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Alizé by Shadeena De Silva: Fashion That’s Memorable

Consider the long flowing stretches of silky material that seeks to hug the form of a feminine figure. That’s the initial description you’d get when you look at Alizé: the fashion label that is niche yet modish — a label that is the brainchild of Shadeena De Silva who is as vivacious as she is ambitious and focused.

Based in the incredibly global city of Dubai, Alizé is resplendent of the many shades of colour that is native to the Middle East. Expect to see Alizé designs that carry Sahara-esque shades of yellow, orchid purples, satiny greens, rosy reds, and liquorice blacks. Alizé pieces showcases the versatility and sartorial required by the modern style connoisseur. Expect superlative quality; after all, Alizé is founded in an area that has a culture that is rich in textile fabrication and pattern-making.

When it comes to custom designs that are well structured and storied, expect Alizé creations to be both memorable and comfortable when it comes to presenting its discerning clientele with some truly inspired designs. As far as its design ethos goes, the satiny and glowing gowns enjoy unparalleled silhouettes which speak of an expertise in tailoring and craftsmanship that is enviable to say the least.

Life is a party with Alizé, and this is something that can be seen with regard to the variety of collections that Shadeena has meticulously curated. Casual seems a small part of the vocabulary used in her collections since the main theme is formalwear with a sense of luxury being present.

In a galaxy that offers a great deal of fashionable brands, it must be said that Alizé certainly does stand out bright and enviable for its discerning clientele. Global in its desire, Alizé is a brand that has harped on a local and yet exotic design theme, which is Middle Eastern in flavour. The process of ordering also serves to be easy with a simple WhatsApp message required to be sent to +971544405794.

Haute couture is what Alizé is with a customized design being promised to those who desire to enjoy clothes by this truly remarkable brand. Shadeena seems to have embraced her roots and drawn inspiration from her home country of Sri Lanka. Besides carrying over design cues that are exotic and exceptional remember that her beliefs firmly lay with regard to crafting out a memorable experience that surely goes beyond fashion per se.

Shadeena prides herself in using high quality, sustainable materials, abstract minimalism and contemporary design. With a family in Sri Lanka that has instilled in her familial values, social responsibility and sustainability, Shadeena’s brand is one that truly does enjoy a healthy set of values, which are showcased in a collection of inimitable designs.

All things considered, the future plans that occupy any person behind a brand with such great potential as Alizé is to make it go global. Yet sticking to its main roots is something that should be embraced since Alizé is not planning on being everything to everybody. Rather it’s main existence serves to be one which serves up a great deal of exclusivity, and caters to those who consider themselves discerning. All in all, when it comes to linking up and connecting with potential clients, ensure a visit to Instagram where you can enjoy a heady stream of pictures and Instastories courtesy of @alizethelabel that serve up some serious eye candy that is star class to say the least. Impressive in whatever iteration, the current collection by Alizé serves up embellished gowns that would feel right at home on the red carpet in Hollywood.

Written by Rohitha Perera

Colombo Supper Club: Presenting Benjamin Cross from Mason Bali

You know when Naserah Tyebally extends an invitation to an exclusive pop up at Botanik Rooftop Bar & Bistro that it’ll be a fantastic experience. With Benjamin Cross of Mason Bali presenting a curated affair, expect Exclusivity to be a word standing on the sidelines watching you on the sly to be enthralled by a superlative dinner.

I’ll tell you this much: It was a fine-dining situation that was par excellence. The litany of celebrities and socialites present was a testament to the incredible dinner affair that was to unfold shortly. Benjamin was his affable self appearing and presenting one meal to the next in an ambience that only Botanik could craft out for its discerning patrons.

International in its flavour profile, the menu was representative of a hotpot of nationalities, which is a running theme of all Colombo Supper Club pop-ups. The list of patrons were international too with a sense of camaraderie present among all the foodies that night who united their one desire for their tastebuds to journey into a gourmet dream that can only be described as being — heady.

Each course was paired with an excellent wine courtesy of Wine World. Some of the wines that were on offer included Cuvée Jean-Louis Blanc De Blanc Deni Sec, Marius IGP Rosé, Bellingham Homestead Chardonnay and Santa Julia Reserva Malbec. Naserah Tyebally explains about the level of quality that goes into the process of choosing the wines, “The wines are paired by both the in-house sommelier of the featured restaurant and expertise of wine world after they have had a peak at the menu.”

Yet the real star of this particular show is Chef Benjamin Cross who crafts dishes that speak of an individual story to whoever partakes in his gastronomic delights. Let’s start indulging in this 5-course meal by elaborating on what was on offer.

The ambient lighting took on a different tone as the smartly dressed waiters placed a heady platter of Pickled Vegetables, Smoked Tuna Tonnata, Wagyu Pastrami, Mason’s in-house Smoked Salmon, Fresh Baked Pretzel on our table. It was a tease from Mason Bali itself, and reeked of class I knew for sure. The main hit for me was the salmon, which was a piece of paradise in my mouth.

This fine platter segued into the second course that included Tuna Tartare, Celery Verde, Basil Puree, and Wonton. It was a course that was a flavour explosion par excellence. Having indulged in many Colombo Supper Club dinners, I’m reminded about the sense of chemistry that is present when it comes to the mating of flavours and colours.

I have never tasted scallop before yet this was my opportunity to do so; I’ve never been a person who was into seafood, but this was one of those moments where I truly did change my mind. We were presented with a course of Seared Scallop, Charred Cabbage, and Tom Yum Butter. That combo of scallop and butter was a fantastic couple to say the least.

After getting our appetites whetted with a tease here and there when it came to the sweet, spice, and sour departments, the main grand slam which was a presentation of Short Rib Cooked Over Charcoal, Chilli Corn, Chimichurri, and Pickled Onion was a fitting penultimate course. Meat is what I crave and adore, and, yes, this hit the right spot in so many ways. The chimichurri sauce that is piquant with a curious sense of intrigue seduced the meat from the short rib that fell ever so temptingly from the bone.

What better way to conclude a fine meal like this but to consider dessert. Sugar and spice may be nice, but that Bread & Butter Pudding, with Jersey Milk Ice Cream was what made this fine dining experience so right. Poetry was never one of my strong points, but that dessert with its exotic tones of Mason Bali rhymed perfectly well with the offerings that were presented.

It was a fine night for sure, and waiting for the next pop up is a strenuous exercise in patience: one that I’m not eager to entertain. Patience is in short supply at this juncture, and I know that I’m speaking on behalf of everyone who indulged in the many offerings of Colombo Supper Club since its inception.

Rukshan Perera: Music with a Cause

Rukshan Perera is no stranger to Sri Lanka’s music scene and every year this amazing musician dedicates his concert to a worthy cause. As he prepares to enthrall audiences this year, he took time out to speak to Esteem about life, music and his love for humanity.

How would you define your connection with music?

I was blessed to be born to a musical family in the musical town of Moratuwa. My mother Mrs. Trilla Perera was the music teacher at Princess of Wales College Moratuwa and a church organist for almost 50 years. Music has been a big part of my life since I was a child and my mother is the reason for all what I do in music.

As a musician you not only sing, but also play instruments, compose and even do a little bit of acting. What made you get in to being a musician or what inspired the spark?

I had my first piano lesson at the age of five from my mother. Since guitar bands were becoming popular at the time, I quickly switched to playing guitar. With the little music I knew at the time, I formed my first family band at the age of ten, composed our originals, and performed our songs at a musical program at Radio Ceylon with Dr. Vijaya Corea at the age of 12. While still schooling at Royal College, I performed for the popular 70’s bands “The Golden Chimes” as the guitarist under Chanaka and Lankika Perera and with “The Super Golden Chimes” as the keyboardist under Clarence Wijewardena and Annesley Malawana, and then toured Asia and Europe with the bands “Esquire Set” and “Serendib” with Raj Seneviratne and Indra Raj. I was able to manage other instruments and in most bands I was in charge of arranging music and harmony for the western songs.

I took a break from professional music and relocated to the United States to continue higher studies and completed a Bachelor’s degree in Information Systems, and an MBA in Management at City University of New York. While in the university I joined the Jazz Band as the Lead Guitarist/Vocalist and studied under Milt Hinton, a famous African American Jazz musician in the US. After adding Jazz to my repertoire, I performed a series of jazz concerts at the Whitney Museum of New York for 5 consecutive years. After my graduation I worked with Philip Morris International for 20 years at the International Headquarters in New York and in Switzerland as a Manager Systems Development, travelling extensively in Latin America and Europe.

What made you return to Sri Lanka?

I left Sri Lanka early and have lived abroad more than half of my life. When I retired early from my IT career in the US, my wife and I decided to come back to Sri Lanka to make a difference in our homeland. When we decided to return to Sri Lanka, I also wrote a song titled “Coming Home To You”, and you meaning Sri Lanka. In the lyrics there’s a line, “give me a chance to lend my hand, Sri Lanka I’m coming home to you”, and this is precisely what we started doing in Sri Lanka. We go back to the US every year for a family reunion with our children and grandchildren.

Why do you always connect your concerts with a charity and why the Celebral Palsy Centers this year?

We cannot expect the government alone to take care of all the special needs in Sri Lanka supporting the sick, poor, differently abled, mentally challenged…etc. To bridge that gap, several charities and service organizations have come forward doing marvellous work helping in several areas – cancer hospitals, differently abled children, underprivileged, promoting peace and reconciliation, teaching ethics and values, road safety, water and sanitation….and the list goes on. I am a past president of the Rotary Club of Colombo Metropolitan that does fabulous work in several communities and also a trustee with Unity Mission Trust that promotes peace and reconciliation throughout Sri Lanka. I feel it is our duty to support such charities if we have the ability and if we have talents – be it music, art, acting, sports…etc. I am blessed that I am in a position to help such charities in a small way through my music and otherwise. Every year I raise funds at my concerts for a deserving charity and also perform at various other concerts, sing alongs and other events for dozens of charities as well. Cerebral Palsy is not well known in our country and there are 40,000 people affected in Sri Lanka. While raising funds for the Cerebral Palsy Centers in Jaffna and Kurunegala, the concert will also raise awareness on Cerebral Palsy.

What is your opinion on the music industry in Sri Lanka? What do we need to do to make it better?

Sri Lanka has produced several talented musicians, composers and singers. Every generation produces fabulous musicians/singers, and it only gets better. Though the Sri Lankan market is small compared to the US, India and several other countries, our musicians are passionate in what they do and always try to achieve the best. I would like to see more composers of English music in the future.

How can music be used to take Sri Lanka to the world?

Unfortunately, Sri Lanka is behind other countries promoting English originals that can be aired internationally. We need several parties to work together to make this happen. Radio stations need to promote local English originals and audiences need to appreciate local English originals at concerts and on radio. If this is promoted, I am sure more Sri Lankan composers will come forward with their English originals that can go international. Currently, since originals are not promoted, the musicians take a back seat on originals and continue to entertain audiences with cover songs at night clubs, lobbies, concerts and dances. I hope this will change soon and give the younger generation the boost they need to go international.

In this regard, I decided to promote English originals in Sri Lanka and began my concert series “Rukshan Perera Live In Concert” 10 years ago and I do ONLY my originals, all English except for a few Sinhala songs thrown in every year. My originals come in various forms, pop, jazz, blues, acapella and fusion and with this variety of styles of music, I entertain the audience who also have grown a liking to my songs. This is my 10th year concert doing all originals, and yes there are audiences who appreciate originals and I hope the youngsters will do more in the future.

So, to answer the question, we must encourage the youngsters to compose songs, radio stations must promote those songs for the audiences to familiarize with the songs and watch them perform live at concerts. The next step is to take the good songs to the international market.

Quick Fire:

Favourite Song to Perform: I enjoy performing Mr. George Benson’s songs because I like scatting with my guitar – a jazz skill for jazz singers/guitarists.

Favourite Singer (International): George Benson, Stevie Wonder, Billy Joel.

Favourite Singer: (Local) Natasha Rathnayake, Kevin Almeida

Dream Concert Venue: Madison Square Gardens (New York)

Motto in Life: Find the satisfaction in helping others. Written by Nishu Gunawardana

Boutique 87

Many local and international travelers who descend upon the Southern coast of Sri Lanka prefer to now stay at smaller boutique hotels and, resorts and villas that allow them to enjoy the serenity of the South. Bentota has long been a tourist destination dotted with the larger hotels and an emergence of smaller properties is bringing the attention back to this fishing village.

Each property has a unique story to tell and named after its house number, Boutique 87 is no different. As the story goes the original house at the entrance of the property used to belong to a Portuguese lady who had moved to Sri Lanka in the 1970s and made Bentota her home. The house right opposite hers was of Southern artisans specializing in weaving handlooms and lace. When the Galle Road was to be constructed the artisans would lose their ancestral home and their livelihood. Coming to the rescue and enlisting the help of her friend the great Geoffrey Bawa who also lived nearby, the artisan home was deconstructed and rebuilt in her back garden stone by stone.

Surrounded by acres of garden, a man-made lake, a private pool and the distinct Bawa touch surreptitiously hidden among the gardens, Boutique 87 is a Manor House Concept property of just two secluded suites. This is the epitome of luxury combined with privacy and the property generally encourages the entire house to be booked as one for smaller groups. Although scenic garden weddings are also a specialty this also requires for the house to be booked in its totality.

Locating the property is a breeze as most locals know it by name and even if you drive down Google Maps is pretty accurate. There is no signage and the only thing to look out for is the namesake House No.87. Greeted by the local staff who man the vast span of gardens we were showed to our suite which embodies Bawa’s minimalism with precise attention. Be mindful that the rooms are of an open concept and in fact the entire house opens up to the great outdoors. The rear of the house leads to another characteristic Bawa mirror garden and ancient statues. The rooms also do not have cable TV etc. as the concept is to completely detach yourself from the digital world. Wi-Fi is still available though for those who can’t do without their phones and devices.

The property is also home to a variety of flora and fauna, in particular a flock of chickens and roosters, turkeys, purple-faced langur, and an occasional wild boar as well. A walk through the gardens will also show you traces of an old church, a man-made lake and secluded alcoves dotted with ancient artefacts.

The food served at your whim and fancy is mainly local delicacies prepared by the staff who use produce from the gardens itself. We had traditional rice and curry for lunch accompanied by the flock of chickens who came to visit our table placed under one the largest Banyan trees in the garden. Dinner was again in the garden under the stars with minimal lighting for that romantic touch. Warm soup, roasted pumpkin salad and a mixed grill of Bentota’s best catch for the day made for the best meal we had during our stay. The seafood was impeccably prepared and we particularly loved the garlic sauce that it was served with. Breakfast the next day was again local wares to be served by the lake but the heavens opened up on us and we ended up having hoppers and pol rotti in the warmth of our suite watching the torrential downpour.

Everything about Boutique 87 is slow-paced and once you enter your suite a large bell hung in the verandah or in the garden is the only way to call on the staff. They generally leave you to yourself but are quick to respond to any need you may have. Also be mindful that the property doesn’t stock up on supplies so you need to inform your preferences at the time of booking. The property also does not allow kids under 12 owing to the expensive artefacts and promotes it more as a getaway for couples, older travelers or small groups of friends.

So here’s our rating…

Location **** (Conveniently located on the old Galle Road)

Ambiance ***** (The beauty of nature is indescribable!)

Service **** (Privacy is paramount and the staff are non-intrusive!)

Food *** (Loved the presentations!)

Overall ****

Price Range: 22,000 upwards

Address: 87 Galle Road, Bentota.

Telephone: 0112 333 861

Reviewed by Nishu Gunawardana

Photo Credit: Sanura Gunawardana

Desserts by VIC

Veganism or the practice of abstaining from animal products in a dietary sense is more than just a lifestyle choice. In a country like Sri Lanka where our ancients are known to have been so, the lifestyle is today however considered quite expensive to maintain. This is mainly due to the fact that foods considered “vegan” are rather expensive or so people perceive.
The choice to be vegan also comes with the constant throw-back that you are missing out on life’s best. However, a brother-sister duo have taken it upon themselves to change people’s minds (and diets!) to vegan, and with desserts at that. Yes, you read write. Some of the best desserts in the world can be vegan!

Desserts by VIC is Sri Lanka’s very first Vegan Dessert Bar. Initially operating as a delivery only service they opened up their café at Colombo 5 early December, just in time for Christmas. Predominantly run by members of the family the café does have a homely feel to it with the familiar smell of baked goodies wafting through the air. You can either choose to enjoy your desserts right there or take them home which is what we did.

Now bear in mind that Desserts by VIC do not have a standard menu. What they have is a standard product range of brownies, cupcakes and cakes but the flavours may vary. For instance the Christmas Menu has everything from death by Chocolate Cake to Christmas Cookies and Gingerbread Brownies. What we sampled was off this menu.

Wanting to try a little bit of everything we got ourselves a Christmas Cookie, Gingerbread Chocolate Brownie, Peanut Butter Chocolate Cupcake, Triple Chocolate Cupcake, and two slices of Sticky Toffee Cake and Death by Chocolate.The Christmas Cookie was star-shaped and teal blue and was more of the crumbly than gooey variety, and more biscuit-like in texture. It also wasn’t overly sweet which we liked. The Gingerbread Brownie followed a similar texture and had a very strong taste of the ginger which we felt overpowered the chocolate just a bit too much. It would however be ideal with a cup of tea for us Lankans.

It would be hard to pick a favourite between the two cupcakes. The Peanut Butter frosting was pretty amazing and really gave the chocolate cupcake a lift in terms of flavour. The triple chocolate was so good that we just forgot that we were eating “healthy”! Both versions were again lighter on the sweetness and did also have a tinge of bitterness from the chocolate which was nice.

The cakes though was what really took our breath away. We died and went to heaven with the first bite of the Death by Chocolate (!!!). The cake itself was moist and once frozen, which is how we like it was just amazing. We actually don’t have words to describe the frosting. That’s how good it was. The cake version of a classic English pudding was also such a Christmassy treat. The cake tasted of nutmeg and spices with the sticky toffee bits making it nice and chewy. The frosting on this one was also very light and added such a kick of sweetness to every bite.

Desserts by VIC also do liquor-infused cupcakes like Margarita and Piña Colada which unfortunately us being teetotalers were unable to try but please if you do, tell us what you think.

After consuming all that dessert the fact that you don’t feel guilty is such a win for us that we might even go vegan… (Won’t be able to do this job if we do!!!!!)

So here’s our rating…
Location *** (A little hard to find but follow Google Maps!)
Ambiance *** (Homely!)
Service **** (The siblings love to chat about what it means to be vegan!)
Food ***** (Surprisingly good!)
Overall *** ¾

Ratings
***** We Love It!
**** Got It Right!
*** Getting There!
** Not So Great!
* Needs Serious Re-Thinking!

Information:Opening Times: 9am – 8pm(9pm on Friday and Saturday)Address: No 24/10Sri Sidhartha Road, Colombo 05. Phone Number: 0760 075454Email: dessertsbyvic@gmail.com

Reviewed by Nishu Gunawardana
Photo Credit: Sanura Gunawardana

OZO Kandy: An International Favourite

Traversing via train to the cool climes of Kandy is an experience in itself; the bumpy ride strangely had an almost Zen-like quality as we ended up at the land of the hills. Disembarking and entering the town of Kandy was a nostalgic moment albeit one that brought back many childhood memories. The trip towards OZO Kandy only served to pad up those memories with a sense of wistfulness.

The blues of the OZO properties serenade your senses and covers them up with a duvet of comfort. It was the sense of taste that was cosseted this particular morning at the breakfast buffet table. Replete with a spread of deliciousness that encapsulated the best of Western and Eastern, I was happy to indulge in all things delicious at their main restaurant EAT. Cheekily, I asked for a cheese omelette with four eggs, which the chef arming one particular breakfast station smilingly whipped up.

It’s okay to be slightly greedy I thought, and that greediness was extended to my sense of comfort, which was present at the suite I was shown to. There’s something about the beds at Amari Galle and Villas Wadduwa that makes them absolute nests of comfort. OZO Kandy keeps up with this particular theme of rest and relaxation.

OZO Kandy’s media fact file states the following — High-quality beds with pillow top mattresses give guests what they need for the perfect night’s sleep. Guests are able to stay connected during their stay, all rooms come equipped with a multimedia connectivity panel, IPTV and free Wi-Fi access is available throughout the hotel. — which is axiomatic as it gets.

With this in mind, I guess it’s no surprise that the 122 guestrooms of this fine property is aptly categorized (dreamily so) as: Sleep, Dream, Dream Lake and OZO Suites. The duvets covering the bed are thick and exceptional in what they offer; however, I should happily mention that the well-facilitated bathroom with its OZO-blue tiles are resplendent of that theme of comfort.

The powerful shower head with its stream of warm water that inexorably massages your stress away is a cumulative galaxy of pleasure. The fumes of lemongrass-tinged shower gels sought to emit that whisper of intention my lips — OZO Kandy, there’s no chance of me leaving towards the misery of Colombo anytime soon.

I was told that at any point of time during the day the blinds can be drawn to create a cave of comforting darkness within the room (in my case — a luxuriously festooned suite). Absolute peace of mind is offered for weary business travelers whose only consolation is rejuvenation. The lighting is ambient and non-intrusive, and is channeled through the master switches near the bedside.

BOMMU is the rooftop bar placed ever so temptingly near the pool that is also well-represented with that mystical OZO Blue. What a heady photoshoot it was with our photographer — Vishmika — capturing those pixel-perfect photos with his coterie of gadgets while I sought to give in to the promises of inebriation served by a Passionfruit Mojito and a crimson-tinged Daiquiri.

Tease me, will you? Those were my words during the dinner buffet that night. I’m still salivating over the Beef Curry that was chock full of Lankan spices — think cloves, cardamons, cinnamon, pepper, coriander seeds, fennel and a spate of others — and basked in a velvety blanket of rich, thick coconut milk.

Certain things remain with you during a hotel review besides the magnanimous array of food, service, facilities and official explanations; at OZO Kandy it was the investment that has gone into presenting a well-rounded product, which served not food, facilities and fanfare, but excellence to enjoy.

A complete disclosure at this juncture: buffets during lunch and dinner are based on the number of guests present. When numbers are down, one should expect a range of excellent dishes from OZO Kandy’s carefully curated à la carte menus.

A testament to how good the food was came in the form of a fervent acknowledgement of pleasure from the adjoining table as a spoonful of spaghetti plugged with a rich, tangy bolognese met enthusiastic lips. I concur with that happy grunt as I indulged in that same dish.

Creme brûlée has a way of being agreeable whatever the situation, and agreeable is what I was as I jumped into bed — just the three of us: one large duvet, a happy tummy, and I.

My journey back to Colombo (albeit 2kgs heavier) was a sad one; I felt wistful and was overcome with a yearning for another OZO Kandy stay — sooner the better I hoped.

Text by Rohitha Perera Photography by Vishmika Chathuranga (Impulse Inc.)

LOVE THEM OR LET THEM LIVE!

A lonely elephant, his mighty head downcast, sways in an age old rhythm of stress and unhappiness as he strains against shackles that bind him to a tree in a backyard of a temple. He longs for his jungle home, remembers the long walks with his herd, the mud baths that soothe but mostly he remembers his freedom. This temple is not where he is meant to be. In a travesty of their natural movement, elephants parade around holding each others tails, amble ungainly on three legs and sit on ridiculously small stools to the applause of patrons at the national zoological gardens in Dehiwala. One can only wonder at the amount of pain the mahouts bull hook would have caused these animals to bring them to this level of docility. This zoo is not where they are meant to be.

Yet another elephant, bedecked with glittering cloth, runs amok at a perehera, frightened by the blinding lights, the fire that sprouts and the deafening drums. Her fear inadvertently causes injury to people who directly or indirectly put her in this situation. This perehera is not where she is meant to be.

In a remote jungle in Habarana, a baby elephant tentatively prods his mother’s lifeless body with mounting alarm while in the vicinity lie six other bodies of once majestic female elephants, their carcasses a testimony to the evil that is man.

Sri Lanka’s domestication of wild elephants goes back all the way to the time of our kings who used elephants as a mark of prestige and for military might; this trend of domestication continues to the present due to cultural norms and monetary gain.

According to statistics, there are over 230 captive elephants in Sri Lanka. Even though this figure may not seem substantial in the face of an estimated 5800 wild elephant population in our country, elephants are not meant to be domesticated, paraded in cultural pageants not ridden for pleasure. Nor are they meant to be brutally slaughtered due to an ever escalating human elephant conflict that has largely arisen due to humans encroaching on their habitat. It is a gut wrenching fact that approximately a hundred years ago, more than 20,000 wild elephants have freely roamed our land.

The relatively good news however, is that not everyone is their enemy. The Department of Wildlife conservation (DWLC) and the Non-Government Organisation Sri Lanka Wildlife Conservation Society (SLWCS) work toward protecting these gentle giants despite numerous social and political hindrances. Over the years, DWLC has adopted and developed conservation methods such as electric fences, use of deterrents, establishment of new national parks and elephant corridors and habitat enrichment of current elephant regions.

The SLWCS has introduced a simple yet effective method of keeping elephants away from cultivating areas thus mitigating the human elephant conflict to an extent. Through the “Project Orange Elephant”, the SLWCS has planted orange trees in several villages in the Wasgamuwa area and the citrus smell – to which the elephants are naturally averse to – has worked well to protect home gardens.

The elephant transit home in the Udawalawe National Park was established by the DWC in 1995. This jungle sanctuary is a haven to orphaned baby elephants until they are strong enough to be released back to the wild. It is indeed heartening to seeing these young ones jostle each other and hurry on chubby legs to where the staff await with bottles of milk.

So it seems in theory that much is being done to protect the Sri Lankan elephant. But the sad truth is that it is not enough, not by a long shot, as reports reveal that Sri Lanka recorded the highest deaths due to the human elephant conflict this year.

If you would like to learn about them and help in conservation efforts, a place to start is ‘Volunteering journeys’ where volunteers can participate in activities such as monitoring elephants in the wild, building sanctuaries and managing the human elephant conflict.

As a mother, I have taken my children to the zoo, watched the elephants ‘dance’ and taken them on elephant rides and watched the perehera with them. But I have learnt that inadvertently, our actions aimed at making our children’s eyes widen with pleasure, bring tears to the eyes of these gentle creatures we love. So I am doing my part by teaching them today that it is not right to watch our elephants caged or paraded around for our pleasure. If we can do this collectively, if we do not visit places that have elephants in captivity, we can make a difference to the plight of the elephant in our country. As animal lovers and concerned citizens, we can do our part to add to the efforts taken by the DWC and the SLWCS.

The legendary memory of an elephant, a vital aspect in their lives, is also a deterrent in the efforts to curb the human elephant conflict. In the Minneriya National Park, we encountered an elephant they call ‘Bonnet’ who charges most vehicles and has injured many. Her baby was run over by a park vehicle and killed. There will be many, many more stories like this. There already are many, many stories like this. It seems an uphill task but love and compassion should overcome even the anger of a wounded animal if given ceaselessly. Let us love them and if that does not come naturally, let us let them live.

Text by Uma Chandrasiri

Images Courtesy of Sasaka Kodithuwakku

The Pizza Bakery brings a touch of Naples to Sri Lanka

Colombo’s newest entrant into the dining scene, The Pizza Bakery, is arguably also the most stylish option for casual, family-style dining. Launched recently at the One Galle Face Mall, The Pizza Bakery brings a touch of Naples, Italy to sunny Sri Lanka with their signature Woodfired Italian Sourdough Pizzas.

Founded by brothers AB and Nikhil Gupta, The Pizza Bakery is the result of their passion for creating the perfect pizza. The brothers take pride in their sourdough, which is free of additives and fermented for 48-hours to make it light and airy. It is then hand-stretched Napoli-style before being popped into a specially made wood-fired oven for that lightly charred and smoky flavour.

The stylish pizzeria serves a wide variety of authentic Woodfired Sourdough Pizzas with a choice of chicken, lamb, beef and seafood toppings along with a variety of vegetarian options such as the Popo’s Veggie delight with sundried tomatoes, and Pizza Verde with a generous amount of pesto.

“Our unique 12-inch hand-stretched and wood-fired sourdough pizza is not something many people in Colombo have heard of and the response has been great. I believe it is our passion for the product which makes us stand out, and all our pizzas are carefully made with the best quality ingredients,” said AB Gupta, Co-Founder of The Pizza Bakery. “We are excited to be here in Colombo and look forward to serving a slice of Naples to all the pizza lovers out there.”

Apart from their signature pizzas, The Pizza Bakery also offers their own delicious take on garlic bread – stuffed to perfection with caramelized onions and mozzarella cheese, using the same natural sourdough used for their pizzas.

The food is best enjoyed with a selection of drinks available to order from their full bar within the chic, monochromatic interiors which feature a quirky array of hand-painted Mona Lisa murals on the wall. Lively music drifts effortlessly throughout the space, and the ambience is easy-going, yet tasteful and elegant, making it the perfect place to hang out with friends and family, or bring a date.

The Pizza Bakery is committed in its quest for sticking to authentic pizza, which means they do not use any processed cheese & source only the freshest ingredients both locally & around the world to make the ultimate pizza. In addition to their signature pizzas, they also serve a range of gourmet appetisers, pasta & desserts. The Pizza Bakery is open daily from 12:00 pm to 10:30 pm (closes on 11:30pm on weekends). For more information please visit their Instagram page @thepizzabakery.lk

Samsung Galaxy S20 series sets a new standard with industry first Space Zoom Technology, 8K video shooting and 108MP Camera

Samsung Sri Lanka unveiled its stunning addition to the flagship Galaxy line up – the Galaxy S20 Ultra, S20+ and S20. The new range of devices offers compelling features which will re-define the smartphone experience and change the way we capture our world. Ardent Samsung fans who wish to be the first in Sri Lanka to own this amazing next generation device can now pre-order the Galaxy S20, S20+ & S20 Ultra between 28^th February and 12th March 2020 and get exciting offers!

Changing How We Capture

Now, more than ever, we capture our lives and tell our stories through our smartphones—and that is why the camera is the single-most important feature for consumers purchasing a new smartphone. Designed for the way we live, the Galaxy S20 introduces an entirely new camera system—powered by AI and with our biggest image sensor yet—to bring out the best in every image and every moment with;

Details in Stunning Clarity: With a larger image sensor available on the Galaxy S20 series, camera resolution is significantly increased. S20 Ultra has a 108MP camera whilst S20 and S20+ have a 64MP camera. Another benefit is that the larger sensors take in more light, so you get rich image quality even in low light situations. The S20 Ultra takes things a step further with the option to shift dynamically between a high resolution 108MP mode and a 12MP mode, thanks to nona-binning technology which combines nine pixels into one at the sensor level.
Groundbreaking Zoom Capability: With the Galaxy S20’s Space Zoom technology that uses a combination of Hybrid Optic Zoom and Super Resolution Zoom, which includes AI-powered digital zoom, even when you are far away you can zoom in close. Use up to 30X zoom on the Galaxy S20 and S20+, or step-up to the revolutionary folded lenses on the S20 Ultra, which uses AI powered, multi-image processing to reduce quality loss at high zoom levels so that users can experience Super Resolution Zoom up to 100X with a clearer view ever than before.
Single Take, Multiple Possibilities: Single Take lets you stay in the moment, while you capture the moment. Thanks to its AI camera technologies, the Galaxy S20 can capture a number of photos and videos, such as Live focus, cropped, Ultra Wide and more that captures your moment the best.
Pro-Grade Filming Capability: The Galaxy S20 offers stunning 8K video shooting, so users can capture their world in true-to-life color and quality. When you are done shooting, stream your video to a Samsung QLED 8K and enjoy its best-in-class viewing experience or grab a still from an 8K video and turn it into a high-res photo.

Commenting on the launch, the Managing Director of Samsung Sri Lanka, Kevin You said, “We are proud to have established a legacy of leadership as the number 1 smartphone brand in Sri Lanka in terms of market share. Samsung is dedicated to provide our users with new and exciting ways to capture the world as they see it using our leading edge technology. Our latest flagship Galaxy S20 series pushes the boundaries of innovation that Galaxy fans can eagerly look forward to.”

The Galaxy S20 series can be pre-ordered at Damro, Singer, Singhagiri, Softlogic Retail and island-wide authorized dealers of Softlogic Mobile Distribution and John Keells Office Automation which can be easily identified by the Samsung logo placed outside the shop and through online portals; Daraz.lk, ClicknShop, MySoftlogic.lk and Network Partners Dialog and Mobitel.

SPECIALTY RESTAURANTS &PEPPER AND BRITISH PUB OPEN AT OGF

Adding a new dimension to Sri Lanka’s F&B industry, full service hospitality provider Gills Hospitality introduces &Pepper Seafood Lounge Bar and British Pub & Fish N’ Chips at One Galle Face Mall.

Facing the tropical expanse of Galle Face Green, &Pepper’s ‘The Fish Boat’ fresh seafood market adds quality, flavour and affordability into an array of fresh seafood including Ceylon Lagoon Crabs, Lobster, Mussels, Oyster, Clams and Prawn.

Themed on a cozy London Pub style, British Pub & Fish N’ Chips on the rooftop sunset terrace of the Mall brilliantly combines London’s pub culture with Sri Lanka’s exotic sunsets and seascapes.

Gills Hospitality, which is a subsidiary of “Gills” Brand, operates Hotels, Restaurants, Pubs & Bars, and Pizzerias in Sri Lanka, Maldives and India. Partners, food specialist G G Roshan De Soyza and hospitality marketer and influencer Suvi Wijayaratna, both veterans in their fields, believe strongly that Sri Lanka’s restaurant circuit must continue to increase its scope given the multiple facets it embraces from within this island’s surfeit of exotic and unique cuisine.

“That’s why at &Pepper, we showcase the best catch of Sri Lankan seafood. We prepare Ceylon lagoon crab in diverse dishes from Jaffna or Negombo curry crab, to Thai chili crab, Ceylon chili garlic crab, black pepper crab or even wood oven baked crab.” says De Soyza. “But that’s not all. Our Ceylon Spice infused Cocktail & Wine Bar offers a wide range of alcoholic and non-alcoholic beverages inspired by Sri Lankan spices herbs and tropical fruits.” Wijayaratna adds. With a base of Sri Lankan fruit and spices, &Pepper’s signature cocktails include MyCeylon, Serendib, LoveExotica, Tropical Hint, Herbal Toddy, DevilledArrack, ColomboQueen and LoviCeylon. Wood oven Seafood Pizza, Sri Lankan delights along with wood oven baked roast Paan are some of the specialties at &Pepper.

British Pub, with a live band every night, caters to a diverse customer, from a combo lunch for those at office, to happy hour with beer, cocktails and shared platters and full bar and dinner menus. Signature dishes include British Fish and Chips and Sri Lankan specialty Kochchi sausage platter one of their own produce specialties. Complementing the London bar theme is an expansive array of London Gins, Single Malt Whiskeys and European Beers. De Soysa and Wijayaratna also explain that fresh and organic farm spices direct from local farmers branded, ‘Ceylon Spice Masters’ are used in all menus and drinks conceptualized for these restaurants. “By sourcing direct from our local farmers we engage our farming communities, their sustainably while also taking Ceylon spices to the world, through our Ceylon Spice Masters value added spices available with a Sri Lankan recipe book.”