Author: Esteem Magazine

HAIR WIZARD GERALD SOLOMONS ON 2019 AND THE LOOKS THAT SIZZLE

Master Stylist and Hair Wizard Gerald Solomons owner of Colombo’s most elite salon Chagall spoke of the upcoming trends for the year 2019. In Gerald’s opinion, though following a trend is important and obviously most people want to keep up with all that is current, he emphasizes the fact that no matter how trendy or in vogue a look may be, it has to suit you! Gerald gives us his very own take on the trends for 2019 and what he thinks will suit Sri Lankans best!

Be it short or long, hair up or hair down, guys or gals, Gerald has the look for everyone.

According to Gerald, hair trends for 2019 are definitely veering towards short rather than long, “however it’s feminine short as opposed to boyish short emphasizes Gerald. “Short Bobs, Waves, Curls, with a lot of bounce are very much in fashion while the perennial Bob has definitely made a comeback and we can expect to see a whole range of Bobs in varying lengths being sported this year”. As for colour, Gerald says that Chocolate Brown and all its varying hues are very much the ‘in’ shade for 2019, and of course the eternal favourite Blonde! “However the Grey blonde is now a bit boring and tends to age people prematurely” he says.

With regards to up do’s, it’s Braids all the way says Gerald. “Braids pulled back, to the side, coiled low at the back, as well as Buns which are slightly untidy. Hair ornaments have made a comeback with diamante clips, ornaments, glitter streaks, etc being very much in vogue. Even short hair will see hair ornaments being used to enhance the wearer and the style”.

With regards to long hair being worn down, Gerald says Scrunch drying, with luxurious waves and braids will be very much in fashion so keep those curling tongs handy!

Make up trends will continue to see a preference for the natural look, says Gerald while eyebrows are key to the 2019 look! “In the case of make up once again Glitter will play a huge role, while lips will go from one extreme to the other being either very pale or very bright”. With regards to eyes, the mirrors of our soul, Gerald says Wing Tips are making a comeback, while smoky eyes are still a favourite. “Most people think that the smoky look can only be achieved by using shades of Grey. This is not so as the smoky effect can be achieved using any colour”.

Foundation will continue to be Natural, veering towards Pale. “However the white, white look is definitely out though a lot of Sri Lankans as well as Japanese favour this look”.

Clothes will be very glittery with bare shoulders and hems of varying lengths being the trend. “Body hugging silhouettes as well as loose and flowing outlines – the Ethnic look will continue to be in fashion, while my personal preference for a woman has always been dresses and skirts as opposed to pants”. Gerald also says that Tie & Dye is making a comeback and this is good for Sri Lanka vis a vis garment exports.

“Jewellery continues to range from big and chunky to the delicate and intricate, while killer heels as well as flats, thick and chunky heels, loads of embellishments on shoes and slippers, will dominate”.

With regards to Gerald’s ideal look for men and women; ‘Elegance and Simplicity are the keywords” says Gerald. “Beautiful shoes and bags are a must, while for the evening I always prefer Black or Red. My personal preference for a woman with regards to evening wear is for something long and flowing”.

Where men are concerned, Gerald says the 20’s and 40’s look is very much in vogue with partings cut into the hair. “A modern version of the James Dean look is very trendy while Hats too will make their mark this year. The overall trend for men is more glittery than for women, but I personally favour the Classic look. However when it comes to my own personal style, its Bling all the way. Fun and glitzy and quirky is my personal fashion look”, says this style icon, while Chagall will continue to be the Salon of the elite for 2019 as well!

The Next Innings

Just when you thought the world had seen the end of the careers of two of cricket’s greatest gentlemen, they have returned for the next innings. This time though the on field batting maestros and off the field best friends have a whole new team playing a whole other ball game.

Kumar Sangakkara and Mahela Jayawardene together with their long-time friend, restaurant partner and culinary extraordinaire Dharshan Munidasa are credited for putting Sri Lanka on the world restaurant map with their now-world renowned Ministry of Crab. The Next Innings therefore has many connotations for the trio apart from the obvious cricket reference. It is their foray into a very different kind of restaurant, which they like to call a “sports lounge”.

Occupying the very first section of the Old Dutch Hospital Precinct (former Semondu), it’s hard to not take note of a giant sign that reads “For Players Only”. It is these tongue-in-cheek references to sport that really get your spirits on a high from the very first step you take in to what is now being dubbed Colombo’s longest bar. Surrounded by semi-secluded enclaves or bar stools for seating, the bar and the floor are manned by umpires/referees or any other name you would call the men who ensure there is no foul play. They’re all wired up and connected to a “third umpire” at the kitchens so that orders are swiftly executed. The interior walls are decked with some of pretty big screens which put on the day’s games from all corners of the world.

More than the screens though it was the sports metaphors in all the details that we really loved, like the “carom board” table top, the “dumb bell” table lights, the “tennis ball” reserved table indicators and even the names on the menu. The menu itself is called the Score Sheet while the drinks section is your First Innings and the food your Second. A live band plays out on the front terrace from Monday – Saturday, while upbeat music keeps you company indoors if a game is not on. To add to the chaos there’s the cheering and the jeering depending on which side you support.

Sudaraka who took our orders made some great recommendations on the menu and was more than happy to oblige us teetotallers during our visit. The menu at Next Innings indicates prices inclusive of all taxes so what you see is what you pay with no hidden taxes added on. Having said that a glance at the drinks menu told us that the pricing here for drinks is pretty decent. Scratch that, quite decent! We opted for a Small Island Iced Tea which is Peach Tea concentrate wit Soda and Lime that was quite refreshing and light. The highlight of the First Innings though was definitely the “Centella”. Made to Dharshan’s secret recipe this concoction of Gotukola and Thambili is healthy, refreshing and very Sri Lankan!

For our Second Innings of the day we chose Kade Paan Cheese Toast and Thin Skinned Patties with Mutton as the two “opening batsmen”. Now we were told that Dharshan has an obsession with kade paan or freshly-baked local bread and had a knife specifically designed to cut thin enough slices. Lathered in cheese and bits of green chilli this dish had all the elements combined for a perfect entrée. The patties get its name from the fact that the dough is rolled through a pasta roller before being stuffed with a spicy mutton curry. Hot Wings came out next and although labelled to be “hot” we found it to be more tangy than spicy. Served with a fresh pot of curd and onions, these wings need to be properly lathered in the white dip to get a burst of flavours.

Paying tribute to Sri Lanka’s favourite “short-eats” the “Bails and Balls” section of the menu is all about the rolls and cutlets. Bringing back some childhood memories we went with a Cricket Ball which was served in two halves to our table. A par-boiled egg with the yolk dripping over in every bite sits in the middle of this messy cutlet that also makes for a great culinary and dining experience. Here we must mention that one does not need to be prim and proper and use the cutlery. Just be yourself and dig in. We have extra points for the sauce that was served with the foot-long Hot Dog with its tangy, sweet spiciness all married together.

For mains we had to try a pizza that came out of the “cricket-ball themed” pizza oven and an old favourite that was on the menu under the “something new” section. Next Innings uses imported Caputo flour and our D.O.C was packed with fresh tomatoes, buffalo mozzarella, basil and olive oil. The pizza though was probably the let down from everything we tried during our visit because it looked and tasted burnt.

Thank God for the saving graces of the Bone Marrow Curry. A whole pound of Kade Paan with its center scooped out had bone marrow curry (bones and all!) packed in to it. Again we unashamedly indulged and the empty bone shells with the marrow all scooped out and bread crumbs adorning our table were testament to how much we enjoyed this one.

You would think that after so much “batting” there would be nothing left for the tail-end of the line-up but Next Innings has a way of surprising you with their desserts. We had the Kade Paan (see the obsession!) French Toast and the signature Chocolate Cake. Personally for a big fan of French Toast the kadey paan really didn’t work because it left an oily aftertaste that didn’t sit well on my palate. I’m glad though that I saved the best for last and had the amazing chocolate cake to finish off our meal. I’m not really sure how to put in to words exactly what this chocolate cake did to me with its layers of rich, gooey goodness so I will save it for you to try out.

Next Innings also serves some of the favourites from its sister next door Ministry of Crab but we recommend that you try what’s unique to this place. With pricing that isn’t burning holes in your pocket, but service that is sky high we think this could soon become Colombo’s favourite watering hole. And then there’s the distinct possibility of bumping in to one of the three gentlemen responsible for putting this place together, which for some diehard fans might be reason enough to camp outside!

So here’s our rating…

Location          ***** (At the heart of Colombo)

Ambiance        ****    (Love the sports metaphors in every little detail!)

Service            ****    (We always had great respect for umpires!)

Food                ****    (Lots of favourites!)

Overall            **** ¼

Reviewed by #FoodiesSL

Price Range – 1,500-2,000 per person

Opening Times – 5pm – 2am daily

Address: Old Dutch Hospital, Bank of Ceylon Mawatha, Colombo 01.Telephone: 0775 624624

Hassan Esufally makes HISTORY by completing the Antarctic Ice Marathon

Adventure marathoner Hassan Esufally goes down in history books as the first Sri Lankan in history to run a marathon on all of the seven continents by completing the arduous Antarctic Ice Marathon with a time of 8 hours 35 minutes. The champion marathoner endured the 42.2 km marathon event under tough conditions with falling snow and poor visibility which required a superhuman effort. Previous multiple-times winner of both the Antarctic Ice Marathon and 100 km events who participated in the event were quoted as saying that this was one of the toughest years in the competition. Due to the weather forecast and conditions on race day, the 10-hour time limit imposed had been taken off for all the competitors. 

This is the only official marathon run on mainland Antarctica, taking place at 80° South, just a few hundred miles from the South Pole in the interior of Antarctica. Having successfully completed the marathon, Hassan is now relaxing and enjoying his feeling of triumph. He underwent grueling training sessions to prepare for the event. 

Commenting on his latest milestone, Hassan said, “It is an amazing feeling to complete the Antarctic Ice Marathon within a reasonable timing as it is the one of the toughest marathons in the world! During the race, I had to maintain a tough mental outlook as visibility was almost zero and heavy snow was falling through the race. Luckily, my previous experience in marathon running coupled with rigorous physical preparation helped me complete the race successfully. I feel blessed to be one of a handful of marathoners to have completed the Antarctic marathon.”

However, Hassan does not want to rest on his laurels and will undoubtedly challenge himself with yet another ambitious goal in the future. Before the Antarctic Ice Marathon he was also the first Sri Lankan in history to complete the world’s hardest marathon, the Inca Trail Marathon. For the other five continents, he has completed marathons in Europe (Stockholm Marathon in June 2017), Asia (Colombo Marathon in October 2017), Australia (Melbourne Marathon in 2014 and 2016) and in 2018 he completed in the Boston Marathon in USA (April) and the Big Five Marathon in South Africa (June) – putting Sri Lanka on the marathon map.

CELEBRATING 5 YEARS OF BELLISSIMA

When it comes to biscuit pudding in Colombo, a name that constantly comes to mind is Bellissima. Yes, the artisan biscuit pudding brand, which has evolved over the years, and has become one of the most popular go to dessert options among trendy local city cafés, is turning 5, ending another successful year in style.

So what’s special about Bellissima? According to Dush Ratnayake, who is the creator and owner of this infamous delicacy, the main secret for the popularity of the biscuit pudding is simply being made with nothing but the best local ingredients, carefully balanced, to bring out the best combination of all this dessert’s different attributes. After all, it is worth to mention that chocolate biscuit pudding is a fusion Sri Lankan dish which originated during the British Colonial era and Bellissima being a truly Sri Lankan brand that understands the soul of this dessert has surely given it a new identity with improved variations and flavours.

Dush; a foodie who learnt to cook through experimentation with a great taste bud for flavours since the age of 7, and who later turned himself into a self-made culinary artist in the industry, started experimenting on biscuit pudding, only 5 years ago, just to satisfy the cravings of his younger brother, who woke up one morning demanding for home-made biscuit pudding.

“And so the biscuit pudding continued to evolve from there once we decided to commercialise it, and we took our family’s and friends’ preferences as initial market indicators to pick from the random sets of flavours I developed. The one we decided to start with of course was the Chocolate Arrack Biscuit Pudding” says Dush Ratnayake who has ever since not stopped bringing new additions to the range.

Today, Bellissima has 7 flavours popular among the local as well as international clients alike, out of which 3 are alcoholic, namely the Arrack Chocolate, Orange and Arrack Chocolate, and Baileys biscuit pudding. The Classic Chocolate, White Chocolate Raspberry, Mint Chocolate and the Salted Caramel are also being loved by kids alike. Almost all these flavours are widely available at many of the cafes in Colombo, including recently De Vos Café and Dilmah’s café Brew 1867 to name a few.  Chef Dush also went one step further to introduce exclusive flavours on request such as the Matcha biscuit pudding, exclusively available at Ramen Misoya as well as the Chocolate Biscuit Pudding Ice-Cream and few new Bellissima Gelato flavours exclusively sold at Roots Gelato outlets.

“While we have come a long way there’s an even longer way to go, and taller mountains to climb. Customers can definitely expect new flavours and a few are already in the pipeline for 2019” stated the passionate chef whose sole motive is to put Sri Lanka on the world culinary map with Bellissima. To discover more about what’s experimenting at the Bellissima kitchen, simply like www.facebook.com/BellissimaDesserts or follow on Instagram either @bellissima_sl or @dushratnayake. Alternatively, you can always WhatsApp to 0766267777.

Discover the Taste of Sri Lanka

With a history that dates back more than 2000 years, Sri Lanka has a rich culinary heritage passed on through the generations. The very first recipes per se come from our indigenous people, “the Veddahs” who as hunter/gatherers found novel ways to preserve excess meat from the kill or the day’s catch after a spear fishing expedition.

Thereafter came the days of the kings and kingdoms, when Sri Lanka was a nation known for its agriculture and of course its spices. Even biblical scholars believe that the Cinnamon mentioned in Exodus 30:23 and Song of Solomon 4:14 may have come from a nation that was known in those days as Serendib. Predominantly vegetarian at the time owing to the advent and spread of Buddhism, most if not all meals were built around the staple rice with accompanying curries and condiments.

With the great explorers of the West came more influence from the Portuguese who introduced tomatoes as more a vegetable than a fruit, the Dutch who brought with them breudher and lamprais, and of course the English who toned down Sri Lankan rice and curry which made them get all hot and bothered with the first bite of spice.

One can also not forget the Arab and Far Eastern merchants who came down the Silk Route and left behind Mediterranean spices and the likes of Chinese, Malaysian and other Eastern delicacies.

With such an eclectic mix of cuisines from around the world, one would think the original Sri Lankan cuisine would have been diluted over the years and yet it has been carefully preserved. Bringing together this heritage and presenting it to the world, is Colombo’s latest food phenom, Culinary Ceylon.

Nestled on the cobblestone streets of the Dutch Hospital precinct is a nondescript “petti kadey” stocked with an array of knick knacks including the rock-hard “Bulto” that can literally crack your teeth or the “Seeni Bola” that just melt in your mouth. The real culinary delights though are hidden behind the secret door at the back.

Opening up to a room adorned with Sri Lankan artefacts on one corner and a roof made of bright red batik and jute that create a pattern of its own, immediately opposite the entrance contrastingly is a modern show-kitchen. The room seats approximately 12-14 guests who are treated to a traditional welcome from Glen. Now don’t be fooled by the name itself and imagine a tall, white man. Instead the young man greeting you with an “Ayubowan” is clad in a traditional “Arachchi” get-up complete with the sarong, and the healthy beard. Glen is not just your greeter but the “Pothe Gura” or story-teller who will weave tales about the origins of what you are about to eat.

The idea at Culinary Ceylon is to serve up ‘home-cooked’ style meals using family recipes passed down from the proprietor’s ancestors. The first thing you do before immersing yourself in the local culture by ‘breaking bread’ with a local, is to wash your hands in a warm bowl of water and wipe them with spice infused towels our guided, curated experience distinguishes us from an ordinary restaurant visit. Listen to your curator as they carefully explain the origin of each dish and share the best of their knowledge and stories of the food you will enjoy.

On one side of the dining space is a bar manned by mixologists who uses small “té kadey” glasses to serve you Sri Lankan arrack-based cocktails named Yaal, Achcharu and Manik. If you are teetotalers like us just ask them to skip the alcohol and trust us the distinct flavours don’t really change much. Yaal as its name suggests resonates the flavours of the North predominantly with tamarind giving that oh-so-tingling “ambul” (sour) flavour. Manik is passion fruit based and is the least adventurous of the three, especially if you prefer a sweeter concoction. Our favourite though is the Achcharu which combines tropical fruit puree with lime and chilli powder for that kick and aftertaste that you would normally associate with eating the fruity delight.

Our carefully curated menu for the evening included 7 courses that quite literally was a fire-starter. The warm Crab Rasam was served in a miniature steel cup with the crab meat being stuck at the bottom. Now Rasam as we know is an Indian soup, traditionally prepared using tamarind juice as a base, with the addition of tomato, chili, pepper, cumin and other spices as seasonings. It gives you a heady feeling from the very first sip and is believed to have the ability to clear one’s sinuses. The second item on the menu is an entrée platter with three of Sri Lanka’s favourite finger foods. Inspired once again by Northern culinary practices the Isso Wadey, Ulundu Wade and Hot Butter Cuttlefish comes with an interesting Grilled Sweet Potato topped with Eggplant Salad. While the two versions of the wadey served with chutney were divine, the HBC was perfectly crispy on the outside and soft on the inside just the way we like it. It was the unlikely combination of two vegetables that people generally prefer to avoid that really got us liking this platter though.

The first main course per se is one inspired by the colonialists and before it arrives at your table Glen will do quite the rendition of “Lorenzo da Almeida Kolom Thotata…” a popular baila song that most Sri Lankans know and have sung at some point of our lives (drunken more often that not!). The Black Pork Curry stuffed Pol Roti with Lunu Miris and Seeni Sambol was perhaps our favourite item on the entire menu and it encompassed everything that is special about Sri Lankan cuisine, especially the combination of pepper from the pork, chilli from the sambal and the coconut flavour from the rotti. Ah bliss!

Then came another Dutch inspired favourite, the lamprais. Now a proper lamprais has several elements including the banana leaf that it comes wrapped in. Culinary Ceylon goes a step further of serving it up in a reed basket. Served piping hot this rice dish was full of flavour as was the ash plantain and eggplant curry and the must-have cutlet. String Hopper Kottu with Roasted Chicken Wings and Chilli Parata with Tangy Tamarind Sauce followed with both dishes being served together as one. Basically a half circle of kottu and half circle of parata were assembled together to create a ying and yang sort of dish that combines so many flavours together.

By this time your insides are telling you to stop with the food fest but how can you say no to crispy Thosai with Tomato Chutney and Coriander Coconut Chutney. We loved the chutneys and resulted in unashamedly licking our fingers clean also signaling the end of a superbly fulfilling Sri Lankan meal.

No traditional Sri Lankan meal is complete though without some good ol’ Buffalo Curd and Treacle. The fresh curd was perfect to cure some of the heat and burn from our spicy meal as was the Pol Pani Pancakes that came with our dessert. Just when you thought it was over, a distinct sound of a bell signaled the coming of one man who brought with him memories of childhood wrapped in what my grandmother would call “Bombai Muttai Pink” (the term she would use to describe the shade of pink!). And indeed it was the Bombai Muttai man himself armed with his bell and metal tin filled with pulled sugar floss and “nice” wafers. You would think by now we were stuffed but we had just enough room for two (not one!) doses of the sticky confectionary.

We walked out of the “petti kadey” so satisfied and also immensely proud of a heritage that we would otherwise forget. Colombo is a culture evolving and it is good to have those who treasure our roots and see value in it to take on even the oldest cuisines in the world. What a journey it was down the history annals of Sri Lanka and a trip down memory lane too. Culinary Ceylon certainly know how to take one of the best parts about our island home and present it to the world.

Written by Nishu GunawardanaPhoto Credit: Sanura Gunawardana

A “Grand” Escape

Whenever we feel like we need to escape the crazy pace of life in Colombo, there is a place an hour and a half’s drive away that transports you in to a world of grandeur, history and old world charm. The UNESCO heritage site that is the Galle Fort holds many wonders for any type of traveler, and every time we visit there’s something new to experience. In fact the city of Galle itself is a continuously evolving culture attempting to find a bridge in between its rich historical heritage and the modern world.

Combing these two aspects in a perfectly curated setting lies Asia Capital’s latest luxurious holiday destination, Le Grand. As its name suggests everything is about grandeur in this scenic location. Le Grand stands majestic on an alcove just outside the ramparts of the historic Galle Fort and opens up to the Indian Ocean on one end with its own natural pool protected by a series of rock formations and screw pine bushes. The vast, lush green garden slopes down in to the natural pool giving the building a look of being set upon a hill.

Southern hospitality is at its best from the time you set foot in to the lobby of the Le Grand with cool towels and a choice of welcome drinks from Iced Coffee, fresh Passion Fruit Juice and Lime and Mint Soda to choose from. Check-in was as cool as the gentle breeze that flows in from the Oceanside to the large open space that doubles as a waiting area.

Le Grand boasts four types of rooms in addition to the largest number of suites and we were ushered in to ours by a friendly young man who took the trouble of explaining the features of our room in detail. The room itself overlooking the infinity pool, the ocean and the ramparts was tastefully decorated with a predominance of earthy brown hues that gave quite the relaxing feel to the room. With complimentary Wi-Fi, cable TV and the most high-tech toilet we’ve seen in a while leaving the room was not an option had it not been for having to explore the rest of the property and the great city of Galle beyond. We could seriously just curl up under the comfortable covers, order 24-hour room service and watch reruns of TV shows all day long!

But then it was necessary to take a plunge in Le Grand’s famed infinity pool, relax in the bubble pool under the purple dusk as the sun set and sip on mocktails prepared by the skilled bartender at “Tide”. The pool bar also has one of the most interesting menus with blue liquid inside that dances to the tunes of the waves when moved around. The scenery was breathtaking as the purple hues of the sky turned darker and the stars came out to twinkle. Unfortunately for us who would’ve loved to lie out there on the pool beds watching the constellations, the heavens opened up which meant we had to head back in.

The rains did have its advantage though, as warm Japanese-inspired seafood dinner awaited us at Le Grand’s fine dining restaurant “Blue”. Built on top of one of the natural rocks that dotted the landscape, this restaurant takes its namesake very seriously from the shades of blue in the cutlery and crockery to the mellow music that softly plays in the background. The open kitchen where the day’s freshest catch gets prepared to perfection is a treat to watch while watching the distant lighthouse flashing its solitary beam warning the ships afar of the dangers of venturing too close to shore. The entire experience was dreamy to say the very least with the low lighting and the candle-lit tables adding to the allure. We sampled everything from freshly-made Sushi Rolls to Tempura and Nigiri, Ramen and more until we had our fill of fish. Our entrée was a definite highlight served in what resembled a mini paraffin lamp, as was our desserts which clearly had a lot of thought and love being put in to presentation.

We awoke the next morning to the bright sunlight peeping its way through the curtains and beckoning us out of peaceful slumber. Although rising up was an ordeal a fully-equipped gym and a soothing spa treatment awaited us. The “Shirodhara” oil treatment was as relaxing as one can get. The controlled drip of medicinal oil on to the center of your forehead and the skilled hands of the masseuse made you forget all the troubles in the world and drift off to a place of Zen. Le Grand also has a steam room and Jacuzzi at its spa which we opted out of due to time but were told are quite extraordinary.

Breakfast was another grand affair at the all-day-dining restaurant serving up the best inter-continental and local wares. The added gesture of baking bread right before your eyes and having it served to your table by an ever-smiling young lady was as delightful as every bite of the warm, bread itself. Lots of cheese, cold cuts and pancakes with every type of sweet topping you can think of (Imagine Chocolate Sauce, Butterscotch Sauce, Powdered Sugar, Maple Syrup and Chocolate Shavings!) made up for a not-so-healthy breakfast. But then who really cares when you’re on holiday right?

A visit to the Galle Fort is a must when staying at Le Grand and for those more adventurous the hotel arranges for whale watching and sight-seeing tours with local operators. A word from the wise, although our trust PickMe has ventured to the South the drivers are a little apprehensive to go around in tourists hotspots as the local “tuk tuk mafia” aren’t the friendliest bunch, so we propose walking. The mild climate permits it and the fort isn’t too far off. If you are in to history then the cobblestone streets are rampant with historical buildings made to Dutch architecture, museums, and local historians always willing to tell their version of the story. The streets are also adorned by gift shops, and an array of restaurants serving meals from every corner of the world. The ice-cream whether it be homemade from Dairy King or the best gelato from Isle of Gelato is a must-try.

We’ve heard before of “Breakfast in Bed”, but Le Grand does their version of a breakfast tray floating in your own personal plunge pool. A tray laden with fruit, bread, cheeses AND champagne is delivered to your pool to enjoy while taking a relaxing dip before heading back to the hustle and bustle of Colombo.

When in need of a perfect escape from the mundane, Le Grand has it all planned out down to the most minute detail. This is what makes holidays memorable. The perfection is in the detail.

Written by Nishu Gunawardana

Photographs by Sanura Gunawardana

Address: Le Grand, No.30 Park Road, Kaluwella, Galle.

Telephone: 0115 769500-2

E-mail: inquiries@asialeisure.lk

Website: www.legrandgalle.lk

An Authentic Experience

Sri Lanka is a beautiful island filled with ethnic diversity, culture and vibrant history. Throughout years of colonization and influence from other countries, Sri Lanka has adapted its food culture into a blend of different curry concoctions and tasty dishes. A few things about Sri Lankan cuisine food can be said with certainty: we thoroughly love our spices, flavourful and deep-fried food. The cultural cuisine of Lanka will leave your mouth rejoicing with happiness. With the booming restaurant scene in Colombo, Culture Colombo (CC) is one of the latest additions on the culinary block. They offer an extensive range of authentic Sri Lankan dishes from around the country with their very own modern twist.

Ambience

Culture Colombo is located at Kensington Garden on Duplication Road; when you walk into the restaurant, you will notice that they are super spacious, have indoor and outdoor seating and also have ample parking space. The interior is attractive, with the use of vibrant colours and a homely ambience. The interior is designed to resemble a walawwa from the olden days along with some modern architecture. All the art adorning the walls within the establishment are courtesy of local artists and photographers and both paintings and photographs are prominently credited to its respective artist. The waiters were accommodating, attentive, well-versed with the menu and prompt with recommendations. They also insisted on us eating with our hands to get the real Sri Lankan experience and provided us with aprons to keep us from getting messy.

Food

At CC they believe the authentic way to showcase Sri Lanka is through the cuisine. Their menu covers all genres of our country’s gastronomy, from the Jaffna crab curry to the local isso wade. They use fresh seasonal ingredients and seafood to enhance the flavours. Their wide range menu can easily leave you wondering what to pick, but the waiters were more than happy to make recommendations. We started off with the Homemade Ginger Beer and it was better than my expectations. It had a strong flavour of ginger, yet it was not overpowering. The lime in this drink added a nice tanginess that I loved. Moving on to their famous Bamboo Biriyani; we opted for the chicken version, which was presented from a steaming hot bamboo making it Instagram-worthy and interesting. It came with a side of raita, homemade chutney and masala curry, tasted good and had generous servings of chicken pieces.

Scrolling through their menu, the page titled ‘The matti walande dry curry’ definitely caught our attention. These dishes were served tangy or spicy according to our preference on a banana leaf. We tried the Prawn Dry Curry Bowl, which is one of their signature dishes. The prawn is cooked in a clay pot served with a carb of our choice along with onion sambol. We went for roast paan because a good roast paan and prawn curry is always a winner. The prawn was cooked right, but I personally felt it needed a tad bit of more seasoning. However, there was an ample of prawns – with the onion sambol and roast paan combination, it hit the mark.

Culture Colombo offers a business lunch that comes with a choice of drink, mains and dessert. Since an authentic Sri Lankan meal cannot be completed without rice and curry, we opted to try out some white rice which came with a side of vegetable curries, mallung (green leaves) and achcharu. Since we also needed a pairing of curries with the rice, we ordered Kukulas Kuluwata Uyala which is chicken cooked in Ceylon spice-blended black curry and Maalu Ambulthiyal, a unique local fish recipe marinated in tangy and peppery sauce. I personally liked both the curries as they had bold flavours and sourness respectively, which was a delight. Our absolute favourite and the best dish we tried was the Hot Butter Dallo, perfectly batter fried cuttlefish cooked in spices and blended in red curry sauce. The seasoning was on point and tasted great. This is definitely my pick from CC and recommended too!

Overall

Though we were already stuffed, we had to end the meal on a sweet note. Me being a dessert fan, I was a bit disappointed to find very few options of desserts. I went for the Watalappam, but it did not hit the mark for me. They also had ice cream available, from which we indulged in chocolate flavour. It was classic goodness and couldn’t go wrong. All in all, at Culture Colombo the ambience is great with warm and well-trained staff. Since they are new to the culinary scene, I hope they will be consistent in their service and quality. The prices are not that heavy on your wallet, it’s reasonable in comparison to the proportion sizes. It’s worth dropping by for a good authentic Sri Lankan fix!

Reviewed by Shafiya Nawzer

The Victoria Golf & Country Resort: A Paradise On Earth

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I was fortunate to visit The Victoria Golf & Country Resort a few months back, and it was everything you would read and see in a picturesque storybook resplendent with all things quaint. Donald Steele adroitly designed this gargantuan property in 1997; it stretches over 500 acres of absolute greenery and is ranked among the “100 Most Beautiful Golf Courses in the World”. As someone who is past his third decade on this earth, this incredible place is nostalgic to say the least. You are cosseted in faultless architecture and voguish interiors, while a well-trained staff is present to offer you incredible levels of hospitality. Golf may indeed be regarded as an elitist game, but this resort offers you access to try your hand in it whether you are an old-fashioned gent or a new-world millennial. Evolution is the name of the game, and the Victoria Golf & Country Resort is open to both leisure seekers and holidaymakers – at a price that is very reasonable.

Let’s forget – dare I say it! – golf, and consider rest and relaxation indoors instead. After all, for the denizens of Colombo, what is primarily residing in their minds is leisure, which is of absolute importance after grinding away at their corporate jobs. We all end up in Negombo, Unawatuna or Nuwara Eliya, but nestled in Digana is this resort, which in my honest opinion is a country to itself. For someone who is more of a bookworm and is very happy to settle in a big comfy bed and indulge in some real luxury – The Victoria Golf & Country Resort ticks all the right boxes. This is not to say that there are no excursions present that offer an adventure that can be customized to your liking. But now – let’s look at food – which is a desire harbored by everyone.

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Consider yourself an epicurean? Then I suggest you make your way towards the Araliya Restaurant, which offers you a delectable range of cuisines from Western to Eastern to Asian. Based on the level of occupancy, you would be able to indulge in an incredible buffet spread that will tickle your taste buds. Moreover, it needs to be stated that al fresco dining is an option, and what could be more romantic or ideal than enjoying some fine wine and a curated 3-course meal under the night sky. I had the privilege of enjoying the buffet, and the spread was comprehensive while the offerings were divine to say the least.

Sunrise and sunset is an inimitable affair, and both readily greet you at this resort. One of the most memorable moments for me was to wake up to the birds chirping and opening the chalet doors with a coffee in hand to watch the slow and steady sunrise. It was glorious and no artist or photographer can re-create such an incredible spectacle (with or without Photoshop). Since waking up from a dream is an inevitable experience, consider what must be done afterwards. There is always a sunny breakfast and the hospitable sunny smiles of the staff awaiting you at the restaurant, as you consider either a dip in the cerulean pool, a round of golf, or a horse-riding lesson or even a game of tennis. The possibilities are endless, and even an excursion – a nature trek around Victoria or even a variety of cultural tours to Kandy – is a very real option.

Yet, what is central to The Victoria Golf & Country Resort is – in my opinion at least – comfort and rest. With a number of discerning chalets, a few cottages and one villa, this is a property that promises a bed of true comforts. The rooms per se are a rich contradiction with simplicity and sumptuousness mixed in exquisitely to afford its guests with a star-class atmosphere that could remind one of a home away from home. I did mention how quaint this entire property may seem, but rest (pun intended) assured that all the chalets etc.  offer contemporary facilities from Wi-Fi networks to hot water to air conditioning. It goes without saying that the cottages and the deluxe rooms come well-facilitated with a pantry option, which is perfect for a family.

All in all, I recommend The Victoria Golf & Country Resort very highly. For a person who always ended up in Negombo to pursue his leisure interests, this is a newfound paradise that promises so much more than the pictures on these pages.

Website: golfsrilanka.com

Telephone: 717376376

Email: reservations@victoriagolf.lk

Written by Rohitha Perera | Photography by Sampath Munaweera

A Whale of a Time

The term a “whale of a time” is most often used in Ireland or Irish culture to explain that one has had an absolutely incredible night out in town. Colombo’s latest watering hole, dedicated to the happy-go-lucky Irish way of life therefore wants every patron to have a good time in every possible way and keep coming back for more.

The Irish Bar & Grill opened on Park Street in an old converted house and is run by a family who knows their way around restaurant and bar management, With ample parking and a convenient location in the heart of corporate city, The Irish is not just open for drinks and grub after work but also has a great lunch menu packed with some great comfort food.

We paid them a visit during lunch and were surprised to find a few tables with ladies enjoying a tête-à-tête over drinks and food. Predominantly featuring wood in the interiors, the ambiance is somewhat dark to keep the pub atmosphere going. Some of the tables are actually converted beer barrels which adds a certain fun touch to the bar. Otherwise there’s bar stools or regular tables indoors and some great cane furniture outside if you choose to brave the Colombo sun.

One would also not find a bare space on the wall which has some great images of famous Irishmen (and women). In the centre is a bottle cabinet which complements the well-stocked bar at one end of the room. We also have to mention how cute the washrooms are with the washbasins set on top of more beer barrels.

One of the greatest things about our experience at The Irish was the impeccable service. No request goes unnoticed or unattended and our menus, drinks and food was brought out in record time. We also had a visit from the chef who wanted to make sure everything was ok with the food.

Since it was the middle of the afternoon we stuck to mocktails and had a Strawberry Hill and Shirley Temple. Both “pink” drinks were superb thirst quenchers but we preferred the Shirley Temple for its presentation and taste. Served in rather a tall glass, the concoction of Grenadine, Sprite and Lime had the right balance and was great for sipping on during our meal.

From an extensive food menu we ordered a very traditional Irish Stew, an Italian inspired Chicken Parmigiana, Grilled Calamari from the starters menu and a portion of Potato Wedges. Let’s start with the wedges which are a hefty portion served with Kochchi Sambal. Yes, you read right. The thick wedges, dipped in the spicy sambal had a unique flavour and we kept asking more and more of the sambal to go with it. The Grilled Calamari was also again two large skewers packed with well-seasoned calamari. Grilled to perfection it was easy to chew on and quite a treat.

Out of the mains the Irish Stew was just like mama makes it at home with huge chunks of beef swimming in a thick, super flavoured gravy, and potatoes and carrots to go with it. Served with Steamed Rice or Dinner Rolls we recommend you go with the bread as the rice was the only let down in the dish. The Chicken Parmigiana was another wonderful dish with a huge chicken fillet coated in bread crumbs and fried to perfection. It’s then topped with Tomato Sauce, Chicken Ham and tons of Mozzarella and Parmesan. Anything with so much cheese we absolutely love!

One more thing you must-try at The Irish is their fat fries. Make sure to ask for the Nai Miris (Snake Chilli) sambal and have your fries with this instead of dipping it in ketchup all the time. Not for the faint-hearted but totally worth it!

After so much food we actually didn’t have time for dessert but have heard lots of good things about their version of the New York Cheesecake. We’re definitely going back to try more of their food menu and of course their desserts!

So till then here’s our rating…

Location          ***** (Conveniently located on Park Road with ample parking!)

Ambiance        ****    (Great atmosphere and we love the beer barrels!)

Service            ****    (Superb service!)

Food                ****    (Great pub grub and super portion sizes!)

Overall            **** ¼

Price Range – 2,000 – 2,500 per person

Opening Times – 11:00am – 12:00 midnight

Address: No. 63 Park Street, Colombo 2.

Telephone: 0112 576027

Reviewed by #FoodiesSLPhotographs by Sanura Gunawardana

MIXING UP THE PEDIGREES AT HELGA’S FOLLY, MUSEUM, ART ‘ANTI HOTEL’.

There are a few dozen families that add bursts of glitter to the kaleidoscopic and colorful history of ours. I’m not certain if it is my travel reviews or an unusual event between two families that got me to reconnect with Ms. Helga de Silva Blow Perera – the proprietress and creator of Helga’s Folly – an interior design maze found amidst the cool hills of Kandy and nestled at the brim of a hilltop. I had the good fortune to enjoy a tête-à-tête with Madam Helga, but before I dive into any of the insightful conversation, I must tell you about this place.

During my own investigations I was warned “the place is fabulously interesting but it’s not for the faint hearted” so at that moment I knew it had my name written all over it. The ensuing research led me to believe it would be everything I wanted it to be.

The entrance promises that what is contained within the boundaries of the estate will be out of the ordinary and the explosion of colour that meets you at the door bears testimony to it.

At first you are stunned, then awe struck and finally your inquiring mind makes a bold entrance – the patterns, the art, the paintings, the mirrors, candle wax and fabric compete for your attention that is swift to be caught by historic photographs, articles and cultural artifacts and thus begins the journey into what seems like an exercise in creative expression.

Yet another defining feature of the estate is the courtesy so readily extended to you by the host’s staff. They are well mannered, polite and well informed. All uniformly clad in red.

There is much to be said about the history to this place and it’s best articulated by the already published information sheet you are handed out. You will find a reproduction of it here.

I was then escorted to the upper chamber of the property where you have several books, with sitting areas and dining facilities.

OH! I should have set the tone to all of this by requesting you to turn on the gramophone to 1930’s music.

As for the art, you must experience it for yourself. There is little I can say for its appeal lies in the eyes of the beholder. The emotions it communicates pendulums between passion, ecstasy, love and fury so you will have to make your own assumptions. But what I will do is tell you answers to three questions I posed to my host.

What is there dream and where does the passion come from? What are your future plans for Helga’s Folly and where did it begin?

Madam Helga chose to amalgamate the questions and answer them thus.

“I was in a difficult, dark place in my life. It was my father who gave me the inspiration to express my emotions through my art. This was our family home and I was lucky to have a free hand.

Over here is the room I was almost born in” she said pointing to a large room thickly decorated. My intention is to run it as it is, and as it has always been a family home – a nursery of imagination if you like. My expressions of art have many sources. Much of it emotion and I like to mix up the pedigrees. I am often asked what the theme is and I always reply saying that akin to life Helga’s Folly has no theme.

I like and feel humbled that many travelers and guests going through a ‘dark’ time find refuge here, and ‘paint out’ as I suggest they do, which they find liberating’.

Helga’s Folly is blessed with an epic provenance from the outset. Walls are adorned with newspaper clippings, poignant photographs, hastily scribbled verses and hastily scribbled verses. They all tell the story of the house, which was designed by Madam Helga’s mother in the 30’s who was a student of the Bauhaus movement. Madam Helga’s father Frederick de Silva was the son of political icons The Rt Hon George De Silva credited with help securing Sri Lanka’s Independence, and Agnes Nel De Silva credited for helping gain Women’s Rights. Aunt Minnette de Silva described as Asia’s first woman architect. Her aunt Marcia De Silva De Vigier the authoress, and of course the ‘Rt Hon Sir Desmond De Silva, the extravagant and flamboyant barrister known as football’s best defender, and who specialized in bringing justice to War Crime Criminals around the world.

She had many wonderful things to say about her staff some who haven’t even painted the property and been with the family up to 47 years in service.

I also had the opportunity to briefly speak with an arts student, a live in volunteer here to do a sculpture in celebration of the life of Ms. de Silva’s brother QC Desmond de Silva. A knighted pride of Ceylon. She had poignant things to say about selecting a lion to represent all that he was. Sadly, he had passed away in England just a few months prior to my visit. But evidence of his countenance and his work is all over to be read.

Housekeeping rules are simple. There is plenty of accommodation, even a family room, a pool and a courtyard and the meals are served promptly and I opted to have authentic local vegetarian food which I found to be delightful. The lemon rice and the tamarind rice in particular were my favorites. On the ramp to the property is a bird’s eye view of Kandy and a morning walk down the hill will do you well. The tropical fruit is sun kissed and the accompaniments to your meals are unusual. For I had a glass of local tonic instead of wine and found it quite interesting.

The services are paid for in dollar terms and its enchanting surroundings are yours to revel in. If you are coming – call ahead and make sure the staff know any special needs you may have and bring an opened mind with you.

However, if you are thinking of coming to Helga’s Folly, please check their website: Helgasfolly.com – it is an ART hotel, with some island history. HF is NOT a boutique hotel as such, or a starred emporium, it is a Sri Lankan home, overlooking the Temple of the Tooth, lake, magnificent mountain scenery and flanked by jungle. If expecting a regular hotel experience, best look elsewhere, there are many, many hotels in Kandy.

Leisure Property Review by Tanya Goonewardene