Breaking foodie news. I am getting the very first taste of the recipe for a culinary Superhit! I just happened to be in Colombo and wow! am thrilling to brand new contemporary Srilankan flavors. In more ways than one. Srilankan beauty Bollywood superstar Jackie Fernandez and Srilankan culinary superstar Dharshan Munidasa have just opened “Kaema Sutra” in the swanky shimmering Shangrila.
Sure the name harks back to “kama Sutra’ our very own bible of all things sensory and for ofcourse this restaurant experience pampers all the senses too. But, to put it in perspective, Kaema is the Sinhala word for food and “Sutra” the Sanskrit word for the study of an art or ideology. And happily (for us) this is definitive of Chef Dharshan’s own philosophy. He has fully understood the intricacies of Sri Lankan cuisine with its many regional and colonial influences, the abundant use of the island’s natural spices and ingredients and age-old cooking techniques. And then he blends with his own masterful modern style to create authentic Sri Lankan cuisine with novel variations.
SRILANKA ON THE WORLD GOURMET MAP
Amazing! Srilanka, the tiny little jewel of an island is on the world gourmet map all because of the brilliant, self taught chef Dharshan Munidasa. Two of his restaurants ( Nihon Bashi and Ministry of Crab) have been on Asia’s 50 best list and that’s an amazing feat. As regional jury chairperson of the Worlds 50 best and Asias 50 best restaurant academy Ive been thrilled to applaud him receiving these awards.
And now in Kaema Sutra, this genius “father of modern Srilankan cuisine” is all set to blaze trails. I love Srilanka as multi-ethnic and multi-religious as it is. And all this is religiously reflected in the cuisine. Whoa! What a magical mix… Sinhalese (predominantly Buddhist) and Tamils (primarily Hindu) Muslims Malays and Chinese too. The Portugese and British colonisation further added several dimensions and layers to the cuisine here.
Dharshan has refined it and put Sri Lankan fine dining on the international map firstly with his two star ingredients – tuna and crab. Nihonbashi and Ministry of Crab feature on every traveller’s to-do list.
And heres’ the amazing bit…he was drawn to cooking only when he was studying computer engineering and international relations at Johns Hopkins University. Since the food was atrocious, the half Japanese and half Srilankan started cooking himself.
And with his passion and genius he is now evolving Srilankan food. So at the stunningly beautiful Kaema Sutra (with its alfresco seaview, located in the super luxurious Shangrila) he creates refined versions of traditional Sri Lankan dishes. From Porksicle, (pork spare rib wrapped in roti and Manioc Floss) the beloved lamprais to “what the hopper” a decadent dessert of crunchy honey hopper.
The most traditional Ambul Thiyal, tuna curry which was cooked for hours is cooked on the table and just for seven minutes, using sashimi-grade tuna. Soft and juicy.I couldn’t resist requesting him to share the recipe…here it is
Tuna Ambul Thial Recipe
150g of skinless tuna (no bones or blood lines) Cubed
5ml Sunflower Oil
10g Garcinia Paste
10g Chopped Onion
5g Chopped Garlic
5g Ginger Slivers
1 Sprig Curry Leaves
1 inch Cinnamon Stick
3 Pandan Leaves
To a clay pot apply Sunflower oil and line with Pandan Leaves.
Place tuna in the pot.
Mix Garcinia Paste, Onion, Garlic, Ginger, Curry Leaves, Cinnamon Sticks, Cardamoms, Cloves and Salt with Water.
Pour mixture onto the tuna.
Close lid and cook on low flame for 10mins.
Would you believe this svelte and shapely beauty is as busy doing food tastings as she is shooting for multiple big banner films? An equally passionate and dedicated foodie, the gorgeous Bollywood superstar, Srilankan beauty and brilliant actress Jacqueline Fernandez takes time off to focus on food and restaurants. She makes time from shoots and brand ambassador commitments for high profile international brands to be partner in kaema Sutra. She is also mall set to open her very own Thai restaurant with her best friend Mishali in Mumbai.
She loves cooking. She loves Srilankan hoppers and “milk rice” as well as muffins. She s learnt these from Kim, her gorgeous mother. And here’s the surprise… she loves muffins and bakes them regularly.
JACKIE’S FAVORITE MUFFINS
1 cup spelt flour (gluten free ofcourse) 1 cup olive oil, 2 bananas, 1 cup walnuts, 1/2 cup Honey or raisins, 2 teaspoon baking powder, 1/4 cup husk (to bind instead of eggs). Bake for 20 to 25 minutes. Yum and healthy too!