A Life Devoted to Making People Happy

For over 30 years, Chef Sanjaya Handapangoda has had one mission: to bring the authentic warmth and flavors of Sri Lanka to every plate he serves.

His journey began in 1994, when he first stepped into the kitchen at Lakruwana in Manhattan — one of New York City's earliest and most beloved Sri Lankan restaurants. It was there that he fell in love with the idea that food could be a bridge — connecting cultures, bringing strangers together, and turning a meal into a memory.

A formally trained chef with roots deep in Sri Lankan culinary tradition, Sanjaya didn't just learn recipes. He learned the soul behind each dish — the way a mother's hands shape a hopper, the patience required to slow-bake a lamprais in banana leaf, the exact moment a curry reaches perfection.

"We cook with love, using the same recipes my mother taught me. Every spice, every ingredient is chosen with care to bring you the true taste of Sri Lanka."
— Chef Sanjaya Handapangoda

Chef Sanjaya Handapangoda, owner of Randiwa

The Journey

From Lakruwana to Randiwa — a story told through food

1994

Where It All Began

Chef Sanjaya began his career at Lakruwana in Manhattan, one of the first Sri Lankan restaurants in New York City. Working alongside seasoned chefs, he mastered the art of authentic Sri Lankan cooking and began introducing these vibrant flavors to American diners.

2004

San Rasa — A New Chapter

Ready to share his own vision, he opened San Rasa on Bay Street in Staten Island. The intimate restaurant quickly became a local favorite, known for its authentic atmosphere, traditional decor, and dishes that transported diners straight to Sri Lanka. His signature Lamprais became legendary.

2016

Randiwa Is Born

With decades of experience and an unwavering commitment to quality, Chef Sanjaya opened Randiwa — meaning "Golden Island" — on Richmond Avenue in Bulls Head. A bigger space, the same heart. Every recipe, every warm greeting at your table, every carefully plated dish carries forward the traditions he's spent a lifetime perfecting.

Today

30+ Years of Joy

Three decades in, Chef Sanjaya still walks the dining room, greeting guests personally, making sure every plate leaves the kitchen the way he'd serve it to his own family. It's not just a restaurant — it's his life's work, and every visit is a chance for him to share a piece of Sri Lanka with you.

More Than Just Food

For Chef Sanjaya, cooking has never been about running a business. It's about making people happy.

He believes that a meal should feel like coming home. That's why he sources the freshest ingredients daily, why he refuses to cut corners on traditional techniques, and why he still personally oversees every dish that leaves his kitchen.

Whether you're a Sri Lankan expat craving a taste of home, or a first-time visitor curious about the cuisine — he wants you to leave with a full stomach and a fuller heart.

"This is a very common thing, everywhere you go in Sri Lanka they make it. But here, we make it with the same love, the same care — so you feel like you're there."
— Chef Sanjaya

Chef's Signatures

The dishes that tell his story

Lamprais

A 300-year-old recipe — rice, curry, and sambols slow-baked together in a banana leaf. He's been perfecting this since his San Rasa days. It's the dish that followed him from Bay Street to Richmond Avenue.

Hoppers

Bowl-shaped rice flour crepes, crispy at the edges, soft in the center. A staple of Sri Lankan cuisine and one of the first dishes Chef Sanjaya mastered — made fresh to order, every single time.

Kottu Roti

Chopped roti stir-fried on the griddle with vegetables, spices, and your choice of protein. The rhythmic sound of the kottu blades is the heartbeat of every Sri Lankan kitchen — and his is no exception.

What People Say

Words from Randiwa's guests

"The owners take pride in their food! Hands down best authentic food on the island."

— Mike M.

"Family owned and they maintain the quality of the food. My favorite spot in Staten Island."

— Sivakumar S.

"Amazing hospitality with care and love, exceptional human touch. Very clean with true Sri Lankan spirit."

— Oral G.

"A homely authentic experience. The food and service was great — we traveled from Maryland and would do so again."

— Shameez D.

Come Taste Chef Sanjaya's Cooking

Experience 30 years of passion in every bite

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