues of autumn by Jimmy Lu. Jagath Ravindra’s tryptic expression of ‘the awakening’, stands tall and bold in the main sitting area. Sanjeewa Kumara’s Flying Elephant brightly illuminates the dining hall, while a specially commissioned twelve-piece mural by Sanjaya Senaviratna captures the reflection of the sky on the beach at sunset.

In the master bedroom, block prints and mono prints by J.C. Ratnayake chronicle the island’s former civil war, alongside quiet expressions of the seasons by Nelun Harasgama. International contemporary art adorns the bungalow’s Red and Green rooms, while in the Blue room, the inspiration for Saffron & Blue is further captured in a tryptic by an unknown Chinese artist.

Guests are welcomed to enjoy Ranil’s holiday home just as his closest friends would. Arrive at sunset and enjoy the spectacle of the vibrant skies reflected in the swimming pool. Unwind with a pre-dinner drink, then sit down to a hearty repass. Play your favourite music, watch a movie, or simply gaze up at the stars.

Get up late the next morning and stir your limbs awake with a dip in the pool or a walk along the beach a few minutes’ away. Tuck into a traditional Sri Lankan breakfast of string hoppers and roti, then spend the rest of the morning being a lotus eater, or exploring the nearby village. Enjoy a late lunch of rice and curry like or simply settle for a sandwich or a bowl of pasta – followed by a mandatory siesta! Wake up in time for a sunset stroll by the sea. It will take your breath away.

A plunge in the Jacuzzi, a hike along the bay, or a vigorous swim are all ideal ways to work up an appetite for the evening. Sip fresh juice or a cocktail in the mezzanine lounge. Enjoy a candle-lit dinner in the heady garden, or elegant dining room. Then again, it might be the perfect night for the signature BBQ in the pavilion.

At Saffron & Blue food is taken very seriously. That’s because the owner hails from a family renowned for their food. So, what you eat and how you enjoy it, is as important as the spaces themselves. What’s particularly novel is that you get to plan your own menus with the resident chef, who has been impeccably trained under the watchful eye of celebrity gastronome, Koluu. No stay is complete without sampling the freshly caught seafood (cuttlefish, prawns, succulent crabs), the luscious array of tropical fruits and vegetables, or the crusty specialty bread that we call ‘roast paan’.

In and around Kosgoda, there’s masses to do culturally, historically and recreationally. A ten-minute walk from the premises brings you to a turtle hatchery – a must-see experience, particularly on a moonlit night. Eco boat rides through the mangroves, water skiing, antique hunting and temple explorations are some of the best-loved local offerings. While the historic town of Galle – with its charmingly restored boutique hotels, cobbled streets and glorious ramparts – is just an hour’s car journey away.

Everything at Saffron & Blue reflects great taste. Whether it’s the architecture, the furniture or the paintings on the wall. But at the end of the day, it’s the small, personal touches which make this home truly special – and the generosity of an owner who proclaims mi casa es tu casa.

Written by Rohitha Perera

Two weeks of happiness in the land of the rising sun

The 8 hour flight from Colombo to Tokyo is well worth it – Breathtaking landscapes, picture postcard views, streets carpeted with snow, the charming country side, “these were a few of my favorite things” as our tour bus sped along the charming Japanese country side. I actually thought it was ideal for a romantic film shoot or a music video, (dreaming a way of doing one of course, with a firm idea of putting it to my musician friend’s head-only thing you need a hammer to hit) and thinking what on earth was going in office while My colleagues were busy taking pictures, videos as if there was no tomorrow. All were fascinated with the picturesque surroundings – which was a wonderful memory indeed to take back home.

All this we were able to experience as a result of a Community tourism training programme conducted by JICA, where 17 people were selected from various divisions, of the tourism sector. It commenced from 17th Feb to 3rdMarch, where we were able to gain a vast experience regarding the positive strategies Japan had taken to develop its tourism sector, while preserving its cultural heritage. The programme started with a courtesy call to the governor of the Iwate prefecture, an orientation, and then proceeding to lectures and tours in various districts, Hanamaki, Michi-no-eki, Hiraizumi etc. The concept of farm stay and home stay in the Kamaishi city took my interest, and how they prepared the city for the upcoming rugby world cup, and had a concept of providing home lodging for visitors and allow them to experience the local Japanese lifestyle at the same time. This can be considered as another fine method of attracting more tourists to the city, also featuring tourist attractions of the city. I thought, well, why can’t we also think of doing something like that, say, we too have our own popular events and festivals, and it needs only a bit of initiation for implementation. Encouraging school children, University students etc. to come and experience the local lifestyle while staying with them seemed a good idea. We do have the home stay concept here too –and it sure is a nice way of getting to know the lesser known attractions and the local community around. At the moment, Kamaishi is getting ready to rock – rock for the rugby world cup 2019, and on a grand scale at that.

Our kind Japanese hosts at JICA made us feel quite at home, looking into our needs, keeping us happy at all times and making us smile (of course the boys were feeling quite at home consuming truckloads of Sake) and we had to stay in Morioka, where most of our accommodation was scheduled, Kesennuma, the city which faced the Tsunami disaster in 2011 and re built within a few years, showing what cannot be done when you can stand together as one nation. The view of the Kesennumacity from the Kesennuma plaza hotel we stayed was breathtaking – watching the snow fall down in the evening, in tiny pellets, and we were like little kids trying to catch them and dancing in the rain (here come the Guns and Roses – or CCR?) watching the sun rise from my hotel room window in Kesennuma plaza was one of the experiences I’ll never forget, and sleeping in a huge traditional Japanese style room. It gave the peacefulness I needed to build up my ideas, may be, to write a short story, or a feature article, details for a press release, to organize the next press conference, or even to write a song. I’m a dreamer who likes to dream away in my own little world (just ask Ozzy Osbourne), which helps me to generate ideas, and this was just what I needed, the peacefulness and the tranquility of mind, far away from all the hustle and bustle of the city, and the work stress. Most of my media colleagues will agree with me, a journalist is supposed to be a free thinker, an observer of things and an explorer.A hassle free environment is the best to generate ideas. After a full days training session we would come back to the hotel often tired-and after a short stroll with the group members – I would have a shower, a cup of tea, and get down to bed listening to a smooth tune from my favorite musician, read a book, and drift off to sleep.

Getting to know the traditional Arts and crafts in Hanamaki city was another interesting thing- and having an experience in painting kokeshi dolls. They were beautiful, hand painted and each of us were handed a pair of hand painted, traditional set of chopsticks at the end of the programme. I loved their handwork, and the prominent place they have given for their handicraft and enhancing the livelihood of the local artisans. The local handicrafts industry in Sri Lanka consists of handicrafts identical to each region – such as Beeralu lace, Pottery, Lacquer ware, and Jewellery, preserved for generations. The mastery of our artisans are world renowned. Therefore it will be a great thing indeed if we give them a better value for their hard work and promote the industry as a tourist attraction. One thing they will always say is, “younger generation nowadays rarely come to this field”. Of course when the modern generation is ambitious of owning a brand new car, a nice house and eating hamburgers and French fries you can’t expect more.

The “Roadside stations” where you can find everything under one roof – souvenir shop, restaurant, agricultural products, supermarket etc. It seems to be a good way of promoting local products among the tourists and enabling locals to get recognition for their products.

A visit to the Chuson-Ji-temple was another fascinating experience. This is acclaimed as one of the UNESCO world heritage sites. It goes back to an interesting history – and the serene surroundings of the temple is enough to enlighten anyone. We visited several temples – including the famous Kamaishi –Da – Kannontemple, a popular tourist attraction in Kamaishi, with a breathtaking scenic view, which made my photogenic colleagues quite busy. The trip to a nursery school was also interesting, and being with the little kids made you go back to your childhood, and become a child for a minute. The little ones were sweet and we had to participate in their activities such as singing and dancing.

Apart from lectures, shopping was the next important thing mostly the ladies were focused on – not that I found it very interesting, but I was more interested in exploring. The hospitality, the friendliness and the kindness of the Japanese citizens was impressive – of course we had the language barrier – but that was no issue with the friendly, warm people we met everywhere, ever so willing to help, and always smiling. The two week programme finally came to an end with a presentation from each group, (all 17 were divided into groups) evaluations, distribution of certificates, and a farewell party with a cultural performance.

We were able to taste delectable Japanese cuisine everywhere we went – from Tempura, Sushi, and mochi and of course, Sake. At one such stop I was able to buy a lovely 1954 Mercedes Benz vintage replica to add to my collection of miniature automobiles, and cute little souvenirs and sweets. It was a training programme to remember – a training of getting to know another culture, different attractions and something which spread fun, friendship and teamwork among everyone.

Above all the firsthand information about how Japan exploits its natural assets and heritage and most importantly their beautiful lifestyle to attract more tourists, the visit to Japan was the enlightening experience and lesson we received from lesson we received from this exclusive training programme.

By Sureshni Pilapitiya

Sky High Dining

Colombo’s latest restaurant cum rooftop bar that also doubles as a lifestyle lounge is attracting a wide variety of Colombo’s elite. With offerings to suit a cross section of society Elevate, dubbing itself Colombo’s highest rooftop bar and restaurant is certainly an interesting multiplex. Housed on the 28th, 29th and 30th Floors of Access Tower II Elevate boasts a fine dining restaurant, rooftop bistro, sky high bar, member’s lounge, banquet hall and even a fully-equipped gym.

Although we caught a glimpse of the exquisite lounge and the rooftop bar, the reason for this visit was to try out the gastronomical wonders that Elevate is dishing out, while taking in the exquisite 360 degree view of the city of Colombo. We chose to dine on the patio overlooking the Beira Lake and the star-studded city. The best way to start off the night was with mocktails and Elevate certainly has a colourful bunch. We chose a royal purple Elevate Signature and a bright Green Fizz. The Elevate Signature is a concoction of Blueberries, Lychee, Orange juice, fresh Mint and topped off with Lemonade. This is definitely a very sweet drink and more likely to be a favourite among the ladies. The Green Fizz on the other hand reminiscent of something out of a Green Lantern movie is made of Nelli, fresh Lime Juice, Mint leaves and Ginger Beer. The tangy flavours we felt go better with the inter-continental menu that Elevate offers.

From the warm starters menu we ordered Vegetable Spring Rolls and Lamb Satay to start off our dining experience and were immediately taken up with Elevate’s plating skills. The portions are shareable which was also a pleasant surprise considering that the pricing is not overly expensive. The spring rolls were crispy and not dripping with oil and went well with the Sweet Chilli Sauce. The Lamb Satay however we felt was a little under done and was redeemed by the on-point Peanut Sauce.

A warm Asparagus Soup and Chicken Caesar Salad was next on the list and again the serving dishes that Elevate uses are quite novel. The salad bowl in particular really took our fancy as did the actual salad served in it. Again the hefty portion of iceberg, poached egg, chunks of chicken and chicken ham was a meal in itself but it was the soup that we really loved. It was perfect with every warm spoonful, especially with the wind blowing and slowly cooling it down.

Elevate’s extensive menu spans the continents but we settled for some Italian and Chinese for our mains. Inspired by Italy the pasta dish was again a magnanimous portion with tons of seafood including full Prawns, Cuttlefish rings and chunks of White Fish perfectly marinated in Tomato Concasse and shredded Olives. Best eaten piping hot the rectangular serving dish was again enough for two. In order to try out various flavours we ordered a portion of Steamed Rice to go with Stir-fried Mixed Vegetables with Oyster Sauce, Sweet and Sur Pork and Chicken in Black Bean Sauce. The distinct flavours of each dish was very evident and the vegetarian dish in particular we really liked but the downside was the extreme dryness of the steamed rice. It felt like it was overcooked in a microwave and was brittle rather than being perfectly steamed.

The hefty portions of our starters and menus meant we didn’t quite have room for dessert, but we tried out one option that kind of sang to us out of the menu. The Hazelnut Praline Mousse is hard to describe with just one word mainly because of the different elements of the Pistachio bar, Milk Chocolate sauce and the decadent Basil and Ivory Ice-Cream that played on so many different taste-buds. For those who don’t like desserts that are too sweet, this is a definite must-try.

Our entire dining experience at Elevate was a good one but we did feel the staff could have paid a little more attention to patrons sitting outdoors. It was a little difficult to get anyone’s attention even for a re-fill of water and Elevate may want to even consider a bell system for the tables so as not to inconvenience diners. Apart from that Elevate itself is a unique dining experience in Colombo not to be missed. 

So here’s our rating…

Location          ***** (Conveniently located at the new Access Tower!)

Ambiance        ****    (Multiple seating options and the view of Colombo is quite exquisite!)

Service            ***      (Service is rather slow especially if you sit outdoors!)

Food                ****    (Great presentation!)

Overall            ****

Reviewed by #FoodiesSL

Price Range – 1,500-2,000 per person

Opening Times – 11am – 11pm

Address: Access Tower II, No.278/4, Union Place, Colombo 02.

Telephone: 0766 527203

Chambers

Moroccan cuisine is essentially an eclectic mix of heritage left behind by travellers who have passed through this tiny kingdom over the centuries. Very similar to the delicacies of the region like Turkish and Greek food, Moroccan cuisine also has its own distinct characteristics. Bringing all that and more from the Mediterranean is Chambers at Park Street Mews.

The origin of Chambers actually goes back to the Galle Fort where the official chambers of an attorney-at-law I.A. Saheed, whose family owned the 100 year old property was transformed in to a restaurant. It became quite popular among locals and foreign travellers and found its way to Park Street Mews, a street that has cuisines from the four corners of the world but was missing a Middle Eastern touch.

With so many restaurants opening up down this street, parking at the rear is becoming a bit of an issue especially if you drop by on a weekend or at lunch time on a weekday. In keeping with the upmarket ambiance of the restaurants dotting the street, Chambers has some of the best interiors we have seen. Tapestries, chandeliers and lamps reminiscent of Ottoman times tastefully adorn the premises. They’ve also kept the lighting low to create a mysterious ambiance.

One of the distinct characteristics of Moroccan cuisine is the fact that each dish has an absolutely unique flavour that you cannot compare to anything else on your table, not even remotely. So in order to really enjoy the cuisine you need to have a wide array of dishes which is actually what we did.

Cuisine from this part of the world, divides starters in to hot and cold and we began our meal with four different cold starters. Each starter priced at approximately 500 rupees is shareable and therefore affordable as well. Each of the starters is served with soft Middle Eastern bread and we went with Muhammara which is a red pepper puree with walnuts and pomegranate molasses, traditional Hummus, Baba Ghanoush and Fattoush. These vegetarian starters were all bursting with flavour and authentic, especially the Hummus which was the right consistency and served with one of the better Tahini we’ve had in a long time.

From the hot starters we picked Falafel, Musakhan Rolls and Zaatar Aragus. Again these are served with pita bread and the Sumac Spiced Chicken and Pine Nuts in the Musakhan Rolls were simply irresistible. We loved how each dish is spiced with different spices and the flavours complement each other. The Falalfel was also a great starter to make way for the big meal to follow.

For mains we ordered a traditional Tagine with Chicken and Prunes. Served with Couscous this dish has a combination of fall-off-the-bone chicken, chewy prunes and crunchy almonds that give it a hint of sweetness. The Shish Taouk was a bit disappointing though because the chicken was a bit overdone and the salad didn’t taste too fresh.

Kebabs play a big role in Mediterranean cuisine so we ordered two versions served with Saffron Rice. The lamb was definitely our favourite of the two and the meat was so well done. The mint dipping sauce was also divine and added the perfect tinge to the meat. As if all that food wasn’t enough, we also ordered a Chicken Kabsa. Kabsa which is similar to biriyani in looks but completely different in taste. We’re not sure if the meat was actually cooked in a hole in the ground like it’s traditionally done but it certainly tasted out of this world.

To go with all that food we had a Lime and Mint Crush and a Passion Mojito which again we found to be quite reasonable in comparison to the price you pay at cafes in Colombo. For dessert we had the Baklava with Ice-Cream. The vanilla ice cream totally complemented the filo pastry layered with nuts and topped with sugar syrup that was served warm. We loved that the pastry was not soggy and each bite had a crunch to it as well.

Chambers is certainly doing a great job with keeping the authenticity of Middle Eastern cuisine and we hope they will keep the consistency going.

So here’s our rating…

Location          ****    (Easy to find but limited parking especially on weekends!)

Ambiance        ***** (Beautiful Middle Eastern inspired interiors!)

Service             ****    (Friendly and attentive staff!)

Food                ****    (Lots of variety and authenticity!)

Overall            **** ¼

Price Range: 2,500 per head

Opening Times: 12:00pm – 10:30pm (Mon-Wed) and 12:00pm – 11:00pm (Thu-Sun)

Address: No. 48D Park Street, Colombo 2.

Contact Number: 077 210 0009

Reviewed by #FoodiesSL

The Kaema Master

My first encounter with Dharshan Munidasa came many moons ago when Nihonbashi was still the new kid on the block and my monthly allowance as a student wasn’t sufficient to try out their wares. Then Culinary Journey’s with Dharshan happened and a fan was born. Needless to say every recipe was tried with the best possible substitute to the maestro’s ingredients. As for skill, let’s just say my versions managed to never send anyone to a hospital!

During the years that followed, many are the times that I have been in the same room as Dharshan but never had the guts to actually go talk to him. That was until one fine day while casually trying out the food at Next Innings, the man himself walked right up to our table to say hello. I am not the typical “fan girl” type but during a brief but insightful conversation I was convinced as to why this self-taught chef was worthy of the title I have chosen to give this piece.

Born in Japan to a Sri Lankan father and Japanese mother, Dharshan brought with him the best of both worlds when he moved back to him homeland in 1994 and decided that Colombo needed a good Japanese restaurant. In 1995 Nihonbashi (The Bridge) was born giving way to a myriad of culinary adventures that would follow in the next 19 years. It was in 2011 that Dharshan joined forces with cricketing legends Kumar Sangakkara and Mahela Jayawardene to open Ministry of Crab, a restaurant as its name suggests dedicated to the world-renowned local crustacean. The floodgates literally opened thereafter as recognition for this unique restaurant came from far and wide.

Nihonbashi was one of only two Sri Lankan restaurants selected to feature in the 2011/2012 edition of The Miele Guide (Asia’s first independent restaurant guide). In their 2013 Edition, Dharshan had the distinction of gaining both the coveted first and second place in Sri Lanka for the outstanding cuisine at both the Ministry of Crab and Nihonbashi, respectively. Nihonbashi also had the prestige of being the first Sri Lankan restaurant to have ever made it into Asia’s 50 Best Restaurants List. Ministry of Crab was also honoured to be ranked on this prestigious list making Dharshan the only Asian chef to have two restaurants on this list.

As this piece was being written it was announced that Ministry of Crab was ranked 35th in Asia’s 50 Best Restaurants 2019 at the awards ceremony held in Macau. The restaurant now boasts branches all over Asia including Shanghai (China), Manila (Philippines) and Mumbai (India), with many more in the pipeline. The Ministry of Crab along with Nihonbashi are the only two Sri Lankan restaurants that have been ranked in this list.

While travelling back to Sri Lanka with his coveted awards, we asked Dharshan a few things about his life, his passion and the future.

What does it take for a restaurant to be listed as one of the Best in Asia?

You need to stand out! How do you stand out? You need to be so unique, so avant-garde that people remember more than just your cuisine, ingredients and dining experience. I believe that we have created this impact on our guests, and it is truly an honour to be on the Asia’s Best list.

What makes Ministry of Crab special?

The Crab! We spend so much effort and energy to make sure that the crab is of the best quality and that it comes to us in the right way and is stored in the correct way until it’s cooked. Respect for ingredients is one of the pillars of a restaurant that many restaurants forget. This respect for our ingredients is reflected in our dishes and that is what makes us special!

What would you say is the secret to your success?

Never stop learning! You learn so much every day and if you ever think that you have reached a certain point where you believe that you are a master of something, you will never learn beyond that. Think of every experience to be something new, be a master of nothing and you may learn a lot more than you can.

From Nihonbashi to Ministry of Crab, Kaema Sutra and now Next Innings, what next?

Carpe Diem. It’s a steak restaurant but I’m designing the fire to cook the steak. It’s very unusual to start a restaurant concept by designing the heat source but this is what I’m doing right now!

How do you want to be remembered or what is the legacy that you will leave behind?I will leave it up to the people to decide…

For anyone who has dined at any of Dharshan’s restaurant it is evident that this man has a unique gift of taking simple things and making something extraordinary out of it. We also didn’t forget to pick his brains on a few quips…

Who is the better chef, Kumar or Mahela? Kumar

All-time favourite dish to cook? Wild Boar

Favourite dish on the Ministry of Crab menu? Pepper Crab

Favourite ingredient that you must have in your kitchen? Eggs

If you could create a hybrid of a Japanese and Sri Lankan dish, what would it be? Karapincha Tempura, it’s already on the Nihonbashi menu.

One type of food that you will never ever taste? Anything with coriander in it!

Favourite holiday destination? What is a holiday?

Sri Lanka in one word? CRAB!

Sri Lanka’s very own celebrity chef is by far one of the most enigmatic personalities one may have the privilege to meet in a lifetime. As for the food he puts on your table whether it’s sushi, a funky hopper, a cricket ball cutlet or a monstrosity of a crab curry, it is all truly worth it…

Written by Nishu Gunawardana

Images Courtesy Ministry of Crab

Senses Spa at The Kingsbury: A Luxurious Experience

What comes to mind when we think of the word ‘spa’? An indulgent 2-3 hours of a relaxing massage to soothe and loosen those tense muscles, saying bye to dead skin cells via an exfoliating body scrub, then saying hi to the silky skin beneath, and just being pampered in general, right? When it’s over, you step out of the place feeling like nothing short of a queen or maybe even an empress. You almost expect everyone to curtsey to you, but they don’t and you wonder why…I’m kidding!

Thanks to the Senses Spa at The Kingsbury, all of us lovely ladies who crave divine spa treatments are promised a fantastic and invigorating experience. They offer you pure indulgence and you will never want your session to end! Do take yourself down to Kingsbury and experience blissful pampering like never before. Their signature treatments and spa packages let your worries ease away as your senses awaken to a new realm of relaxation.

When I say sweet spa experience, I mean it literally as this is the Chocolate (yes, you read it right!) Full Body Treatment, but before I get to that, let me tell you about their Black Pepper Foot Ritual. There is something wickedly sensual in having your feet scrubbed, massaged and nurtured in such a manner. Our feet are exposed to so much grime and impurities and this soothing foot treatment really improves the skin texture and appearance of your feet; trust me, they will thank you for this.

Next is the star attraction: the Chocolate Full Body Treatment. The scrub smells deliciously sensual and removes all dead skin cells to reveal young, glowing, delightfully pampered skin beneath. I’m sure most of you are aware that chocolate contains super powerful antioxidants and as some people get the same burst of euphoria from chocolate body treatments as they do from eating chocolate, having this decadent body treatment is the perfect way to bring out its benefits.

The massage that follows is nothing short of bliss. Just lie back and relax while a massage therapist applies pure cocoa to your skin using a blend of essential oils, which immediately goes to work flushing out impurities while encouraging the regeneration of fresh, new skin cells. Talk about divine! The treatment concludes with a head massage that adds the perfect finishing touch to a fantastic experience and I walked away feeling, as I said before, like royalty.

As a premier Sri Lankan spa, holidaymakers from all over the world are promised an extensive variety of massage and beauty treatment selections, making Senses Spa one of the most comprehensive wellness centres in Colombo city. They have a range of body massages such as the ‘Traditional Thai Massage’ which is designed to relax tight muscles and encourage blood circulation, the ‘Thai Herbal Massage’ which relaxes weary muscles and improves blood circulation by stimulating acupressure points using hot herbal compresses.

Many travellers will appreciate the ‘Jet Lag Treatment’, which concentrates on the back and shoulders to relieve tension and ease away strain, using an age-old technique.

The body wraps are also a popular favourite like the ‘Thai Herbal Body Wrap’ which uses Thai herbs and white mud to deep-cleanse and detoxify while ridding skin of excess oils. The ‘Green Tea Body Mask’ consists of a hydrating and cleansing body treatment using ‘dosha’ (one of three substances that are present in a person’s body according to Ayurveda) oils and masks to stimulate self-healing. It is complete with a soothing head, neck and scalp massage.

Of the body scrubs, I’m told that the chocolate treatment is the most popular with the ‘Sea Salt Body Scrub’ coming in as a close second. This skin-exfoliating body scrub removes dull, dead skin cells using aromatic oils enriched with mineral salts and leaves your skin radiant and hydrated.

If you’d like to have your SO (significant other) along for your spa experience, Senses has a range of couple’s spa packages for you to choose from. The ‘Romeo & Juliet’ is a soothing, fragrant flower petal bath coming with the choice of body scrub and an aromatherapy massage. ‘Serenity at Senses Spa’ is a lavish couple’s package offering a variety of treatments including a Jacuzzi bath, a choice of three massage techniques and anti-stress skin therapy. There are also separate spa experiences for both men and women; ‘Just for Him’ has treatments from deep-cleansing facial care to exfoliating body scrubs that will provide you gentlemen with royal comfort and radiance. ‘Just for Her’ promises experiences that are a lavish indulgence fit for a queen and will leave you ladies radiant and relaxed.

Retreat into the relaxing environs of the Senses Spa at Kingsbury and experience rejuvenating therapies and treatments. You will experience heavenly pampering like never before, which will definitely have you coming back for more.

By Michelle Alles

I emphasize on the natural beauty, the flowers- Pramoda Boyas

With many weddings happening every now and then, flowers play a huge part. A bouquet is an essential party of the bridal attire. No stranger to the wedding scene, florist Pramoda Boyas, the founder of Pramoda Flowers, opens up to how much it takes to craft the perfect bouquet.

What made you get into floral bouquet making?

Since my childhood I was in to creating new things and making my own designs. By the time I identified myself as a unique person who thinks out of the box, I was recognized in the school, temple and the society as a creative person. After completing my education, I chose my career path to be in the field of floral arrangements. Within a few years, I was able to identify my speciality in making bridal bouquets. From that point onwards I started my profession as a bridal bouquet designer.

Within a short time, you are a household name in the florist market?

It’s a combination of various factors which drove me to where I am today. I never gave up on my dream and was encouraged to face all the challenges from the industry. Quality of the work and customer satisfaction are the most important to me.

How and what goes into crafting a beautiful bouquet?

Flowers are the loveliest thing that God has given to the world and bridal bouquets bring luck to the bride. There are several factors that I consider before crafting a bouquet. First of all, I give a lot of thought to the bride and the ideas to develop the concept. Then I go through the details such as dress type, colours, beautician, location and time to deliver the best to my customer. Significant factors that I keep in mind are the freshness of the flower, quality and variety of flowers to craft a beautiful bouquet.

Tell us about the wedding season, from where do you get the flowers and how prepared are you?

I get most of the flowers from Nuwara Eliya. Apart from that other trusted local and international supplier. Usually, I get weddings throughout the year and the peak months are January, May, August, October and December. Nowadays people tend to take weddings whenever they are comfortable and ready. Before the season starts I search for new trends in the international market and new flowers and leaves available locally to offer creative bridal bouquets to my customers.  Apart from that I always coordinate with beauticians so as to make a perfect outcome.

Which flowers are the most in demand and why?

Roses are the most in demand in the market and among brides. A rose is a symbol of love and purity. There are different types of roses, with varying colours and sizes, available year-round making this flower ideal for any bride or wedding season. Apart from that Lisianthus, Cattleya, baby’s breath, snapdragons and Lilies are also widely used to make a stunning bouquet.

What is the most complicated bouquet done so far?

It was in 2014, when I decided to make a bridal bouquet using crepe jasmine buds (commonly known as Wathusudda) for a competition. I was bit stressed in the beginning but managed to end up with a lovely bridal bouquet securing the first place in the contest.

What inspires your creations?

I got much inspiration from local industry leaders as well as international creations. I learned a lot from them as a beginner and gradually was able to make it as a passion and come up with my own creations and designs. I emphasize on the natural beauty the flowers which allows me to make a unique bridal bouquet to each and every customer who walks into “Deco Line” by Pramoda. My ultimate goal is to make my customer happy.

Ultimate dessert fix: Hyve Dessert Bar

Sweet baked goods are always on top of my list. It’s a bit hard to sometimes find a truly well-constructed cake, one with the perfect balance of flavours and textures, not too heavy or sweet and made with intuitive hands.

Walking down Thimbirigasyaya Road, Colombo, Hyve is the trendiest dessert bar grabbing all the attention of dessert lovers out there. It’s one of Colombo’s dedicated dessert bars and serves up wholesome, delectable baked goods, cakes, pies, coffee and an assortment of desserts.

The interior is attractive with comfortable seating for about 30 people. Plaques along with colourful cushions and comfy chairs; highlighting the colours of yellow and orange. While the predominantly white-themed interior is complemented nicely by the chairs, light bulbs hung around and the subtle pastels from the assorted ornaments offered a pleasant contrast. One of my favourite parts of this place is the kid’s play area; they have dainty corner arranged with toys which are perfect for all the mothers to keep their kids occupied. They also have enough parking spaces and are available on Uber Eats.

Hyve has not failed to keep up their quality, setting the sweet tooth of Colombo abuzz. It’s a family-owned business by two sisters and a brother. The three siblings Rukshika, Chanika and Minura have synergized to create a dedicated dessert bar, which highlights a wide variety of ingenious goodies. The perfect balance between a high-end uppity dessert place offering some great dishes for a reasonable price; it’s delightfully quaint and the desserts are to die for. They don’t have a standard menu, the available cakes are displayed and you can go for your pick. They do have a menu for the drinks that you can choose from. I was told their best selling dishes are almost always available. The staff are friendly and warm.

Crème brûlée

Starting off with their signature Crème Brûlée, it’s torched theatrically in front of us making it visually pleasing and interesting. Cracking the sugar coat and the sound it makes, already tells us it’s a good one. It’s difficult to find a crème brûlée that isn’t overly eggy and or sweet. They appear to have cracked the formula. The crispy top layer of hard caramel combined with the creamy, vanilla centre and crumbly base struck a perfect balance in terms of both texture and flavour.

Blazed Butter

Next I opted for their Blazed Butter which is another popular dish from their cakes. This dessert was pretty interesting to me. The slice had different layers of ingredients which included caramel and chocolate chips at the base with an all-round strong sense of butter. The caramel cake and hard chocolate chip base was a bit crunchy and the strong butter flavour combined it together. I like how it tasted and kept going for more.

Milo Coffee

Made with a generous proportion of milo, the drink was good and not overly sweet. It was well balanced and came in quite a big quantity.

All in all, there’s something absolutely charming about Hyve. The ambience is vibrant and wants you to keep going back. Another worthy mention is their Chocolate Cloud Cake which has been recently introduced and is super delicious! I have heard some good reviews about their Chocolate Caramel Tart and Raspberry Heaven, which I have added to my ‘must try’ list for when I drop by next time. I also found out they will be expanding to a wider range of desserts in the future. They undertake custom cake orders. I would recommend Hyve for any sweet lovers out there and to everyone looking for a sweet fix!

Written by Shafiya Nawzer

Camping on the Beach

If you love the ocean as much as we do, then you definitely have wanted to live by the sea where the ocean touches your feet, the wind gets in your hair, that salty taste in your mouth and there’s tons of seafood. Not all of us though can afford to buy a villa on the beaches of the now dubbed “Best Country in the World to Visit in 2019”. Option 2 therefore would be to find such a tranquil place and unwind.

While traversing down south we were introduced to a quaint little place that does all of the above right and adds the element of adventure to their offering. The Scallops Beach Camp in Rathgama, is Sri Lanka’s first camp site on the beach!

Somewhere between Hikkaduwa and Galle, the easiest way to get to this place if you are not driving is to take the Expressway bus to Galle and then hop a tuk for a 15 minute picturesque ride along the coast. Once you get there though it’s all about relaxing, unwinding and just letting go.

Anton and Shani along with their team have been running The Scallops for around 6 months now and have garnered quite a following on social media. The concept is to have tents set up on the beach which can sleep either 1 person, 2 people or even family tents. The tents are set up among the screw pine (Wetakeiya if you want to be local!) and are literally on the sand itself. Air mattresses are then put in depending on the number of guests. Falling asleep to the lullaby of the waves has never been this literal!

Since you can’t really spend hot tropical afternoons in a tent on the beach, The Scallops have an amazing seafood restaurant that can easily seat 100+ people. The venue can be used for parties and even destination weddings but it is the food that is the talk of the town. Prepared from the freshest catch and local ingredients much of the recipes are their own and also prepared sometimes by Anton and Shani.

We are not really sure where to begin with the overdose of seafood that we had during our two-night stay. As soon as we got to the place, there was a spread of Seafood Fried Rice, Tuna Salad and Batter Fried Calamari waiting to be devoured. That night we opted to stay in one of the A/C rooms which are also available at The Scallops. Falling asleep was a breeze after stuffing ourselves with Coconut Prawns with Mango Salsa, the namesake Scallop Salad and a massive Seafood Platter. Now we must tell you that the scallops are the only seafood that is imported from New Zealand while everything else is sourced locally. The soft, succulent scallops had our mouth-watering while the seafood platter was enough for 3-4 people and super reasonably priced.

After a good ol’ traditional String Hoppers and Milk Rice breakfast, we went on a snorkeling expedition which The Scallops can arrange for you among a host of other activities like Lagoon Safaris, Diving, Fishing and Foodie Walks that take you to local homes to talk about traditional Sri Lankan food. After catching great glimpses of Sri Lanka’s abundant marine life, we returned to Chicken Fried Rice, Prawn Salad, Grilled & tempura Fried Vegetables and a Cheesy Omelette.

You would think by now that we’d had our fill of seafood but as the sun set and the local and foreign guests streamed in we had Grilled Fish and Lobster and a classic Fish n’ Chips served up before bed.

Sleeping in a tent on the beach was a new experience for us and here we must add that we had our own bodyguard a.k.a The Scallop’s mascot Bulbul or Bully the Rottweiler guard our tent all night. In fact this place is pet friendly and encourages you to bring your pet on vacation. Bully happily prances around the property and considering that his a rotty no one really messes with him. But we know him to be a softy!

One of the best parts about The Scallops is affordability. The tents and rooms cost minimal and the menu despite its amazing dishes is not pricey either. The staff including Amila the chef, Lal, Chanaka and Sameera make you feel so much like home that you just don’t want to leave. And did we mention Bully?

Not too far from The Scallops is a 4-double room villa with a garden and water deck that can also be rented out for larger families and private gatherings. Take our word for it though and sleep on the beach!

Written by Nishu Gunawardana

Photographs by Sanura Gunawardana