Comforting, quirky, cheerful. Nudged into cacophonic Fort, this two-levelled café is an oasis of calm.
Read my detailed review on whatshot.in
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!
It’s the cherry on the nostalgia cake. Literally too. Im getting high on the Cherries Jubilee dessert (in the foreground of the photo) invented by the famed Auguste Escoffier for Queen Victoria’s Jubilee celebrations, in 1897. Tasting it here in the 137 year old spectacular Grand hotel, declared a ‘National Heritage Property’ of Srilanka is a treat. Old world Colonial charm infuses the magnificent Tudor building, Victorian fire places, teak wood furniture, shimmering chandeliers and many a traditional recipe is preserved here. High tech comforts and old world luxury fuses together. Tyrone David ensures I get a fascinating taste of the past. From the Scottish cock a leekie soup to the Cherries Jubilee. From taking a cooking class from Executive chef Priyantha Weersinghe to golfing in the 125 year neighbouring beautiful golf course it’s a trip back in time. After all I’m in the cold and sunny “Little England” . That it is perched in Nuwaraeliya, in the mountains of Srilanka is another story.
This aint no chain “Pizza Express” . It’s bahut hyperlocal and thoda whimsical. Its “Bandra project by Pizza Express” and we enjoy it.
Quirky, cheery décor (please see photo) in this Kala Ghoda Cafe meets Hollywood. Art work of famous Hollywood stars on the walls and chairs et al. Wooden steps lead to a small mezzanine section.
Predictable Chinese fare. And for sure, predictable doesn’t have to mean disappointing. It can be comforting and reassuring provided it is cooked right.Read my review of House of Mandarin on https://whatshot.in/mumbai/critics-review-will-house-of-mandarin-become-your-new-go-to-for-chinese-r-9857
I’m star-struck in Spain! From the sparkling with flavour and texture pintxos and other dishes to the superstar chefs I meet and dine with. From the legendary Juan Marie Arzak, the father of Modern Spanish cuisine to our very own Chef Vineet Bhatia who has just received a Michelin star. Even the luxurious iconic century old San Sebastian Hotel, named after Queen Maria Cristina is the superstar hotel of superstars. Not only was it a beloved of Liz Taylor, Bette Davis and others but even today Ned Capeleris ensures that it magnetizes the best. Chef Miguel Piniero distils delicious Spain on our plates. And somewhere through my gourmet meal here, I get to know that Shah Rukh Khan stayed and loved it here too. Starry, starry Spain!
Stop press. I report from gastronomy’s seventh heaven…what else can a city be called when it has the second largest number of Michelin stars in the world? And not only is this stunningly beautiful seaside city of San Sebastian the nurturing ground for these awesomely brilliant chefs but (aptly enough) hosts the world famous food conference Gastronomika.
High-octane discussions and talks by leading chefs, real time tastings while the cooking is taking place, cooking classes, pintxo tours and more. The chefs from the third and fourth best restaurants in the world (Joan Roca and Mauro Colagreco) share their secrets. At the glittering launch event, Juan Marie Arzak the father of modern Basque cuisine graced the occasion, Michel Bras was felicitated by the dynamic director Roser Torres (who sportingly wore an Indian salwar kameez).Also sharing their knowledge and experiences were many an awesome international chef. And to top it all, our very own Indian chefs were the guests of honour.
Together, they served up a delicious overview which was mind-blowingly comprehensive and at the same time personalized. India’s thousand-year-old tradition and the latest avant-garde innovations glittered with equal intensity.
FIRST TIME EVER…
First time ever. An Awesome star cast of award winning Indian chefs from around the world got together. Ive attended many an international conference, but never has there been such a constellation of superstar Indian chefs.
Each one a maestro in his own right gave the world a taste of incredible India. Literally too. Happily ive not only dined at each ones superb restaurants in London Bangkok Delhi Chennai Mumbai and Sanfrancisco but also given them our very own Times Food Awards and applauded them as chairperson of the Indian subcontinent of Asias50best and Worlds50best Restaurant academies. Each one dazzled through their presentations and cooking demonstrations held in the huge auditorium of the sprawling and well-equipped Kursaal .
Crowned Asias best chef three years in a row and the worlds7th best, Gaggan Anand enthralled the audience as he shared his secrets and cooked up his Indian progressive magic. Presenting the philosophy and diversity of our cuisine was Manjit Singh Gill.
,the treasure house of knowledge Ayurveda and cooking. From San Francisco, Michelin starred Quilon’s Srijith Gopinathan kept us fascinated with his presentation of “India de luxe” As did our other Michelin starred chef Sriram Aylur of London’s Quilon on “Extreme spices of the South”. Yet another Michelin starred chef Vineet Bhatia of Indego ‘s fascinating presentation on “harmony and complexity” was followed by the deliciously riveting one of the only Indian restaurant (from India) on Asias 50 best list, Manish Mehrotra of Indian Accent’s talk and demo on “Indian emotional avant-garde”.
The secrets of the North: “Dum” cooking were wonderfully revealed by Dum Pukht’s Gulam Quereshi.
Exotic flavors of the South were brilliantly presented by Praveen Anand of Daksin as was “Tandoor explosion” by Bukhara’s J.P. Singh Bombay Canteen s gifted Thomas Zacharias presentation on “Wild India” was eye-opening. “European language, Indian feelings” was the fascinating subject of Masala Library s bright young chef Saurabh Udinia’s talk.Team incredible India received thunderous applause. Well deserved. Kudos.
Through it all, we were delighted at how each and every chef cooked and served up atleast one dazzling vegetarian dish. From Manish Mehrotra’s chat patta chaat with a twist to Royal Vega’s Varun Mohan’s “Timoori aloo” . The highlight is that not only Varun himself vegetarian but Royal Vega our only purely vegetarian pan Indian fine dine restaurant. He shares with us the recipe he demonstrated in the Gastronomika.
RECIPE.. TIMOORI ALOO
½ kg Baby Potato
2 cup Greek yoghurt plain
Salt To taste
½ tea spoon Fresh lemon juice
1tea spoon Green chilies paste
1 tea spoon Ginger paste
½ tea spoon Timoor freshly pounded (Himalayan Pepper)
½ tea spoon Red Chili flakes
1 tea spoon Cardamom powder
¼ tea spoon Nutmeg powder
¼ tea spoon Mace powder
1 cup Cream
2 Table spoon Ghee
2 pieces TejPatta
¼ tea spoon Cumin seeds
½ cup Onions, finely chopped
¼ tea spoon Saffron, dissolve in a tea spoon of warm water
Wash, pat dry, prick cut potatoes into halves
Boil with salt until tender.
Drain and cool.
In a bowl add yogurt, lemon juice, ginger paste, green chili paste pounded timoor, red chili flakes, cardamom, nutmeg, mace powder, salt and cream, mix well.
Marinate potatoes in this mixture. for 35 – 40 minutes.
On medium heat, in a heavy bottom pan, put ghee tejpatta, cumin, stir 30 seconds, saute onion.
Add marinated potatoes. Bring to boil, stir. Cover. reduce heat. cook for 10 to 12 minutes. Sprinkle saffron. Serve.
P.S. Aptly enough, I was taken to lunch to KM.0 (hold your breath) a pure vegetarian restaurant by Gemma Moliner and dream team. It served up delicious and amazing creations. And ofcourse I feasted on Michelin starred restaurants…what a line up…Arzak (Juan Marie Arzak and his daughter Elena Arzak thrill) Mugaritz, Akellare, Mirador de Ullia…Was dazzled by them. As by the Gastronomika and our very own team Incredible India.
#Homebakers & #HomeCaterers, I am thrilled with the response! Here’s where you can taste the creations of some talented Home Bakers and Caterers. Do share your experience in the comments below and I will try your favourites and recommendations soon. Should you want to be listed here, write to me on email@example.com along with your menu, contact details, pictures & social media handles.
1. Kavita’s Delicasies
Company Name: Kavita’s Delicasies
Contact No: +91 8010878000
Company Name: Chocasm
Contact: +91 9820744934
3. Sugar Trail
Company Name: Sugar Trail
Contact No. : 9167068950
4. My Yummy Spatula
Company Name: My Yummy Spatula