Shanil Dayawansa is one of three brothers who co-founded GINI, a Colombo-based concept rooted in live-fire cooking and the bold flavours of Sri Lanka. Entirely self-taught, he developed his culinary voice through experimentation, travel, and a deep respect for local ingredients. Inspired by the island’s diverse landscapes, from coastal bounty to highland spices, he approaches fire as both technique and philosophy, using it to honour rather than mask ingredients.
Shanil Dayawansa is one of three brothers who co-founded GINI, a Colombo-based concept rooted in live-fire cooking and the bold flavours of Sri Lanka. Entirely self-taught, he developed his culinary voice through experimentation, travel, and a deep respect for local ingredients. Inspired by the island’s diverse landscapes, from coastal bounty to highland spices, he approaches fire as both technique and philosophy, using it to honour rather than mask ingredients.
From the shores of Sri Lanka to the open kitchen of Nari, Gini Outdoor Kitchen’s Shanil Dayawansa and Surith Adhihetty join forces with Nari chef Manuel Effendi for one of …
