Author: Esteem Magazine

A Review of Spa Global

When it comes to the art of spa treatments, one of the newest kids on the block is Spa Global. What is interesting is that this hidden gem is actually a spa, a salon and also a sheisha lounge with a cafe also thrown in for good measure. This seems to be an all-in-one solution for a list of discerning individuals who want the best possible quality treatments. The best part here is that the menu of treatments seem to be ever-evolving and does include some of the latest beauty treatments using international potions and lotions that promise exceptional quality.

I had the opportunity to enjoy one of many thorough Swedish massages, which was of an exemplary standard. Moreover, believing in a sense of absolute professionalism, all therapists have gone through a stringent process of training, which is easily reflected in how well they deliver treatments.  A foot massage area lit softly with ambient lighting promises absolute rest and comfort.

What is also impressive is also how welcome you feel when you walk into this property which is quite large. I’ve also enjoyed their extensive food and beverage menu, which is somewhat of a revelation. The burgers are on point and are truly a mouthful of heaven on a plate. The use of mayo and sauces are just right and not an over-explosion of taste. The use of meat is generous and speaks of quality.

Expect some of the latest pop tunes to greet you while you are there. Very chic and impressive when it comes to ambience this is legitimately the first time I’ve ever come across a place that offers a sheisha lounge aswell. From what I know this seems to be a real hit with most clients, and the sheisha lounge at Spa Global is open till 11.30 pm, which is quite late.

I had the opportunity to speak to Fathima Zahawa Nawaz, and she ran me through the comprehensive list of facilities that are present here. They include a well-facilitated nail bar, hair design, hair texture treatments, hair extensions, waxing, party makeovers, and face and foot therapy. The salon looks very modern and classy, and this is certainly one facility that I plan on trying out when it comes to haircuts and hair styles.

Spa Global was opened in November of 2018, and is already enjoying a steady stream of clients with a minimum level of marketing effort being exerted. Largely relying on word of mouth, Spa Global is guaranteed to be thriving while enjoying a sense of customer loyalty that is sure to be welcome.

Fathima Zahawa Nawaz (who is more fondly known as Fathi) started this as an initial concept that was initiated with Sanjeewani Embuldeniya; both individuals enjoy a track record in the beauty industry and have a list of accolades, which showcase their expertise and experience. While Sanjeewani is process-driven and is a well-known makeup artist who has spent many years in the film industry in Sri Lanka, Fathi is well-qualified in the art of beauty and is a product of the Ramani Fernando Hair and Beauty Academy and also a qualified aesthetician. Trust me, you are in good hands with the level of experience that they both have.

Really pushing the envelope here, Spa Global is unisex and has the capacity to offer a list of services that is not even offered in the rest of the high-end salons in Colombo. Spa Global also has the ability to offer spa parties, get togethers and also bridal showers.

Let’s talk price; this is one aspect that is perfectly-tailored to Spa Global’s customers. The pricing is not exorbitant and falls under the spectrum of being quite reasonable.   And, I’ll be frank, this is one of the many reasons why I am a repeat customer here. The prices are such that affordability is key while also being structured in such a way where you can visit the place and indulge yourself a few times per month.

I must also mention the aspect of cleanliness — this is one property that is extremely clean and well-organized. This is a huge plus and uncleanliness in any form is a serious deal-breaker for me. All things considered, I will admit that this is certainly a place that needs some serious exposure and is a hidden gem in Swarna Place. A visit here is certainly warranted, and is a cocoon of comfort that promises a highly enjoyable experience.

Written by Rohitha Perera

Reflections OF Amari Galle

Seamless minimalism was always in vogue, but perhaps not here. Oscar Wilde may have condoned, and indeed, craved excessive indulgences, yet Amari Galle is a 5-star abode that caters to simplicity and excessiveness in equal measure. Located in an idealistic setting, this mosaic of hospitable living lays close to some interesting attractions, such as the Galle Fort, which is a mere 5 kms away while water sports, antique hunting and temple explorations are veritable activities present. Moreover, Galle has also made a name for itself internationally by being home to an International Cricket Stadium, as well as being a diverse location that celebrates the arts and inspires new thinking. The Galle Literary Festival, which is held annually in late January, attracts authors from far and wide, as well as those with an appreciation for the written word.

Still for all, the real star here in this article is the property itself, which one would think is christened with the names of colours that bring to mind comfort and serenity, which promises a meditative experience. Having many-a-friend who studied under architectural demi-gods like Channa Daswatte, this hotel, which is a lesson in how to admire beautiful things, was inspired by that veritable titan in art itself, which is Nature herself.

The natural beauty of the Galle coastline has inspired Amari Galle’s architecture and design. A panoramic view of the ocean, the gentle sea breeze and the warm southern smiles of the Amari Galle team greet guests upon their arrival. The lobby is inspired by the elements of earth, wind and fire intertwining to create a feeling of calm. Mesmerizing textures and patterns created with natural materials such as water, fire, plants and wood, form the backdrop to the lobby. Within this serene atmosphere, guests are welcomed by two signature sculptures that pay tribute to the beautiful coastline of Galle. A large, magnificent fixture resembling corals adorns one wall whilst another reminiscent of beach parasols adorns the opposite wall.

Vertical fins with wood finishing, marble floors and a subtle punch of colour stand side by side illuminated by soft lighting. Amari Galle consists of unique spaces designed with the elements of nature, refreshing the weary traveller and preparing them for a journey of fun and relaxation.

All of those aforementioned inimitable traits have played their merry part in lending a sense of perfection to the lines, motifs, choice of paintings, custom-designed furniture, and airy spaces that constitute that hidden haven — Amari Galle. One of the more interesting facets of this property that is very intrinsic of the brand that is Amari is the curious yet inimitable design of the fan, which can be seen on these pages. Additionally, a drone-view of the property is sure to offer up a view of red-tinged umbrellas, which upon closer inspection, is highly reminiscent of the Amari logo – an extension, if you will, of the brand’s promise of offering a different perspective of the “Asian Experience”.

Puneet Dutta, who was earlier the Resort Manager at Amari Havodda Maldives, was recently promoted as the General Manager of Amari Galle by the ONYX Hospitality Group. With an eye on long-term sustainability and also a laser-focus on business trends, Puneet is a firm believer in utilizing data to drive logical decisions forward that will lead to considerable return on investment.

Puneet is a stickler for perfection in all things, and the service of the staff is imbued with that typical Lankan hospitality, which is only endemic to this sun-kissed island floating near the tip of India. Having travelled internationally across 14 countries, I must admit that the work ethic, creative prowess, business acumen, and interpersonal skills of the Amari Galle staff left very little to be desired during my stay there.

Etiquette is held to a higher standard here with cutlery, plates, and tableware transitioning from one sunny set to another as breakfast gives way to lunch and finally surrenders to the fulfilling promises of dinner. The service complements everything else on this property; true gourmands of food will appreciate the menus on offer, which are carefully crafted by a kitchen staff that are veritable doyens of heady gastronomical delights.

On a personal note, I would urge guests to request that heady homemade Chocolate Chip Ice Cream, which has passed through the stringent taste tests that Puneet is known for, where every single teaspoon promises a different adventure every single time. Yet this is a very subjective admission but rightfully so. Nothing beats that Lankan breakfast of Dosai, Croissants, Cheese and Bacon. Such tantalizing comforts are aplenty especially when it comes to food and drink, yet this vast airy property also promises modish essentials for those who deem it a necessity to stay in touch with the digital world — think Wi-Fi, satellite TV, printer, and an iPod dock.

Pushing that envelope of personalized luxury a bit more, wellness and wellbeing are running themes here. Discerning guests can request massage treatments at the well-facilitated Breeze Spa, and yoga classes while a dip in that cerulean pool will suffice for most. That pool — given the right time of day — is a sun-dappled duvet suffused in blue, which is a bed of chill, with the attentive staff serving you a choice of cocktails as per your desire. A gym is present, but the only exertion required is to surrender to the task of self-indulgence.

Amari Galle may sit poised with a confident air, promising 5-star amenities and facilities, however, just like art, this place is an experience and will be something different to everyone. Speaking of art, expect an abstract visual treat adoring almost every wall with swooshes, lines, curves and inspired strokes of purpose — all open for translation.

Nature is bound to always have the last word when it comes to showing the world who really is the undisputed artist of them all. Located in very close proximity to the beach, this property is a sliver of heaven — if there ever was one — in Galle. A sensorial experience awaits in the rooms. The bed and furniture linen have been carefully chosen to add a sense of homeliness to the entire ambience while the bric-a-brac and architectural lines are inimitable to say the least.

Bookworms will find their ideal home here to rest and rewind, and finally realize that — as this particular writer found out — words, adjectives, synonyms and hyperbole really can’t do any justice to Amari Galle at all. Rather make a trip down to this nest of comfort, experience it, and craft your own memories that are ideal for a lifetime.

Written by Rohitha Perera |
Photography by Sampath Munaweera

“The Cauldron” Continues to Inspire and Innovate for a Second Year


Two years ago, an ambitious couple set out on an adventure to meticulously create within Colombo’s café scene “A space where all good things combine”. Backed by years of experience in the hospitality industry, Tharanga and Dushanthi created a unique café that pays tribute to good food, a great atmosphere and a place where one feels like home. “The Cauldron” which opened doors two years ago soon caught on with an eclectic mix of customers who literally fell in love with the place, the food, and the people and became partners on a common mission.

“Our customers gave meaning to the purpose of our existence and continues to inspire us to dream big and do bigger”, the couple said on their second year celebration.

“Over the last two years we are glad to see a build-up of a loyal customer base. Our guests now have favourites on the menu that they come looking for time after time and simply refuse to let us remove certain items off the menu. We are also extremely lucky to have a bunch of staff who have taken on the running of the place like their own and have built great relationships with our customers”, they added.

In celebration of the two year mark “The Cauldron” has cooked up some interesting additions to their menu including a Harry Potter inspired “Butter Beer”, a love it or hate it kind of drink that has become an instant favourite. The team refuses to let the secret recipe out, however it is a must try. A creamy, malty, bubbly drink that almost magically changes colour right in front of your eyes.

Having introduced the Pol Rotti Kottu and Pol Rotti Burger at its inception, The Cauldron has also added on a Three Cheese Pol Rotti Kottu which is by far the cheesiest you will find in the city. The Creamy Smoked Chicken Pasta with a Lankan Karapincha twist certainly teaches Italians that curry leaves are as good as Oregano any day. Another great addition is the “Be My Sunshine” which is a Burnt Butter Rice served with a tangy Orange Chicken that is sure to light up your appetite.

“The Cauldron” special Hot Chocolate menu also has a new addition in the White and Dark Hot Chocolate that combines the best of both worlds. It pays tribute to the magical world that is neither completely good nor evil.

“The latest additions to the menu have also come through a lot of conversation with our patrons who are more than happy to give us positive and negative feedback. Despite the recent challenges in the country, our customers have remained faithful and for this too we are eternally grateful”, T & D added.

The Cauldron situated at Stratford Avenue, Colombo 5 is placed in an area that is dedicated to arts, crafts and high fashion. This too has contributed to the cafés popularity and footfall. Consistency and uniqueness in the food offering and service standards is also another important plus point. Having opened its doors to events and gatherings such as Open Mic Performances, Book Readings, Art Displays and Charity Fundraisers, “The Cauldron” hopes to do many more such events and continue to innovate in the future.

For more information please contact “The Cauldron” on 0112 366243.

Ayesh De Fonseka On The Tiesh Blue Empress — The World’s Largest Commercial Blue Star Sapphire

In 1981 an event took place that reinforced ideals of love and loyalty. It was the year Prince Charles gave a blue sapphire engagement ring to Lady Diana Spencer. A fairytale event it surely was, and if a jewellery enthusiast does make a concerted effort in trying to seine meanings associated with certain gems, he is sure to find that sapphires symbolize wisdom, virtue, good fortune, and holiness for royals.

Humans love stories, and it is these stories created throughout centuries that have weaved a tapestry of intricate value into things that we find meaningful. In an engagement ring, a sapphire means faithfulness and sincerity, while during the Middle Ages, clergy wore sapphires to symbolize heaven.

With a nod towards their sense of rarity, Ayesh De Fonseka, the charismatic son of Founder/Managing Director Lasantha De Fonseka and his wife Bryony, highlighted how rubies, sapphires and emeralds are always in the same segment of rarity and value.

Yet I digress; because this particular article I was fortunate to pen is about the Tiesh Blue Empress, which is touted to be the largest commercial blue sapphire. Guessed at being around 800 million years of age, I was fortunate enough to experience the news firsthand at a press conference in late July at the Tiesh showroom in Colombo.

This gargantuan stone sits on a crown, which is handcrafted in 18 carat gold and white gold, set with an array of other precious Sri Lankan gem stones. Moreover, the Tiesh Blue Empress belonged to a mother stone that weighed in at a whopping 201,500 carats.

This monumental piece weighs in at 332 carats and is a Ceylon Blue Star Sapphire. She is on permanent public display at the Tiesh showroom in Kandy, and, subsequently cements Sri Lanka’s reputation as a jewellery hub.

Consider this article a quasi-continuation of my July/August article featured in this same magazine. In that issue, I touched on how Tiesh is widely regarded as Sri Lanka’s premier jewellery store where their message to its customers speaks of confidence and prestige with no dilution of quality being tolerated when stones are garnered at source.

Beyond the whole concept of sapphires being a storied entity of sorts, from a purely financial position, gemstones are proving to be an excellent investment. Put side by side, Ayesh De Fonseka was confident in his belief that sapphires trump gold when it comes to ROI partly due to the demand in supply from the Asian sector. To give an approximate figure in terms of value appreciation, sapphire prices have increased fivefold over the last decade.

At this particular juncture, we need to figure out how one could define a precious stone like a diamond or a sapphire. One could summarize this into the 4Cs, which can be elaborated as Colour, Cut, Clarity and Carat. While this is a complicated topic altogether, remember this — the most expensive and rarest of Sapphires will be untreated, while commercial Sapphires will be heat treated with the cheaper stones being surface diffused or treated with Beryllium. The precious categorization is a reference to value: a really fine ruby, emerald or sapphire can be priced higher per carat than a diamond.

It begs to be mentioned that as an organization, which focuses on absolute quality, Tiesh firmly believes in providing the correct documentation to a buyer, which authenticates their gems. Since transparency is key here, Tiesh provide certifications of authenticity and international gem testing certificates.

With a track record of being a trendsetter in a contemporary market, Tiesh has become a standout in a saturated market by smartly identifying trends — think back to 2016 and its For Him range — and leisure-oriented proclivities to offer sublime value to customers.

In conclusion, the current story of Tiesh can be encapsulated in the following paragraph — This latest milestone of having the largest commercial blue sapphire for public display is an example of how the Tiesh family is a vanguard of innovation and creativity in a jewellery industry that requires a sense of energy and excitement, which has during the last few decades been sorely lacking.

Written by Rohitha Perera

Sumatran Spice: An Honest Review

The cynic in me smiles every time I hear the word — authentic. We are in an era where we are inundated with a mix for everything — think buriyani, hoppers, chocolate cake, mousse et al. For someone who cooks quite a bit, and whose taste buds are favouring the organic line of foods, I’ve been shunning a great many erstwhile favourites — restaurants that is. Moreover, the whole mass-produced staples like Chinese Fried Rice seems as ubiquitous as credit card debt these days and taste as inspiring as plain cardboard.

There are certain cuisines that are hard to find out here in the open in Colombo, and one such cuisine is Indonesian. Frankly, certain cuisines should be just left to the experts — Nani De Silva comes to mind at this juncture. The latter is an individual who is Indonesian, and knows her galangal from her ginger and does a mean beef rendang. Besides being the main ingredient in that multicultural recipe that is Sumatran Spice, Nani’s secret here is the importance of family and how that communal bond combined with a tincture of passion has led to craft out a veritable business that people can relate to.

Segueing from that simple thought in the last paragraph, you’ll be aware of how rare it is these days — especially for the denizens of Colombo — to have a home-cooked meal made with love and care. Expect some home-cooked goodness devoid of nasty additives, plasticky aftertaste, and cramps in thy jejunum.

Let’s talk food. Nasi Goreng, anyone? I’ve only tasted a Lankanized version that for some reason is sickly sweet and drenched with soya sauce. No surprise that I’ve never trudged back for seconds. Luckily, there’s no such grief with Sumatran Spice, which churns out a version that is as authentic as it gets, and rightly so, for a dish that in 2011 sat pretty at Number 2 on the World’s 50 Most Delicious Foods done by CNN International. Nani’s Nasi Goreng is a generous portion complemented with generous portions of: Fried rice with chicken, vegetables and spices, usually seasoned with a slash of sweet soy sauce, which isn’t overpowering.

The Nasi Goreng may have conquered Number 2 on the World’s 50 Most Delicious Foods, but Number 1 went to Beef Rendang, which has ALWAYS been a firm favorite of mine. Pray do tell us, you may ask, how does one make this? Beef is slowly simmered with coconut milk and a mixture of lemongrass, galangal, garlic, turmeric, ginger and chilies, then left to stew. This becomes a dish of bovine goodness that can only be described as — flavourful.

Nani is a typical matriarch, and runs her kitchen at Sumatran Spice with a sense of passion, warmth, a firm hand, and motherly efficiency. You just know your appetite is in good hands. You’ll be left satisfied and content, and this is something I can assure you of.

These pages showcase a few of the dishes that we managed to capture at Food Studio at Colombo City Centre. Photography may elevate certain visual aspects, but this is exactly what you get when you order either dish. Nani mentioned during our informal chat, which was dusted with a few chuckles and family anecdotes, that she takes orders as well; and, how it was a personal invitation that led her to close shop at Fort and move to Colombo City Centre where she can serve a larger audience and offer Indonesian cuisine with a familial touch.

Reviewed by Rohitha Perera & Photography by Sampath Munaweera

A Resilient Nation

21st of April 2019…8:45am… A moment forever etched in to the very fabric of Sri Lanka… A moment that shook the conscious of everyone devoid of race, religion, or colour. Because it affected not just a single community… It affected everyone… It hurt Sri Lankans and it hurt to be Sri Lankan… It touched the world…

Despite having lived through decades of Sri Lanka’s civil war, this one devastating occurrence affected me personally in a very different way. As a child and teenager going through check-points, experiencing bombs going off and the uncertainty that my parents must-have felt didn’t have as much meaning to me as it did post-4/21 when I as a parent myself had to go through the same. We began to say things like “never again”, “not for my children”, and most importantly a clarion call for Sri Lanka to “stay together and rise up”.

Rising up is certainly something the tourism industry had to do in the aftermath of the attacks. Devastated by the number of tourist hotels that were targeted and local and foreign guests who lost their lives in the tragedy, the tourist industry suffered a heavy toll. Travel bans and a general sense of fear, meant that the industry that was riding the bandwagon of being named the Numero Uno Travel Destination for 2019 by Lonely Planet suddenly found itself with cancellations worth billions, the industry at a standstill and a dent in what could have been the best year yet for our island nation.

It was during a time such as this that the industry itself decided to come together strongly and set itself the goal of “rebuilding” the Sri Lankan image and diverting attention to what makes Sri Lanka so special. We sat down with, Hiran Cooray, the Chairman of Jetwing Symphony PLC, and a stalwart in the tourism industry to pick his brains on how exactly Sri Lanka would rise up and turn the tides.

In the aftermath of the 4/21 attacks, what was the immediate feeling in the tourism industry?

First and foremost it was sheer shock and the immediate question was why us again. We have all gone through such a horrible time for 26 years and since 2009, the industry was recovering very well. It was simply disbelief among many of us and we found ourselves hoping and praying when the initial news broke that these were not bombs or the reemergence of terrorism as we knew it. Nobody knew what the consequences were immediately either. There was an outpouring of love and sympathy from the rest of the world because we were the victims. There were not only Christians who died, there were foreigners who lost their lives, and even Muslim victims. The entire country was affected. We initially thought as an industry that we would recover much faster. We definitely knew that there would be an impact on tourism.

The bigger impact however came because of the in-fighting within the government. The leadership sadly failed us. At home even if the husband and wife have just had an issue, if a child falls sick we immediately forget our differences and do what is necessary for the child. Sadly when the country was burning up and suffering, the political leaders just went on doing their own thing. For that we paid a huge price. The travel advisories were slapped almost 5-days after the attacks. It was the travel advisory that stopped people from coming here. It is only after the travel advisories were imposed that we started getting cancellations. Jetwing itself immediately after the travel advisories were imposed had 50,000 room nights cancelled within 3 days. So that was the impact for us. While we were mourning the loss of life, and praying for those who were suffering, this was the second blow for us. That happened because there was no clear communication, nobody was in charge of this nation. The only authorities who were there for the people were the armed forces and the police who came out and provided leadership. That was a critical period where we lost an opportunity to win the world’s love and sympathy and overcome this situation much faster.

So your saying that despite what happened on 4/21 if the government had been stable we could have planned out our recovery better?

Of course. Take New Zealand for example. On the 15th of March they underwent an attack and the whole world witnessed it. Look at the difference in the reactions of the leadership. A 38-year old woman became a global stateswoman. She not only provided the leadership for her country, but was an example to the world. Even the Opposition backed her. She did everything right. Within 5-days she brought everything under control and by the 7th day the country was back on track. It all depends on the leadership you provide. We could’ve minimized the subsequent damage after the attacks had we been fortunate to have similar leadership.

So, what has the industry done to curb the impact and do you think these events have brought the industry together in some form?

Tourism is a fragmented industry and there are different players. There are airlines, travel agents, hotels, transport services and so many more involved, and it is very difficult to bring all the players together. Be that as it may SLAITO and THASL are working with the government to get concessions for our members. We asked for quite a lot but have received some, and now we are in the process of rebuilding. A billion rupees has been approved by the Cabinet for a marketing campaign. Hopefully with that, things will slowly but surely fall in line.

The attacks unfortunately took place at a time when Sri Lanka was also rebranding and the #SOSRILANKA campaign was launched. Do you think we need to change that message or approach in any way?

Not at all. People have short memories and there are bigger global issues. Therefore, we have to continue marketing the destination. The process has to continue.

We need to realize that Sri Lanka has not changed. There is no “safe place” in the world. 22 million people live here and call it home. So if it’s safe for us to live, then it’s safe for people to come here. We were sadly affected by a handful’s ideology. The 2.2 million Muslims living in this country are peaceful people. We shouldn’t brand ourselves any differently. The country has to go on and move forward. Internally we can mourn, but to the world we have to be resilient.

What are some of the lessons Sri Lanka can learn from how other destinations like Bali revived after similar situations?

First and foremost its communication. There are plenty of global case studies we can learn from. It is the responsibility of the elected leadership to lead the nation. In Bali, France, England and New York that went through similar situations, there was precise communication strategies, the real situation was revealed, daily briefings went out from authorities and people knew what was happening. This is kindergarten basics that we got wrong.

What did Jetwing do in particular to boost morale among your network?

Immediately after, my sister Shiromal and I travelled to our properties around the country. We spoke to our staff and told them the truth, that we will take a hit. But as a policy Jetwing does not let go of staff in hard times. If it’s tough for us, then it’s tougher for the people. We told them to remain with us and we have to repay loyalty. Instead we told them to take the opportunity to better themselves and train harder. Slowly but surely with God’s grace business is coming back.

We were planning on venturing out of the country as well with a few properties overseas, but the focus has changed to promoting the local properties now.

What is your personal vision for tourism in Sri Lanka?

A lot of people focus on numbers. I don’t think that’s the approach. The number we should focus on is revenue per tourist, and giving that tourist an absolutely fantastic experience. That means infrastructure and food and everything.

We also need to focus on sustainability. This is an island and we need to make do with our resources the right way. We need to make sure that development is sustainable. Not just to have badly planned and designed hotels that make up concrete jungles. Local communities need to benefit and the country needs to develop as a whole.

Written by Nishu Gunawardana Photos Courtesy Jetwing

Priyantha Bandara: Landscape, Travel & Architectural Photographer Extraordinaire

The masters of old painted drama, life and death and the many nuances associated with it. Yet photography today seeks to capture the human condition, and offers — on a certain level — a much better opinion of a subject than even writing or any other artistic medium of our age. Yet I must confess that photography is a bit like writing; you end up portraying your version of a subject in your own inimitable style. Just like an artist that gives an object an embellished and embroidered style that offers the viewer an experience so too does a photographer.

I’ve met Priyantha on social media many years ago, and I’ve seen his style and passion become something truly unique. In 2016 New York based online lifestyle magazine Top Teny has included Priyantha Bandara in their 10 best travel photographers in the world list, and ROL a Luxury Cruise Agency in UK has named Priyantha as one of the best travel photographers of 2017.

There’s only one reason I can think of when it comes to the fact that he has been highly successful; and that is because he has been very intentional in his desire and need to master an art form that has enthusiasts from around the entire globe.

While he does moonlight as a photographer, he’s well tuned with his corporate job at Dialog. Living a full life, he has also won bodybuilding competitions and takes his health and physique seriously. It has taken him 10 years to hone his skill, and he continues to seamlessly do so.

When it comes to his inimitable experiences with regard to photography, Priyantha Bandara is definitely a force to be reckoned with. Having analysed his style of photography a bit, it’s interesting to note that he has gravitated from Representational to Impressionistic to Abstract. However, I would state that his style is more Representational thereby keeping it real; there are no props or artificial components added. However, special attention is paid to the framing, lighting and composition of the image.

Available for bookings, Priyantha also has a vast array of photography collections for sale. It is interesting to note that Priyantha has conducted indoor and outdoor lectures and workshops on landscape photography in addition to working with many within local photography societies and private organizations. At this particular juncture, it makes sense to actually talk a bit about Priyantha‘s travel escapades. Having widely travelled to many countries, Priyantha has taken pictures of historic and natural structures across Denmark, Iceland and Sri Lanka.

His website priyanthabandara.com gives an insight into his style and offers a microcosm of his work. Moreover, he has recently started a YouTube channel that showcases his photographic adventures around the country. The whole aspect of his art form can be summed up in one word — conscientious.

Armed with a Canon 5D MIII DSLR, Priyantha plans his days carefully to ensure he structures his work and passion accordingly. Not a gadget geek in any sense of the word, Priyantha ensures he manages with the bare minimum.

Focusing on a sense of minimalism, his photographs are draped with a sense of honesty and uniqueness that is highly enviable. Editing is an essential skill for a photographer, and you must be equally as good in editing as you are in capturing the image. Burning the midnight oil and ensuring there is a pixel-level-attention-to-detail with Lightroom and Photoshop is another art form in itself that Priyantha has managed to master.

Photography is a tool that is exact, and it is something that relishes and craves life in all its glory. Yet just like how writing and photography are tools, the greatness of art lies in human insight. Although there seems to be no human interaction per se in his photography, Priyantha has managed to merge and infuse his visual ideas into his photographs, which leaves a sense of awe and the ownership of the photographer for the world to see.

Instagram: @priyantha_bandara

Facebook: @Travelphotographywithpriyantha

YouTube: Travel Photography with Priyantha

Website: www.priyanthabandara.com Written by Rohitha Perera

Indonesian Food Promotion at Hilton Colombo Residences

Hilton Colombo Residences recently concluded its Indonesian Food Promotion, “Indonesia Enak” at its main restaurant, FLOW. The promotion featured two guest chefs Edi Yulianto and Asep Ramdani from Hilton Bandung to offer authentic cuisine buffet dinner, exclusive chef’s table, and fun cooking masterclasses.

Indonesia Enak dinner buffet was priced at Rs. 3,900 nett per person. Some of the dishes that were featured were appetisers such as tahu goreng medan (shrimp fritters), lumpia basah (soft spring roll stuffed with sautéed bean sprout, egg, chives), and pepes ayam (grilled chicken in banana leaves); mains such as pecak ayam (sweet basil chicken), rendang daging (Sumatera signature beef stew) and kering tempe (caramelized soya bean cake) and Indonesian desserts such as dadar gulung (coconut pancakes), pisang goreng (fried banana fritters), martabak mini (sweet dough topped with grated cheese).

Edi Yulianto is a graduate of the Tourism Academy of Sandhy Putra Hotel Management Indonesia, Edi’s international experience spans in Dubai, Australasia, and Bermuda. With international exposure to his credit, he returned to Hilton Bandung in 2012 and currently holds the title of sous chef in the hotel’s main kitchen. As a Demi Chef de Party of Hilton Bandung, Asep Ramdani is passionate about delivering new and invigorating cooking methods. His culinary specialisation includes western, Asian, Mexican, and Indonesia. Asep has represented his country at regionally at Hilton’s F&B Masters in 2015.

Speaking of the event, Linda Giebing, general manager of Hilton Colombo Residences said, “The star attraction for the food promotions are our guest chefs, Edi and Asep from Hilton Bandung. Belonging to a chain of almost 6,000 hotels around the world enables us to bring authentic experiences to our diners. Indonesia Enak will reiterate that FLOW is a multi-cuisine All – Day – Dining in Colombo. We are proud to have the support of the Embassy of Indonesia for the promotion to help promote the cultural and culinary nuances that are unique to them”, said Giebing.

Speaking of the collaboration for “Indonesia Enak” food promotion, His Excellency I Gusti Ngurah Ardiyasa, Ambassador to Sri Lanka said “We are happy to partner with Hilton Colombo Residences to promote an Indonesian culinary experience as it would be opportune to introduce Colombo to our country’s heritage and culture. Hilton will be bringing down two chefs from Indonesia which will add to the authenticity of the food offering. Indonesian food is a careful culmination of over three hundred ethnic influences and we are delighted in being able to partner with the hotel to introduce diners to these flavours”, said Ambassador Ardiyasa.

Forte-Style Italian: AQUA Forte serves sophisticated Italian cuisine within Galle Fort

Paolo Gavioli, Ian Fernández and Roberto Vicario first came to Sri Lanka a decade ago and watched the country transform as they returned over the years, spellbound by the island and its many diverse charms. Of these charms the Galle Fort captured their imagination the most – wandering through its cobbled streets they were strongly reminded of small Italian villages or ‘borghi’ back home, where classic architecture sets the stage for incredible Italian cuisine. Inspired, the trio opened their first Sri Lankan venture in May – AQUA Forte is serving up authentic Italian food paired with the finest of wines from Galle Fort’s residential Leyn Baan Street.

In July the restaurant was honoured to serve the Prime Minister Ranil Wickremesinghe and his wife Professor Maithree Wickremesinghe. The reception was also attended by Mr and Mrs Mohan Tissanayagam, the Deputy Ambassador of Italy Allegra Baistrocchi, Hon. Ramesh Pathirana, Deepal Wickremasinghe, Raveen Wickremasinghe, Gratiaen Prize 2018 winner Arun Welandawe Prematilleke, Niranka Perera, Mr. and Mrs. Nilanga De Alwis and Mr. and Mrs. Suresh Perera. They were hosted by Paolo, Ian and Roberto within the restaurant’s spacious dining area with seating capacity for 60, including a separate dining room on the upper floor that can accommodate 25 seats.  The VVIP guests dined on a personalized four-course menu created by Chef Roberto Vicario, the restaurant’s Executive Chef and Managing Director. Chef Roberto brings a background in science to his passion for cooking, experimenting with traditional recipes and creating modern dishes prepared using classic Italian cooking techniques with respect for the freshest of produce.

A reading of the menu at AQUA Forte reminds guests that everything is handmade on site and to order. Even the bread at AQUA Forte is baked daily, including classics like crispy olive studded focaccia. The pasta is rolled fresh -also daily- for classic tagliatelle and deliciously unctuous ravioli or tortellini. All ingredients are sourced fresh when available locally or flown in from Italy.

Guests may begin their dining experience with refined antipasti selections such as Carpaccio di Zucchine (zucchini carpaccio with truffle oil, pistachio crumble and ricotta cheese mousse) or Baccala Mantecato alla Veneziana (Venetian style cod with extra virgin olive oil on grilled polenta). The classic notes of Italian cuisine ring true in the pasta (‘Primi’) section, paired with the finest quality premium ingredients – Ravioli alla Norma (ravioli stuffed with eggplants, ricotta and pecorino cheese with fresh cherry tomato sauce) and Tagliatelle al Ragu di Coniglio (tagliatelle with rabbit ragu), for example. Guests can eschew the traditional carbs in favour of main courses like Polpo alla Barese (octopus sous vide with smoked potato puree, parsley powder and dry black olives) or Porchetta e Peperoni (rolled pork belly with herbs served with roast bell pepper salad and crispy crackling). For ‘dolci’ (dessert) go classic – tiramisu, panna cotta, Trio di Cioccolato e ricotta, and a fun selection of gelatos and sorbets await.

Each dish could be paired with wine from AQUA Forte’s impressive wine cellar housing a curated collection of exclusive labels from Italy’s diverse wine regions. Guests will be appreciative of the restaurant’s commitment to ensuring that they can pair each course or dish with the perfect wine- the large selection including the premium labels can be ordered by the glass or bottle.  Non-alcoholic options include premium Italian waters, soft drinks, a selection of freshly pressed fruit juices, and Illy coffee.

The restaurant’s ambience (designed by Team Architrave led by Principal Architect Madhura Prematilleke) is perfect for intimate, sophisticated meals to match the Galle Fort’s own charm of timeless elegance. The dress code remains casual- so guests can take a long wander through the fort’s many pathways before making their way to the restaurant. “Our guests are here to experience a real Italian dining experience and that means they should be relaxed and comfortable. We strongly believe in this philosophy when it comes to the food we serve as well. After all, Italian cuisine is so charming because it can be both sophisticated and hearty at once”, says Chef Roberto. Ian added: “We built this restaurant to blend effortlessly into the Galle Fort as if it has been here forever- and we think this sets the perfect stage for the real stars here; authentic Italian food and wine created and served in one of the most beautiful locations on earth”. They also thanked their partners, saying “We’re very lucky to have had excellent support locally from our Attorney at Law and Public Notary Nilanga De Alwis, Suresh Perera of Sithagi Design and Engineering and Antyra Solutions, our integrated agency partners for brand design and digital marketing.” The three friends are so charmed by Sri Lanka that they’re investing further- a small luxury boutique villa called AQUA Villa with annex restaurant AQUA Pazza will open in Midigama later this year. They are convinced that Sri Lanka will bounce back stronger than ever from recent events; saying “Sri Lanka is so beautiful, we’ll always return and know others will too.”

Ready to Rumble

Just when you thought World Cup fever was over, the world is preparing for another sporting spectacle in Tokyo, Japan. The Rugby World Cup will be played from 20th September right till 02nd November and expectations are pretty high. Although Sri Lanka is yet to qualify for the world stage, we certainly have a fair share of supporters for many of the teams that have qualified. For instance among us live those who will even claim ancestry to an ancient Māori Tribe just for this season!

Quite in sync with the anticipated festivities, Colombo now has its very own rugby-themed café in the form of the Blackout. Conveniently located on the corner where Wijerama Road meets Ward Place, this café is all about paying tribute to Webb Ellis and beyond. Starting from the logo itself which has the oval-shaped ball incorporated in to it, Blackout is all about bringing to life the spirit of rugby. The large house has been converted to various seating options from private rooms to a terrace with couches and of course bar stool and high tables with screens playing Rugby Union and Rugby League games from around the world.

The café opens doors early at 6am for those who want to catch a spot of breakfast before heading out to work and remains functional till late at night, for all the night birds or those like us who just get hungry at any time of day. The owners who have tons of experience in the restaurant sector around the island have actually put a lot of thought and trial and error in to every aspect of the restaurant. Blown up images of some of the greatest moments in rugby history adorn the walls while rugby memorabilia like the latest jerseys also have pride of place. The most interesting perhaps though is the large murals of Māori warriors that are in mid-tackle or run watching over you while you enjoy scrumptious comfort food.

Being a café, Blackout also serves an array of coffee-based drinks with a brew that is hand-picked and shipped in from Australia. In contrast to most cafes the beans are brought down fresh, and roasted locally. Two variants of 100% Arabica and a 90% is used for café favourite like Cappuccinos, Lattes and the likes. From the blends we picked a Salted Caramel Cooler with the 100% Arabica and were immediately taken up by the combinations of fragrances and tastes in one glass. A classic Hot Chocolate and a Celery-based Mocktail made up for the other drinks both of which were well executed.

What we were most excited about was the food. The owners, together with their consultant chefs have certainly put in a lot of effort to capture dishes from most if not all rugby playing nations and the result in quite an eclectic mix. The menu itself is sectioned to various rugby related phases of the game with the soups starting things off under the “Warm Up” section. Our pick from the island of Samoa definitely does warm up your taste-buds and senses in general with the thick Mullet Fish and Coconut Su A La Soup served with a crusty slice of Garlic Bread being the perfect entrée. To go with this we also ordered a Kithul Chicken from the “Quick Tap” snacks menu. Chicken Wings battered in Kithul flour, fried to perfection and lathered in a treacle and chilli-based sauce is a classic infusion of the best things about culinary secrets in Sri Lanka and what was even more surprising than the taste was the reasonable price for the hefty portion.

In fact the pricing was a highlight of our experience at Blackout. Only the best ingredients are used for everything, with some being flown down from overseas but the price point makes it affordable for everyone. This we see as one of the many reasons why people simply keep coming and coming.

Off the mains menu titled “Scrum Down” a South African inspired Bunny Chow is a must-have. The multi-grain bread roll stuffed with arguably one of the best Chicken Stew we have had in a while was a simple delight and don’t be afraid to get your hands dirty when chowing this one down. The Pacific Islands special Chicken, Rice cooked in Coconut Milk and Vegetables could have been presented better we thought but the Chicken Kale Moa was another light but filling meal. And then there was the Mutton Burger from the “Up and Under” section which also took us by surprise. Mutton is not a common meat for a burger and the patty itself was spicy and had a lot of typical Sri Lankan flavours going on. Another win for us.

We skipped dessert during this visit to Blackout but they do have some interesting cakes, pies and desserts in the freezer if you choose to indulge. The menu however, is so extensive that we feel a second visit is a must to try out some of the other favourites from around the world. And it is one of those places that you go back to again and again… With the World Cup around the corner we see ourselves here quite often…

So here’s our rating…

Location          ***** (Conveniently located at Wijerama/Ward junction!)

Ambiance        ****    (Quite the English pub vibe!)

Service            ***      (Service could improve!)

Food                ****    (Lots of favourites!)

Overall            ****

Reviewed by #FoodiesSL

Price Range – 1,000-2,000 per person

Opening Times – 6:00am – 11:00pm daily

Address: No.36 Ward Place, Colombo 07.

Telephone: 0117 024 816