Love this place!

Love this place!

Me and my sis have a girly shopping day in Nottingham every 3 or 4 months and lunch is always at Cosmo. No discussion. It just is!nnFor those who don’t know, it’s an all-you-can-eat, serve yourself ‘world cuisine’ buffet.nIt’s located centrally almost next door to TKMaxx and opposite the Victoria Centre. nnA massive variety of food ranging from salads, Indian/Chinese/Japanese starters & mains with a range of different rices & noodles and 3 pasta dishes – usually lasagne and maybe pasta bake, various flavours of pizzas and burgers.nnThe food is very well-cooked and replenished regularly.nnAlthough a lot of people seem to pile their plates high with all sorts of food, we like to take a small plate and try similar food – maybe Indian starters, then Chinese mains and then finish off with a bit of what we liked most. This time we loved the vegetable tempura. nnThere is a great selection of sweets, including traditonals like apple crumble & custard or steamed chocolate pudding, various cup cakes and small bites of gateaux, cheesecakes etc, jellies and a chocolate fountain. And ice cream. Also a good selection of fresh fruits, usually including mango and several varieties of melon.nnMy favourite is the baked mango yogurt – it’s so light and delicate. I’ve even Googled the recipe! Apparently it’s called Aam Doi. I had 2 – and I’m not even a pudding lover!nnThe service is very good, even when it’s very busy. And lots of cleaning when tables are vacated.nnWe think it’s pretty good value – £12.99 per person on a Saturday lunchtime (cheaper during the week) and for 2 plus a couple of large glasses of wine, a G&T, coffee it’s less than £45.00. nnIt gets very busy on Saturday lunchtimes, queuing outside. We always book a table. nnYou’re allowed (I think 1 hour 45 minutes) from sitting down to vacating your table during busy periods.nnAlready looking forward to our next visit early summer.

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23,000-sq.-ft. farmers market announced for New Horizon Mall

A new farmers market has been announced as a second anchor tenant at the multi-cultural New Horizon Mall just north of Calgary. Prairie Horizon Fresh Market is the latest announcement adding a western touch to the largely Asian-themed mall, which has been slow to attract businesses and customers to its 500 new storefronts since opening last spring.
Only 74 stores have opened to date. But things are slowly improving.
It’s hoped the 23,000-square-foot farmers market will bring lots of new customers to the mall. It will employ around 150 people.
The mall features hundreds of small retail units that were sold like condos, rather than being leased to businesses and entrepreneurs.
Owners of the new market space, Ken and Tracy Aylesworth, are no strangers to the farmers market business. The couple owned the Symons Valley Ranch Farmers Market that was destroyed in a fire in 2017 and ran the Avenida Food Hall & Fresh Market in the south of the city.
Dan McGarvey/CBC More Ken was also general manager of the Calgary Farmers Market before it relocated to its new location off Blackfoot Trail.
“We’ve been involved in the industry for a number of years but this is a phenomenal opportunity,” said Ken Aylesworth.
Aylesworth says the indoor, year-round market will have a prairie town feel and will include fresh produce from local suppliers.
Vendors will range from fruit and veg to ethnic specialties including Mexican, Asian and Indian cuisine, alongside bakeries and everything from a coffee store to pies and ramen noodles.
“It’s a really interesting opportunity for our traditional vendors to start mixing with the really rich culture in this part of the city,” said Tracy Aylesworth.
Dan McGarvey/CBC More “There’s an opportunity for this mix of western cultures and cultures from around the world that will come to visit this mall,” she said.
Two weeks ago, the mall announced a Chinese department store, Best Shop, as its first major anchor tenant. The 15,000-sq.-ft. store should be open by June.
The mall’s general manager, Scott Smith, says more people visiting the mall will hopefully speed up progress.
“It’s a food market that we haven’t seen in north Calgary for a couple of years. So we’re excited and it’s going to drive a lot of traffic,” said Smith.
“These kinds of announcements help build momentum and excitement, and we’re going to start to see a lot more visitors to the mall,” Smith said.
Prairie Horizon Fresh Market is expected to open later this summer.

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a decal that said ‘Wok in, Take Out’
Lmao this is hilarious
I really don’t get the objections here. Most Indian food served in restaurants in the US is not definitely not authentically made (and usu. from like, two very specific regions in India but that’s another issue), and is also hugely heavy on oils, starches, and sugars because that’s what sells to a Western palate.
I’ve noticed my Chinese friends say much the same comparing Chinese takeout food to their home cooking.
Rather than go for super authenticity, this person’s restaurant seems to be about making the food as healthy as possible, but still inspired by the aesthetic of ‘Chinese Takeout’ which is a totally American thing.
What’s the big deal, ultimately?
That she’s a white woman? She’s not running around stretching her eyes saying “OHHHH, ME MAEK VERY CREAN FOOD, LING LONG CHING CHONG DERICIOUS!”
“I just have a lot of questions: Did she study Chinese cuisine? Or work with Chinese chefs or go to China to better understand the roots of the cuisine she loved? I wouldn’t claim to make ‘Better tasting Italian food’ without going to Italy to actually understand it. Right now, there’s no acknowledgement that she’s done any work to understand the culture she says so interested in.”
If an American of Chinese origin opened up an Italian restaurant that was more health conscious than most (and I think we can all admit that restaurant Italian food eaten in America is not ‘Mediterranean’ health diet stuff), would we get some Italian-American guy in NYC saying, hey – –
“Did he study Italian culture? Or work with Italian chefs or go to Italy to better understand the roots of the cuisine he loved? I wouldn’t claim to make ‘Better tasting Chinese food’ without going to China to actually understand it. Right now, there’s no acknowledgement that he’s done any work to understand the culture he says so interested in. “
I’m pretty sure this hypothetical Italian-American (a white guy) would be immediately pilloried as a white supremacist in NYC, actually, if he dared say that.
We could do this all sorts of ways; if a Russian origin American guy opens a French restaurant, if a Korean origin American woman opens up a Mexican restaurant, etc.
I simply don’t think there’d be all this angst if the owners were not clearly well to do European looking people – white people (even as Jews) – in America, selling food that originates with non-white people who came to America in poverty, but I don’t think that fact is enough to justify the hate – certainly not the racial angle, and honestly, IDGAF about the poverty angle.
The white colonists were poor AF too; America was a fucking backwater for most of the white population until the 1900s. The whole point of this country is making something of yourself.
No one “owns” Chinese food in America – unless we want to go down the route where some guy from Alabama with totally English ancestry whose family was here for the Revolution could say about Jen Chung that she’s less American than he is, and she shouldn’t dare appropriate the English language and stay in her line as a guest in his country.

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Meatless Monday: The First Step in Lowering Your Carbon Footprint

Meatless Monday: The First Step in Lowering Your Carbon Footprint StormGeo The number one reason people don’t make sustainable changes in their lives is because they feel their efforts won’t have an impact. While it’s easy to be overwhelmed by the feeling that our world is rapidly deteriorating beyond our control, in fact everyone has the ability to positively impact the environment — starting today! One of the easiest ways to do this is to start with the food you eat. Specifically, a simple switch to a plant-based diet just one day a week results in enormous savings of our planet’s resources.
A recent report by the EAT-Lancet Commission on Food, Planet, Health , drafted by 37 leading scientists worldwide, asserts that unhealthy and unsustainably produced food “poses a global risk to people and the planet.”
This is one motivation behind Meatless Monday, a campaign originally promoted by the U.S. government during World War I to reduce consumption of key staples and aid the war effort. Now, the initiative has been embraced by countless organizations and individuals around the world, often with sustainability in mind. Responsible companies, including StormGeo, are motivating employees to go meatless as often as they can by providing enticing vegetarian and vegan options at lunch.
A look at the statistics shows just how great an impact this one simple act can make. For every burger skipped (perhaps replaced with the new Beyond Meat patty — see below), we save enough energy to charge our phones for 4.5 years and enough water to drink for three years. This is according to another Meatless Monday campaign started in 2003 in association with the Johns Hopkins Bloomberg School of Public Health.
Eating one less burger per week is also the same as taking your car off the road for 320 miles, while skipping steak for a week is the equivalent of not driving for almost three months.
This is due to practices within the farming industry, such as the fact that to produce one pound of beef , farmers use 2,500 gallons of water and 12 pounds of grain.
The United Nations’ Food and Agriculture Organization estimates that the meat industry generates nearly 20 percent of the man-made greenhouse gas emissions that are accelerating climate change worldwide  — more than the entire transportation sector.
Not only is cutting out meat once a week good for the planet, it’s also good for your health. Numerous studies show that plant-based diets are associated with lower risk of cardiovascular disease, cancer, diabetes and obesity, as well as increased longevity. If you’re worried about your protein intake, know that 97 percent of Americans get enough protein in their diets.
Ready to give it a try? Remember that a meatless meal should contain one-third protein (such as beans, nuts, or legumes), one-third fruit or vegetable and one-third whole grain.
Here are some tips for your next #MeatlessMonday (or whichever day suits you best): Convert your favorite meat recipes to vegetarian options, such as shepherds pie using lentils or vegetable-filled lasagna . Washing, chopping and preparing vegetables is the most time-consuming part of meatless cooking, so do this in advance. A breakfast that contains protein, whole grain and fruit starts your day off right — think cinnamon oats with banana and peanut butter. To-go lunches often rely on processed meat, so look for salads or soups with beans, barley and hearty greens, or a hummus, tomato and avocado sandwich. To avoid caving when the taco truck pulls up outside your office, bring your own meatless lunch to work (one that you’re excited to eat!) Remember that eggs aren’t just for breakfast. They taste great in a variety of dishes. Scramble an egg into a veggie stir-fry or a brothy soup, add a fried egg to pizza and pasta, or have breakfast for dinner with poached eggs, toast and beans. Use foods with different textures: mushrooms and eggplant both have a meaty texture, while lentils and cauliflower can be an excellent stand-ins for meat. Experiment with ethnic cuisines that are naturally vegetarian such as Thai, Ethiopian, Indian or Greek.

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Popular Indian restaurant closes after 33 years on Leeds independent scene

Popular Indian restaurant closes after 33 years on Leeds independent scene Kishor and Hansa Dabhi pictured outside their restaurant during the 30th birthday celebrations in 2016. Emma Ryan Published: 15:42 Friday 12 April 2019 Share this article Sign Up To Our Daily Newsletter Sign up Have your say For more than 30 years they have been serving stars of soap and stage on a Saturday night but now Hansa and Kishor Dabhi are looking forward to a night out of their own.
This weekend they will hang up the aprons at their restaurant, Hansa’s on North Street in the city centre, for the last time after a closing party on Saturday afternoon. One of the images used in Hansa’s cook book.
The couple are retiring after 33 years at the helm of what is thought to be the city’s longest running independent Indian restaurant.
Kishor said: “We are quite anxious but like everything else things have to move on and we will still carry on with the rest of our lives. We are taking a back seat to enjoy other things that we have missed out on over the last 32 years. The social life has suffered because we have been entertaining everyone else.
“It will be amazing for us to go out on a Saturday night and do what normal people do. That is something we will love to do and spend time with our children and grandchildren as we have missed so many social occasions because of running the restaurant.”
Hansa’s opened in 1986 and was the first pure vegetarian restaurant serving food like they do in the state of Gujurat in India. Over the years the restaurant has won many awards and Hansa has written two cookbooks. Hansa’s Indian Restaurant on North Street.
They have served soap stars including Nick Miles, who is Jimmy from Emmerdale, and a regular customer.
He said: “Leeds has lost a proud gem in it’s restaurant crown.”
However, food fans can still have a taste of Hansa’s cuisine as she will continue with her cookery schools as her retirement activity.
Kishor added: “It has been a real privilege to be part of the Leeds scene.”
The closing party on Saturday starts at 4pm and will be attended by customers, family and friends as well as the Lord Mayor of Leeds, Coun Graham Latty and MP Fabian Hamilton.
Donations will be collected for St Gemma’s Hospice and Hansa’s will double the amount raised.

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Chef wanted Subiaco Area – Subiaco | 1215431772

Urgently required a chef for blackbird restaurant east Perth. Please check us out on Insta. 70ks on offer. Bonuses etc Epic working environment. I look after my staff. In my 10 years I have never fired anyone in spot. Been very flexible. Given a lot of hours etc. unlike the rest of the industry. I expect the same. Looking for someone who will not be on phone. Can work unsupervised. Is hard working. And a happy person. You must have a passion for food. Must be experienced in European cuisine. This position will not suit Indians and Pakistanis unfortunately. Can sponsor, however would prefer someone who has their visas sorted. Candidate must be able to start ASAP. Strictly Do Not call. Send us a resume. Send us a sms with the following 1. Years in industry 2. Name 3. Age 4. When can you start 5. Where are you working Atm. Thanks for reading Aiden

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Beautiful Boutique Hotel

This is one of the most beautiful heritage hotel I have stayed in . The beautiful wooden carved ceilings n other ethnic furniture will keep you gazing every corner of the hotel. The age old tall mango trees surrounding the hotel add to the beauty of the place. The place has beautiful natural fragrance all over. The staff is very friendly n courteous. They serve french n Italian and Indian cuisine. We had ordered some risotto n salad and chicken appetizers. The food is tasty and served authentically. Only drawback I could see that the place is not for senior citizens as the hotel does not have lift. But the staff would be sensible enough to make arrangements for such guest at the ground floor. So if you have any senior citizens with you then please do mention it at the time of booking.

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Verve Weekend Guide

Subrat Kumar Behera Subrat Kumar Behera
A group exhibition showcasing works by 16 diverse artists, Cartography of Narratives explores the various forms of narrative storytelling that exist today. From fables, memories and histories to allegories and dreamscapes the artists draw upon these forms to create visual marvels, each one confronting realities of the present day. Cartography of Narratives is on display at Bikaner House (Pandara Road, Pandara Flats, India Gate), New Delhi until April 14.
Mixed Paper Sculpture workshop, Mumbai
Try your hand at something new this week, and head to this paper sculpture workshop where you can learn different kinds of paper-making, from origami to quilling. Art gallery Tarq, in association with Papernautic will be hosting a workshop conducted by Samir Bharadwaj. The independent designer will be teaching participants the basics of modular origami 3D frames, paper-cutting, quilling, and paper creasing for sculpture, to help create paper dioramas of plants and flowers. This is a chance to take home your very own handmade garden. The mixed paper sculpture workshop will take place at Tarq (Dhanraj Mahal, Apollo Bunder, Colaba), Mumbai on April 13 at 11am.
FOOD Songkran specials at Tygr Songkran specials at Tygr
Celebrate the Thai New Year with a gin-paired special menu at the newly-opened Tygr. Zorawar Kalra’s brainchild, Tygr’s menu has been curated by chef Sahil Singh while the gin-based cocktails menu has been put together by the mixologist Garry. Try the black pepper smeared lamb paired with the Vesper martini that’s made using homemade Thai little blanc, or the vegetarian satay with gimlet foam made with homemade lavender green Thai syrup, among other scrumptious pairings. Songkran Tygr — Thai New Year Festival menu is on offer at Tygr – A Modern Thai Bar & Grill (Level 1, Palladium, Senapati Bapat Marg, Lower Parel), Mumbai from April 13-20.
ROOH opens doors in New Delhi Compressed melon rose, melon & sea buckthorn rasam, coriander oil Compressed melon rose, melon & sea buckthorn rasam, coriander oil
San Francisco’s fine-dining Indian restaurant, ROOH has come to the capital city to satiate patrons’ appetites for some delectable local cuisine. Housed in a heritage property that overlooks the Qutb Minar, ROOH will be plating up unique Indian dishes, presented in a global avatar. Sample the fermented aloo paratha with Mehrauli goat curd and pickle, or the compressed melon rose. End your lavish meal with a generous helping of dark chocolate, besan barfi and milk ice cream. Rooh is now open at Ambawatta One Complex, H-5/1, Kalkadas Marg, Mehrauli, New Delhi. Timings 6.30pm-12am.
MUSIC & THEATRE
Saz-e-Bahar — Festival of Indian Instrumental Music, Mumbai
The ninth edition of this ode to Indian music, Saz-e-Bahar this year brings to the stage four instrumentalists wielding different instruments over the two-day showcase. The first day sees Anupriya Deotale on the violin and Sabir Khan on the sarangi, while you can enjoy a performance by Anubrata Chatterjee on the tabla and Purbayan Chatterjee on the sitar on the finale day. For true music nerds, Dr. Suvarnalata Rao will present a pre-event talk on these classical instruments and notes as part of the fest. Saz-e-Bahar will be performed at Godrej Dance Theatre (National Centre for the Performing Arts, NCPA Marg, Nariman Point), Mumbai on April 13 and 14, 6pm onwards.
Talk to Me – Improvised Comedy by Daniel Fernandes, Bengaluru
Be a part of the laughs yourself, at this comedy show where the entire performance has Daniel Fernandes interacting with the audience to make for a hilarious evening. With every aspect of the show being completely made up on the spot, this one promises a weekend of true spontaneity and laughter. Talk to Me – Improvised comedy by Daniel Fernandes will be performed at The Humming Tree (949, 1st Floor, Doopanahalli, Appareddipalya, 12th Main Road, Indira Nagar), Bengaluru on April 14 at 6pm

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Edible Archives Project Aims To Revive Hundreds Of Vanishing Indian Rice Strains

By: Charukesi Ramadurai
Chef Anumitra Ghosh Dastidar fondly remembers her father’s love for rice — and his insistence on having specific kinds of rice — with each special meat or fish dish cooked in their kitchen.
She even has memories of him making long road trips from their home in Kolkata, India, to other parts of the state of West Bengal to buy local rice. What motivated him, she says, was not just his interest in food but also nostalgia for his childhood.
Edible Archives was born partly from this recollection, with chef Anurima Ghosh Dastidar as curator, along with chef Prima Kurien and two food writers who were also invited to cook.
India is known to have cultivated thousands of varieties of rice, and references to rice — also combined with vegetables and meat, an ancient precursor to biryani, which came from Persia — have been found in Sangam literature from the 5th century B.C. Even a century ago, communities across India grew their own strains of rice, and consumed them according to the needs of the season or the cuisine.
During the Green Revolution in the 1960s, when machinery replaced manual work and “high-yield variety” seeds were promoted, agricultural output increased dramatically, but a few hybrid rice strains took over from hundreds of indigenous ones.
The Edible Archives Project aims to showcase the sheer range of rice varieties grown in India, and throw the spotlight specifically on those which have almost vanished from the country’s foodscape or are grown only in small communities.
“We don’t document anything in India, so most of the old rice strains are gone, and the expert knowledge about them too,” says Jayanthi Somasundaram, whose Spirit of the Earth collective sources and sells several varieties of organic heritage rice, including a few for this project.
Edible Archives formally opened at the Kochi-Muziris Biennale , an art festival that ran from Dec. 12 through March 29 in the south Indian city of Kochi, currently in its fourth edition. At the event, the chefs served two varieties of rice every day, along with multiple dishes of vegetables and meat or seafood. All of this was in what Dastidar calls “homestyle cooking” (as opposed to what is passed off in restaurants, especially outside India, as classic Indian cuisine, like butter chicken), using local vegetables such as drumstick ( moringa in vegetable form) and gourds. Writer-chef Priya Bala adds that the idea was also to present not just rice in all its glory, but preserve the dwindling knowledge about cooking methods, as well as revive lost recipes.
To spice things up, the chefs also played with fusion presentations, such as a Korean marinated egg over the aromatic Tulaipanji rice from West Bengal (a hit combination, as it turned out) and the Chicken Pepian, a Guatemalan Maya dish paired with the white, sweetish Chini Atap rice, also from the same Indian state, to complement the robust smokiness of the meat. “Most importantly, the chefs also explained how pairing works, so as to balance all flavors and fragrances,” Somasundaram says.
In three months, the team cooked with nearly 40 rice varieties from all over India, many of them not familiar to anyone outside the region of cultivation — like the Bahurupi from the state of Odisha or the Kattuyanam from Tamil Nadu. The rice of the day was described on a board at the venue, and on the social media pages of Edible Archives.
Drawing from her own nostalgia, Dastidar says that most Indians have “an archive of rice memories, which we wanted to bring together.” In the midst of all the cooking and eating, there was also a two-day workshop called “Recipes of Rice and Remembrance” that included talks, cooking demonstrations, reminiscences and even songs related to rice.
Speaking of the latter, Bala points out that rice has found a place in Indian culture and literature over the ages, from a Bengali lullaby asking the angel aunties to come and put the baby to sleep, promising them delicious food in return — including three types of rice — to devotional songs from the state of Tamil Nadu that equate rice with prosperity.
Indeed, rice has been an important, exceptional part of Indian rituals — from the ceremony during which a baby is first fed mashed rice as solid food , to the turmeric-infused yellow rice showered as blessing at weddings, to the final journey, where rice is an offering to the departed soul. Even the sick are fed kanji or khichuri (loose rice porridge, with or without lentils) as comfort food.
Dastidar has trained in Italian, Japanese and Thai cuisines, and learned how chefs in those countries tend to focus on grains from their own microregions. Much before the Edible Archives idea took shape, Dastidar was experimenting with rice varieties; think Manipuri Black Rice Risotto (a grain with starch content similar to Arborio) at New Delhi’s popular restaurant Diva, where she was sous chef for many years.
With this experience, she traveled across the country to source the rice for Edible Archives — all of it was bought directly from small farmers or through agriculture collectives and non-governmental organizations who worked with cultivators. The exploratory phase included inputs from experts such as Dr. Debal Deb, who has researched and grown 1,300 varieties of rice at his farm Basudha in Odisha, and organic farmer Syed Ghani Khan, who established a rice museum in Karnataka that is home to more than 850 varieties.
Along with creating a record of cultural connotations and memories, Edible Archives also shared nutritional information about the rice of the day, trying to dispel the myth that rice is just a “bad carb.” Case in point are two varieties from Tamil Nadu, where rice is the staple: Kattuyanam and Seeraga Samba, the former with a low glycemic index that makes it ideal for diabetics, and the latter highly fibrous and rich in selenium to fight colon and intestinal cancers. The chefs gleaned this information from scientific articles and agricultural journals, as well as from Basudha’s in-house magazine.
In the future, Edible Archives plans to hold pop-up events across the country and eventually abroad. There have already been a few in Indian cities, and one in Paris coming up in June that will focus on cuisine from India’s seven northeast states, which are still largely under-explored in terms of tourism, culture and cuisine. The chefs say they mean to keep the dialogue going with talks and lectures “wherever food and culture meet.”
As Bala puts it, “we need to continue the celebration of a grain that is sustenance, comfort, nutrition and auspiciousness all at once.”
Charukesi Ramadurai is a freelance journalist from India, writing about travel, food, art and culture for BBC Travel, The Guardian, Forbes and National Geographic Traveller (India), among others. Follow her on Twitter and Instagram: @charukesi Copyright 2019 NPR. To see more, visit https://www.npr.org . Submitted by NPR on Fri, 04/12/2019 – 10:01 Share this page

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Are You Looking for a Guilt-Free Vacation?

Are You Looking for a Guilt-Free Vacation? Home » Are You Looking for a Guilt-Free Vacation?
Ravana Garden boutique hotel – Sri Lanka was recently recognised as the ‘Most Outstanding Tropical Hotel’ in LUXlife’s 2019 Global Luxury Hotel & Spa Awards programme. Yet this accolade doesn’t even scratch the surface when it comes to the hotel’s truly unique dedication to sustainable tourism. Here, Rasika Perera, Ravana Garden’s Founder, breaks down how his establishment breaks new ground in this ever-growing industry-wide movement. What makes Ravana Garden different?
Ravana Garden offers sustainable luxury, a novel experience, which is not about large spacious rooms or a plethora of amenities which aversely impact in the environment. The aim of our luxury is to ensure there’s no compromise to guest comfort and, at the same time, there’s a minimal impact on the environment and it’s stakeholders. Our sustainable luxury features define a new idea of luxury which, ultimately, help guests to reconnect with nature whilst strengthening familial bonds, rekindling life by restoring fading human qualities. We embrace Sustainable Luxury, which in turn gives way to a Guilt-Free Vacation that leaves the tiniest of carbon footprints behind We have not sacrificed so much as a single tree in the construction of our property Our organic / semi-organic culinary options are not only made with locally produced and sourced fresh ingredients, they’re also completely devoid of MSG (including Ajinomoto), and are in no way processed. With most of our local spices made in-house, the food is as healthy and natural as it comes Poised between lush green paddy fields on one side, and the Indian Ocean on the other Outdoor bathtubs, private gardens, and verdant green walls encourage indulgence in the natural environment, re-establishing connection with nature Pampering at its best, through personal butler services and customised service offerings to suit individual requirements Digitisation of typically manual operations, by way of e-billing and in-suite tablets for instance Our signature sustainable destination wedding options and honeymoon choices Energy-neutral private dining and excursions Sustainable gifts and souvenir choices to take back with you The ability to strengthen personal relationships with loved ones through memorable experiences Sustainable spa on the beach – mostly made from recycled materials
Guilt Free Vacation As of late, there has been a significant rise in the number of holidaymakers and, in turn, the number of holiday deals and travel options in order to satisfy this burgeoning demand. Encouraging as this development can seem, it is also causing a palpable negative impact on an already fragile environment. Now more than ever, it is crucial that we are aware of our carbon footprint, and what our holidaymaking means for our planet. After all, if not us, then who?
Which is precisely why Ravana Garden was conceptualised and set-up with sustainability as its core ethos. Every inch of the property and every service has been designed with the aim of ensuring a guilt-free vacation for all. From the experiences and comforts provided to the proper management of waste, from start to finish we have entwined all the best and most effective sustainability practices so you need not stress about anything. And when you leave, you get to leave with the incomparable satisfaction of knowing that you have indeed been a part of it all and done your bit by simply being here.
Organic, Semi-Organic Cuisine There’s no doubt that Sri Lankan cuisine is world-renowned for many reasons, including a spectrum of flavours, textures and colours, not to mention nutrition. For centuries, Sri Lankan ingredients have been hailed by kings and dignitaries alike, with our spices revered as being second-to-none. Which is why you’d be glad to know that we have designed, created and maintained a vibrant, thriving, organic herb and vegetable garden on-site right here at Ravana Garden, where we grow our own organic produce to serve within the resort’s restaurant and dining experiences. Fertilised with nothing other than natural organic compost that is eco-friendly and biodegradable, our growing methods enable us to keep our on-site dining experiences low impact and sustainable, which naturally complements our guests’ dining preferences.
We encourage you to get involved and experience our organic garden concept during your stay. Find out more about how we manage the landscape and our agricultural practices without harming the land, and how all that delicious cuisine makes it to your table with minimal environmental impact. Choose from a tantalising variety of organic and semi-organic options, all passionately made fresh to order and delivered with love.
Private Gardens Ravana Garden’s location was carefully selected from many contenders, owing to its exceedingly calm, beautiful and invigorating surroundings. An area virtually untouched by humans, it is an utopia of sorts, serene and incredibly healing for both the body and mind. As such, we wanted to enhance its experience as much as possible, with characteristics that had to be integrated right from planning. As a result, of the many various features the property now boasts, our private gardens are a particularly loved attraction, one that elevates your experience to a whole other level.
For those days when you don’t feel like venturing out and about but would still like some time by yourself with nature, these private gardens don’t disappoint. Beautifully designed to complement your surroundings, you have your very own Secret Garden, to enjoy as you please either by yourself, or loved ones.
Private Outdoor Bathtubs Our private gardens led us in turn to ponder on what else we could include to further intensify your experience at Ravana Garden, which gave birth to our private outdoor bathtubs. That’s right, you get to enjoy a refreshing bath outdoors , with not a soul to disturb you. At least, not any human souls! Surrounded by the panoramic landscape of nature all around, you may well spend hours soaking in your tub, without a care in the world. Wash away your stresses and worries, and allow yourself to immerse in the spectacular backdrop as you take out some much-needed time for yourself.
Our private outdoor bathtubs are an excellent option for when you come back after a day of exploration and discovery. Just in time for a delectable and nutritious meal too!
Both Beach & Paddy View The beauty of Ravana Garden is that there is so much to be offered within seemingly so little. Our guests have the option of choosing from two different types of stay: Beach and Paddy View. The first overlooks the gently curling and gurgling ocean lapping at soft, sandy shores, whilst the latter looks onto mesmerising, velvety green carpets of paddy fields that stretch on as far as the eye can see. It is a favourite Sri Lankan pastime to sit by such paddy fields and read a book or dream, as you let the cool breeze first twirl around then engulf you. If you wish, you can even choose to mix-and-match your stay preferences, for instance, a few days with Beach View, and a few days with Paddy View if you want the best of both worlds.
Personal Butler Services What more could make this better you ask? Why, personal butler services of course! We believe that quality service and unforgettable experiences lie in the little details, which is why we have placed a butler to serve you. They are some of the nicest folk around, trustworthy and with a genuine affinity to help. No matter what it is your heart desires, our butlers are committed and dedicated to ensuring they make it happen for you. You will be taken care of hand and foot, so if there ever was a time to leave your baggage behind, it’s now!
Should you have any specific requirements, do let your butler know, and we assure you we will do our very best to accommodate them.
Private Dining Options Can’t remember the last time you consciously ate a meal? You’re not alone. With today’s busy schedules and hectic lifestyles, mealtime has become more of a secondary option, something we simply ‘add in’ to our daily routine. Hence, most of us don’t really get the time to indulge in gastronomy the way we’d like to. Well, Ravana Garden takes care of that too for you, with our private dining options. Whether you’re travelling solo or with company, we guarantee immersive dining experiences like no other. Enjoy fresh local cuisine brought right to you, with a butler to assist should you need anything whilst dining. Take your own sweet time and savour every bite as you take in the fabulous surrounds serving as your dining location.
Energy-Neutral Excursions As you may have realised by now, we take sustainability and environmental impact quite seriously, and as such have integrated it into every possible facet of the property. However, did you know that we have also used this same train of thought across our excursions? Choose from an exciting list of things-to- do in and around the area, with the knowledge that they have all been set-up bearing minimal impact on the delicate ecosystem in mind. With ample nature and biodiversity to enjoy, we have a responsibility to ensure these systems are preserved and taken care of to the best of our ability, which being fulfilled, makes these experiences all the more special in their own right.
Head out on challenging treks and hikes, indulge in some yoga or enjoy picnics on a rock in the middle of a lake to name just the tip of the iceberg.
Connect With Nature & Family With ever-demanding lifestyles draining us on a daily basis, it is easy to overlook things that indeed make life worth living at the end of the day: Connecting with family, and nature. Sadly, we tend to underestimate the power of both these elements in our lives, as we unwittingly make them secondary priorities and understandably so. Ravana Garden aims to reinstate these connections, making you re-discover their joys and helping you fall in love with those emotions all over again. Spending time away from the hubbub of the world can do wonders for your mind, body and soul, and enhances your well-being especially when surrounded by your loved ones and of course nature’s endless restorative beauty. Forget all about the concept of time as you allow yourself to sink into this whole new world.
Sustainable Beach Spa Of course we know that treating yourself is the main agenda on your getaway, which is why we are thrilled to offer the services of our beach spa. And yes, you guessed it, it’s sustainable too! Why not relish some well-deserved pampering, and spend some time in our wonderful spa, with treatments offered by experienced, knowledgeable and dedicated staff who ooze with Sri Lankan hospitality to make them that much more unique? If you’re feeling especially stiff and strained, let them know and they can help you alleviate those aches and pains, making you feel like a whole new person.

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