Story of “The Best Steak Ever”

Fire is a primary element and the first human discovery. Putting meat on fire and cooking a dish that many attempt but rarely accomplish is one of the most artful things that a chef could attempt. From cutting up a metal barrel in half to create his own grill at home at the age of 14 to engineering a charcoal yakitori grill to bring the Japanese grilling culture to Sri Lanka, one could say Dharshan has been playing with fire since day one. His passion for experimenting and exploring how fire could elevate our food is the cornerstone of Carne Diem Grill.

Drawing on his dual Sri Lankan – Japanese heritage Dharshan was inspired by the principles of the charcoal yakitori grills of Japan to create a custom-made grill oven fondly monikered, Ignis Maximus that places skewered steaks over charcoal, exposing it to the direct radiation of the embers. Each charcoal pit has its own sliding hood that converts the grill into an oven. The restaurant utilizes a game-changing technique of grilling using the reverse-sear process, finishing the meat at 750°C for 90 seconds, rested with mounds of sundried salt (flown in from the dry zone of Sri Lanka) and thereafter gently brushed off with a bamboo brush. The melted salt amplifies the flavor of the meat, and therefore no sauce is required, resulting in what most of our guests refer to as “The Best Steak Ever”, creating a gastronomic experience like no other.

In 2020, Carne Diem Grill opened its doors at the Marina @ Crossroads; Maldives’ largest multi-island integrated leisure and entertainment destination. The restaurant is housed in a hacienda-style villa with a walk-in wine cellar that holds the island’s largest red wine selection.