{"id":11092,"date":"2016-08-17T04:36:17","date_gmt":"2016-08-17T04:36:17","guid":{"rendered":"https:\/\/websitedesigns.com.au\/elankanew\/?p=11092"},"modified":"2016-08-21T17:20:55","modified_gmt":"2016-08-21T17:20:55","slug":"heather-jansz-curry-diva","status":"publish","type":"post","link":"https:\/\/websitedesigns.com.au\/elankanew\/heather-jansz-curry-diva\/","title":{"rendered":"Heather Jansz, The Curry Diva"},"content":{"rendered":"

Heather Jansz, The Curry Diva<\/span><\/h1>\n

\"Heather-Jansz\"<\/a><\/p>\n

Meet the Chef<\/span><\/h2>\n

Heather grew up in the tropics of Sri Lanka.<\/strong><\/span><\/p>\n

As a young girl, Heather helped the women of the family grind and blend spices taking in the intoxicating and perfumed air. Heather dreamed of bringing the exotic spices and tropical flavors and tastes to the rest of the world.<\/span><\/p>\n

In the early \u201970s, Heather moved to Minneapolis with the desire to bring the fresh, exotic flavors that she knew so well to Minnesotans. Heather opened the award-winning Sri Lanka Curry House Restaurant, and later, the Curry Leaf Deli in St. Paul. Though advised against serving such exotic fare, I learned that Minnesotans were open to experiencing her exotic fare. Heather has prepared thousands of meals and served them to truly satisfied customers. She has also co-authored a cookbook, Fire and Spice: The Cuisine of Sri Lanka. Second cookbook in the making.<\/em><\/span><\/p><\/blockquote>\n

And now Heather would like to delight you. Imagine your guests\u2019 pleasure as they smell sweet tropical curries and freshly ground spices, and see deep colors and beautiful displays of food on your tables. Whether it\u2019s your next catered event, a dinner party in your home, or a cooking lesson, you\u2019ll experience perfectly balanced flavors and textures. Each event is customized for you; meat or vegetatian, multi-course meal or simple appetizers, small lesson or large-group, hands-on or demonstration.<\/span><\/p>\n

Food is magic!!<\/span><\/strong><\/p>\n

\"Heather-Jansz\"<\/a><\/p>\n

Heather Jansz just spread a good teaspoon \u2014 honestly, closer to a tablespoon \u2014 of coconut sambal onto a lentil chip. I, meanwhile, feel my eyes start to water in sympathetic pain. A few tiny flakes of the chunky red paste had been enough to perk up my potato curry. Surely, she can\u2019t just pop that whole thing in her mouth. Surely \u2014<\/span><\/p>\n

But she does. And she is visibly revivified. After several hours on her feet, the hit of pure heat seems to be just what she craves.<\/span><\/p>\n

Jansz describes herself as a \u201chot food addict.\u201d (She may or may not be known to sneak her own condiments \u2014 sambals and hot sauces \u2014 into her bag when she eats out.) The cuisine of her native Sri Lanka is noted for being the hottest of the hot. It\u2019s the sort of place where spicy foods and hot teas cool down bodies sweltering in the jungle heat.<\/span><\/p>\n

Regulars at her Sri Lanka Curry House in Uptown, Minneapolis and the Curry Leaf Deli in St. Paul would come specifically for the heat. Like furtive visitors to a culinary dominatrix, they would beg for the hottest stuff, then let the sweat pour down their reddened faces as they ate.<\/span><\/p>\n

Sri Lanka Curry House was once a Twin Cities destination. It was Jansz\u2019s cooking home after she got her start at the now-closed Mulligan Stewhouse, a neighborhood Irish pub that let her put a curry on the specials board. An intrepid and influential restaurant critic discovered her, dug in, and dug it. \u201cJeremy Iggers gave me my first write-up. I owe him so much,\u201d Jansz says. \u201cHe said, \u2018Let\u2019s give this Sri Lankan woman the chance to put her money where her mouth is.\u2019\u201d That is to say: Bring on the heat.<\/span><\/p>\n

After the Curry House closed, Jansz cooked privately for clients, including health-conscious visiting celebrities, and wrote a cookbook. Then she stumbled into a foodie-era version of the Irish pub\u2019s specials board: pop-up dinners. Through a neighbor, she met Danny Ziegler, owner of the 75-year-old diner Our Kitchen, a tiny white house that looks like it was left behind accidentally on the corner of 36th and Bryant, an errant boulder in the wake of a retreating architectural glacier.<\/span><\/p>\n

Our Kitchen serves breakfast and lunch, closing at 2 p.m., and leaving the kitchen empty. So, twice a week, on most Wednesdays and Saturdays, Jansz and her team sweep in with trays \u2014 and trays and trays \u2014 of curries to serve two seatings of about 18 diners each. (Go to her website for upcoming dates and to reserve a spot.)<\/span><\/p>\n

She makes about nine to 12 dishes \u2014 some meat, some vegetables, some 100 percent authentically Sri Lankan, some inspired by her Midwestern home and current culinary trends. She serves it all up family style, in a homey collection of bowls and plates that make you feel like a guest at her table.<\/span><\/p>\n

One night last week, she treated the Heavy Table crew to the whole shebang. It was just what she would serve her pop-up guests, but was this the sort of spread one could expect at a Sri Lankan dinner table \u2014 ten separate dishes? She looked at me as though she didn\u2019t quite understand how that could be a question, and suddenly I felt kind of guilty for my frequent reliance on one-pot meals.<\/span><\/p>\n

But here\u2019s the thing: Nothing on my plate was hot at all. At all. That famous Sri Lankan heat, at least the way Jansz serves it up, is all DIY. She showed us the proper way to fill a plate: a mound of rice with peas and carrots in the center, a ring of generous spoonfuls of curries around the outside, everything touching and melding and blending. Then comes the heat. Whether you just dip the tip of your spoon or drizzle with abandon, you add the heat. In addition to the coconut sambal, Jansz also passed dishes of what she calls \u201cblack gold,\u201d her own brainchild: a viscous mix of rice bran and hemp oils infused with garlic, ginger, and toasted Thai chilis. More than just hot, it is deep, dark and smoky.<\/span><\/p>\n

Our spread started with crackly lentil chips and a surprising chickpea chutney. Then dinner arrived in a fleet of dishes: beef stew, garam masala chicken, potatoes, Brussels sprouts with bacon (Jansz is a real Midwesterner now), a modern kale salad with sesame oil and a honey gastrique, chewy roti made with black-eyed pea flour, and \u2014 though it\u2019s not regularly on the menu \u2014 a dish of pickled eggplant that would launch wars for its acquisition.<\/span><\/p>\n

Every dish was distinct, deep, and complex, made with spice blends Jansz toasts and grinds herself. (Maybe someday we\u2019ll find them on grocery store shelves? Here\u2019s hoping.)<\/span><\/p>\n

Jansz explained that she had planned the menu according to ayurvedic<\/strong> principles, to activate all of our senses. \u201cSo I can\u2019t really be responsible for what happens after this,\u201d she said slyly.<\/span><\/p>\n

\"curry\"<\/a><\/p>\n

And it was nearly all gluten- and dairy-free, just naturally. (\u201cThere\u2019s one bloody cow in Sri Lanka,\u201d Jansz joked, \u201cand he\u2019s worshipped.\u201d)<\/span><\/p>\n

After platefuls of the stuff, it was remarkable to feel full \u2014 really sated \u2014 but not post-Thanksgiving-dinner gross.<\/span><\/p>\n

\u201cYou\u2019re supposed to feel good after you eat,\u201d Jansz reminds us. \u201cThis stuff is really good for you. There\u2019s no butter. There\u2019s no fat. There\u2019s no gluten. There\u2019s no cream. This stuff is supposed to go in you and go out of you. Thanks to Dr. Oz, I can talk about that now.<\/span><\/p>\n

\u201cWhen I feed someone I feel like I\u2019ve got to their soul a little bit,\u201d Jansz continues. \u201cI come from a place where everyone talks about taking care of their soul [in the afterlife]. But I believe we should take care of your soul now.\u201d<\/span><\/p>\n

\u201cI love it. I truly love it. It\u2019s exhausting,\u201d she says of her work.<\/span><\/p>\n

And she takes another generous dip of coconut sambal.<\/span><\/p>\n

FOOD RECIPES<\/span><\/strong><\/p>\n

[categoryvideothumb type=category id=26]<\/p>\n

 <\/p>\n

33 years ago today, Prince played \u201cPurple Rain\u201d for the first time \u2013 Heather Janz was a guest at Prince\u2019s 30th B\u2019day party<\/span><\/a><\/p>\n

Heather Janz – Currying favour by CARLA WALDEMAR<\/span><\/a><\/p>\n

For more information, contact Heather: curry.diva@gmail.com<\/a><\/strong><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

Heather Jansz, The Curry Diva Meet the Chef Heather grew up in the tropics of Sri Lanka. As a young girl, Heather helped the women of the family grind and blend spices taking in the intoxicating and perfumed air. Heather dreamed of bringing the exotic spices and tropical flavors and tastes to the rest of […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[20],"tags":[972,969,973,971,970,974],"class_list":{"0":"post-11092","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-articles","7":"tag-beach-food","8":"tag-heather-jansz","9":"tag-spice-up-your-meals","10":"tag-sri-lankan-street-food","11":"tag-the-curry-diva","12":"tag-winter-smoothies"},"yoast_head":"\nHeather Jansz - The Curry Diva<\/title>\n<meta name=\"description\" content=\"Heather Jansz - The Curry Diva As a young girl, Heather helped the women of the family grind and blend spices taking in the intoxicating and perfumed air.\" \/>\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=\"Heather Jansz, The Curry Diva\" \/>\n<meta property=\"og:description\" content=\"Heather Jansz - 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