Botanik’s evolving culinary journey with Chef Nizran taking the helm

Botanik Rooftop Bistro and Bar is the stunning rooftop restaurant at the top of the Fairway Colombo, known for its unique view of the city. 

It is owned and managed by Cantaloupe and Co. with a contemporary Bistro menu created by Sri Lanka’s first Michelin Star Chef Rishi Naleendra.

After one year of operation, Botanik seems to be continuing its evolution with Sous Chef Nizran Yazid taking the helm, and exciting plans for building on its success and further evolving its mantra of quality produce, localisation, seasonal ingredients and innovative cooking techniques both old and new. 

Botanik’s partnership with Chef Rishi resulted in an international menu where continental dishes were married with local ingredients to create the Signature Spicy Steak Tartare, Buffalo Curd Parfait with salted Kithul caramel, and the most popular Mahi Mahi fish with Bonito butter. Nizran also travelled to Singapore and spent time at Rishi’s restaurant Cheek by Jowl whilst also exploring and researching Singapore’s vibrant street food culture. 

A conversation with Chef Nizran Yazid paints a picture of how Botanik is fast-evolving its menu to ultimately create a new concept of Sri Lankan food, where he dives deep into ancient tradition to unearth culinary techniques used in this country from the medieval times, its colonial past and the current day. 

Smoked meats, dry aging of meats, wood fire cooking, and methods of pickling and preserving that were advanced for their time are some of Sri Lanka’s best kept culinary secrets. Whilst these techniques are not commercially celebrated or publicised, they are found in the most rural parts of the country. Botanik hopes to revive these age-old traditions, which most would perceive to be international techniques. 

Chef Nizran, a second-generation chef from Badulla, grew up around food and experienced a calling to cuisine from his early days. He studied in Colombo at Prince of Wales School in Moratuwa before continuing on to Hotel School – but it would not be until the age of 20 when he finally got the opportunity to work behind the kitchen. 

That passion eventually took him to Dubai, where he climbed the ranks at One and Only Royal Mirage and was mentored by some of the best chefs in the world. It was here that he experimented with international cuisine and learned the tricks of the trade, but longed to return to his home country and take these skills back with him.

Chef Nizran joined Botanik for the opening in 2017, where he worked with Rishi Naleendra and then Executive Sous Chef Viraj Sameera. He took the lead in creating localised dishes on the menu such as Kolu Seed, Roasted Barramundi and Green Chilli Chutney and Curd Glazed Carrots. He is passionate about finding unique ingredients indigenous to the country that are not used in mainstream Sri Lankan dishes and telling the story of the country through food.