Sri Lanka Tourism Blog

“Indulge yourself with a healthy sunrise breakfast on the shores of the lake” urged the welcome letter from Sarath Wickremasinghe, general manager of Cinnamon Lodge.
After a five hour drive from Colombo to Habarana, we had been guided to our suite by a young man introduced to us as our butler, Nuwan. Instead of Jeeves’s bow tie and tails he wore an orange tunic and an equally vivid sarong. Monkeys gambolled in the vast parkland setting while birds - including a hornbill - chortled in surprise as we walked to our suite. Tall Roystonea palm trees, my favourite of course, guarded the swimming pool that itself adjoined a mini-lake where a small rowing boat was moored by the bank.
We were staying in one of the four Master Suites in the 142-unit resort. My first experience of suites was during my youthful rock ‘n’ roll years when I toured the USA with a band and we had bedrooms with parlours attached. Since then I have stayed in so-called suites that are no more than a standard bedroom partitioned off from an alcove with a curtain. The suites at Cinnnamon Lodge are not those kind; they are more like private villas.

Entrance is from a veranda with chairs for lazing while watching wild birds flitting in the trees and tame tourists strolling to their rooms. The door of our suite, number 73, the Cedar, opened into a hall with stairs of polished coconut wood and an umbrella stand, with four umbrellas. Ahead was the parlour, a symphony of polished wood and a club-like atmosphere of which the real Jeeves would have approved.

A wooden, silk upholstered chaise longue guarded the approach to the French windows opening onto another veranda, this one overlooking the park and lake. A huge cement chaise longue, heavily cushioned, defined one end of the room, while solid wooden furniture with mini-bar and pantry cupboard marked the other end. A guest bathroom was beyond. In the middle was a massive dining table for eight guests, and there were books on the shelves and apples in bowls as décor.

Off the hallway was a bedroom for two, with ensuite bathroom and its own TV, while the master bedroom was up the stairs. Entering it was to be transported to the elegance of a Bangkok five-star hotel: an enormous, deep bed piled high with silk cushions and spread with crisp, Egyptian cotton sheets. French windows opened onto a broad balcony, an ideal spot for sundowners. In the bathroom there was a Jacuzzi with lake view, a separate vanity table and twin stand-alone wash basins, and a rain shower.

The Cinnamon Lodge suites seem designed for permanent residence, not for an over-night stay. Unfortunately tourists on a round-trip, racing around Sri Lanka, have no time to stay long at the resort. Sri Lankans are luckier in being able to settle there for a few days while sightseeing in the Cultural Triangle, or simply enjoying the tranquillity of the countryside.

In a way, Cinnamon Lodge is like a resort in the Maldives since it is horizontal and secluded and self-contained. For a holiday it offers much more than a Maldives resort, at much less cost, because of the attractions - elephants instead of fish, jungle instead of sand - as well as privacy and individual attention from a tropical Jeeves.
Ours attended us on demand throughout our stay. He served us when we dined in the restaurant on an eclectic table d’hote menu of innovative cuisine (executive chef, Senaka, even gave us his recipe for Tomato Crystal Consomme). Butler Nuwan also delivered the promised “healthy breakfast” on a table set up especially for us on the lake shore. Hearty is a better word to describe the omelette, bacon, sausages and two baskets of bread all washed down with fresh wood apple juice. Perhaps the healthy touch was the exercise of the walk to get to it.

Cinnamon Lodge is remarkable in retaining an unspoilt character despite its years of existence (it was previously known simply as Habarana Lodge) while, with its manorial suites, positioning itself as an upmarket sophisticated retreat for the cultured and discerning. www.cinnamonhotels.com
more photos : http://www.flickr.com/photos/nishannthe/

With the craving for Indian food on the increase, we take a look at yet another Indian restaurant that has become a preferred option for many who are hungry for spicy Indian food.

Curry Leaves restaurant, one of the countries premier Indian restaurants is patronized by locals and many Indians who just can’t get enough of the tempting array of Indian cuisines. Curry Leaves which began its operations in 1998, specializes in namely South Indian and North Indian food including Hydrabadi and Gujarati dishes.

The restaurant has attempted to draw in inspiration from the Indian culture by infusing certain elements like typical Indian copper tableware and the use of rich tapestries, which speak highly of India and its rich history.

Curry Leaves which is no stranger to the restaurant scene, takes pride is serving the best Biryani in town along with a host of other Indian dishes that are carefully prepared by their trained chefs from India.

The Managing Director of Curry Leaves Mr.Dill Wijemanne says that authenticity and quality are two ingredients that have enabled Curry Leaves to stay ahead of fierce competition amidst the growing appetite for spicy Indian cuisine.

Their delectable array of dishes are served in the form of an extensive buffet, while you can also select any dish of your choice from their wide-ranging a la carte menu.

Stir up your senses after experiencing the Curry Leaves cuisine which includes Kasturi Kebab, Roasted papad, Murg Yakhani Shorba, Makhani naan, cheese naan, aloo paratha, Gosht biryani mutton, chicken Chati Nado, Mutton Hydrabadi, crab masala, malai kofta curry, Kerala fish curry, Hyradabadi veg makhani, and whole lot more……

The buffet menu undergoes a constant change and new dishes are introduced, thus you have the opportunity to enjoy a diverse selection of authentic Indian dishes every time you enter the restaurant.

I especially enjoyed their chicken Biryani, and butter fried crab, -just perfect, scrumptious!!

After a fleeting glance at their a la carte menu I was caught by surprise at the exciting range of beverages on offer.

Orange, pears, watermelon, avocado, carrot, tamarind juices, mixed fruit milk shake, water melon milk shake, fruit and nut milk shake, lemon bubble tea, blueberry bubble tea, Lychee bubble tea, juggery sundae ice-cream , mint tea and a wide variety of other beverages will surely arouse your interest.

Try, the Amberalla juice it’s deliciously refreshing.

Curry Leaves also focuses its attention on outdoor catering where a team of trained chefs will bring your favourite Indian dishes right up to your doorstep for a nominal fee, giving you the privilege of enjoying these delicacies at the comfort of your own home. You can also savour a range of seafood delicacies on Wednesdays, where the restaurant puts on a great show of seafood dishes.

Besides enjoying a fine meal surrounded in pure comfort you can also pay a visit their one of the kind sports pub and special karaoke lounge where entertainment is in abundance with an uninterrupted viewing of the best in sports and a good selection of Hindi, English and Tamil songs performed at the karaoke bar.

Mr. Wijemanne speaking of the restaurant’s ambitious plans for the future says that plans are underway to create a vegetarian breakfast from 6.30 am to 10.30 am on weekends and Poyadays, catering specially to the growing band of vegetarians out there.

The Curry Leaves Lunch buffet is priced at Rs.575 nett while the dinner buffet goes for Rs.875 nett.

Lunch is served from 11.30 a.m. to 3.30 pm while you can enjoy dinner at the restaurant from 6.30pm to 12.30 am.

They also have takeaway facilities and home delivery within Colombo city limits.
The restaurant is situated at 68, W.A.Silva Mawatha, Colombo -6 and can be reached on 2580223 or 2593364 for your reservations or queries.

KOTTU is indisputably Sri Lanka’s favourite comfort food but this distinction may not last too much longer. The Hilton Colombo now attempts to take a nation’s yearning for this delicious dish to even greater proportions by showcasing this much loved specialty to the world as part of its “2,100 kg of Kottu” fundraiser.

Join friends and families, and bear witness to what may be a once in a lifetime opportunity to participate in a potential world’s first, when 40 chefs from the Hilton Colombo’s Curry Leaf restaurant will prepare 2,100 kgs of Chicken Kottu between 5.30 p.m. and 8.30 p.m. on Sunday, October 21, at the Hilton Colombo Sports Centre Car Park.

Open to all, “2,100 kgs of Kottu” is a first of its kind fundraising event, where guests will witness this spectacular blending of spices, roti and lots of chicken supplied by Maxies & Company Private Ltd. Only requiring a minimal donation to enter, all proceeds from this event will directly benefit the Ceylon School for the Deaf and Blind - the Hilton Colombo’s official 21st anniversary charity.

Combined with this extraordinary culinary fresco will be a number of equally unique family oriented activities, from a Modern cultural show, to the Elephant Foot Drummers from Hikkaduwa to Kottu eating competitions popular local artists superstar Shihan Mihiranga, Iraj, C & C.

This event is guaranteed to capture attention. In fact, first time visitors will feel especially welcome in the spirit of hospitality as the Hilton opens its doors to all with even the decor reflecting true Sri Lankan style and incorporating unique culture and flavours.

The most expensive steak in the world
By Gayani Perera
On a seven acre site overlooking the Beira Lake and the Indian Ocean, the Hilton Colombo is located in the heart of the business centre and is 32 kilometres from the Bandaranaike International Airport. The hotel offers an extensive choice of business and leisure facilities. Ginza Hohsen is an exclusive restaurant located at the Hilton which serves authentic Japanese cuisine and is open for breakfast, lunch and dinner. “The Hilton Colombo together with Ginza Hohsen restaurant will be launching a special promotion starting from the 3rd to the 17th of October 2007 where they will be serving the world famous number one steak in Japan the ‘Kobe Beef Steak’. This special promotion will be held at the Ginza Hohsen Restaurant at the ‘Tappan Yak’ where steaks are cooked in front guests according to their preferences. Customers who visit Ginza Hohsen can indulge in the most expensive beef in the world which is specially flown from Japan to will be served during the promotion”, says Mr. Mahinda Weerasinghe, Restaurant Manager of Ginza Hohsen.

The Kobe beef promotion is one of the most sought after events that clients look forward to. Kobe is a special beef that is raised in the ancient province of Tajima, now referred to as Hyogo Prefecture of which Kobe is the capital. Kobe beef is a legendary delicacy in Japan. The exorbitant price of the beef is mainly attributed to a number of factors the main reason being due to the fact that the beef comes from a special breed of cattle called Kuroge Wagyu or black haired Japanese cattle that are raised in around 263 farms in and around Japan limiting five to ten animals per farm. These cattle are fed on a special diet of grains and beer as well as being treated to a special massage technique with sake in order to achieve the extraordinarily tender texture of the steak. The combination of beer and sake helps to maximize the quality of the meat which is the main reason for the high price.

Ginza Hohsen boasts of a well stocked bar with both traditional sake and a range of other beverages that are produced in Japan as well as a collection of other imported spirits. The restaurant is as old as the Hilton Colombo itself and offers private rooms exclusively to its diners which are referred to as Tatami rooms. The reason that Kobe beef is priced so high is not only due to the preparation process but also because the ingredients used are directly imported from Japan. Even though this one pound Kobe beef steak is expensive, it can easily be shared by four or five guests. “Ginza Hohsen is also offering customers a free air ticket promotion from September to October where customers will receive two economy class return air tickets by courtesy of Thai Airways. All customers who spend a minimum of Rs.3000/- at Ginza Hohsen will be entitled for the lucky draw. To coincide with Colombo Hilton’s 21st anniversary celebrations which will be held on the 28th of October all customers will be entitled to a 10% discount on their food bills on this day.

The Kobe Beef Steak promotion starting on the 3rd of October will once again take the Ginza Hohsen Japanese restaurant by storm during lunch and dinner times. These steaks are a result of a careful preparation process and will take place at the Teppan Corner. Experience the world’s most expensive streak at Ginza Hohsen where guests can experience truly authentic Japanese cuisine with high quality customer service”, concluded Mr. Weerasinghe.

Eating healthy is extremely important especially when dining out. The good news is that today’s restaurants provide plenty of healthy options to choose from. Research shows that more restaurants are satisfying the ever-changing tastes and preferences of their customers by providing flexibility in food preparation methods, portion sizes and expanded menu offerings. Here are some simple tips to make the most out of your dining-out experience.

Don’t Be Shy to Make Special Requests
Making special requests should not be a matter to be shy about. Most foods on the menus will probably be quite fit for a healthy-heart diet if prepared with low-fat ingredients and less salt. Ask the waiter if the kitchen can alter food preparations according to your needs, or call ahead before you choose your restaurant. Making sure that you can go to places where you can order healthy low fat foods is always a good idea.

Careful on the Portion Size
The potion size is extremely important. Smaller portions help control weight, sharing entrees with a companion or putting half of your meal in a to-go box to enjoy at another time is a wise choice to make. Never go into restaurant completely staving, you will end up eating much more than you should and this will definitely do little good for your waistline. Eat something 30 minutes prior to your meal will help you to be in better control of your choices. Eat a piece of fruit or have a glass of water with lemon before dining out. Stop eating when you are full; always listen to the cues of your body. By choice it is always better to avoid buffets and all-you-can-eat specials.

Selecting the Right Foods
Look for items on the menu that are baked, grilled, dry-sautéed, broiled, poached or steamed. These cooking techniques use less fat during preparation and are generally low in terms of calories. Plain breads or yeast rolls are relatively low in fat and calories. Always keep in mind that it’s the butter and oil you add to it that increases the calories. Choose entrees with fruits and vegetables as key ingredients and enjoy the flavours they offer. Fruits and vegetables are an excellent source of dietary fibre as well as a good source of vitamins and minerals.

Enjoy foods that are flavoured with fresh herbs rather than fats such as oil and butter. Choose foods that are made with whole grains such as whole-wheat bread and dishes made with brown rice. Herbs add a unique flavour to a dish making it much tastier. If you have an option of side dishes, opt for baked potatoes or steamed vegetables rather than french fries. Even if the choices are not listed ask your waiter to substitute vegetables or baked potatoes for french fries. If you want to eat less, you can order two appetizers or an appetizer and a salad as your meal.

When ordering pasta dishes always opt for tomato-based sauces rather than cream based sauces. Tomato-based sauces are much lower in fat and calories. In addition, the tomato sauces or marinara sauce can count as a vegetable. Drink water, diet soda or unsweetened teas or coffee instead of regular soda or alcoholic beverages. This will save you from consuming unwanted calories. When selecting a soup, keep in mind that cream-based soups are higher in fat and calories than most other soups. Soup can serve as a great appetizer to a meal or as an entrée. Most soups are low in calories and will fill you up making you eat less.

Don’t Deprive Yourself of Foods you Love
Never deprive yourself of foods you love, all foods can fit into a well-balanced diet if you keep in mind not to go over board with your portion sizes. If you are craving for dessert, opt for something low-fat like fresh fruit instead of consuming high-ft pastries and ice cream. Sharing a dessert with a friend is also an excellent way of cutting down on excess calorie intake.

Eating Your Way to Good Health
Eating healthy is most important for you when considering all the health risks that are associated with unhealthy eating habits. For those who eat out on a regular basis it is highly essential that you eat healthy foods on a regular basis too. Many people feel that healthy foods are not as tasty as the other high calorie foods; however foods that are made using natural herbs and spices are much more delicious and good for your heart. Keep in mind that food that is high in saturated, trans fats and cholesterol raises blood cholesterol. High blood cholesterol is a major risk factor for heart disease and it’s also a risk factor for a stroke. So the next time when you eat out remember to make the most out your dining experience making sure that it is not only tasty but healthy and good for your heart too.

The much awaited World Spice Food Festival, which is undoubtedly the biggest food festival of the year, is back again by popular demand. Organized by the Sri Lanka Tourist Board, this event has become an annual fixture that enlivens Colombo with a veritable jamboree of unique culinary experiences.

Encouraged by the tremendous response and positive feedback from visitors to the fair in the past, this year too the event is organised by the Corporate Section of the Tourist Board together with the five star hotels and top restaurants in the city. Scheduled to be held from 18-28th October 2007, the ‘World Spice Food Festival’ promises all the excitement and culinary delights that have endeared it to visitors in the past. The Sri Lanka Tourist Board will declare the event open on 18th October 2007 at the Hilton Colombo to mark 10 days of a thrilling culinary extravaganza. Each participating hotel and restaurant will conduct a food festival for one week in one of their restaurants, where world class chefs will be flown in from different countries, who are specialists in the cuisines on offer.Spurred on by the past success of the festival, the Sri Lanka Tourist Board has envisaged the upcoming festival on an even more extravagant scale in a bid to promote Sri Lanka as a vibrant destination. Renton de Alwis, Chairman of the Sri Lanka Tourist Board, is confident about the successful outcome of this year’s World Spice Food Festival’ and is taking a personal interest to ensure that every aspect of the event is a thundering success. A spectacular highlight of the main event of the festival is the ‘Hawker Street’, to be held on October 19 and 20 at the Nomads Grounds, allowing visitors to the festival the ease and facility of browsing through the food stalls along with friends and family. A live band will add to the festive air with foot tapping melodies while spectacular dance items will be another highlight. An attractive kiddies’ corner will provide endless fun for children, allowing parents to browse through ‘Hawker Street’ at leisure. A surprise also awaits visitors to ‘Hawker Street’, where every hour a lucky recipient will win a free dinner voucher from one of the participating stalls at ‘Hawker Street’ drawn on the entrance ticket. The organizers have ensured that there is no dearth of excitement at this one-of-a-kind event.

Specialty chefs flown down from various parts of the world will work their magic at this event, thus making the event a truly global one. Visitors to the ‘Hawker Street’ will find pleasure in sampling a mouth watering array of dishes made to perfection by master chefs revelling in their culinary skill.

All the chefs in attendance are internationally renowned culinary experts with many awards to their credit.

The participating 5-star hotels and leading restaurants will showcase 15 different cuisines from around the world at Hawker Street and are pulling out all stops to ensure that visitors to the event witness a gourmet experience like no other.

HSBC, one of the largest banking institutions in the world, has once again generously offered to support World Spice Food Festival as the main sponsor in a bid to bring Sri Lankans global cuisine at its best - right here to them in Sri Lanka.

This event mirrors HSBC’s vision to be one with its local customers no matter which part of the globe they may located, as well as to bring them a taste of world class standards – be it international banking or global cuisine!
Sri Lanka’s hospitality industry has risen to the occasion as always and some city hotels are enthusiastically involved in ensuring that the master chefs will be on hand to showcase culinary delights from their part of the globe. Participating hotels, cafes, and restaurants that will don the chef’s hat at the ‘World Spice Festival’ are: Hilton Colombo; (Mexican) Taj Samudra; (Italian)TransAsia; (Singaporean) Cinnamon Grand; (Japanese) Holiday Inn; (Jaffna Food) Ceylon Intercontinental; (Indonesian) Mount Lavinia Hotel; (Thai) Galle Face Hotel; (Austrlalian) Galadari; (Chinese) Water’s Edge; (Malaysian) Raja Bojun (Sri Lankan); The Mango Tree (Indian); Sakura (Japanese); Han Gook Gwan (Korean); Siam House (Thai).

The national carrier SriLankan Airlines also steps in once again as the official airline to fly down the international chefs into Sri Lanka for the World Spice Festival. With such a diverse and adventurous array of global cuisine being served up by leading hotels and restaurants in the city, the World Spice Food Festival will be a culinary treat for all, offering sights and sounds from different corners of the globe, while creating a buzz about the Paradise Isle destination itself!