...And now Sri Lanka has
Ranked #31 in Asia
2
on the list
Ranked #43 in Asia
April 2015
Welcome to the second issue of Menus by Dharshan. The restaurants have been really busy during the festive months, and in all that excitement a green juice - Centella - was born. Centella is now popular and famous in its own right and has become a talking point among many people when it comes to healthy juices. The last few months have been inundated with a lot of travel bringing remarkable Japanese ingredients to Colombo and last month saw Ministry of Crab pop up in Sydney during the Sri Lanka Australia cricket match. It is unfortunate that Kumar and Mahela had to make an abrupt U-turn, but that country has crabs! We’re excited at the potential at opening up a restaurant out there. March was also a milestone in our evolving culinary journey, where Nihonbashi, for the third year running was featured in Asia’s 50 Best Restaurants list as The S. Pellegrino Best Restaurant in Sri Lanka, closely followed by Ministry of Crab. I cannot be more proud that two of the restaurants I created are on this list in Asia. Kaema Sutra sees new lunch sets appearing and we will be adding more with minute changes but each will have an interesting take on what a healthy quick lunch can be. The simple things make Kaema Sutra stand out, like a pol rotti made to order and served to you hot with no reheating. Add a slice of butter and watch it melt. It’s one of the most amazing things you can see and taste, and we hope you’ll join us soon!
Top Stories Nihonbashi One of Asia’s 50 Best Wow! What a great night! Asia’s 50 Best 2015 Moments The Delectable Red Bean Ice cream Lunch Specials at Honten Washoku as a UNESCO Cultural Heritage Dharshan Receives Minister’s Award The Samurai Room Sake at Nihonbashi Yaki Buta The Honten Special
Nihonbashi ODEL
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Choosing the Best Crab The King of Sri Lanka’s Lakes Word on the Web Ministry of Crab Popped Up in Sydney! Ministry of Crab Memorabilia Dharshan’s Dinner Suggestions Happy Hour at Kaema Sutra Australian Mutton Curry Lunch Set 001 Soft Shell Sundays Dharshan’s Elixir for Healthy Living Hunger Combos
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Cook Like Dharshan The Tuna & The Crab Menu Dharshan’s Restaurant Recommendations
11,Galle Face Terrace Colombo 3 011 232 3847
nihonbashi
No 5, Alexandra Place, Colombo 7 011 471 8758 www.nihonbashi.lk Old Dutch Hospital Bank of Ceylon Mawatha, Colombo 011 234 2722 www.ministryofcrab.com
ministryofcrab
Independence Ave, Colombo 00700 011 267 2362 www.kaemasutra.com
kaemasutra
Dutch Hospital Galle Fort 091 309 7497
thetunathecrab
@ministryofcrab ministryofcrab
@kaemasutra kaemasutra
@thetunathecrab thetunathecrab
CONTRIBUTOR Dharshan Munidasa EDITORIAL Shihaam Hassanali Shalini Canagasabey Warren Balthazaar DESIGN & LAYOUT Ishan Raban PHOTOGRAPHY Dharshan Munidasa Sadun De Silva Ishan Raban Sanush Herath PRINTER Graphitec Design
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Nihonbashi
one of Asia’s 50 Best 2013, 2014 and 2015 and Ministry of Crab enters the list this year!
Steadfastly gaining traction as the authoritative restaurant guide for the region, Asia’s 50 Best Restaurants list, created by the The Diners Club® World’s 50 Best Restaurants Academy, annually ranks the foremost restaurants in South and East Asia. It is an honour to be on this list, and Nihonbashi is the only Sri Lankan restaurant to have been ranked consecutively for two years. For the year 2015, Nihonbashi still retains the honour of being on this list, and, we are proud to announce that Ministry of Crab also entered the Asia’s 50 Best Restaurants.
being awarded the best restaurant in Sri Lanka as well as being ranked as the 31st best restaurant in Asia, while Ministry of Crab ranked at No. 43.
The Diners Club® World’s 50 Best Restaurants Academy responsible for creating this prestigious list comprises of over 900 international leaders in the restaurant industry, each selected for their expert opinion of the international restaurant scene, spread out across 26 separate regions around the world. Each region has its own panel of 36 members, made up of food critics, chefs, restaurateurs and highly regarded ‘foodies’, each of whom has seven votes. Of the seven votes, at least three must be used to recognise restaurants outside of each voter’s region.
For Dharshan and the team at Nihonbashi, being named one of Asia’s 50 Best Restaurants for a third consecutive year is a great honour as it is a very competitive and demanding list for a region with such diverse culinary heritage. Nihonbashi and Ministry of Crab being recognized on a global platform of this nature is a source of joy for all of them and they hope to strive to continue their journey with Asia’s 50 Best Restaurants for many more to come.
This is a great honour for any Sri Lankan restaurant as many world famous chefs such as Joel Robuchon and David Thompson, are also placed on this ranking. Nihonbashi is one of 8 Japanese restaurants who were awarded at the function, and was among 9 countries that were nominated to this prestigious list.
The 2015 list for ‘Asia’s 50 Best Restaurants’ was revealed at a glamorous ceremony held at Capella Singapore, where Nihonbashi was once again recognized for its outstanding cuisine, 3
Enjoy
20% off on all our
Wagyu dishes for the months of April & May to celebrate being on Asia’s 50 Best Restaurants list for 2015.
Choose from: Sukiyaki
Shabu Shabu Ishiyaki Steak Wagyu Burger (24 hours notice required)
Available only at Honten.
11, Galle Face Terrace, Colombo 3, Sri Lanka 011-232-3847 | www.nihonbashi.lk
Wow! What a great night! By Shihaam Hassanali
I travelled to Singapore, with Nayana Ellepola, General Manager of Nihonbashi to attend Asia’s 50 Best Restaurants, a grand awards ceremony where Asia’s top 50 restaurants were announced and ranked. We were to meet our boss, chef and co-owner Dharshan Munidasa, who was travelling from Sydney after the Ministry of Crab pop up, at the ceremony.
Walking into the awards ceremony, filled with a slew of rockstar chefs from all over Asia and other parts of the world talking and enjoying a glass of champagne, I couldn’t help but notice the kind of comradery that was present among all the chefs. You would think there might be a little bit of competition, rivalry even, but everyone was genuinely happy the other made it into the list. When everyone finally took their seats, the tension and excitement in the room were paramount.
Shihaam Hassanali, Dharshan Munidasa and Nayana Ellepola
The countdown began at 50 all the way to No 1. Nihonbashi has had the honour of being on this prestigious list previously for the years 2013 and 2014, and this year was no different. We moved up the list to No 31, and retained our title of The S. Pellegrino’s Best Restaurant in Sri Lanka for the third year in a row, while Ministry of Crab entered the list for the first time this year, ranking at No. 43. Both restaurants out-ranked some of the premier restaurants in the world.
Korea, Malaysia, Phillipines, Cambodia, Brunai, Laos, Indonesia, Vietnam, Maldives, Myanmar, Bhutan, Nepal, Pakistan, Bangladesh, Micronesia, Timor Leste. Once the ceremony concluded, which happened very swiftly, chefs, guests and sponsors gathered outside to enjoy the rest of the evening. Food, champagne, laughter, conversation and comradery were some of the highlights of the evening.
For those unfamiliar with this list, it is organized by William Reed Business Media, and created by the Diners Club Asia’s 50 Best Restaurants Academy. This was its third year, but the first under new voting rules. Essentially, the list is an annual snapshot of the opinions and experiences of over 300 restaurant industry experts only in Asia. Countries included in the voting in Asia are: Japan, Hong Kong, Singapore, Thailand, China, Taiwan, Macao, India, Sri Lanka, 5
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Photo credit: Asia’s 50 Best Restaurants 2015, sponsored by S.Pellegrino & Acqua Panna, held in Singapore.
All Prices are Subject to Service Charge & Taxes
Nihonbashi Proudly Serves Moet & Chandon Rose Imperial as their House Champagne
The Delectable Red Bean Ice cream
Many Japanese restaurants around the world mix red bean, wasabi or green tea into vanilla ice cream to make a unique Japanese ice cream. However, often the vanilla can prove to be an overpowering element, hindering the purity of flavor. The fact that Nihonbashi does not use vanilla as a base for its Red Bean Ice cream is what sets it apart from the desserts of its contemporaries. Over a decade ago when Ilgelato first opened its doors in Sri Lanka, they agreed to make an
exclusive range of ice creams for Nihonbashi using an unflavoured base. The Red bean formula, which is made using the 5mm adzuki bean grown throughout East Asia and the Himalayas, is made in the Nihonbashi kitchens and then sent to Ilgelato to be made into the Ice cream. The result is a great and refreshing ice cream that’s not only creamier than other ice creams but also a good source for a variety of minerals such as iron, potassium and folic acid.
Make sure to enjoy it whenever you’re at Nihonbashi Honten. Also ask for the other flavours in our series of original ice cream: Wasabi and Japanese Green Tea (Macha). Make sure to enjoy it whenever you’re at Nihonbashi Honten. Also ask for the other flavours in our series of original ice cream: Wasabi and Japanese Green Tea (Macha).
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Lunch Specials at Honten
No Carb Bento 2400 Nett
Kiku Teishoku 4200 Nett A set comprising of Salmon Aburi Terikyaki, Nigiri Sushi, Ten Sabi Temaki (our original prawn tempura hand roll), Karapincha Tempura, two Vegetable Specials and our refreshing Dobin Mushi (seafood broth). Followed by Kanten Jelly as dessert and complete with Sencha Green Tea or a Coffee of your choice. Yuri Teishoku 4200 Nett A cold appetizer of Edamame, Sashimi, Soba and Namaharumaki to whet your appetite, followed by a Seafood Tempura, three of our Daily Specials, Rice, Miso, and Kanten Jelly as dessert. Choose a refreshing Sencha Green Tea from Japan or Coffee from our coffee menu. Suiren Teishoku 3300 Nett For guests who prefer an all cooked affair, this set includes our signature Kani Chahan (crab fried rice), Ten Sabi Temaki (Nihonbashi’s original tempura prawn hand roll), Seafood Okonomiyaki, Agedashi Tofu, Dobin Mushi (soup) and a Scalion Salad, served with Kanten Jelly as dessert and Sencha Green Tea, or the Coffee of your choice.
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Hana Teishoku 3300 Nett A plate of Sashimi, Tiger Prawn Temupura, all three of our Daily Specials, Rice, and a light serving of Udon (instead of a soup). Served with Kanten Jelly as dessert and Sencha Green Tea or the Coffee of your choice. Honten Teishoku 1700 Nett A set comprised of our daily specials, the Honten Teishoku varies from day to day. Karaage Teishoku 1700 Nett Crispy fried marinated Chicken Nugget set. Bite size pieces of Crispy Fried Chicken, served with a selection of our Daily Specials. Vegetarian Teishoku 1700 Nett A delicate Tofu Steak served with a Mixed Vegetable Sauce on a plate of Rice. Accompanied by our Daily Specials. Okonomiyaki Teishoku 1700 Nett Japanese style Pork and Seafood Pancake. Served with our Daily Specials.
Tempura Teishoku 2100 Nett Crispy Tempura assortment served with two light Vegetable Dishes. Steamed Rice and Miso Soup. Sushi Teishoku 2000 Nett A Nigiri platter and side order of Sushi Rolls served with a selection of our Daily Specials. Sashimi Teishoku 2100 Nett A platter of premium Sashimi along with our Daily Specials make this a healthy yet substantial set. Teriyaki Teishoku 2100 Nett Comprising both Fish and Chicken Teriyaki this set is served with a selection of our Daily Specials. Gyoza Teishoku 1700 Nett Handmade Pork Dumpling set Yaki buta Teishoku 2000 Nett Slices of slow roasted Pork served with finely sliced white Leek strands. Complete with Rice, Miso Soup and our Daily Specials.
Shio Jake Teishoku 2200 Nett Grilled salted Salmon set. Rosu Katsu Teishoku 2100 Nett Breadcrumb fried Pork shoulder chop (Tonkatsu) Tonkatsu Teishoku 2100 Nett Crumb fried Pork Fillet, served with Japanese Mustard (not wasabi) and a thick Tonkatsu Sauce. Donburi Teishoku Ajitsuke Tekka Don, Ten Don, Chirashi Sushi, Shake Don, Katsu Don Teishoku. 2100 Nett Oyako Don, Chicken Teriyaki Don, Kaki Age Don, Steak Don or Chicken Steak Don Teishoku. 1700 Nett Yunoka Don Teishoku 1700 Nett Chopped Okura and Tofu on Rice with Yuzu pepper
Curry Rice Teishoku 1700 Nett Japanese style Chicken Curry lunch set.
Oyako Don Teishoku 1700 Nett
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2013 was a ‘Game Changer’ for Japanese food, with traditional Japanese cuisine or “WASHOKU” being recognized as an Intangible Cultural Heritage of Humanity by UNESCO, becoming the Fifth Food-related Heritage to be recognized after France’s gastronomic meals; the Mediterranean cuisines of Spain, Italy, Greece, and Morocco; traditional Mexican cuisine; and Turkey’s ceremonially prepared dish of wheat and meat—keshkek. UNESCO stated the importance of intangible cultural heritage, as not only the cultural manifestation itself but rather the wealth of knowledge and skills that is transmitted through it from one generation to the next.
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WHAT IS WASHOKU? 和 (wa = japanese) 食(shoku = food) Washoku is a social practice based on a set of skills, knowledge, practice and traditions related to the production, processing, preparation and consumption of food. It is associated with an essential spirit of respect for nature that is closely related to the viable use of natural resources. The practice of washoku also favours the consumption of various natural, locally sourced ingredients such as rice, fish, vegetables and edible wild plants. Traditional Japanese cuisine is an exceptionally well-balanced and healthy diet as it is composed of mainly rice with ichijū sansai (“one soup and three side dishes”)
is said to have ideal nutritional balance. Because washoku makes skillful use of the umami flavor, very little animal fat is used. This is one cause of the longevity of Japanese people, and it also helps to prevent obesity. Moreover of washoku is the sense of the beauty of nature and of the changing seasons expressed at the table, by using seasonal ingredients and decorating food with seasonal blossoms. For Nihonbashi, the recognition of Washoku was a boon as they too have been following many principles of this traditional cuisine for the past 19 years and see this achievement as encouragement to preserve the rich culinary traditions of the Japanese cuisine that they continue to serve their guests.
Dharshan
Receives Minister’s Award
for Promoting Japanese Cuisine Beyond the Shores
Dharshan’s efforts to promote Japanese Cuisine and its philosophies in Sri Lanka over the past two decades have been recognized by the Japanese Government, as a recipient of the Minister’s Award for Overseas Promotion of Japanese Food on 21st November 2014. This official distinction from the Ministry of Agriculture, Forestry and Fisheries was presented at a special commemorative ceremony held at the Capital Hotel in Tokyo, where Dharshan has the distinction of being the first South Asian recipient of this award as well as the second youngest.
The Minister’s Award for Overseas Promotion of Japanese Food is awarded annually to 5 people who have made outstanding contributions to the introduction and spread of Japanese cuisine, Japanese food and other Japanese agricultural and fishery products overseas. Its purpose is to further expand exports of Japanese agricultural, fishery and food products. Both foreign nationals and Japanese nationals residing overseas are eligible and past winners have included world renowned chefs Masaharu Morimoto and Nobuyuki Matsuhisa.
“It was a humbling experience to be recognized by the Government of Japan and I was honoured to receive this award not only for myself but also on behalf of the team at Nihonbashi, who have understood the philosophies of Japanese Cuisine and continue to create high quality, authentic dishes”, Says Dharshan of receiving this honour, “This award has really put Sri Lanka on the world map and it was an amazing feeling to see what I do being recognized by the People of Japan”. Nihonbashi, Ministry of Crab and Kaema Sutra are known the world over for their high quality gastronomy and innovation, where Dharshan employs the best of Japanese knife skills and other culinary philosophies. He has also generously contributed towards the popularization of Japanese food in Sri Lanka for the past two decades, via his TV show (Culinary Journeys with Dharshan) introducing the finer elements of Japanese food and cooking to the general public and through his participation at the Japanese festivals held in Sri Lanka.
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The Samurai room is the largest private dining room at Nihonbashi Honten and can seat up to 20 guests subsequent to its recent renovation. The Samurai Room is named after the antique painting of a Japanese Samurai Warrior which takes center stage, as well as showcasing an elegant samurai helmet. According to Japanese tradition, families that have a son are required to celebrate their birth on the 5th day of the 5th month where the child is presented with a decorative samurai helmet. The Samurai Helmet on display in the samurai room was the helmet presented to Dharshan by his Japanese Grandfather in keeping with this tradition and is almost as old as he is.
Antique Samurai painting, a family heirloom of Dharshan Munidasa, dons the northern side of the room.
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While many Japanese Restaurants around the world would simply buy a replica for decoration at Nihonbashi culture comes to the fore with this beautiful antique family heirloom that’s a part of Dharshan’s heritage and his family tradition.
Sake
at Nihonbashi By Anders Enkvist
Sake is rapidly gaining ground on gastronomic stages around the world. Being the natural choice of pairing with all kinds of Japanese food it is also an excellent partner to many types of seafood and modern cuisine that is becoming influenced by Asia. Today it is not uncommon to see Sake in tasting menus at, for example, Spanish and Scandinavian fine dining restaurants together with the best wines and Champagnes. But let us first set a few things straight; Sake is not rice wine or rice liquor! A common misconception is that Sake is a distillate when it actually has more in common with the brewing process of beer. Sake does not need to be consumed hot! Most quality Sake actually benefits from being served chilled to enhance the flavor characteristics. Back in the days when Sake production was not as refined it was common in Japan to heat the Sake to camouflage off flavors. Still certain types can be served warm and during winter in Japan, which is much colder than Sri Lanka, it is still nice to enjoy a cup of warm Sake.
Hirezake Hot Sake with chargrilled Fugu fins Rs.1800/- ++
Sake contains only rice, yeast and water which make it a very clean product. Even though there are 107 different types of rice that are used to make Sake they are not as influential to the final taste as the different grape varieties are to wine. Even more important for the final product is the water that is being used. For example the Niigata prefecture is famous for its abundant snowfall during winter resulting in very pure melt water and Sake from that area is held in high regards. The different types of Sake are identified by how much the rice has been polished, if alcohol has been added and how artisanal the production method is. The classification of Sake is not too different from the classification of wine based on geographical origin and tradition. Sake labeled Junmai are of good quality and a good start for pairing with Japanese food while Junmai-Ginjo and Junmai-Daiginjo are considered very high quality. All three types are currently available in Sri Lanka. Sake can be also be aged, unfiltered, unpasteurized and sparkling. There are even sparkling rosĂŠ Sakes with aromas of spring cherry blossom. The percentage sometimes seen on the Sake label, for example 65% or 40%, has nothing to do with the alcoholic strength. It is referring to the rice polishing grade where more polishing generates a higher quality of Sake. For example 65% means that 35% of the rice has been polished off and 40% means that more than half of the rice is gone generating a very high quality. Since rice is expensive in Japan these Sakes come at a premium price. The alcohol level itself is generally around 14%-16%.
As mentioned in the beginning Sake is excellent together with food. The reason being the high concentration of Umami also associated with high protein food such as meat, fish, seafood and raw vegetables. Even though Sake might be the most obvious pairing with your Sushi do not be afraid to order it next time you are having crab, chicken or Wagyo beef. You will be surprised how well it works together. Anders Enkvist is a sommelier certified by University of Culinary Arts in Sweden. He is the corporate sommelier for Navean Wines in the Maldives and is consulting for Decanter Wines and House of Wines (the wine shop on Flower Road) in Sri Lanka.
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Yaki Buta Yaki Buta is simply grilled Pork and it has many versions in Japan; it can be steamed, boiled or broiled, but it is mainly a char siu pork. Having charcoal at the Nihonbashi kitchens is the biggest advantage we have over any other Japanese restaurant in the world, and with using unfrozen chicken, our Yakitori has grown famous in places like Singapore where unfrozen chicken is not used.
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We use the same techniques and principals in making Yakitori for Yaki Buta – we chargrill it. Unlike chicken, it takes a long time to grill and this proved to be a problem in not being able to serve the dish hot to the table. We remedied this by marinating the pork neck and loin for over 24 hours and grilling them when the charcoal is fired at 6pm, which is slow cooked for an hour and then put to rest.
When we receive an order we slice it up and grill it again on steel skewers. This brings a unique Yaki Buta taste with the caramalization of the slightly bitter sauce around it, and this is all set with a Japanese mustard that is served on the side. It’s a great way to start your evening with a mug of beer at our Yakitori Garden.
The Honten Special Try our Special Bento Box exclusively available during the months of February and March!
Assorted of Sashimi Agedashi tofu Okonomiyaki (sea food) Kaki age don Miso
Rs. 2000 Nett *Available only at Honten. 17
Nihonbashi
ODEL
The only all day Japanese dining restaurant in the heart of Colombo. Open daily from 12noon to 8.30pm
Sushi Asahi Salmon roll, Cucumber roll, Tuna roll and California roll Rs. 1100 Sushi Ichiban Tuna Nigiri, Tuna Roll and Cucumber Roll Rs. 1060 Ao. Take. Tei Chicken Teriyaki Set with Miso Soup Rs. 1540
Shakemayo Don Salmon Flake in Mayo on Rice Rs. 1060
Namaharumaki Crabstick - Rs.700 Prawn(Ebi) - Rs.520 Grilled Cuttlefish (Ika) - Rs.520 Tuna(Cooked) - Rs.380 Chicken (Grilled) - Rs.380 18
Nihonbashi and Ministry of Crab
partner with Veuve Cliquot to proudly celebrate being on Asia’s 50 Best Restaurants list for 2015.
Enjoy Veuve Cliquot Brut by the bottle at Rs. 12,000/- (Valid Until the end of May) Prices are subject to Service Charge & Taxes.
Choosing the Best Crab
Ministry of Crab and Kaema Sutra are among the very few restaurants that dish out one crab at a time. As such we are very specific on serving our guests only the highest quality product. We do not use crab with one claw or even crab with uneven claws, as they are export rejects. Apart from the overall appearance of the crab, determining the meat content is crucial.
Did you know Dharshan x-rayed a crab to see what the meat content of it is like. However, he later discovered conducting an MRI produces better results, therefore, this is his next project!
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To determine the meat content before cooking, press the rear of the crab as illustrated. It should be rock hard and there should be a resistance similar to that of a tortoise shell. This indicates that the crab is more than 90% meat. If it cracks then it is a water crab.Water crabs may have an attractive weight,
size and appearance, but mostly consist of water,which is expunged during the cooking process, leaving the crab meat shriveled up after it is cooked. Therefore when choosing a good crab from a bad one, overall weight, appearance and meat content are of utmost importance.
The King of Sri Lanka’s Lakes
Freshwater Prawn By Dharshan Munidasa
For decades, no chef, hotel or restaurant used Freshwater Prawns extensively like my restaurants do. This prawn tastes far better than its ocean cousins or the farmed version which is Black Tiger. The head of Freshwater Prawns are twice the size of its tail and this lends itself to a better, deeper broth stock coming out, enhancing any dish you make. The meat in the tail is a bonus; the amazing part about this is the taste from the head.
The Ministry of Crab Prawn Curry has two of these prawns and 10 regular prawns completely shelled and makes a great Prawn Curry served with ‘kade paan’. At Nihonbashi, we use this prawn for tempura, for Tsui Yaki chargrilled and seasoned with salt. This creates deep flavours that go really well with sake or a full bodied red wine. Freshwater Prawns have not been that popular in Sri Lanka for its size of the head in relation to its tail and for its meat content.
But today these prawns are exported to Thailand and we now find it difficult to buy these prawns ourselves. Between Nihonbashi, Ministry of Crab, Kaema Sutra and The Tuna & The Crab, we probably go through 400 pieces of Prawns a day and sometimes we get the really big ones at Ministry of Crab that exceeds 400g. They are not lobsters; many Sri Lankan fish mongers have sold these Prawns to restaurants, hotels, housewives as lobsters but these are not lobsters.
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Word on the Web
Colombo was the last stop on our travel itinerary in Sri Lanka – we had soaked up the beaches in the south, climbed innumerable steps to visit temples and caves on mountain tops, and mopped up as much curry and sambol as possible and were ready to hang our travelling boots. Only a day before we were fly out to the Maldives (oh yes, we did) as we walked about the city we heard about the Ministry of Crab. The word crab itself sealed the deal, in no time we found ourselves there for dinner.
It was only once we were there that we found out about the connection of cricket with crab. The restaurant is a collaboration of renowned Sri Lankan cricketers Mahela Jayawardene and Kumar Sangakkara with acclaimed chef Dharshan Munidase and is their homage to Sri Lanka’s wonderfully sweet and succulent crabs, exported far and wide! Set in the historic Old Dutch hospital built in 1677 that has been recently renovated to its former glory after the progress made from the end of the civil war. The setting is truly iconic and very fitting for indulging in what was about to be one of the best dining experiences.
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It was mind boggling just how amazingly fresh, full of flavour and succulently sweet the crab meat was – honestly, the best crab both M and I ever had. We needed no condiments, no side kicks, just cracking open the crab and dunking the meaty flesh into the pepper or chilli sauce poured over the rice on our plates ( the rice was untouched). What made it even more indulgent was the butter crab – I mean it just proved my theory yet again of how butter makes everything better. We polished off it all, and revelled in our crab coma. While our server poured our glasses with their house special iced teas, we went through the menus and were pleased to see so much more than crab on the menu. We started things off with the Salt Grilled Prawns on wood charcoal – sweet and smoky, perfect balance. But looking at the crabs that were getting served up on tables around us, we couldn’t wait to dig in. Aprons on, watch off and hands at the ready. What followed, was truly epic! We had ordered all of their best sellers (Gluttons we can be sometimes) – Hot butter crabs, Pepper crabs made with hand crushed pepper corns (rolled on a traditional Sri Lankan grinding stone), whole pepper corns and a pepper stock as well as the Chilli Crab. We were guided by the staff well – Order male crabs for more claw meat, and female crabs for tender sweet meat.
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After a few moments of silence, we both looked up at each other and didn’t need words for what we both knew was going to happen. We were back for lunch the next day, just before we headed to the airport. And what followed, was another crab feasting of gigantic proportions! As we walked back after lunch to our waiting taxi, we couldn’t believe one bit that we had managed to come back to dine at a restaurant in a city we were only there for two days on a holiday. I guess anything can happen when there’s mind blowing crab involved! Thank you Rupal for the lovely review! About Foodie ‘n’Fabulous A Goan living in Abu Dhabi; Blogging about all things Food. Live to Travel the World and Eat as we Go! Lover of Morning Markets, Lattes & Books. Picture - taker. Passionate traveller with a keen interest in documenting experiences that cover travel, world cuisines and cultures, restaurant reviews and inspired recipes and successful kitchen experiments (nominated for BBC GoodFood Middle East Awards 2014, Food Blogger category)
@foodienfabulous
Ministry of Crab
Popped Up in Sydney!
Ministry of Crab supplies arrives in Sydney
Sri Lanka played Australia on the 8th of March, and although we unfortunately lost the match, both countries are rich in mud crab, so Ministry of Crab took this opportunity to be in Sydney, Australia for a pop up restaurant.
At the Sri Lanka Australia match
We served our guests Pepper Crab!
With the insight and assistance of Peter Kuruvita, this pop up is became With the team from MOC & the team at InterContinental a reality. Ministry of Crab was privileged to tie up with the prestigious Dharshan had this to say, “Ever since InterContinental Sydney to host the the T20 World Cup in Sri Lanka, and pop up. with Sri Lanka and Australia both having the same mud crab, Australia has been on our radar to run a pop up. This was a great opportunity for us to be in Sydney while Sri Lanka played Australia and we got to cook some amazing crab for two and a half days. This year Ministry of Crab will be cooking in many countries, namely Maldives and Japan and it is a priviHuge crab at the Sydney Fish Market We receive a warm welcome from our hosts lege and an honour for us to be doing this in Australia, while Mahela and Kumar are playing cricket.� For as long as Sri Lanka stayed in the World Cup, the staff at Ministry of Crab sported special T-Shirts wishing their bosses and the Sri Lankan Cricket Team the best of luck. These same T-Shirts are being sold at the restaurant and were sold at the Pop Up in Sydney, among a few other Ministry of Crab limited edition memorabilia of which a portion of the proceeds Team MOC ready to enjoy a meal was donated to charity. with the Chefs at InterContinental
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Ministry Of Crab Memorabilia Limited Edition Cricket World Cup T-Shirt 1300
Polo Shirt 1600 Cap 650
Umbrella 1300
2 Plates 4500
Crew Neck T-Shirt 1300
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Plain Apron Mahela Jayawardene Apron Kumar Sangakkara Apron Dharshan Munidasa Apron
1600 2600 2600 2600
Prices are Subject to 10% Service Charge (Other Taxes Included)
Kaema Sutra Proudly Serves Moet & Chandon Brut as their House Bubbles
By Dharshan Munidasa & Jacqueline Fernandez
Dharshan’s Dinner Suggestions Kaema Sutra Suggested Set Menus for One :
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Spicy AGP Salad Boneless Chicken Leg Curry Egg Roti 1430/- Nett
Chicken Curry Salad with Egg Plain Hopper Lunu Miris 880/- Nett
Boneless Goat Curry Pol Roti Egg Roti 1760/- Nett
Spicy AGP Salad Dharshan’s No Carb Kotthu 1320/- Nett
Happy Hour at Kaema Sutra 7 Days of Kaema Sutra Enjoy 50% off every day of the week on each selected Starters & Beverages. Happy Hours start from 6pm to 8pm (Mon-Sun)
Monday
Tuesday
Chicken Curry Salad with Egg
Hot Fish Fry
Wednesday
Thursday
Friday
Dharshan’s No Crab Kottu
Pepper Gizzard
Hot Chilli Wings
Saturday KS Signature Chicken Sandwich
Sunday Boneless Chicken Leg Curry
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Kaema Sutra Proudly Introduces Australian Mutton Curry In its attempt to always be authentically different – Contemporary Sri Lankan Cuisine Restaurant Kaema Sutra introduces Australian Mutton Curry. As this year depicts the year of the Goat/Sheep in the Chinese calendar this inclusion seemed almost fitting and appropriate. Dine in customers as well as take away customers will be able to indulge in our scrumptiously prepared Mutton Curry cooked to perfection in a unique texture that offers your palate an interesting flavor. Our Mutton Curry goes great with our “Two” Egg Hoppers or you could even ask for a Mutton Kottu Rotti.
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Lunch Set 001 at
By Dharshan Munidasa & Jacqueline Fernandez
Lunch Set 002 Substitute Pol Rotti with Roast Paan Lunch Set 003 Substitute Pol Rotti with Half Dozen String Hoppers
Consisting of a spicy avocado and seeni sambol starter, chicken curry to accompany our signature 8 inch egg hopper and a delicious pol rotti oozing melted butter complimented with pol sambol. The drink to complete the meal is of course Centella; a chilled gotukola elixir.
1100/- NETT 29
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love crab curry hate the mess
#softshellsunday
Soft Shell Sundays at Kaema Sutra For the last 3 years, we’ve obtained some amazing crabs and in the process of it all we’ve come across soft shell crabs. These crabs are alive, and in the past, we used to get them either one a month or at the most one a week. Unlike the other countries serving the soft shell variety, our crabs are not sea crabs, they’re actually lagoon crabs, which are caught in the wild and very delicate, vulnerable and unable to stay alive for long. Once the crab arrives at our kitchen, we clean them the way we want and make an incredible curry after frying it. You can eat the entire crab; we de-shell the claws and all you get is pure meat. Since the soft shell crabs are limited in supply, we serve it only on Sundays and serve 3 different sizes, so if you don’t like the mess involved in eating crab curry, try this. It is not as flavoursome as regular crab as there is no shell, but the textures work perfectly with our spices. Enjoy!
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Dharshan’s Elixir for Healthy Living Centella Assiatica more commonly known as Gotukola is considered by many Sri Lankans as the single most important herb in Ayurvedic medicine. Its health benefits are manifold, including aiding intelligence and memory, treating skin impurities, combating stress and premature aging, and is used to treat diseases such as rheumatism, congestive heart failure, hepatitis and high blood pressure. When Jacqueline was in Colombo she was advocating the benefits of Green Juices to Dharshan, who at the time was unaware of what it was. When he discovered what they were and that everyone had their own recipe for it, he was inspired and began experimenting to create the finest Green Juice in town. Gotukola is the best and most freely available green leaf in Sri Lanka and as such was the natural choice for the base of this elixir. Many formulations later Dharshan had come up with “Centella” which was loved by both his daughter (his muse) and Jacqueline, and so the decision was taken to make it available in all the four restaurants. What sets Centella apart is that it is not bitter, it tastes refreshing and there’s absolutely no added sugar or water which makes it rich in nutritents. Centella lasts only 24 hours and must be served chilled. Before you frown at Green Juices we recommend you try Centella as it will surely change your mind!
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Chicken Curry Salad
Hot Chilli Wings
Hunger Combos Suggested Set Menus for Two (To Share) Option 1 Chicken Curry Salad Spicy AGP Salad Dharshan’s No Carb Kotthu 3000/- + 10% 1650/- Nett Per Person
Dharshan Recommendations For You & Your Drinking Buddies:
Option 2 Dharshan’s Spicy Roast Chicken Two Pol Rotis Two Egg Rotis 2800/- +10% 1540/- Nett Per Person
Boiled Kadju Nuts Manioc Floss Hot Chilli Wings or Hot Fish Fry Boneless Chicken Curry Chicken Kotthu Rotti Pepper Gizzard Aunty Shadi’s Beef Pickle Hot Fish Fry
Suggested Set Menus for Four (To Share)
Dharshan’s Spicy Roast Chicken Four Egg Hoppers/ Egg Rotis Two Pol Rotis One Dozen String Hoppers Pol Sambol Dhal Boneless Goat Curry 4800/- + 10% 1320/- Nett Per Person
Pepper Gizzard
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Dharshan’s Spicy Roast Chicken
Cook Like Dharshan
This is something I’ve tried at Nobu’s restaurant in tokyo which inspired me to try my own version. We are an island that has access to amazing seafood, and we do not have to look very far to find it. When you come from a Japanese cooking philosophy, you do not just pay attention to the freshness of the seafood you purchase, you look at the quality as well. You can have fresh seafood which can also be used for sashimi, but they can be poles apart on taste, texture and quality. So with that knowledge, we find the best fish possible.
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Olive Oil Sashimi at The Tuna & The Crab Ingredients: Your choice of seafood Soya Sauce Olive Oil Chopped Garlic
Method: In this dish, slice your choice of seafood into thin strips. Place the slices on a plate.
Over the slices of fish, pour soya sauce and soon after, pour the piping hot olive oil and garlic combination on the fish. It will begin to crackle as the oil meets the soya sauce and this creates a warm and cold texture, while the garlic offers a little crunchiness that can easily be an alternative to wasabi.
鮪
Tuna 鉄火巻き
650
Tekka Maki
Traditional Tuna Roll made from the finest Tuna caught in Sri Lanka, a Nihonbashi Strength! あぼがどツナ巻き
650
Avocado and Tuna Maki
Rich, ripe slivers of Avocado and Tuna rolled with Wasabi. ツナサラダ巻き
500
Tuna Salad Maki
Our Tuna does not come from a can and this salad is made fresh daily. 鮪の刺身
1500
Tuna Sashimi
We proudly serveTsukiji bound Regal Tuna that lands in Colombo. 鮪握り
300
Tuna Nigiri
The most elegant and regal of the sushis of the world. Made Proudly with Tuna landed in Colombo! 鮪明太子巻き
Tuna C. Roe Maki 1500
Mentaiko (Cod Roe) blended with Mayo and rolled into a medium sushi roll. (8Pcs)
蟹
Crab かにサラダ
Crab Salad in Avacado 900
A simple and spicy Crab Salad in Avacado, that's very local in its ingredients.
ガーリックチリークラブ
600
Per 100g
Garlic Chilli Crab
Olive Oil, Garlic and Chilli flakes made this a hit at the Ministry of Crab!Made with smaller cousins but yet great! 蒸しかに
600
Per 100g
Crabs in Bucket
Steamed Crab served with two varieties of butter. ペッパークラブ
600
Pepper Crab
Per 100g
かにコロッケ
1300
Pepper Crab made with freshly milled black pepper.
Creamy Crab Croquettes
Crab Croquettes from Nihonbashi's Premium Croquette Selection かにパスタ
Crab Pasta
2000
Pasta and Crab at its best with olive oil based simple flavours. (300g - 400g Crab) かにチャーハン
Kani Chahan (Crab Rice)
1300
This Crab Rice or Kani Chahan, one of Nihonbashi's most popular dishes, which has transcended Ministry of Crab and is now here!
Crab Pasta
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天さび手巻き
500
Ten Sabi Temaki (1 pc)
A Nihonbashi original and probably the most famous of Dharshan's creations, this temaki has tempura prawn rolled in wasabi rice
手巻
鮨 Sushi
Temaki
500
エビ握り
300
Ebi (Prawn) Nigiri
Fresh Black Tiger Prawns
Rolls, Nigiri & Temaki
鉄火巻き
650
Tekka Maki
Traditional Tuna Roll made from the finest Tuna caught in Sri Lanka, a Nihonbashi Strength!
あぼがどツナ巻き
650
Avocado and Tuna Maki
Rich, ripe slivers of Avocado and Tuna rolled with Wasabi.
照り焼きチキン巻き
イカ握り
The very sweet Sri Lankan Cuttle fish Sushi
鮪握り
300
Tuna Nigiri
The most elegant and regal of the sushis of the world. Made Proudly with Tuna landed in Colombo!
たい握り
500
300
Ika (Cuttle Fish) Nigiri
Tai Nigiri
280
sea bream Nigiri
Teriyaki Chicken Maki
A favourite among our child guests! 鮨盛り合わせ“風”
5500
Sushi Platter '風”Kaze きんぴらレンコン巻き
Lotus Root Maki
500
Nigiri Sushi Platter
Crunchy and spicy Lotus Root sushi roll
ツナサラダ巻
Tuna Salad Maki (Roll)
かにかま巻
Kanikama Maki (Roll) Crab Stick Roll
A cosy sushi platter for two consisting of 22 pcs.
1700
500
700
刺身
Sashimi Real Crab Meat Maki
850
Famous Sri Lanka Crab Meat Roll
かっぱ巻き
Kappa Maki
刺身盛り合わせ“海”
A delectable sashimi platter of local catch including Tuna, that serves two.
500
鮨＆刺身セット
Catch of the Day Sashimi Platter
1500
N Sashimi from Nihonbashi
600
As sashimi platter of local catch and Tuna
Avocado & cucumber Maki (Roll)
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2000
Sashimi & Sushi Set
A complete meal with Sashimi, Sushi and Miso.
Cool Cucumber Roll
アボカド、鮭巻
1500
Sashimi Platter “海”Umi
500 Thin slices of Sea Bream in an original Sauce with Sesame
弁当
Bento Box
ゴールフォート弁
3000
The Galle Fort Bento Tuna and Crab Salad in Avocado, Today’s Sashimi, Grilled Prawn Salad, Tuna Nigiri, Yaki Sakana, Sushi, Rice and Miso Soup.
ワインのおつまみ弁当
3000
Bento Box for Wine Lovers Tuna and Crab Salad in Avocado, Tuna Sashimi, Olive Oil and Soy Prawns, Kani Gun Kan Maki, Tensabi Temaki, Crab Croquets & Miso Soup.
Sashimi & Sushi Set
鮨＆刺身セット
Sashimi & Sushi Set A complete meal with Sashimi, Sushi and Miso.
2000 37
シーフード Sea Food オリーブオイルの焼魚
1500
Grilled Catch of the Day Fish Fillet
Fillet of the daily catch,grilled with olive oil and soy sauce.
鬼エビ料理
Grilled Catch of the Day Fish Fillet
2400
Fresh Water Prawns
Galric Chilli or Pepper compliments these great, flavourful prawns for our lakes.
エビフライ
2400
Panko Prawns
Fresh Water Prawns
Fresh Water Prawns fried in fresh bread crumbs.
イカのオリーブオイルいため
1300
Cuttle Fish Tossed in Olive Oil Chilli
From TV show to plate, you will never see cuttle fish like this ever!
オニオンフライ
600
Panko Crusted Onion Rings
Fried Onion Rings crusted with fresh bread crumbs.
魚フライ
1600
Panko Fish Fingers
刺身とオリーブオイル
1300
Olive Oil and Soy Sauce Sashimi Inspried by Nobu, and a great dish
エビコロッケ
Creamy Prawn Croquettes
Prawn Croquettes from Nihonbashi's Premium Croquette Selection
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1300
Olive Oil and Soy Sauce Sashimi
Fish fingers fried in fresh bread crumbs served with tartar sauce.
Dharshan’s Restaurant Recommendations Japan
JUBAKO
Narisawa
Thailand
Singapore
WAKU GHIN
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