Dish It Out: Sarita De Fonseka

Feb 26 2021. views 473

How do our food experts cook and eat? Home catering business ‘Dot’s’ owner, Sarita takes our Q&A!

Your first memory of cooking? 
Though I come from a family of foodies, interestingly, I (almost) never cooked until I started catering 6 years ago! After randomly trying my hands at a 4-course meal for my best friend’s birthday (not knowing how to even switch the ancient oven on!), I actually began enjoying this new-found hobby and before I knew it, within months, I started catering!

Your favourite childhood meal? 
My Mom has always been an amazing cook and I used to love having her salt-beef pie topped with choux pastry, seated around the dining table with the family.

Any particular habit/ritual before you cook?
As a Process and Project Management Consultant, each cooking day is planned to the minute. I hate idling while something is in the oven, so everything is planned in a way that I maximise on time – this means I can’t have things ready too early either and I generally thrive on the last-minute adrenaline rush!

It’s your last day on earth, where are you and what are you eating?
I’m having a traditional Italian meal in a quaint osteria in Florence.

What’s something you would eat but never cook? 
Chinese! I enjoy a hearty Sri Lankan – Chinese meal, but I don’t think I can ever get it like the pros!

Make a meal with Rs. 500?
Roast paan, prawn curry, parippu, pol sambol and a fried egg!

Your favourite odd food pairing?
I have a few of those on my menu, but they are good! Grilled Chicken with Kaffir Lime infused BBQ Sauce and a Pol Sambol, Jaggery and Naarang Butter Prawn!

Your proudest food invention?
I think it is what I call a Prawn or Chorizo Cassollette with basil and cheddar. It was not inspired by anything I had seen or tasted.

What does the restaurant of your dreams look like? 
A place with home-made food and each item is a sensory experience.

It’s 2050 – what are you doing?
From the time I was 12, I wanted to be a lawyer and that’s the path I took and have practised for 10+ years. Never in my wildest dreams did I think I would be catering! I have learnt by now, not to plan so far. I simply trust the One who has good plans for me.

The most underrated ingredient? 
Cranberries! It is so versatile and I use it often in both savoury and sweet dishes.

Dis-invent a food?
Alu kesel sudata!

What’s a dish you’ve tried and tested but failed in making? 
I have had trouble mastering a good meringue – thankfully my Mom comes to the rescue

What’s something you’d love to eat again but you can’t?
My (late) Dad’s bolognese sauce – it was the best! I have tried to copy it, but it is never as good!

What was Dot’s ‘almost’ name?
Honestly, there was nothing else on the cards. A few months after my first attempt at cooking, I asked my dad (3 days before he passed away) if it would be a good idea to start catering and he gave it some thought and said “Yes Dot (his nickname for me), I think that’s a brilliant idea”. A few months later, I ventured into catering and called it Dot’s, in honour of my Dad – though he hardly got a chance to eat any

If you had to offer only one dish forever – what would it be? 
I think it would be the Dot’s Signature Quiche. I love experimenting with new flavours for it.



Panchali Illankoon

Law Graduate, food and travel enthusiast and full time dog mom..


Post your comments

Your email address will not be published. Required fields are marked *