Rozanne Diasz: Beauty and makeup is about experimenting and experiencing

Last week I had the opportunity of interacting with former Miss Sri Lanka for Miss Universe 2005, and now leading beautician and make up professional responsible for some the most glamorous photo shoots. After enjoying the limelight for more than 20 years locally and internationally, she has taken a back seat and decided to share her expertise with the new faces of the industry. Through her salon Wow Hair and Beauty in Kollupitiya, Rozanne Diasz is grooming and is willing to help those who seek guidance related to hair and makeup.

With years of success, she believes in giving back to society, “Wow Hair and Beauty salon isn’t a high class salon, not state-of-the-art or over the top, it’s simple and has the basic but the required facilities. I want my salon to be an affordable one so that every woman can enjoy the luxury of salon treatment. All rates are affordable and at the same time I use good products as well. Most of my clients are always on the go, they want the job done quickly and properly and the staff is trained in that manner”.

Beauty and makeup is a huge part of Rozanne’s life, starting to model at a young age for many leading local and international brands and representing the country at the Miss Universe pageant. Even though still getting offers, she has taken a back seat and is promoting up and coming talent. Rozanne, recently called out the current modelling industry and how models are being objectified, “It’s no more about art, but being heavily sexualized in the name of selling a concept. Her most recent call out was when a social media page had compared her pageant body to current beauty contestant’s body and shaming the contestant’s appearance. As always she created a positive impact and highly criticized body shaming. She urged the organizations to uplift the standard of these pageants.

“Being comfortable in your own skin is important, right now I love the way I look and have no reason to get into shape, but when it comes to pageants there are certain standards and organizers should understand we are representing a country and a proper image should be projected. Using a pageant to gain other opportunities should be stopped, the value is being lost”.

Wow Hair and Beauty is a small property, but the staff is efficient and friendly; bridal dressing and hair and makeup being the main forte of her salon. She and her team are constantly travelling around the country dressing up brides, “We aren’t very prominent in Colombo related to bridal as we started very recently, but out of Colombo we are always busy. It’s affordable and I like that I am able to cater to different clients, without having that niche market yet.”

This is Rozanne’s way of giving back, still calling herself an amateur in the trade and learning every day. She draws inspiration from many Indian makeup artists, “I love the way they do make up in India and how creative makeup artists get with each personality. I get inspired by most of the Bollywood artists and their makeup and hair trends. I follow them on Instagram and get myself updated constantly. Beauty and makeup in form experimenting and experiencing, once you know what’s right for you then it’s about alternating the trend which suits you best.”

Wow Hair and Beauty is a budget salon, located at a very convenient location. The services include manicure, pedicure, nail art, more than 10 different facials, head and shoulder massages, hair growth massages, hair treatments, fashion colors, hair extensions, eyelash extensions, waxing, saree draping, acrylic and gel nails, haircuts and bridal dressing.

Written by Menaka Indrakumar

A Tribute to Womanhood

What makes a woman? A question that many have attempted to answer but have never been able to fully formulate an answer to, so that every aspect of this unique creation is covered. From a daughter to a sister, wife, mother and beyond her roles change with time. Faster does her role change on a daily basis as a home-maker, career woman, chef, launderer, nurse, teacher and so much more. Yet regardless of the role she plays, her worth is never fully understood.

When in the late 1980s Shyamalie Wijegunawardena was a young mother and housewife, she wanted to do something with her skills and to support her husband. A family member gifted her a sewing machine and with the help of her husband she set up her first sewing operation in one of the rooms at their house. The beginning just like with all other home-grown businesses was a difficult one, especially with two young sons to take care of as well. But despite the challenges Shyamalie endured on. Her keen eye for precision cut clothing, unique fabrics and an inherent ability to identify talent in others soon saw women in the area of her hometown drawn to her.

What started off with a single sewing machine, soon began to grow into 2, 5 and then a few more. Women with pattern-making and sewing skills were employed and Shyamalie began to now look at avenues of selling the clothes that her “girls” were producing. With a house now inundated with fabric rolls, ready-made garments and all the paraphernalia that comes with running a factory from home, Shyamalie sought the assistance of friends and family who helped her set up her first Spring & Summer clothing store in Borella in the year 1995. In a few short years she had grown her operations to employ many women who like herself sort to better their livelihoods and uplift the standards of their families.

To many of these women who 20+ years later remain employed with Spring & Summer, Shyamalie was more than an employer. To them she was as much a mother as she was to her own two sons. Her commitment to helping women in need is evident in how many young girls have risen among the ranks of the company to become Store Managers, Office Managers and so much more. Shyamalie reminisces how some of the girls had no homes to live in and others provided them accommodation while they worked. Her own efforts have seen girls educated and brought up in society.

Always the philanthropist at heart Shyamalie together with her family have built Spring & Summer to a lucrative business and household name. With 5 showrooms already under her belt in Nugegoda, Maharagama, Wattala, Panadura and Duplication Road, the 6th and flagship store was recently declared open at Galle Road, Colombo 3. Now run by her two sons Dulan and Dulanka and their wives Vileshka and Chammi the brand itself has grown to embody a tribute to all women.

In a day and age when women are objectified for their body sizes, skin tone and outward beauty, Spring & Summer has become a catalyst in the industry using real-life women of all body shapes and sizes instead of runway models for their product endorsement. Not only have their designs captivated the hearts of women of all ages and demographics, but they also pay detailed attention to the bone structure of Asian women. Their designs are both contemporary and with a touch of inherent Sri Lankan motifs that make them unique. Using locally sourced material as much as possible the brand also prides itself on employing a large workforce from the localities of its showrooms and factories thereby giving young people, women in particular a boost to their careers.

Spring & Summer today stands for many things but perhaps predominantly for the success story of one woman’s attempt to bring back self-worth to all women. In paying tribute to her efforts of three decades and more, we pay tribute to all women everywhere who strive to use their skills to better their lives, the lives of their families and society at large.

By Nishu Gunawardana

Photo Credit: The FotoCube by Dhanush de Costa

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