The Batik story –the Success story of Buddhi Batiks

When it comes to the Batik Industry, Buddhi Batiks had always been a household name. By becoming one of Sri Lanka’s leading Batik designers, Buddhi Batiks have been recognized for its quality, creativity, and the wide diversity of designs, patterns, thus creating its own identity in the field of fashion designing. Being the main inspiration in turning Buddhi Batiks into a household name, Deshabandhu Dr. Buddhi Keerthisena recollected the beginning of the Batik Industry in Sri Lanka as well as Buddhi Batiks, recalling an interesting journey towards the early years of Batik, gradually developing up to the international standard where it is now.

 

“When Buddhi Batiks were first established in the 1960’s, Batik was only a decorative item and was limited only for Sarongs, shirts, kaftans and Kurtas” said Dr. Keerthisena, founder and the brainwave behind Buddhi Batiks. “Actually, there was no fashion but there were dresses made out of Batik. Wall hangings were popular, and Batik was first started in Sri Lanka by Soma Udabage, and at that time, it was a new thing in the beginning of 1960’s. Afterwards, Vipula Dharmawardene, Ena Desilva, myself, Bandula Fernando, Douglas Fernando, Eric Suriyasena, we all came at the latter part of the 1960’s. But even at that time, there was no real fashion in Batik. We went all over the world, especially trade fairs. We participated in many trade fairs in the 1970’s. Vipula Dharmawardene and I did Batik exhibitions all over the world. At trade fairs, we got huge orders for supplying of Batik, including wall hangings, dresses, etc. But still there was no proper fashion”. Continued Dr. Keerthisena.

 

Vipula Dharmawardene devoted most of his time to promote Batik abroad, and gained huge success through his effort in promoting the material. Dr. Keerthisena also participated in Frankfurt, Berlin, and Dusseldorf fashion fairs, as well as those held in Brussels, Sweden, Austria, Netherlands, Denmark, Norway, and many others, taking Batik all across the globe. During this period, they were able to bring back a lot of foreign exchange to the country, which was during the 1970’s. From the 1970s to mid 80’s, it was a very successful industry. But however much it became popular, still there was no proper fashion.

 

“My daughter, Darshi, started working at my workshop when she was very small.” Dr. Keerthisena reflected of the fond memories of the beginning of Buddhi Batiks. “Both my workshop and the house were together, so she obviously started associating with Batik. She started doing her own Batik. When she was five years, she started making Batik dresses and scarf’s for her dolls. Then she started making different things. Every day she goes to the workshop, to do some work on her own, and even without our knowledge, she started working on Batik”. Said Dr. Keerthisena, indicating the key reason that laid Darshi’s foundation for success in the Batik Industry, Developing Buddhi Batiks into one of the most sought after fashion labels in the country.

 

When Darshi grew up, she wanted to become a fashion designer and she started her career by joining the De La Salle University, after her A/L’s, ignoring her chance to enter the University of Colombo, since she did not find what she wanted there-fashion. She obtained a diploma from there and went to UK to do her Honors degree in Fashion Designing. Batik was considered as an artistic line, but now it has turned into a profitable business. Darshi came back from England, while having the opportunity to continue as a fashion designer there, she joined Brandix and worked there for 5 years. Afterwards she joined Buddhi Batiks, her family business. While she was working at Brandix, she had the feeling that there should be a change in the Batik industry in Sri Lanka.

 

“In 1983, there was a decline of the demand for Batik in the international market as well as the local market. There was a very big tourism market in Sri Lanka in 1983, and there was a big demand from tourists for our Batiks. But in 1983, during the ethnic violence in Sri Lanka, Tourism dropped to zero, and the export level was also curtailed. The Batik industry nearly came to an end during that time, but with my efforts, I started converting it to a local demanding market. I got a market survey done to find out what was the main issue for the decline since there were no tourist sales, and I had 350 workers in my workshop, unable to do anything since there was no money to pay followed by a lot of problems. So I got a market survey done to find out what was suitable for Sri Lanka. We found Batik shirts and specially sarongs, Batik sarees and Kandyan sarees in demand. So we started making them, and I got my friends from the cinema industry to support us”. He continued.

 

Dr. Keerthisena’s efforts to liven up the Batik industry proved to be fruitful, after including well known celebrities to cooperate and encouraging Sri Lankans to wear Batik again. Thus, well known icons in the cinema industry started wearing Batik to promote the industry once again to its former prestige. “Vijaya Kumaratunga, Sriyani Amarasena, Jeevan Kumaratunga, Ranjan Ramanayake, Malani Fonseka, Lucky Dias, Raveendra Randeniya, Sabeetha Perera, Sanath Gunathillake, all these celebrities started wearing Batiks which I specially designed for them. Support from the media was also was a big success, by taking photographs and publishing, doing commercials and advertisements, and so on. Everything was done free of charge, since this was for a good cause. Everybody was talking about Batik all of a sudden, and celebrities, important and high profile people in society started wearing Batik at parties, including specially designed sarongs and kurthas. A most special person to do so was late Vijaya Kumaratunga. People started talking about it again and the market also gradually developed. I could not supply, but the others in the Batik Industry benefitted through my publicity campaign, thus the once declined Batik industry came back. The lost revenue, demand for the Batik industry came back through this programme.”

 

But apart from this success, obstacles began arising again. The Batik industry again had to go through it’s hardships with the smaller scale vendors specially in the Pettah market selling the material for a much lesser price and was of poor quality.

 

“There was a demand, but unfortunately it was going to the hands of the Pettah traders. It again became a bad time for the Batik Industry because they produced very low quality Batiks through the small shops around the country, which they sold at a low price. By doing that, again the demand for Batik was declined. A lot of people left the Batik industry, not being able to survive. Vipula Dharmawardene passed away, and many people who were in the Batik industry gave up. But I was continuing, in a smaller way.”

 

It was then Darshi came back and revamped the whole thing into a new line. She wanted to give an identity for the real Sri Lankan Batik. Having an Honors degree in Fashion Designing, she took over Buddhi Batiks and became the Director, Design. Finally now it has become a household word, and then again it has become a high up market product with sustainable investment for the village community and enhancing their livelihood.

 

According to Dr. Keerthisena, Batik is teamwork. There’s a designer, there’s a person who decides the colours, but still, you need skilled artisans for this type of work. Artisans are the people who are really working in the production side. They are the manpower behind the scene. So with all this teamwork, Darshi is heading Buddhi Batiks. She’s the designer, consultant, advisor, promoter, all in one. Everything is done by her, and with her innovative thinking, theres a group of artisans using their skills converting a raw cloth into Batik, which has created wonders with its wide range of colours, designs and styles to choose from.

 

“After Darshi revamped the whole thing, those who left the industry also came back and started Batik again. Some of them even started copying Darshi’s designs, but Darshi was not angry or unhappy about it. She merely said “let the industry grow”. Today, you can market Batik from any angle-wedding sarees can be made, and you can market it for $150, 000 a saree. You can start from Rs.60, 000 to Rs.150, 000 a saree. That is where Darshi has brought the industry now. Her thinking is Batik, but Sri Lankan. Design, Sri Lankan. Promotion, Sri Lankan, but fashion, international. That is what I see in her. But she may have a different way of thinking” Dr. Keerthisena further expressed. With all her hard work after coming back to Sri Lanka, she has brought the Batik industry to an international fame. Marketing aspects, design aspects, the recognition, all has gone to international level also benefitting the people who are in the industry. “He further added. Established as the brainchild of Deshabandhu Dr. Buddhi Keerthisena, and further developed into a leading fashion label both locally and internationally with Darshi’s creativity and expertise in the industry, , the success of Buddhi Batiks is simply an example of sheer commitment, dedication and teamwork, proving that anything is possible, and face challenges if it needs to be.

 

By Sureshni Pilapitiya

Chocoholic’s – For your chocolate fix!

 

I am the type of person who could eat dessert all day and still crave for more; yes I am a big sweet tooth! They say something’s are worth getting diabetes for and I would still run to Chocoholics’s for my chocolate fix! Indeed a chocolate heaven, the name does the justice! If you’re a chocoholic or you like chocolate because come on who doesn’t; then the ideal place to visit is to head towards Havelock Road where you can find them on the main road! Chocoholics’s is a café that started back in December 2017, big thanks to the owner as he brought my chocolate dreams to life! They serve a large variety of dishes with the main concept of chocolate being signature; let me warn you they aren’t any normal boring chocolate, this is drool worthy, insta feed famous and tongue tickling good dishes! From the chocolate crepes, waffles, pancakes, chocolate sushi and the list go on!

Ambience

From the outside it looks very dainty; but be aware as looks could be deceiving they say! Its two stores and pretty spacious, more than 40 diners can be accommodated in one serving! The very chic interior with a theme of chocolate quoted frames and the sweet aroma around makes me adore this place more! The elegant hanging lights and the dark brown walls craft a perfect ambience to snap a picture for your social media. It’s very cozy and family friendly too!

Service

Well trained staff is another bonus to this place. After a conversation with the staff, I was more than impressed about their knowledge of the menu! They were fluent with the dishes and making suggestions according to our preferences. The food arrived really fast specially in comparison to other places. They have an open kitchen that is very well maintained and a delight to watch.

Food

The menu offers a wide variety for you to choose from and the pictures used in the menu are surprisingly the same when you receive it! The proportions are huge making it reasonable and light on your wallet! We started off with fettuccine inspired crepe which came with a huge dollop of ice cream and was completely drizzled in chocolate; this was a very interesting dish and not something that you commonly find. The crepe was sliced into strips and drizzled with the right ratio of chocolate and crepe. The ice-cream was an additional delight and made every bite more tasty.

Moving onto the chocolate viennois; it looked exactly like a mug of fancy chocolate drink with marshmallow toppings that you see in the Hollywood movies! Well it tasted just as good as it looked; it was loaded with whipped cream, marshmallows and chocolate syrup which worked wonders with the hot chocolate! That’s one drink that you want to grab seconds.

Mixed fruit pancake was a serving of a stack of pancakes, drenched in fine high quality chocolate and a side of grapes, strawberries and banana. Honestly how do I credit this place even more for presentation, they are on their ‘A’ game and the desserts a bit too cute to even cut into it. As elegant as it looked, the taste was just as good! Fluffy and soft, the sweetness from the chocolate and the tanginess from the fruits are an ideal combination.

 

I am not the biggest strawberry fan but I think Chocoholics just changed that after I tried their strawberry and cream cheese milkshake. That was definitely not your average milkshake; it was a punchy blend of fresh strawberries and a generous amount of cream cheese and I am not complaining. I simply loved it!

Lastly the best and my personal favorite dish; chocoholic’s classic it’s a serving of classic waffles filled with strawberries, drizzled with chocolate sauces, vanilla ice cream and a chocolate shot! I have heard a lot of this particular dish but really wanted to see what the hype was about and was it all worth it? It was and I am already planning my next visit. The waffles were very crunchy having the perfect texture and the sourness from the strawberries was balanced beautifully with the addition of ice cream and the extra chocolate shot. The flavors were spot on and not over powering; each element of the dish complimented the other well.

 

Now you know where to head to get your chocolate fix, pay a visit and I promise it’s worth it. Indulge in chocolate!

 

Reviewed By Shafiya Nawzer

AWARD WINNING ADITYA UNVEILS TWO ULTRA-LUXURY VILLAS

 

Placed among the country’s Top 10 Luxury Hotels and Top 25 Small Hotels by TripAdvisor Travellers Choice 2018, the award winning Aditya that sits on the southern beach of Rathgama recently unveiled two ultra-luxury villas, each with a floor space of an impressive 7,500 square feet. Probably the country’s largest stand-alone villas, the two storey villas with its rooftop jacuzzi, has two bedrooms, living, lounge and dining areas with a pantry for added convenience. Spaciousness, which is Aditya’s signature for all its suites is augmented even further at these two villas, with its rooms named after Hindu deities, Shakthi, Rudra, Aditi and Vayu.

 

With Aditya also winning TripAdvisor’s Top 25 Hotels in Sri Lanka for Service and Top 25 Hotels in Sri Lanka for Romance, the water features in the villas have been conceptualised primarily to take the concept of romance and of course R&R to the next level. The ground floor bedroom has its own 30’x12’ lap pool set within a lush courtyard, while the upper floor bedroom is all about imbibing the beauty of the Indian ocean, whether sunbathing for two during the day, enjoying a signature cocktail in the open-air rooftop jacuzzi at twilight or even under a canopy of stars, undeniably where romance knows no limits. Add a candlelit dinner while indulging in Aditya’s delectable epicurean fantasies accompanied to the symphony of the waves lapping at your feet or a spa treatment for two for some rejuvenation, and romance is definitely in the air. Each villa can be booked in total or as a single room option, either the ground floor or the upper floor.

 

Having etched its name indelibly in Sri Lanka’s luxury resort landscape and given remarkable kudos by guest who have repeatedly stayed at Aditya since it unveiled its unique brand of luxury in 2005, the resort’s contemporary design, tranquil milieu and outstanding service with the greatest attention to detail have been the collective mantra for its continued success. “The fact that we have been winning TripAdvisor Travellers’ Choice Awards consecutively for seven years denotes that we have won the hearts and minds of our guests,” says Director/General Manager of Hermitage Resort (Pvt) Limited, Shamindra Fernando. “To us, it is our service levels that we concentrate on greatly because while Aditya itself has been designed to present ultimate luxury, it is the human touch in service that places us at the zenith. I extend deserved kudos to our team, who all believe that service is the ultimate clincher in the hospitality industry and ensure that it is the ultimate promise at Aditya.”

 

The chic contemporary design with its Balinese and Sri Lankan antiques artfully interspersed with vignettes from cultural Sri Lanka, relaxation spaces with its tropical hues set against polished cement floors and each suite a haven of privacy, comfort, luxury and elegance heralds unimaginable levels of indulgence, crafted by Aditya to perfection. Add a delectable F&B menu with its a la carte or set menu options for breakfast, lunch and dinner and experience the gourmet journeys that Aditya Master Chef and his team creatively put together. Aditya is “a true secret gem,” as travel writer Philip Woman wrote and can stand proudly holding its four TripAdvisor awards, knowing full well that it continues to be the trendsetter in Sri Lanka’s resort space.

Colombo Supper Club: A Special Invite…

It is not that often one gets an invite to a bespoke dinner that has been curated by a true aficionado of food. Esteem Magazine and I are no strangers to Naserah Tyebally and her inimitable concept known as the – Colombo Supper Club; we have featured her with enthusiasm and have had the rare opportunity to indulge in some of her globally-embraced offerings. One of the more memorable interviews I was granted access to was Gauri Devidayal’s The Table.  It was a restaurant that has been evolving for the last 7 years; it was the brainchild of Gauri Devidayal and Jay Yousuf, which is a restaurant that has been solely inspired by the restaurant scene in California. Focusing on simplicity, and believing that one should always taste the food, Gauri calls The Table– cuisine agnostic.

Yet Gauri’s story is something that you’ll have to read in the April/May issue of Esteem. This article though focuses on another aficionado of food that practices a different philosophy when it comes to cuisines. I along with some friends from the media had the opportunity to meet Naserah and another star brought down for a Colombo Supper Club popup – Michelin Star Chef Ivan Brehm. Ivan was chief in catapulting the restaurant known as Bacchanalia in Singapore to its very first Michelin star back in 2016. Ivan has an extensive culinary repertoire and gastronomic education with Culinary Art degrees from Senac, in his native Brazil, and the Culinary Institute of America in the US; Ivan’s aspirations have taken him on revelatory gastronomic travels.

What was a truly inspirational fact regarding his style of cooking was the ethos behind it. He is now the owner of Nouri that is founded on his concept known as – Crossroads cooking: a unique interpretation of food, and the fact that all cultures, in essence, are the same. Ivan asks quite poignantly – Can any culture ever own a dish? Perhaps the fact that his lineage is an eclectic mix of different heritages (think Italian, German, Russian, Spanish, Lebanese and Syrian) has led him to appreciate the various types of food that is enjoyed globally. Making the entire fine dining experience on that particular night truly exceptional was Wine World and its range of inimitable wines, which were adroitly paired with each tantalizing dish. The Kingsbury Hotel was the venue of choice, and this monolith of luxury provided exceptional service as always.

Ivan is an affable personality who was as polite as he was dexterous when it came to his craft. Politely answering questions, he went onto explain each dish in detail before leaving us to enjoy something that truly erased any doubt with regard to questions as to whether paradise exists. Each dish was impeccably presented, and Ivan made it look a real cinch. The consensus was that while each dish was exceptional to say the least, the real standout was dessert: the Lady Gray as per the menu was a 48-hour Caramelized Orange with Orange Blossom and Almond Emulsion Bergamot Pate De Fruit Ceylon Tea Emulsion.

The taste was unparalleled and spoke of how beautifully flavours can be utilized to present something that is extraordinary to say the least. Moreover, as Ivan states each dish is a veritable adventure, and what he serves to do is to simply deconstruct each and every dish to its roots. Multiculturalism is in and should be widely embraced; every aspect that makes up culture is some component that is fetched and used from some region or country in this vast homeland that we call Earth.

The 5-course meal that he served up in late June had certain “Sri Lankan-ness” about it too. For example, that inimitable dessert known as Lady Gray used an infusion of Ceylon Tea that complemented the rest of the fruity flavours present, which were largely constituted all things orange. It would be impossible to go through each and every dish he served yet we do have room for one more – the Black Pepper Beach, which was the main meal; it was described as: Picanha Steak Campot with Black Pepper Sauce and Vanilla Pickled Peppercorns with a Bittergourd Salad. Who in their right mind would utilize bittergourd in a steak, I wondered. Yet the combination was truly divine with the bitterness being converted to an almost tartness that accompanied the fierceness of the pepper.

All in all, it was a fantastic dinner and a truly exceptional testament as to what can be done with food. With Sri Lankans opening their minds and hearts to more cultures and experiences across the world, it comes as no surprise that an innovative initiative like the Colombo Supper Club is widely accepted, and has reached a level of popularity amongst Colombo’s elite thanks to a rich serving of uniqueness.

An honor to be called “hennafy” by the Bruneian Royal family- Nishara

Henna Brunei is an international mehendi company started by Nishara Sayer and her family, with humble beginnings, today the company has reached incredible success for its unique designs.

 

The stunningly creative designs got the attention of the Bruneian Royal family; the team is constantly contacted for various occasions of the royal household.

 

Nishara talks to Glamour about the spectacular art of Henna Brunei and opening academy in Sri Lanka for aspiring henna artists.

 What inspires your Mehendi designs?

Everything around us actually; nature, buildings, Jewelry, and even food! There’s no limit to where any artist can draw their inspiration and the art of Mehendi is no different!

 

How long have you been in the business?

We’ve been running Henna Brunei since 2014. What started off as a weekend hobby between the ladies in my family has grown into a pretty decent past-time spanning 3 countries and a loyal fan base of more than 11k on Instagram!

 

What is unique about your designs?

I suppose the fact that we don’t stick to one particular style; Our team have been able to create Arabic, Moroccan and Indian themed designs and even portraits! We are able to cater to almost any of our clients’ tastes or needs when it comes to design preference.

You do Mehendi for the Bruneian Royal Family, tell us about your experiences.

It was truly an honor to be called in to “hennafy” members of the Bruneian Royal family. While it may not be common knowledge due to their subtle nature; members of the Bruneian Royal family are some of the most welcoming and humble people you‘d have the fortune to ever meet.

 

Strangely enough, our first encounter with a member of the Royal family was at a pop- up booth, where we met her Royal highness Princess Sarah (The future Queen of Brunei). She stopped by our booth with her entourage and wanted to get some henna done for herself, with some face-painting for her kids. I guess she was pretty happy with the results, as ever since then our team have had the fortune of being called in on a regular basis to provide henna services at Royal Family events.

How has the art of Mehendi evolved in Sri Lanka?

Mehendi in Sri Lanka is catching on quite rapidly; different cultures have started enjoying the art of Mehendi and it has become a pretty fashionable trend to have henna available for your guests at major events such as weddings and family functions.

 

Mehendi designs have evolved so much over time as well; from just applying simple dot patterns of freshly ground henna leaves on our palms using matchsticks, to the intricate abstract art it is today. It is definitely growing into a flourishing art form.

 

Have you done any complicated designs so far?

We love complicated designs; the more difficult the design the better as we love to take on that challenge! I suppose the most complicated designs or situations we face are when little kids want their henna done with heavy designs. That’s always the most challenging as we need to fit the designs onto their tiny hands, and make sure they don’t mess it up before the design dries out!

Where do you see Mehendi in the next five years?

In the next five years I’d love to see henna used in high end fashion shows. Would love to see models adorn their hands and bodies with this unique art form in a way that compliments their attire; not only for their traditional wear but also for modern clothing. Maybe we could start here in Sri Lanka first… you never know… but I feel that will give us henna artists the opportunity to contribute to the fashion industry in the country and give it some extra flair.

 

What would be your dream design and with whom?

We want to open a henna academy in Sri Lanka and develop the skills of aspiring henna artists in the country; building on our success thus far and tapping into the lessons learnt and exposure we’ve gained to guide others in their honing of the craft.

By MI

Why You Must Dine At 1864…

Here’s a small tidbit of historical significance: the Galle Face Hotel (GFH) is the first hotel in the country to be featured on a postage stamp. That admission touches just the cusp of the celebrity status of GFH. It has been visited by a potpourri of celebrities, royalty, and a great many VVIPs ranging from Carrie Fisher and Roger Moore; to Prince Sadruddhin Aga Khan, Princess Alexandra of Denmark, and Prince Phillip, Duke of Edinburgh; to the Gandhis. This list does grow longer as the years progress. While a great many historical figures have indeed enjoyed the hospitality that GFH offers, there is no dilution in the sense of warmth and occasion that the property offers all its guests.

But, in my opinion, the real star of this inimitable location is 1864: the fine dining restaurant of Galle Face Hotel. The restaurant has gained rave reviews on TripAdvisor as well as many other lifestyle and review websites like Zomato for its high quality food and service. The Wine Cellar in this haven of sorts also offers an array of some of the world’s finest wines from the best vineyards to you at any time – it is located down a spiral staircase, opening up to a private area that can be used for small soirees.

 

I’ve dined here quite a few times, and I do have to state that the service and the ambience is something that is ethereal almost. There is a sense of sureness when it comes to the service that is offered where you really do feel you are special to say the least. The menu, which is inimitable to say the least, is curated to a point where you know you are going to indulge in something that is very much a heady affair. Moreover, it must be said that 1864 does curated dinners for special functions whether it be a birthday or anniversary or entertaining VIP guests.

The Crème Brûlée of Goose Foie Gras complemented with an Apple Celery Salad is everything what your taste buds would dream it to be. Another admission is that this is a fine dining establishment and hence the pricing is quite steep, yet this is something that is fully justified when it comes to the finery and quality that is given to you. At this point, once you have indulged in something as delicious as foie gras, which is a rarity locally, you will scan through the finely-printed pages to choose your main course. And what a choice you have.

Australian Black Angus Steak is heavily mentioned while Yellow Fin Tuna Steak is also included. There are plenty of sauces to choose from; the namesake 1864 Signature Butter is something that is special and is a great accompaniment when it comes to the great range of steaks residing with delicious promises on the menu pages. One recommendation though: Go for the Rib Eye Steak and the Lime Long Pepper Beurre Blanc sauce; I assure you that you will not regret it. There are plenty of sides that can accompany these steaks, I for one, prefer to indulge in something as special as Sautéed Forest Mushrooms, which promises a party of Oyster and Abalone mushrooms adroitly veiled with a hint of Thyme.

A fitting end to a fine dining experience surely is dessert, and there is a great spread to choose from. One of my personal favourites happens to be the Chocolate Marquise, which is a chocoholic’s paradise on a plate. So what exactly is it? What you are assured of is: Triple Chocolate Mousse, Poached Orange Compote, Caramelized Hazelnuts, and Artisan Butterscotch Ice Cream. Of course, I can go on and on, but instead, I encourage you to send your palette on a vacation to something akin to paradise by indulging in the star-class offerings of 1864.

Besides the excellent dining options on the property, the hotel offers so much more. I do encourage you to do visit GFH and settle into one of the chairs at the checkerboard, which can be found next to the excellent Seaspray Restaurant. In the late afternoons, you will witness a fiery sunset resplendent with oranges, reds and violets, which surely is a magical experience. In the mornings, though, one can enjoy a mellow comforting sunrise that promises a day filled with nostalgia in a hotel, which will offer you luxurious memories fit for a lifetime.

 

For more information on GFH, please visit: www.gallefacehotel.com

 

Text: Rohitha Perera

Images: Sampath Munaweera

Blue Lagoon

The infamous 1980s movie titled “Blue Lagoon” put a lot of focus on the beauty of an island and the simplicities of island life. Although it was controversial in its depiction and story line, the landscapes created quite an interest in the world to travel to tropical islands on holiday. So much the better for an island nation like Sri Lanka, blessed with an abundance of natural beauty, and relying on tourism for our sustenance.

Although Negombo has been one of the areas that have caught the eye of tourists from around the globe, it has mostly been for the sandy beaches and the proximity to the country’s only international airport. However, Amagi Aria is transforming that interest towards the many wonders of the Negombo lagoon.

The property in Kurana is the closest to the BIA and provides a very different experience to travelers both local and international. With 68 keys, including two lagoon and city view suites, Amagi Aria also houses one of the most sought after fine-dining seafood restaurants in the area.

In keeping with the many hues of blue that the lagoon waters turn depending on the positioning of the tropical sun overhead, the interiors of Aria are adorned with subtle blue shades on the walls, blue and aquamarine accessories and paintings of the wonders of the seas. The word “aria” itself has many connotations from the long solo in an opera to Italian for air. Using the conch shell as its emblem probably indicates the best of all meanings.

Greeted by wonderful guest relations staff, and shown to our room overlooking the lagoon, the first thing that meets your eye is the continuation of the blue. A well-stocked fruit basket, tea and coffee making facilities, in-room Wi-Fi, cable TV and other amenities make the rooms airy and comfortable. And then there’s the breathtaking view.

The view however, is greatest at the 7th floor fine-dining restaurant “Moya”. Amagi Aria’s remarkable fine dining restaurant serves up the best selection of fresh, local seafood that is transformed in to some of the most beautiful dishes. A show-kitchen gives guests the unique experience of watching their food being prepared by the master chefs led by Executive Chef Kumara. As if that wasn’t enough the restaurant is surrounded by the lagoon and glass windows ensure that you catch a glimpse of every side while dining on perfectly executed seafood dishes from around the world.

The menu also introduces ones palette to traditional Negombo recipes that are distinctive in their preparation and presentation. Moya is the local term for where the lagoon meets the sea and the menu is likewise where East meets West. Alfresco dining is also an option especially as the sun sets over the horizon.

If romance is on your mind, then Aria also invites you to dine on the deck, at the tree-house or the private dining enclave hidden among the mangroves. The deck opening up in to a large lawn is also perfect for destination weddings and sundown gatherings. Weddings and corporate functions can also be held at Aria’s 200 seater ballroom.

Relaxing by the pool, enjoying a gentle breeze while sipping on a cocktail off the Lawn Bar menu is the best way to relax and unwind, unless the adrenaline junkie within would rather prefer to take a jet ski out in to the waters or go water skiing with trained professionals. If you are more of a history buff, Negombo is a haven for undiscovered colonial heritage as well.

 

With a plethora of things to do and delectable food to enjoy, Aria also has the advantage of being just a 45 minutes drive away from Colombo making it ideal for when you need a quick break from the tedious city life. Whether it be for family, friends, colleagues or guests from overseas Aria has an experience for even the most discerning traveler.

 

Written by Nishu Gunawardana

Photographs by Sanura Gunawardana

 

Address: 640/82 Suhada Mawatha, Colombo Road, Kurana, Negombo.

Telephone: 0312 238 385

E-mail: reservations@amagihotels.com

Website: www.amagihotels.com

You have been Cordially Invited to Ask for Fern…

Try, if you can, to hark back to the 1920s and 1930s when Louise Brooks, Gloria Swanson, Coco Chanel, Zelda Sayre, and Josephine Baker were what Beyoncé is today. Think bias cut evening gowns in liquid satins and silks, tweed suits, flounces and frills and topped off by a cute beret or tilt hat. Consider the fact that a blind pig or speakeasy – an illicit liquor establishment – was in; this was after all, the Prohibition era when times were bad economically but Hollywood was on a roll. In my personal opinion, this was a period that led to a cementing of style and class that is still adored today by the likes of Lady Gaga and Tom Ford.

Times in the 1920s would have been bad, and they were; yet this particular speakeasy laying in wait mysteriously ensconced by a little flower shop on Mohamed Macan Mawatha is a brilliant reinvention that firmly belongs here in 2018. The brain child of Anika Fernando, the phrase – Ask for Fern – is a brilliant play on words and is a nod to her own surname. Garnering a string of academic achievements, she along with her brother Dimitry planned a bar that certainly is themed better than any other place I have been to in Colombo. The idea, I am told, lay marinating in Anika’s mind for 3-plus years before being carved intricately into reality – a reality that is found located on 32B Sir Mohammed Macan Markar Mawatha.

Let’s talk food: It is divine. Period. The menu is heavily representative of all things Asian; I’ve been told that the Pulled Beef Redang Bao, which is Indonesian style Beef Redang packed in a steamed Bao Bun with a serving of homemade Green Chilli Sambal, and the Mizo Glazed Salmon, which is Glazed Salmon with Coconut Foam complemented with Grilled Pumpkin and Garlic Green Beans, are firm favorites amongst patrons. This particular menu that is collated and curated by Chef Andri Jamil from Singapore is a definite hit and is sure to evolve as time progresses.

Scanning the menu, which sported style, font and calligraphy cues from the 1920s, I couldn’t help but visualize the name – Anna May Wong: that sultry Chinese American Hollywood star that Tinsel town adored – written in cursive hand in my brain. There’s plenty of choice here and the portions are ample; however, as Anika said: share plates is what they particularly promote. Maybe more conversation is desired among patrons here; this is a given since Ask for Fern is the talk of the town.

Food is good, but booze is better; Ask for Fern does not disappoint in this regard. An Acharu Cocktail sits marinating waiting to give you an alcoholic punch quite possibly one that’s as ferocious as having an argument with Johnny Torrio. Also opt for Where’s Wally Bastian? – A kaleidoscopic mix of Ceylon Arrack, King Coconut Water, Lime, Bitters and Sugarcane. Single Malt is cheaper than therapy one particular Facebook post on their page claims, and this I agree with. One could go on writing about the virtues of drinking the night away, but the experience is far better, don’t you agree?

If work is the meat of life then dessert is the pleasure so advises B. C. Forbes, and there is plenty of pleasurable experiences on the menu. After your gourmet adventure is done, I suggest that insidious craving for sugar is appeased by indulging in one of the best desserts that I have ever had – the Pandan Ondeh Ondeh with Palm Sugar Filling that is coated in Grated Coconut. Aside from all the positive reviews and the verbal accolades that have been gifted like a bouquet, this enterprise is something that should be admired for a completely different reason. That reason is the fact that something exceptional like this was dreamt up by a start-up-inspired individual who is as persistent as she is enterprising. More admirable, I would add, simply because she truly is the embodiment of this millennial generation – hardworking, inspirational, empowered, and meticulous when it comes to planning.

And so I shall conclude: Whether it is a night where (1.) caution should be flipped casually in the wind, or (2.) a romantic adventure needs a sense of initiation, or (3.) a casual arbitration among friends is the order of the day, or (4.) a simple night indulging in your favourite alcoholic vice is desired – I suggest you begin writing the pages of that particular experience at Colombo’s only speakeasy. Perhaps I tickled your curiosity; in which case, may I invite you to venture down that eerily lit path near the age-old Ramada Hotel, find that ochre-lit flower shop, and simply: Ask for Fern…

 

Written by Rohitha Perera

Dr. Asha de Vos: Compassion backed by Science

I don’t have a lot of time in my life, and I am interested in people who are interesting – she quipped, and so started a 2-hour conversation with Dr. Asha de Vos over biriyani at Taj Samudra. An old girl of Ladies College, I’ve known Asha when she studied at Colombo International School; regarded as somewhat of a tomboy, she was very comfortable in the pool as opposed to walking on dry land. But that’s not really true; she is also part of a running community today that she is very enthusiastic about. With so many accomplishments under her belt, one wonders how she manages to do ALL of it. As she says quite convincingly – I run on Asha energy.

Genuinely in love with life, she is fascinated with the possibilities that are present. A lover of sports, she wakes up every day in the early morning to start her morning run. It’s all about creating stories that are valuable. But here is a side to Asha that even I did not know up to date: she is very family oriented, and it is her upbringing that has led her to be very humanistic and empathetic. Made to be self-sufficient and independent from a young age, she and her brother would help around the house. There was no sense of elitist pride found in her despite the typical associations that are made when it comes to the schools that she attended, or the fact that her father is a famous architect who was responsible for restoring the Galle Fort.

Truly global in terms of representation, she has a multicultural mix with her father being a Burgher Christian and mother being Indian and Muslim. It was deeply ingrained in her that she and her fellow sibling should always stand on their own feet. This was quite a progressive and liberal standpoint since we are talking about South Asian parents here. It is probably because of this type of liberal upbringing that helped Asha be Asha and go against the grain. As she states – Nothing should stop you from being you, and you really can’t be anyone else.

I cherished the fact on how she traversed a long winding road when it came to her belief systems. Forever the optimist, she really does believe in making a change. Someone has to care about the oceans and it is passion and persistence that has helped her share her views with everyone else she comes across. While the unknown is something that is truly frightening in a sense, this is something that excites her. While 95% of the ocean sits undiscovered, she believes being curious and knowing as much as she can about this vast paradise is imperative to save life in all its forms. After all, if there are no oceans, there will be no life at all.

It is exposure to life and various experiences that creates passion in the first instance, and it was the consumption of a great deal of literature from National Geographic that led her to be curious and want to become a marine biologist. You have to do what you want to do, she tells me between mouthfuls of curry. Life is temporary and one shouldn’t have any regrets on one’s deathbed. So what exactly is her goal? It is simply to be relatable and to engage the younger generation into saving one of the largest treasures in this world, which is the ocean.

 

Failure is a good tool, she nods; there is no positive change if one does not try and take risks. This I know is true when one plots her life. I remember how when we were both in school, you had to slip into one of three careers: you could be a lawyer, doctor or engineer, and nothing else was acceptable. If she didn’t take this leap albeit with a great deal of risk, she wouldn’t be able to be so involved in conservation and direct people’s consciousness towards the plight of the oceans and its marine life. So has her journey been rewarding? Indeed it has; there are so many calls coming her way where the younger generation have shown a great deal of interest in being a marine biologist.

What is disheartening is the fact that there are so many species that are going extinct – we are writing too many obituaries, she says – and it is up to the general public to be ocean heroes and help reverse the damage that has been dealt to nature. As dinner came to a close, she threw out a question: What happens if the solution to all the ocean’s problems are trapped in the mind of a student here in Sri Lanka? What an exciting thought that was, and it really did showcase why Asha is doing what she does – it is simply to spread compassion backed by the truth of science.

 

Text: Rohitha Perera

Photo Credits: Oceanswell | Steve de Neef | Yasha Hetzel

All Things Crustacean

Despite being a tropical island we unfortunately don’t get to enjoy the best seafood before it’s shipped off to other parts of the world. However, in recent times quite a few restaurants have popped up bringing with them a plethora of crustacean inspired dishes served in every possible way. Adding to this growing hype is Taj Samudra’s own “Crab Factory”.

Housed within an extension of Taj’s infamous Navaratna the Indian-inspired interiors spill out in to this restaurant that is only open for dinner at the moment. One has the option of sitting outdoors on the walkway overlooking the lawn and a glimpse of the Indian Ocean, or indoors in the dining area which can seat approximately 30 people. A lot of restaurants and cafes take no heed on the music playing in the background but we must make special note of the brilliant playlist of classics and soft new melodies that were quite nostalgic to listen to while we enjoyed a meal fit for a king.

 

Taj have super nice staff and they exude hospitality, but on a busy Saturday afternoon were a bit slow. Manjuka who served our table though was super polite and even apologized for the food taking a bit longer than expected. We also noticed how meticulous and careful he was when handling cutlery and crockery, and when serving guests.

 

The menu at Crab Factory is fairly simple with lots of different preparations of seafood from around the world. For its namesake we decided to try everything “crab”. For starters we chose the Mud Crab Cakes which were told are quite a favourite, however the first dish to arrive at your table is a portion of Crab Cutlets which come complimentary. As much as it was a nice gesture, it was also a great opener for the meal. The cutlets and the crab cakes both had similar fillings with lots of crab meat spiced just right with paprika and onions.

For mains one can choose from mud or lagoon crabs and also choose the size of the latter ranging from 500g to the extra-large 1kg+ ones. If you aren’t a crab fan, then Jumbo Prawns, Cuttlefish or Lobster are also an option. Once you have chosen your seafood, decided on the size of it based on your appetite, next is to pick your sauces. The choices are endless with Black Pepper Coconut, Sri Lankan style with Murunga leaves, Dutter Garlic, Singapore Chilli, Thai Red Curry, and Crab Makhani, Tandoori, Chettinaad, Kerala and Goa all featured on the menu. No matter what you choose, it is served with complimentary basket of freshly baked roast “paan” (bread), kiri hodhi (lightly-spiced coconut milk gravy) and pol sambol (coconut chutney). Seeing that it was traditionally Sri Lankan accompaniments, we decided to stick with the close to home preparation with the Murunga leaves.

 

Now the secret of the Murunga leaves is to cut the “heatiness” of the crabs but it also serves to bring a distinct aroma and flavour. The pol sambol is freshly ground in a hand-held mortar and pestle which Manjuka artfully executed and brought to our table. We also had a visit from Chef Jayalath who dropped by to make sure all was in order.

When eating crabs, an apron, crab cutters and lots of patience is a must. But in the end it’s all worth it when you savour the perfectly done crab meat. So taken up with the presentation, we actually asked if the crab shell could be taken home as a memento of a great meal and greater experience.

 

To cool off the amazing meal we had a Blue Dragon and Taj Beauty off the mocktails list and liked the tangy lemon flavour of the blue food colouring infused “dragon”. After feeling completely stuffed but satisfied with all that crab it was time for dessert. Still with hot chilli burns on our tongue we thought the best dessert would be a nice White Chocolate Mousse which didn’t disappoint. The mousse was the right consistency and wasn’t too sweet. Taj also takes hospitality a step further with offering free chocolates to everyone at the end of the meal.

 

Overall Crab Factory offers another unique experience like most of the Taj’s restaurants and is a welcome addition to Colombo’s ever-growing food scene.

 

So here’s our rating…

 

Location *****            (Everyone knows the Taj and there’s ample parking!)

Ambiance ****            (Nice interiors especially the various paintings of crabs!)

Service ***                  (Service was courteous but pretty slow!)

Food ****                   (A lot of attention to detail!)

Overall ****

 

Reviewed by #FoodiesSL

 

Price Range: Approximately 4,000 per head including drinks and dessert

Opening Times: 12:30pm – 3:00pm for lunch and 7pm – 11pm for dinner daily

Address: Taj Samudra, 25 Galle Face Center Road, Colombo 01

Tel: 0112 446622