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INSIDE: A Christmas recipe from A Kitchen Cat (Tash from Masterchef Australia)

Colombo, Galle, train and bus maps inside.

Merry Christmas!Merry or, alternately, happy Christmas to you. We hope you’re spending it with family and friends, and buying gifts and food from all our advertisers. Seriously though, do that.

This December is a fun and busy time for all of us - what with people down for the season and all the events. Do check out our website www. yamu.lk for updates on all the Christmas lunch-es, dinners, hampers and New Years Eve parties.

Also check out our new site www.yamu.tv or like that Facebook page. We’ve started producing original videos and sharing other Sri Lankan videos we love.

Anyways, that fills the text space here, so we wish you a Merry Christmas, Happy Holidays and bonus season. Enjoy.

indi

EDITORIALIndi Samarajiva

Bhagya GoonewardhaneAisha Nazim

Imaad Majeed

ADVERTISINGDinesh Hirdaramani

779 776 445 / [email protected]

CONTACT11 454 4230 (9 AM - 5 PM)

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BY BHAGYA

Kate Ryori is a home cook in Colombo 5 that serves up tasty Japanese cuisine at affordable prices, with some pretty filling portions to boot.

It’s a tiny operation, but she’s pretty much the only Japanese homecook we know of and it’s a great change-up from the usual Japanese restaurants.

THE FOODOne thing we always look for-ward to at YAMU HQ is trying out a new home cook, and thankfully Colombo has multitude of them. Even among them, Kate Ryori (which apparently translates to Japanese home cooking) is a rarity since she’s the only one that serves up Japanese cui-sine. It’s actually very difficult

to pull off since Japanese relies so much on fresh seafood and veggies, which can be tough to come by for a home cook. The best part about Kate Ryori, how-ever, is the fact that you’re get-ting great value for money.

She’s got a pretty impressive menu as well with all the classic sushi options, all of which are under Rs. 1000 for 8-12 pieces and some really affordable ben-to boxes as well. You’ll need to call one day in advance for sea-food dishes since she gets fresh ingredients depending on the order.

The first thing we tried was ben-to box (Rs. 800) which comes with katsu chicken and prawns, sushi, mixed salad, egg roll and japanese pickle. For the amount of stuff you’re getting, this is well

worth it. Both the katsu chicken and prawns were cooked just right with crispy golden, well seasoned batter. The chicken in particular was moist and soft, with the dark soy sauce adding bit of added saltiness.

I’m usually not a fan of chicken in sushi (cooked, obviously), but Kate Ryori’s chicken sushi was surprisingly tasty. The egg roll was fine for the most part but it was missing that slight sweet-ness that tamago usually has.

The ten don (Rs. 700) is short for tempura donburi which is basically tempura fried prawns and veggies served with rice and miso soup.

From the four dishes we tried, this was the only one we weren’t really happy about, mostly be-

KATE RYORIAthula Place, Colombo 5 | 773 088 036

cause the tempura batter was on the soggy side. That’s party due to the travel time but also because veggies like aubergines don’t really fare that well since they need be served fast. That being said, the prawns were cooked well with a light crunch and didn’t have the same issue as the vegetables.

The miso soup was definitely saltier than usual, and while I ac-tually liked that, this may not be for everyone.

The tuna temaki (Rs. 800 for 4) was our favourite of the bunch. I was actually surprised to even find this one the menu but this sushi cone was filled with fresh tuna. It also didn’t have too much rice, so the flavour of that tuna comes through beautifully. The lettuce adds a welcome crunch

while a good hit of wasabi kicks in at the end to really bring it all together.

Nigiri sushi, if you were to get it from one of the usual restau-rants, would cost around Rs. 200 each. So Kate Ryori’s salm-on nigiri (Rs. 850 for 8) is a steal.

At first glance, these didn’t seem to be the freshest, but once we tasted it we didn’t really find it lacking in terms of taste.

Flavourwise this is as good as any salmon nigiri we’ve had de-livered from Naniyori or Kami Maki. Just like any other sushi you’d need to eat this as soon as possible since it can dry up if left out, though a bit of soy could help on that end. She also sends a bit of mayo on the side, so you can mix it with the wasabi and

make a wasabi mayo.

ORDERING AND DELIVERYKate Ryori is a one-woman op-eration, so it’s still pretty small scale. Orders can be placed by calling 0773088036. She cur-rently does take-away only from her residence in Colombo 5.

Our best advice would be to call a day in advance so that she has enough time to get everything prepped and ready.

CONCLUSIONKate Ryori is a welcome change from the usual Japanese restau-rants, and it’s not hard on the wallet either. We’re always look-ing for tasty, affordable Japa-nese and now we’ve got a home cook who offers just that.

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5 Great Faludas

Rose syrup, noodles (aka: sev), basil seeds (aka: kasa-kasa), milk and ice cream.

These unlikely components make faluda, a beverage-des-sert popularised in the Indian subcontinent through Mughlai influence.

The concoction itself looks de-viously extra-terrestrial. What

with the translucent tentacles (sev), the gelatinous, little disem-bodied eyes (kasa-kasa) and the fleshy pink hue of rose binding to milk. Like something Greedo would have downed at the Mos Eisley Cantina right before Han shot first.

Unfortunately, like with other Mughlai influenced dishes such as biryani and tandoori, us Lan-

kans struggle to get it right.

Galle Road is peppered with in-distinguishable ‘Bombay Sweet’ shops purporting to sell faluda, but most just serve up glorified rose milkshakes.

We tried 12 faludas on Galle Road to pin down the top 5.

BY SHIRAN

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5 Great Faludas

CRITERIAWith such a broad spectrum of ingredients, there has to be the right balance struck by the miscellaneous flavours and tex-tures at play.

Most important is a decent rose to milk ratio. Too much rose and the whole thing tastes sick-eningly candied. Too little and you’re stuck with bland, soppy

milk, only laced with meagre tendrils of rosy goodness.

The sev and kasa-kasa are vital for adding weight and texture. Kasa-kasa is known for having cooling effects on the body, with Indian Parsi’s recommending it to pregnant women.

Together, these ingredients add a playful, wet, chewy-crunchi-

ness to the whole experience.

Finally, the mode of delivery: the straw. It might not be edible, but choice of straw can make or break your faluda experience. It needs to be wide enough to ac-commodate the ingredients and ensure that the whole process is actually enjoyable and not a jaw-straining suckfest.

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The rose and milk are in perfect proportion. They use a nice fat sev here and the whole thing is well balanced. Bonus points for the friendliest staff and owner, with Fakhrudeen always willing to recount the story of his pioneering family.

Rich Bombay Sweets gets major kudos for boasting those sev noodles on the top. The texture is wonderfully diverse with all that’s packed in there. You’ll be happy to find more noodly sev goodness at the bottom and, sur-prisingly, some chunks of tender cashew. The cashew plays quite well with the rose. The only let-down is the watered down body of the milk.

BOMBAY SWEET HOUSE7 Dharmapala Mawatha, Colombo 03

RICH BOMBAY SWEETS162 B/1 Galle Road, Dehiwala

A cool shaded spot in Wellawatte, this place get brownie points for serving faluda in a hefty beer glass. The rose and milk are pre-mixed into a shade of bub-blegum pink, with a generous scoop of ice cream and a meagre smattering of jelly and kasa-kasa. It looks and tastes great, but with no sev and little kasa-kasa, this doesn’t feel too much like a faluda.

BOMBAY SWEET MART325 Galle Road, Colombo 06

There’s a generous shot of rose syrup which over-powers the entire drink. The presentation is quite pleasing with the kasa-kasa clustered in a corner, and some colourful sprinkles of jelly on the dollop of ice cream. Hamra loses points for serving their faluda with a straw too skinny for the kasa-kasa and for lack of sev. It’s a decent spot to cool down if you’re swap-ping buses at Dehiwala Junction or meeting a friend.

HAMRA BOMBAY SWEETS39 Galle Road, Dehiwala

Just look at that thing! It’s like the dessert avatar of My Little Pony. Deep bubble-gum pink. Dense, floating clusters of kasa-kasa. Crowned by a scoop of ice cream. Even the turquoise straw adds to the simple, but beautiful, presentation.

After a quick stir, the first sip hits you with an ex-plosion of texture. This is what a faluda should feel like - weird. I found myself bouncing on my seat, lapping up that discombobulating flow of kasa-kasa, fat sev, ice cream and rose infused milk. It’s a sensory short-circuit– but a good one, I promise.

FALUDA HOUSE Wellawatte Bridge, Galle Road, Colombo 06

CONCLUSIONA good faluda requires both playful inventiveness and respect for history. Most street-side spots attempt neither, choosing instead to imitate the me-diocre product that everyone’s selling. There’s a faluda hiding in every street corner in Colombo, waiting to be tried. We can’t promise that any of them are any good, though.

Despite consuming enough sugar to bankrupt a Caribbean plantation colo-ny, we’ve only scratched the surface. Look forward to a shortlist of faludas from non-‘Bombay Sweet’ shops. Or, better yet, a Faluda map of Pettah.

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BY AISHA

KBQ is back — with bigger prem-ises and more food, including a giant dishes of soupy noodles. And black noodles, chicken, and rice.

SERVICE AND AMBIENCEThere are a few tables and chairs laid out in the front, but they’ve also got two private din-ing rooms. One’s just with ta-bles and chairs, but the other is more of a Japanese/ East Asian dine-in experience — a low-slung wooden table on a raised plat-form, where you have to remove your shoes before entering and then sit cross-legged around it.

The place is super clean, and the staff incredibly friendly. They make suggestions, give helpful tips, and even offers to take pic-

tures for groups of friends and all that. They also have Kpop and music from K-dramas playing throughout. It was pretty much white noise to me, but the people I’d gone with are Kpoppers and they got pretty excited at some of the songs played while we were there.

THE FOODThey have about 12 solid items on their menu, and said that they’ll be updating it soon.

We got the Shimramyeon (Rs. 450) first. This was a huge bowl of soup with super thick noodles which tasted infinitely better than the stuff we regularly get here.

Shin Ramyun is essentially a brand of Korean instant noodles, and that’s precisley what this is

(and what it tasted like as well). More thicker and heavier than our two-minute noodles, this would be enough for at least two people.

Their Jjamppong (Rs. 1100) was equally large. This is a spicy Chi-nese-Korean noodle concoction, with a whole lot of seafood, veg-gies, and mushrooms thrown in. It’s red and it can make you cry, so we like it.

Another good thing about their food is the lack of oil. Whatever oil there is in the soup is mostly from the meat itself, as far as I could make out. And the Jjamp-pong is a meal in itself, with an abundant amount of cuttlefish and shrimp swimming in it.

I found their Jajangmyeon (Rs. 700) interesting and really hard

KOREAN BARBECUE KBQ997/16, Sri Jayawardenapura, Welikada, Rajagiriya | 112 883 060

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to pronounce at the beginning. I’ve never had this before, and looked at it a bit askance as it ar-rived to the table.

The black gooey stuff is a sauce made of black beans. It con-geals when it’s left to cool, so we recommend eating it as soon as it arrives. It tasted quite good, and if I’m to make a local com-parision, the paste/ sauce over it tasted practically like kidney beans. The friends I was with are avid Kpop fangirls, and Lee told me that this dish is especially eaten in Korea on April 14, a day when single people get together and mourn being single. It’s called Black Day, and they dress in black and eat black coloured food. And go around being sad at their relationship status. I did some reading up on this and it’s true. Fascinating.

Last up was the Bibimbap Bulls-eye Egg with Chicken (Rs. 800), and the Fire Chicken. Wooots!

The Bibimbap was beautifully presented and was soon a goo-ey mess. It is, after all, ‘mixed rice’ — white rice under a layer of meat, egg, and a lot of veggies. You take a spoon and then mix them all up together, and your meal is sorted.

We left the best for the last, which we shouldn’t have because, fried chicken, Fire Chicken (Rs. 990). It was a bit cold by the time its turn rolled around, but delicious nonetheless. We need more KBQs around because they do a hella better job than KFC can ever imagine. My only complaint would be that it wasn’t really all that spicy despite its red-hot ap-

pearance, and bordered a bit on the sweet side.

We ordered the half-portion, so there were seven pieces and all of them were very chunky and fleshy. We like it.

CONCLUSIONWith friendly and helpful staff and great food, we’re glad KBQ is back. We were the only Sri Lankans there during lunch, and the rest of the customers were all Korean. Looks like they like it too. They haven’t gotten any deserts yet, and only have soft drinks and fruit juice so far (the latter which wasn’t available on the day we were in), but we their food is seriously filling so you won’t have much space for any-thing else later on anyway.

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BY BHAGYAThe oddly named Eat Italy is a new Italian restaurant in Mount Lavinia. Run by a friendly Italian family, they offer contemporary Italian cuisine and tasty pastries at affordable prices and with filling portions. This isn’t like the fancy Italian you’d find around Colombo, but we enjoyed the food and felt we definitely got our money’s worth.

AMBIENCE & SERVICEEat Italy actually came up no time at all. Had you been to its location around 6 months ago, you would have found yourself at a gaming cafe. Since then, they’ve completely redone the place into what they call a tratorria, which roughly means an Italian restaurant serving simple food, and that’s exactly what Eat Italy is. It’s a pretty

small space, but they can seat around twenty without the place becoming too stuffy. The interior decor is a weird mix of simple black and white in the dining area, and bright quirky colours near the counter area.

The service was homely and welcoming, handled almost entirely by the Italian lady who runs the place. Since she does the cooking as well, the food does take a bit of time to be prepared, but our dishes were still ready in around fifteen minutes which is more than acceptable. Communication is a bit of an issue since English isn’t her first language and Italian wasn’t ours, but we still managed. She’s really nice, so if nothing it was an entertaining conversation.

THE FOOD AND DRINkSThe menu at Eat Italy is relatively small compared to Colombo’s Italian contemporaries. It’s a simple two page menu with classic Italian pasta dishes, pizzas and a few unique items like the aranano (more on that in a bit). The prices are also reasonable with prices ranging from Rs. 200 - Rs. 2000, all of it in more than adequate portions. They don’t have a dedicated beverage menu, but they do offer a few coffee based drinks.

Their espresso (Rs. 200) was surpisingly good with the golden brown crema on top beautifully offsetting the coffee, which was bitter but not overpoweringly so. Unlike some other cafes this was not watery at all so you’re getting a nice hit of coffee, perfect for those looking to jump

EAT ITAlY273, Galle Road, Mount Lavinia

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start their system on a lazy day.They also serve up granitas (Rs. 200) which could be accurately called a thick slushy. On the day we went they had the crema caffe granita which is actually one of the best cold coffee beverages that I’ve had in the recent past. It’s incredibly refreshing with that perfect semi solid consistency that kind of confuses you into wondering whether it should be eaten with a spoon or drunk. Ice is one of the main elements of a granita but all we tasted here was the coffee flavour which is exactly how it should be. So good we ordered a second round for funsies.

Eat Italy is also one of the only Italian eateries we’ve been to that serves up Arancini (Rs. 200). At first glance it just looks like big cutlet, but once

you cut it open you see that it’s got a lot more going for it. This is basically a rice cutlet with green peas, chicken, tomato and mozzarella in the center.

What we loved was all the dimensions of flavour this cutlet brings out in each bite. There’s savouryness from the chicken, creamyness from the mozzarella and rice, sweetness from the tomato and texture from the crispy batter and peas. If you’re around Mt. Lavinia looking for something quick and interesting for breakfast, this is definitely worth trying.

Our first main was the carbonara (Rs. 600) which mostly sticks to the classic preparation. Again, for Rs. 600 you’re getting a generous portion which in our case was even a bit too much

for one person. The spagetti was cooked al dente so it had just a bit of texture which worked well with the creamy sauce and cheese. Since they stick to classic Italian recipes most of the dishes are mild in terms of heat but you can ask for some chilli if necessary.

The balance of seasoning was also fine, with the chopped mint leaves adding a bit of freshness. This one comes with chicken as opposed to bacon or pancetta, which were told they are unable to offer due to the rent contract. That being said though, the chicken actually worked quite well so we didn’t find ourselves dwelling on the lack of pork.

The fritura (Rs. 1500) is there take on a seafood platter, albeit with everything fried. This is

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one of their most expensive dishes but this was easy shared among three in our case. The platter comes with fish, prawns, cuttlefish, cheese balls, fries, peppers and even sprats, all of it batter fried. We were glad to find that the stuff wasn’t too salty, which can be the case with smaller fish like sprats.

The batter was also thin which meant it didn’t take away from the flavour of the seafood, but it still added that crunchiness that we were looking for. This may not be for everyone, however, and even among seafood lovers some may not be huge fans of sprats so best keep that in mind.

For dessert we had the chocolate and cream bigne (Rs. 200 each). In both cases, the choux pastry was light, airy and thankfully

not soggy. The chocolate filling was similar to what we find in eclairs, if a bit on the creamier side. Our favourite of the two was the cream bigne which had a decadent vanilla cream filling which perfectly with that choux pastry. Slightly pricey at Rs. 200 (at least compared to the rest of their stuff) but still a great way to end the meal.

CONCLUSIONIf you want to experience a homely Italian dining experience, Eat Italy makes for a great choice. Some of their flavours may not seem intense enough for Sri Lankans, but if you ask, they’ll be more than happy to spice things up for you.

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Jelly-licious

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Jelly-licious

If you are using fluted or patterned tins, lightly grease

them to help the panna cottas release from the moulds.

Place ¼ cup cold milk in a small bowl and evenly

sprinkle with gelatin – don’t just chuck it all in a clump or the gelatin won’t bloom properly.

In a small saucepan, heat the remaining ¾ cup milk,

sugar and vanilla essence until warm to touch, whisking to help the sugar dissolve. Turn off the heat.

Add the gelatin mixture to the saucepan and whisk to

help the gelatin dissolve.

Add the buffalo curd to the warm milk mixture and

whisk until mixed through. Pour into a jug to make it easier to fill small moulds.

Pour through a fine strainer into pre prepared moulds.

Cover with cling wrap and refrigerate for at least 8 hours. They will keep in the fridge covered, for up to three days.

When ready to serve, combine the diced strawberries, mint,

sugar and Cointreau in a bowl. Leave for 5 minutes to allow the flavours to mingle.

Run a knife alone the edge of the panna cotta mould

to help release them from the moulds, then invert onto a plate. Top with strawberry mixture and serve immediately.

Personalized High Standard Service

A ChRIsTmAs RECIpE BY TAsh shAN

visit: www.akitchencat.com.au for more

INGREDIENTS*makes 6 x 90ml panna cottas

For the panna cotta:

• 1 cup fresh milk• 1 cup buffalo or regular curd • 1 ½ tsp powder gelatin • ½ cup white sugar • ½ tsp vanilla essence

For the garnish:

• 10-15 strawberries cut into a small dice

• 10-15 mint leaves cut into thin strips

• 1 tsp sugar• 1 tsp Cointreau or other

alcohol (optional)

Perfect for a hot Colombo Christmas, try Tash Shan’s buffalo curd panna cotta that’s a local twist on a classic.

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Personalized High Standard Service

A ChRIsTmAs RECIpE BY TAsh shAN

visit: www.akitchencat.com.au for more

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Like Bertie Bott’s Every Flavour Beans, this is pure magic because of how the combo of spice, fruit, and ice-cream flows flawlessly together. The ol-ive was more of an aftertaste and doesn’t hit you immediately, but the pepper is very flavoursome; you’re even able to crunch on it as well. Don’t worry though, the pepper wasn’t overpowering and this was more than just edible.

BLACk PEPPER & OLIVESRare, Rs. 550

BY AISHAColombo’s thrumming with new food, new drinks, and tons of new eateries. Most of them end up tasting pretty average and a few stand out, while a few others have specialities that makes them stand out a mile apart from the others. Some of these specialities come in the form of dessert, and in the form of pretty neat ice creams. We decided to go on an ice-cream hunt to locate the most uncommon ice-creams we could find around town. Some of them were meh, while most of them were amazing. Here’s a list (in no particular order) of our faves.

This little beauty packs a punch. It’s very tangy, almost akin to a siyambala toffee. There’s tama-rind sauce, as well as the tamarind flavour being strongly infused in the ice-cream itself. We loved it, and it left us extremely happy. This stays true to its flavour, and is very authentic. The sweetness of the ice-cream barely comes through but it emerges just enough to still satisfy your sweet tooth.

TAMARINDRare, Rs. 550

TOTALLY WEIRD AND AWESOME ICE CREAMS IN COLOMBO

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Quite strong, even harsh, the force of ginger was strong in this one. I can imagine not many people liking it because of how strong and non-sweet this is, but we really enjoyed it. It makes you feel like it’s good for you, instead of meds for when you’re down with a cold and flu. It also had quite a lot of chunks of ginger in it. Reminded me of the ginger plainteas made by my grandmom. Yum.

GINGERHavelock Place Bungalow Rs. 450

You could taste the wheatey flavour and you actu-ally get the wheatey texture as well — I’m positive I bit into a bit of it — but it’s very subtle. Despite its subtlety, it was unmistakably wheat, and tasted a whole lot like godhamba. This one reminded me of the godham porridges made during Ramadhan, es-pecially as this left the senses slightly confused at finding and tasting wheat in your ice-cream.

BULGUR WHEATRare, Rs. 550

This is as crazy as it sounds, and literally sparkles in your mouth. It’s sour and they’ve put so much chili that your mouth tingles. This ice cream is actually spicy, and it works. If you like sour and you like spice, this is something you’ve got to try out.

PASSION FRUIT AND CHILLI Rare, Rs. 550

This wasn’t as strong as it used to be, Malinthe said. He’s the one who’s taking all these pictures, btw. Though the coffee flavour came out nicely, he ap-parently didn’t get much of the arrack. Texture-wise, there were no complaints, what with it being soft and creamy.

COFFEE AND ARRACkHavelock Place Bungalow Rs. 450

take-away and dine-in from 6-11 PM.

Call 770335366

145 thimbirigasyaya (between fife and jawatte)

Giovanni’sDo you like toppings? We’ve got the most

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take-away and dine-in from 6-11 PM.

Call 770335366

145 thimbirigasyaya (between fife and jawatte)

Giovanni’sDo you like toppings? We’ve got the most

This was a perfect replica of an avocado in terms of flavour. And texture as well, especially if you think of blended/ creamed avocado. Soft, milky, and smooth, you could easily mistake it for an avocado smoothie if not for the icy-ness of it. We tried it with the burnt caramel, and the combo was just lovely — what with the burnt flavour contrasting with the creamy taste of avocado.

AVOCADOPark Street Mews Rs. 350 (3 scoops, different flavours)

We were curious upon seeing rhubarb flavoured ice-cream in Park Street Mews’s home-made ice-cream flavours, and gave it a go. It’s a bit difficult to de-scribe, but we thought it tasted a tad like a berry-fla-voured ice-cream. This was also deliciously creamy and well textured, just like the previous twowe tried alongside it.

RHUBARBPark Street Mews Rs. 350 (3 scoops, different flavours)

Sounds crazy, but the manager said they were in-spired by the sweet caramelized onions you get in a seeni sambol. Indi said he really liked it, and that it tasted of Durian to his mind — somthing strange but still really likable. This is such a weird mix of fla-vors that it’s hard do describe. You get sweetness and cream, but also a saltiness and chew from the dried fish. Surprising, but it works. Mind blown.

SEENI SAMBOL & SPRATSRare, Rs. 550

Despite its small size, this perfectly rounded scoop was unexpectedly good. We expected it to taste akin to caramel syrup — or like any other caramel ice cream out there, but the it wasn’t so. The bitter-ness of the burn came out quite well (you were actu-ally able to taste it) and the caramel flavour wasn’t too sweet.

BURNT CARAMELPark Street Mews Rs. 350 (3 scoops, different flavours)

Santa's Wish This Season: A Luxury Vacation In Trinco

+94 25 2050 200 | [email protected] | www.amaranthebay.com | Uppuweli, Trincomalee

Santa's Wish This Season: A Luxury Vacation In Trinco

+94 25 2050 200 | [email protected] | www.amaranthebay.com | Uppuweli, Trincomalee

“�e best co�ee shop in Colombo” - YAMU

Marine Drive and Aloe Avenue, Colombo 3

114383236

This Green Tea flavoured ice-cream was very au-thentic. It had a herbal taste (duh), and at times, the flavour made you feel like you were eating the actual leaves. It was slightly bitter, as leaves are wont to be, and not very creamy. We loved the flavour, but thought the texture could’ve been improved as it was a bit too hard.

GREEN TEA Poppy Hana, Rs. 400

This is on point. We’d give it a 5/5. Super creamy, it actually has chunky bits of frozen oreos mixed in it, along with a generous mixture of chocolate chips (which we love, so we’d give it bonus points just for that). The cream itself tasted of Oreos too, so they’ve gotten their flavouring down right. Having expected just ice-cream with the biscuit mixed in, this was a pretty nice surprise.

OREOPoppy Hana, Rs. 425

Beautifully presented in a pancake like dish (not a waffle-cup), it brought to mind sherbet. It also smelled strongly of roses, and was garnished with dried and, I think frozen, rose petals. It was creamy, but not quite, with there being more ice crystals than cream. It also melted a tad too fast, and was super sweet. If you like everything pink and rosy (no pun intended) you should check this out.

ROSE PETALSugar Bistro, Rs. 550

Slightly creamier than its Rose Petal flavoured countepart, this was also presented quite nicely, with cinnamon and honey garnishing. The flavours came out strongly here as well, and it was sweet, but not as sweet as the former. We liked this, but we wouldn’t go back for more (which we’d pretty much do for the ice-cream at Park Street Mews and Rare).

CINNAMON & HONEYSugar Bistro, Rs. 550

colombo, galle, train and bus maps inside. · christmas, happy holidays and bonus season. enjoy....

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