Sri Lanka bowl - the Jaffna by Damian D'Silva was filled with colours, aromas and flavours. It had spinach dahl, daikon curry and snake gourd curry atop a base of basmatic brown rice, and topped with beetroot pachadi, mint chutney and roasted cashew bits. The blend of aromatic spices, tender spiced masala chicken and creamy, spicy curry were delicious and tentalising to the tastebuds that I devoured the bowl clean.