{"id":102166,"date":"2022-10-19T04:14:28","date_gmt":"2022-10-19T04:14:28","guid":{"rendered":"https:\/\/websitedesigns.com.au\/elankanew\/?p=102166"},"modified":"2022-10-19T04:17:04","modified_gmt":"2022-10-19T04:17:04","slug":"curry-diva-brings-color-to-her-food-and-to-the-telling-of-her-story-by-nancy-weingartner-monroe","status":"publish","type":"post","link":"https:\/\/websitedesigns.com.au\/elankanew\/curry-diva-brings-color-to-her-food-and-to-the-telling-of-her-story-by-nancy-weingartner-monroe\/","title":{"rendered":"Curry Diva brings color to her food and to the telling of her story – By Nancy Weingartner Monroe"},"content":{"rendered":"

Curry Diva brings color to her food and to the telling of her story – By Nancy Weingartner Monroe<\/span><\/strong><\/span><\/h2>\n
\"Curry
Heather Jansz’s big personality pulls people in first with her candid charm and then with her delicious, good-for-your-soul dishes. <\/span><\/figcaption><\/figure>\n

Source :\u00a0foodservicenews<\/a>\u00a0<\/span><\/span><\/p>\n

It\u2019s hard not to love Heather Jansz\u2014even before you sample the Sri Lankan native\u2019s life-affirming food.<\/span><\/p>\n

\u201cI had the pleasure of working with her on a gig at Buettner\u2019s this summer and immediately fell in love,\u201d quips Darren Ennis, co-owner of Sheba Inc and The Sample Room, in NE Minneapolis, who introduced Jansz to me.<\/span><\/p>\n

Known as \u201cthe Curry Diva,\u201d Jansz was doing nut-free, dairy-free, gluten-free food before it was mainstream.<\/span><\/p>\n

\u201cI offer turmeric-infused rice and balance the meal so that it hits on all those senses that are sitting there dormant,\u201d she said. \u201cThey activate all six senses: sweet, sour, salt and bitter, pungent and astringent.\u201d<\/span><\/p>\n

During the pandemic she\u2019s doing takeout only Saturday nights out of the kitchen of Minneapolis’s Caf\u00e9 Wyrd, which closes its doors for dinner.<\/span><\/p>\n

Her chutney is the only thing she sells with sugar in it, and she has a particularly novel reason for forgoing dairy products. \u201cWhen I was growing up, we had one cow and she was worshipped,\u201d she said. And if the cow ever wandered into the middle of the road, traffic moved around her, no one dared rush the cow to the other side.<\/span><\/p>\n

Sri Lankans have the mirror image of food to us in the U.S. \u201cIf you were plumper, you were rich,\u201d Jansz said. \u201cI\u2019d go home and people would say, \u2018oh your thighs are so plump.\u2019 And they meant it as a compliment.\u201d<\/span><\/p>\n

Growing up in an island country in South Asia, she experienced food differently. \u201cOur meals were from a poor country, [but] your meals were always balanced, no matter how much money you had,\u201d or didn’t have, she said. “I watched my mom and auntie and older sisters [cook]. I was raised cooking with the knife upside down, sitting on the floor and cutting up.\u201d<\/span><\/p>\n

She lived in Australia for a time, \u201cfollowing a man\u201d and moving here in 1975, and laments that she didn\u2019t appreciate Australia as much as should have. \u201cAs an adult, I miss it,\u201d she said. \u201cI had the beach right there and now I have to pay to sit on one.\u201d<\/span><\/p>\n

\"Curry
A plate full of color is not only pleasing to eye and senses, but the palate as well.<\/span><\/figcaption><\/figure>\n

And the food: \u201cThe worst snack over there is the best snack here.\u201d<\/span><\/p>\n

She sums up her early foray into marriage as: \u201cI was married to a Sri Lankan man, which means you are married to god, whatever he says goes. I grew up, and when I didn\u2019t see blue the same shade he did, I left.\u201d<\/span><\/p>\n

When she first arrived, Twin City diners weren\u2019t known for their adventurous eating. The thinking was the cautious: \u201cChow Mein was served here, no one died, so we\u2019re good.\u201d But now, she contends, \u201cWe have amazing food.\u201d<\/span><\/p>\n

She opened the Sri Lankan Curry House Restaurant and later the Curry Leaf Deli in St. Paul when the fare was still exotic, so many of her early guests were hippies or counter-culture figures. \u201dA lot of my clients are yoga people who care about what they put in their bodies,\u201d she said.<\/span><\/p>\n

Jansz has cooked for a number of spiritual leaders, such as Deepak Chopra at an event at Beth El Synagogue\u2014”I had to take my pots and pans and get them boiled and blessed\u201d\u2014and for Horst Rechelbacher, founder of Aveda. And a lot of the English rock bands who were in town for concerts found their way to her restaurant as well, because they were missing their curry fix, a staple food in England.<\/span><\/p>\n

\u201cBlack Sabbath came into the restaurant and we didn\u2019t have room for them, so [their] driver drove them around for 40 minutes until a table opened up,\u201d she said.<\/span><\/p>\n

Her approach to food is medicinal. She\u2019s interested in flavor, but also balance and color, and to say her food is from scratch, only scratches the surface. She hand grinds the spices to release the oils and creates a “mother sauce” that she bases her recipes on. Her “Black Gold,” a condiment that covers all the nutritional bases, is available for sale with her pickup orders.<\/span><\/p>\n

During COVID she’s had to pivot, and cooking as a nomad in other people’s kitchens has been difficult. She’s now found a home at Cafe Wyrd for her takeout and in late April she started opening up the dining room for limited diners. “Being in one place will help with all the running around and wondering how much refrigeration I\u2019ll be given,” she said about borrowing kitchens to cook in. “The hard part in the winter [is] carrying everything around.”<\/span><\/p>\n

And while she loves feeding people, being a one-woman show is hard on her. What would be ideal, she said, is to be able to sell her business to someone younger who would invest the time and love into making curry that she does. Which is why the title of Curry Diva fits her and yet doesn’t really define her. She’s a diva in just the right way.<\/span><\/p>\n

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Curry Diva brings color to her food and to the telling of her story – By Nancy Weingartner Monroe Source :\u00a0foodservicenews\u00a0 It\u2019s hard not to love Heather Jansz\u2014even before you sample the Sri Lankan native\u2019s life-affirming food. \u201cI had the pleasure of working with her on a gig at Buettner\u2019s this summer and immediately fell […]<\/p>\n","protected":false},"author":3,"featured_media":102167,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"aside","meta":{"footnotes":""},"categories":[20],"tags":[1881,42312,969,46608],"class_list":{"0":"post-102166","1":"post","2":"type-post","3":"status-publish","4":"format-aside","5":"has-post-thumbnail","7":"category-articles","8":"tag-australia","9":"tag-food","10":"tag-heather-jansz","11":"tag-sri-lankan-native","12":"post_format-post-format-aside"},"yoast_head":"\nCurry Diva brings color to her food and to the telling of her story - By Nancy Weingartner Monroe - eLanka<\/title>\n<meta name=\"description\" content=\"It\u2019s hard not to love Heather Jansz\u2014even before you sample the Sri Lankan native\u2019s life-affirming food.\u201cI had the pleasure of working with\" \/>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Curry Diva brings color to her food and to the telling of her story - 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