Category: Food

Forte-Style Italian: AQUA Forte serves sophisticated Italian cuisine within Galle Fort

Paolo Gavioli, Ian Fernández and Roberto Vicario first came to Sri Lanka a decade ago and watched the country transform as they returned over the years, spellbound by the island and its many diverse charms. Of these charms the Galle Fort captured their imagination the most – wandering through its cobbled streets they were strongly reminded of small Italian villages or ‘borghi’ back home, where classic architecture sets the stage for incredible Italian cuisine. Inspired, the trio opened their first Sri Lankan venture in May – AQUA Forte is serving up authentic Italian food paired with the finest of wines from Galle Fort’s residential Leyn Baan Street.

In July the restaurant was honoured to serve the Prime Minister Ranil Wickremesinghe and his wife Professor Maithree Wickremesinghe. The reception was also attended by Mr and Mrs Mohan Tissanayagam, the Deputy Ambassador of Italy Allegra Baistrocchi, Hon. Ramesh Pathirana, Deepal Wickremasinghe, Raveen Wickremasinghe, Gratiaen Prize 2018 winner Arun Welandawe Prematilleke, Niranka Perera, Mr. and Mrs. Nilanga De Alwis and Mr. and Mrs. Suresh Perera. They were hosted by Paolo, Ian and Roberto within the restaurant’s spacious dining area with seating capacity for 60, including a separate dining room on the upper floor that can accommodate 25 seats.  The VVIP guests dined on a personalized four-course menu created by Chef Roberto Vicario, the restaurant’s Executive Chef and Managing Director. Chef Roberto brings a background in science to his passion for cooking, experimenting with traditional recipes and creating modern dishes prepared using classic Italian cooking techniques with respect for the freshest of produce.

A reading of the menu at AQUA Forte reminds guests that everything is handmade on site and to order. Even the bread at AQUA Forte is baked daily, including classics like crispy olive studded focaccia. The pasta is rolled fresh -also daily- for classic tagliatelle and deliciously unctuous ravioli or tortellini. All ingredients are sourced fresh when available locally or flown in from Italy.

Guests may begin their dining experience with refined antipasti selections such as Carpaccio di Zucchine (zucchini carpaccio with truffle oil, pistachio crumble and ricotta cheese mousse) or Baccala Mantecato alla Veneziana (Venetian style cod with extra virgin olive oil on grilled polenta). The classic notes of Italian cuisine ring true in the pasta (‘Primi’) section, paired with the finest quality premium ingredients – Ravioli alla Norma (ravioli stuffed with eggplants, ricotta and pecorino cheese with fresh cherry tomato sauce) and Tagliatelle al Ragu di Coniglio (tagliatelle with rabbit ragu), for example. Guests can eschew the traditional carbs in favour of main courses like Polpo alla Barese (octopus sous vide with smoked potato puree, parsley powder and dry black olives) or Porchetta e Peperoni (rolled pork belly with herbs served with roast bell pepper salad and crispy crackling). For ‘dolci’ (dessert) go classic – tiramisu, panna cotta, Trio di Cioccolato e ricotta, and a fun selection of gelatos and sorbets await.

Each dish could be paired with wine from AQUA Forte’s impressive wine cellar housing a curated collection of exclusive labels from Italy’s diverse wine regions. Guests will be appreciative of the restaurant’s commitment to ensuring that they can pair each course or dish with the perfect wine- the large selection including the premium labels can be ordered by the glass or bottle.  Non-alcoholic options include premium Italian waters, soft drinks, a selection of freshly pressed fruit juices, and Illy coffee.

The restaurant’s ambience (designed by Team Architrave led by Principal Architect Madhura Prematilleke) is perfect for intimate, sophisticated meals to match the Galle Fort’s own charm of timeless elegance. The dress code remains casual- so guests can take a long wander through the fort’s many pathways before making their way to the restaurant. “Our guests are here to experience a real Italian dining experience and that means they should be relaxed and comfortable. We strongly believe in this philosophy when it comes to the food we serve as well. After all, Italian cuisine is so charming because it can be both sophisticated and hearty at once”, says Chef Roberto. Ian added: “We built this restaurant to blend effortlessly into the Galle Fort as if it has been here forever- and we think this sets the perfect stage for the real stars here; authentic Italian food and wine created and served in one of the most beautiful locations on earth”. They also thanked their partners, saying “We’re very lucky to have had excellent support locally from our Attorney at Law and Public Notary Nilanga De Alwis, Suresh Perera of Sithagi Design and Engineering and Antyra Solutions, our integrated agency partners for brand design and digital marketing.” The three friends are so charmed by Sri Lanka that they’re investing further- a small luxury boutique villa called AQUA Villa with annex restaurant AQUA Pazza will open in Midigama later this year. They are convinced that Sri Lanka will bounce back stronger than ever from recent events; saying “Sri Lanka is so beautiful, we’ll always return and know others will too.”

Ready to Rumble

Just when you thought World Cup fever was over, the world is preparing for another sporting spectacle in Tokyo, Japan. The Rugby World Cup will be played from 20th September right till 02nd November and expectations are pretty high. Although Sri Lanka is yet to qualify for the world stage, we certainly have a fair share of supporters for many of the teams that have qualified. For instance among us live those who will even claim ancestry to an ancient Māori Tribe just for this season!

Quite in sync with the anticipated festivities, Colombo now has its very own rugby-themed café in the form of the Blackout. Conveniently located on the corner where Wijerama Road meets Ward Place, this café is all about paying tribute to Webb Ellis and beyond. Starting from the logo itself which has the oval-shaped ball incorporated in to it, Blackout is all about bringing to life the spirit of rugby. The large house has been converted to various seating options from private rooms to a terrace with couches and of course bar stool and high tables with screens playing Rugby Union and Rugby League games from around the world.

The café opens doors early at 6am for those who want to catch a spot of breakfast before heading out to work and remains functional till late at night, for all the night birds or those like us who just get hungry at any time of day. The owners who have tons of experience in the restaurant sector around the island have actually put a lot of thought and trial and error in to every aspect of the restaurant. Blown up images of some of the greatest moments in rugby history adorn the walls while rugby memorabilia like the latest jerseys also have pride of place. The most interesting perhaps though is the large murals of Māori warriors that are in mid-tackle or run watching over you while you enjoy scrumptious comfort food.

Being a café, Blackout also serves an array of coffee-based drinks with a brew that is hand-picked and shipped in from Australia. In contrast to most cafes the beans are brought down fresh, and roasted locally. Two variants of 100% Arabica and a 90% is used for café favourite like Cappuccinos, Lattes and the likes. From the blends we picked a Salted Caramel Cooler with the 100% Arabica and were immediately taken up by the combinations of fragrances and tastes in one glass. A classic Hot Chocolate and a Celery-based Mocktail made up for the other drinks both of which were well executed.

What we were most excited about was the food. The owners, together with their consultant chefs have certainly put in a lot of effort to capture dishes from most if not all rugby playing nations and the result in quite an eclectic mix. The menu itself is sectioned to various rugby related phases of the game with the soups starting things off under the “Warm Up” section. Our pick from the island of Samoa definitely does warm up your taste-buds and senses in general with the thick Mullet Fish and Coconut Su A La Soup served with a crusty slice of Garlic Bread being the perfect entrée. To go with this we also ordered a Kithul Chicken from the “Quick Tap” snacks menu. Chicken Wings battered in Kithul flour, fried to perfection and lathered in a treacle and chilli-based sauce is a classic infusion of the best things about culinary secrets in Sri Lanka and what was even more surprising than the taste was the reasonable price for the hefty portion.

In fact the pricing was a highlight of our experience at Blackout. Only the best ingredients are used for everything, with some being flown down from overseas but the price point makes it affordable for everyone. This we see as one of the many reasons why people simply keep coming and coming.

Off the mains menu titled “Scrum Down” a South African inspired Bunny Chow is a must-have. The multi-grain bread roll stuffed with arguably one of the best Chicken Stew we have had in a while was a simple delight and don’t be afraid to get your hands dirty when chowing this one down. The Pacific Islands special Chicken, Rice cooked in Coconut Milk and Vegetables could have been presented better we thought but the Chicken Kale Moa was another light but filling meal. And then there was the Mutton Burger from the “Up and Under” section which also took us by surprise. Mutton is not a common meat for a burger and the patty itself was spicy and had a lot of typical Sri Lankan flavours going on. Another win for us.

We skipped dessert during this visit to Blackout but they do have some interesting cakes, pies and desserts in the freezer if you choose to indulge. The menu however, is so extensive that we feel a second visit is a must to try out some of the other favourites from around the world. And it is one of those places that you go back to again and again… With the World Cup around the corner we see ourselves here quite often…

So here’s our rating…

Location          ***** (Conveniently located at Wijerama/Ward junction!)

Ambiance        ****    (Quite the English pub vibe!)

Service            ***      (Service could improve!)

Food                ****    (Lots of favourites!)

Overall            ****

Reviewed by #FoodiesSL

Price Range – 1,000-2,000 per person

Opening Times – 6:00am – 11:00pm daily

Address: No.36 Ward Place, Colombo 07.

Telephone: 0117 024 816

Mad Curry Skills by Chari: An Infusion of Taste.

Significant in taste and messy in presentation, one of the most-loved packets of culture to seduce Lankan tastebuds for decades is the lamprai. What has been a desirous effort, which is a veritable taste sensation, seems to be rather ubiquitous. The first lamprai I ever tasted was the standard offering at DBU, which I personally feel has lost its quality and taste in recent years. While I could wax lyrical about food in general, I must make it a point to state that the lamprai has been an excellent staple that is filling as it is rewarding.

The lomprijst or packet of rice is an absolute labour of love. The original consists of: fragrant rice cooked in meat stock; a mixed meat curry, which combines the flavours of chicken, pork, beef and lamb; blachung; frikkadels; brinjal pahi; and prawn seeni sambol with an ash plantain curry plus a cooling cucumber salad served on the side, outside of the packet.

More modern iterations of the well-loved lamprai caters more towards convenience and flavour with Mad Curry Skills by Chari offering (in my opinion) the best packet of taste for a very reasonable price indeed. Having indulged in a neatly banana-wrapped lamprai over a recent weekend, this new twist offers an excellent packet wrapped with a lot of flavour. You can certainly customize the whole affair by asking for more spices to be involved in the cooking, which I did.

She does pork lamprais on request in addition to the usual chicken and vegetable lamprai as well. There is a minimum order of 5, which you will find is a cinch to go through — I went through 3. Having said that the portions are super generous and do hit that Lankan spot which can be defined as all types of oil and spice while being hot and nice.

But enough with the synonyms and adjectives, let’s zoom in on what you get when you seductively bite your lips and part through those banana leaves. Expect boneless chicken curry, a chicken frikkadel, brinjal pahi, ash plaintain curry, seeni sambol, prawn blachang, a twice-cooked egg, and rice cooked in stock. A bigger plus for me was that coconut oil is used, or as Charindi says: the good stuff!

The ubiquitous lamprai has had its fair share of contentious fanfare with many being up in arms about the originality of what constitutes a ‘real lamprai’. Yet what nowadays is completely original? You’d be hardpressed to find an authentic biriyani these days when retail outlets churn out biriyani mixes.

With food being regarded as a great unifier of sorts, I would rather judge food on its quality, ingredients and taste. Considering all these factors as a scope of judgement, I would state that Charindi’s offerings tick all the correct boxes.

As a side note, it must be mentioned that Mad Curry Skills by Chari also does a Nasi Lemak while she’s also set to introduce rice and curry. Please note that at present, this operation of hers happens only over the weekend.

All in all, Mad Curry Skills by Chari is a godsend with delivery thrown in for a small fee. It’s the perfect option for that lamprai feed on a Saturday or a Sunday when the weekday work grind leaves you hungry for that essential dose of hot comfort food.

For more information on the delicacies offered by Mad Curry Skills by Chari, please get in touch via WhatsApp on +94 (71) 156 6655.

Written by Rohitha Perera

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

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

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

The Next Innings

Just when you thought the world had seen the end of the careers of two of cricket’s greatest gentlemen, they have returned for the next innings. This time though the on field batting maestros and off the field best friends have a whole new team playing a whole other ball game.

Kumar Sangakkara and Mahela Jayawardene together with their long-time friend, restaurant partner and culinary extraordinaire Dharshan Munidasa are credited for putting Sri Lanka on the world restaurant map with their now-world renowned Ministry of Crab. The Next Innings therefore has many connotations for the trio apart from the obvious cricket reference. It is their foray into a very different kind of restaurant, which they like to call a “sports lounge”.

Occupying the very first section of the Old Dutch Hospital Precinct (former Semondu), it’s hard to not take note of a giant sign that reads “For Players Only”. It is these tongue-in-cheek references to sport that really get your spirits on a high from the very first step you take in to what is now being dubbed Colombo’s longest bar. Surrounded by semi-secluded enclaves or bar stools for seating, the bar and the floor are manned by umpires/referees or any other name you would call the men who ensure there is no foul play. They’re all wired up and connected to a “third umpire” at the kitchens so that orders are swiftly executed. The interior walls are decked with some of pretty big screens which put on the day’s games from all corners of the world.

More than the screens though it was the sports metaphors in all the details that we really loved, like the “carom board” table top, the “dumb bell” table lights, the “tennis ball” reserved table indicators and even the names on the menu. The menu itself is called the Score Sheet while the drinks section is your First Innings and the food your Second. A live band plays out on the front terrace from Monday – Saturday, while upbeat music keeps you company indoors if a game is not on. To add to the chaos there’s the cheering and the jeering depending on which side you support.

Sudaraka who took our orders made some great recommendations on the menu and was more than happy to oblige us teetotallers during our visit. The menu at Next Innings indicates prices inclusive of all taxes so what you see is what you pay with no hidden taxes added on. Having said that a glance at the drinks menu told us that the pricing here for drinks is pretty decent. Scratch that, quite decent! We opted for a Small Island Iced Tea which is Peach Tea concentrate wit Soda and Lime that was quite refreshing and light. The highlight of the First Innings though was definitely the “Centella”. Made to Dharshan’s secret recipe this concoction of Gotukola and Thambili is healthy, refreshing and very Sri Lankan!

For our Second Innings of the day we chose Kade Paan Cheese Toast and Thin Skinned Patties with Mutton as the two “opening batsmen”. Now we were told that Dharshan has an obsession with kade paan or freshly-baked local bread and had a knife specifically designed to cut thin enough slices. Lathered in cheese and bits of green chilli this dish had all the elements combined for a perfect entrée. The patties get its name from the fact that the dough is rolled through a pasta roller before being stuffed with a spicy mutton curry. Hot Wings came out next and although labelled to be “hot” we found it to be more tangy than spicy. Served with a fresh pot of curd and onions, these wings need to be properly lathered in the white dip to get a burst of flavours.

Paying tribute to Sri Lanka’s favourite “short-eats” the “Bails and Balls” section of the menu is all about the rolls and cutlets. Bringing back some childhood memories we went with a Cricket Ball which was served in two halves to our table. A par-boiled egg with the yolk dripping over in every bite sits in the middle of this messy cutlet that also makes for a great culinary and dining experience. Here we must mention that one does not need to be prim and proper and use the cutlery. Just be yourself and dig in. We have extra points for the sauce that was served with the foot-long Hot Dog with its tangy, sweet spiciness all married together.

For mains we had to try a pizza that came out of the “cricket-ball themed” pizza oven and an old favourite that was on the menu under the “something new” section. Next Innings uses imported Caputo flour and our D.O.C was packed with fresh tomatoes, buffalo mozzarella, basil and olive oil. The pizza though was probably the let down from everything we tried during our visit because it looked and tasted burnt.

Thank God for the saving graces of the Bone Marrow Curry. A whole pound of Kade Paan with its center scooped out had bone marrow curry (bones and all!) packed in to it. Again we unashamedly indulged and the empty bone shells with the marrow all scooped out and bread crumbs adorning our table were testament to how much we enjoyed this one.

You would think that after so much “batting” there would be nothing left for the tail-end of the line-up but Next Innings has a way of surprising you with their desserts. We had the Kade Paan (see the obsession!) French Toast and the signature Chocolate Cake. Personally for a big fan of French Toast the kadey paan really didn’t work because it left an oily aftertaste that didn’t sit well on my palate. I’m glad though that I saved the best for last and had the amazing chocolate cake to finish off our meal. I’m not really sure how to put in to words exactly what this chocolate cake did to me with its layers of rich, gooey goodness so I will save it for you to try out.

Next Innings also serves some of the favourites from its sister next door Ministry of Crab but we recommend that you try what’s unique to this place. With pricing that isn’t burning holes in your pocket, but service that is sky high we think this could soon become Colombo’s favourite watering hole. And then there’s the distinct possibility of bumping in to one of the three gentlemen responsible for putting this place together, which for some diehard fans might be reason enough to camp outside!

So here’s our rating…

Location          ***** (At the heart of Colombo)

Ambiance        ****    (Love the sports metaphors in every little detail!)

Service            ****    (We always had great respect for umpires!)

Food                ****    (Lots of favourites!)

Overall            **** ¼

Reviewed by #FoodiesSL

Price Range – 1,500-2,000 per person

Opening Times – 5pm – 2am daily

Address: Old Dutch Hospital, Bank of Ceylon Mawatha, Colombo 01.Telephone: 0775 624624

CELEBRATING 5 YEARS OF BELLISSIMA

When it comes to biscuit pudding in Colombo, a name that constantly comes to mind is Bellissima. Yes, the artisan biscuit pudding brand, which has evolved over the years, and has become one of the most popular go to dessert options among trendy local city cafés, is turning 5, ending another successful year in style.

So what’s special about Bellissima? According to Dush Ratnayake, who is the creator and owner of this infamous delicacy, the main secret for the popularity of the biscuit pudding is simply being made with nothing but the best local ingredients, carefully balanced, to bring out the best combination of all this dessert’s different attributes. After all, it is worth to mention that chocolate biscuit pudding is a fusion Sri Lankan dish which originated during the British Colonial era and Bellissima being a truly Sri Lankan brand that understands the soul of this dessert has surely given it a new identity with improved variations and flavours.

Dush; a foodie who learnt to cook through experimentation with a great taste bud for flavours since the age of 7, and who later turned himself into a self-made culinary artist in the industry, started experimenting on biscuit pudding, only 5 years ago, just to satisfy the cravings of his younger brother, who woke up one morning demanding for home-made biscuit pudding.

“And so the biscuit pudding continued to evolve from there once we decided to commercialise it, and we took our family’s and friends’ preferences as initial market indicators to pick from the random sets of flavours I developed. The one we decided to start with of course was the Chocolate Arrack Biscuit Pudding” says Dush Ratnayake who has ever since not stopped bringing new additions to the range.

Today, Bellissima has 7 flavours popular among the local as well as international clients alike, out of which 3 are alcoholic, namely the Arrack Chocolate, Orange and Arrack Chocolate, and Baileys biscuit pudding. The Classic Chocolate, White Chocolate Raspberry, Mint Chocolate and the Salted Caramel are also being loved by kids alike. Almost all these flavours are widely available at many of the cafes in Colombo, including recently De Vos Café and Dilmah’s café Brew 1867 to name a few.  Chef Dush also went one step further to introduce exclusive flavours on request such as the Matcha biscuit pudding, exclusively available at Ramen Misoya as well as the Chocolate Biscuit Pudding Ice-Cream and few new Bellissima Gelato flavours exclusively sold at Roots Gelato outlets.

“While we have come a long way there’s an even longer way to go, and taller mountains to climb. Customers can definitely expect new flavours and a few are already in the pipeline for 2019” stated the passionate chef whose sole motive is to put Sri Lanka on the world culinary map with Bellissima. To discover more about what’s experimenting at the Bellissima kitchen, simply like www.facebook.com/BellissimaDesserts or follow on Instagram either @bellissima_sl or @dushratnayake. Alternatively, you can always WhatsApp to 0766267777.

Discover the Taste of Sri Lanka

With a history that dates back more than 2000 years, Sri Lanka has a rich culinary heritage passed on through the generations. The very first recipes per se come from our indigenous people, “the Veddahs” who as hunter/gatherers found novel ways to preserve excess meat from the kill or the day’s catch after a spear fishing expedition.

Thereafter came the days of the kings and kingdoms, when Sri Lanka was a nation known for its agriculture and of course its spices. Even biblical scholars believe that the Cinnamon mentioned in Exodus 30:23 and Song of Solomon 4:14 may have come from a nation that was known in those days as Serendib. Predominantly vegetarian at the time owing to the advent and spread of Buddhism, most if not all meals were built around the staple rice with accompanying curries and condiments.

With the great explorers of the West came more influence from the Portuguese who introduced tomatoes as more a vegetable than a fruit, the Dutch who brought with them breudher and lamprais, and of course the English who toned down Sri Lankan rice and curry which made them get all hot and bothered with the first bite of spice.

One can also not forget the Arab and Far Eastern merchants who came down the Silk Route and left behind Mediterranean spices and the likes of Chinese, Malaysian and other Eastern delicacies.

With such an eclectic mix of cuisines from around the world, one would think the original Sri Lankan cuisine would have been diluted over the years and yet it has been carefully preserved. Bringing together this heritage and presenting it to the world, is Colombo’s latest food phenom, Culinary Ceylon.

Nestled on the cobblestone streets of the Dutch Hospital precinct is a nondescript “petti kadey” stocked with an array of knick knacks including the rock-hard “Bulto” that can literally crack your teeth or the “Seeni Bola” that just melt in your mouth. The real culinary delights though are hidden behind the secret door at the back.

Opening up to a room adorned with Sri Lankan artefacts on one corner and a roof made of bright red batik and jute that create a pattern of its own, immediately opposite the entrance contrastingly is a modern show-kitchen. The room seats approximately 12-14 guests who are treated to a traditional welcome from Glen. Now don’t be fooled by the name itself and imagine a tall, white man. Instead the young man greeting you with an “Ayubowan” is clad in a traditional “Arachchi” get-up complete with the sarong, and the healthy beard. Glen is not just your greeter but the “Pothe Gura” or story-teller who will weave tales about the origins of what you are about to eat.

The idea at Culinary Ceylon is to serve up ‘home-cooked’ style meals using family recipes passed down from the proprietor’s ancestors. The first thing you do before immersing yourself in the local culture by ‘breaking bread’ with a local, is to wash your hands in a warm bowl of water and wipe them with spice infused towels our guided, curated experience distinguishes us from an ordinary restaurant visit. Listen to your curator as they carefully explain the origin of each dish and share the best of their knowledge and stories of the food you will enjoy.

On one side of the dining space is a bar manned by mixologists who uses small “té kadey” glasses to serve you Sri Lankan arrack-based cocktails named Yaal, Achcharu and Manik. If you are teetotalers like us just ask them to skip the alcohol and trust us the distinct flavours don’t really change much. Yaal as its name suggests resonates the flavours of the North predominantly with tamarind giving that oh-so-tingling “ambul” (sour) flavour. Manik is passion fruit based and is the least adventurous of the three, especially if you prefer a sweeter concoction. Our favourite though is the Achcharu which combines tropical fruit puree with lime and chilli powder for that kick and aftertaste that you would normally associate with eating the fruity delight.

Our carefully curated menu for the evening included 7 courses that quite literally was a fire-starter. The warm Crab Rasam was served in a miniature steel cup with the crab meat being stuck at the bottom. Now Rasam as we know is an Indian soup, traditionally prepared using tamarind juice as a base, with the addition of tomato, chili, pepper, cumin and other spices as seasonings. It gives you a heady feeling from the very first sip and is believed to have the ability to clear one’s sinuses. The second item on the menu is an entrée platter with three of Sri Lanka’s favourite finger foods. Inspired once again by Northern culinary practices the Isso Wadey, Ulundu Wade and Hot Butter Cuttlefish comes with an interesting Grilled Sweet Potato topped with Eggplant Salad. While the two versions of the wadey served with chutney were divine, the HBC was perfectly crispy on the outside and soft on the inside just the way we like it. It was the unlikely combination of two vegetables that people generally prefer to avoid that really got us liking this platter though.

The first main course per se is one inspired by the colonialists and before it arrives at your table Glen will do quite the rendition of “Lorenzo da Almeida Kolom Thotata…” a popular baila song that most Sri Lankans know and have sung at some point of our lives (drunken more often that not!). The Black Pork Curry stuffed Pol Roti with Lunu Miris and Seeni Sambol was perhaps our favourite item on the entire menu and it encompassed everything that is special about Sri Lankan cuisine, especially the combination of pepper from the pork, chilli from the sambal and the coconut flavour from the rotti. Ah bliss!

Then came another Dutch inspired favourite, the lamprais. Now a proper lamprais has several elements including the banana leaf that it comes wrapped in. Culinary Ceylon goes a step further of serving it up in a reed basket. Served piping hot this rice dish was full of flavour as was the ash plantain and eggplant curry and the must-have cutlet. String Hopper Kottu with Roasted Chicken Wings and Chilli Parata with Tangy Tamarind Sauce followed with both dishes being served together as one. Basically a half circle of kottu and half circle of parata were assembled together to create a ying and yang sort of dish that combines so many flavours together.

By this time your insides are telling you to stop with the food fest but how can you say no to crispy Thosai with Tomato Chutney and Coriander Coconut Chutney. We loved the chutneys and resulted in unashamedly licking our fingers clean also signaling the end of a superbly fulfilling Sri Lankan meal.

No traditional Sri Lankan meal is complete though without some good ol’ Buffalo Curd and Treacle. The fresh curd was perfect to cure some of the heat and burn from our spicy meal as was the Pol Pani Pancakes that came with our dessert. Just when you thought it was over, a distinct sound of a bell signaled the coming of one man who brought with him memories of childhood wrapped in what my grandmother would call “Bombai Muttai Pink” (the term she would use to describe the shade of pink!). And indeed it was the Bombai Muttai man himself armed with his bell and metal tin filled with pulled sugar floss and “nice” wafers. You would think by now we were stuffed but we had just enough room for two (not one!) doses of the sticky confectionary.

We walked out of the “petti kadey” so satisfied and also immensely proud of a heritage that we would otherwise forget. Colombo is a culture evolving and it is good to have those who treasure our roots and see value in it to take on even the oldest cuisines in the world. What a journey it was down the history annals of Sri Lanka and a trip down memory lane too. Culinary Ceylon certainly know how to take one of the best parts about our island home and present it to the world.

Written by Nishu GunawardanaPhoto Credit: Sanura Gunawardana