Catering to our perennial love for chicken is Burning Bird, the newest entrant into Sri Lanka’s burgeoning food culture. A cloud kitchen - meaning that they only operate via deliveries and have no sit-down service - BB has wings, starters, sides, and even family platters for you to pick from!
Filling up the time baking during the lockdown, Senali Dioni Pathirane started her home business towards the very end of the quarantine period. “I have been incredibly passionate about baking since the start, I was always in the kitchen whipping something up, of course - there were many trial and error moments and unfortunately it was my family who got caught to taste all the cooking fails as well as the ones that were successful’’.
Cinnamon Grand’s newest 24-hour gourmet dining restaurant ‘PLATES’ stepped up to the task by offering a dining venue with an unparalleled collection of flavours from around the world. The restaurant offers both buffet and a la carte dining.
A bouquet of flowers is a quintessential component of Valentine’s gifting, but what if you could gift a bouquet of red roses that don’t wither away? And most importantly, one that tastes delicious? Introducing a new range of edible floral bouquets curated especially for Valentine’s Day is Blooming Cupcakes and Bouquets, a venture by Surani Jayaweera Jayamaha.
In this series, we talk to people who turned their passion for food and baking into a business idea amidst lockdown and COVID-19 fears. Some have been in the market for years and others saw the new opportunity and took it!
It’s our third visit to David’s Dangerously Delicious Char Siu (DDD as it has come to be known over the years) and we were happy to see that the only thing that’s changed since our last visit in December 2019 is a bigger menu.
Stepping into the most romantic day of the year, The Bake Out is introducing their Valentine’s Day boxes curated and customised to those who want to express their love in the sweetest way one can.
Table by Taru at Lake Lodge Villa in Colombo 03 is just shy of a month since its opening and our initial thoughts were that there are bound to be a few kinks and mistakes to be worked out here and there that can be forgiven. But Taru’s sharp-eyed observations and the staff’s ready willingness to correct and perfect allows for none and we realized that it is this strict ethic that would set Table by Taru apart from the rest.
In this series, we talk to people who turned their passion for food and baking into a business idea amidst lockdown and COVID-19 fears. Some have been in the market for years and others saw the new opportunity and took it! These home businesses are changing the game and have overcome the odds of running a business during the quarantine.
If you asked Hasanthi Gunatilake whether she knew she’d one day be an up-and-coming home-based chef – she’d probably answer in the negative. She’s a pre-school teacher by profession – has been one since 2005 after finishing her Advanced Level and she continues to teach full time even today.
How do our food experts cook and eat? @lankanfoodjournal’s Nuzrath Nazimudeen takes our Q&A!
In this series, we talk to people who turned their passion for food and baking into a business idea amidst lockdown and COVID-19 fears. Some have been in the market for years and others saw the new opportunity and took it! These home businesses are changing the game and have overcome the odds of running a business during the quarantine.
Setting yourself apart in the very competitive home-based food business in Colombo is a commendable feat for anyone, but Dish Functional by Zainab Nalir easily manages to rise above the rest with her mouthwateringly delicious, hearty fare - both savoury and sweet - while most importantly, ensuring that the taste and quality of her food are always consistent with a generous sprinkling of heart and soul.
Having initially started off curating customized cheese boards, Natasha Wickremasinghe soon realized the demand for her home-made cheese dips. Utilizing the same brand name which means ‘Gourmet Platters’, Natasha kicked off her own brand of cheese dips that are now party favourites.
How do our food experts cook and eat? This week, Sri Lankan Masterchef Australia contestant Dee takes our Q&A!
For best friends Piyum and Yeheli, the initial lockdown sparked a business idea for a passion they both shared. The Kitchenette, providing custom-order savoury and sweet cuisine, was a quarantine project that grew over the months. “The Kitchenette is based on the fact that we are a small home-based start-up, as a kitchenette is smaller and more intimate than a regular kitchen.”
Passionate about baking from a very young age, Aathikah Emseen Shazran started Sugar Spot as a business in 2016. “I have been greatly inspired by the women in my family. I started making cakes in my teens for birthdays, for my family. Years later it started off as a business when I made an entire dessert table for a friend’s wedding and that’s where my journey began as a home-baker.”
Butlers Pub is right next to Park Street Mews and it brings you a new experience in dining with their picturesque walls and beautiful lighting; you truly do get transformed into another world. It can accommodate up to 50 people, but they do not currently operate at full capacity due to the current situation of the country.
Having always found comfort in baking, Ceylon Muffins by Jaish Parathalingam Jayesingha was a lockdown project that came to life. “I wanted to do something unique as most homemakers are focused on cakes, cupcakes and the like. My speciality is muffins, which is why I decided to name my venture Ceylon Muffins!”.
This week on WTF, we feature the hospitality queen Yasmin Cader who has opened something blue, cute and yummy “Yasmin’s” Cafe. They scoop out Carino, Coffee, and Cake with lots of love sprinkled with laughter. Yasmin’s -the ‘coolest’ new addition to Sri Lanka’s dessert scene-officially opened its doors on 7 December 2020, introducing sweet fans to a brand-new creamery concept from its prime location in Madiwela, Kotte.
How do our food experts cook and eat? This week, Big Bird Delights’ Jovanka takes our Q&A! Home catering business Big Bird Delights has, true to its name, been delighting its customers since 2017. While having pursued a career in banking initially, her passion for cooking saw her going into business full time as a home-based cook.
To most people, a menu is a list of dishes one orders from, which could always change. To Galle Fort Muslims a menu refers to an exact, immaculate combination of dishes that defy alteration. If any single characteristic makes their food uncommon, exclusive, unique even, if it’s possible to speak of a ramparted Galle Fort Muslim cuisine, these combinations, the handiwork of generations of women in the kitchen, play the starring role.
It’s December! You know what that means, it’s a month full of big meals and festivities. I found the perfect spot too! This time around I decided to try something a little different and stay at home and order in. Who or what says you can’t throw a little bit of fancy in there too? I recently got wind of Cafe Maitland, a delivery service by Mount Lavinia Hotel, offering a wide variety of what the hotel has to offer in the comfort of your own home
Operating across the Eastern Province, Abdul Careem Shafna started her home business with a passion for baking. “After giving much thought to the future, my husband and I came up with Shafna’s Yummy Kitchen. The word kitchen was brought in with the futuristic view of expanding the business from cake baking to other items such as cookies, puddings, Snow balls, and so on!”.
Yasmin’s by Yasmin Cader opened last Saturday, on the 5th of December, 2020 and it is situated in Madiwela, on the top floor of Master Pieces by Sheriff. Opening a café has always been a dream of hers and contrary to what one may think, everything happened in the spur of the moment, to lead the creation of this café.
Welcoming the season, Shangri-La Colombo is geared up for a festive and safe celebration this Christmas inviting guests to create memories with close family and friends in a small and intimate manner. While guests are spoilt for choice with the array of celebrations available at every restaurant in the hotel, one of our favourite offerings this year is their Festive Afternoon Tea at the Sapphyr Lounge.
In this series, we talk to people who turned their passion for food and baking into a business idea amidst lockdown and COVID-19 fears. Some have been in the market for years and others saw the new opportunity and took it! These home businesses are changing the game and have overcome the odds of running a business during the quarantine.
I found myself wandering about the Taj Samudra Hotel last Saturday in search of The Golden Dragon, having never been, and couldn’t help but notice how well-spirited the hotel staff were, despite having to work during times like these. I was keen to see what the hotel’s signature Chinese fine-dining restaurant had in store for me, having heard a few good reviews.
With increasing numbers of people becoming more aware of their diet and lifestyle, veganism as a way of life is being embraced especially among millennials. Internationally experts predict that by 2026 the global vegan food market would be worth $24.3bn. In Sri Lanka too the vegan community is increasing daily and veganism is gaining momentum.
For baker Zuhara Faj – dessert is everything. With a strong passion for baking since she was very young, it seemed only natural for her to start her own dessert business. And while The Brownie Jar offers cakes and cupcakes, her signature sweet item is her brownies!
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