After a long day shopping and soaking in the fascinating sights of Colombo, Havelock Place Bungalow is the perfect place to come back to. Its existence has always been a cherished secret to those ‘in the know’. Described by many guests as an oasis in a busy city, this elegant retreat tucked away down a quiet leafy cul-de-sac in the heart of the capital was in fact Colombo’s first boutique hotel and prides itself on its high standard of personalized service in a homely and comfortable setting. Built in the 1940s, the hotel consists of two bungalows, which have been cleverly combined and entwined within a landscaped tropical garden, that provide all modern conveniences within a charming colonial setting.

Having initially opened as an art gallery, fascinating paintings and prints still envelope the walls of the villa especially in the comfortable living room which, with its little library is the main social focal point to the property. Housing three suites and four standard rooms, each with their own courtyard or garden access, Havelock Place Bungalow has a surprisingly large garden full of flowering plants, shady trees, lush foliage and little ponds. A swimming pool and Jacuzzi is located beside an outdoor terrace with a little spot for sunbathing.

Being centrally located in the capital, Havelock Place Bungalow is the ideal place to rest at the start or end of your holiday, or as a base for exploring the exciting museums, historical sights, temples, parks and beaches that Colombo offers. There are many renowned restaurants close by while the villa is a perfect base for some last minute shopping at the end of your holiday.

The charming little hotel comprises seven comfortable and homely rooms – three suites and four standard rooms – each decorated and furnished in a different style with access to a private terrace or to the garden. Rooms come in different shapes and sizes but they are all stylishly decorated with genuine antiques including canopied four poster beds, interesting writing bureaus and wardrobes. Wi-Fi is available and all rooms have telephones. Each is air-conditioned and has en-suite bathrooms with hot water available throughout the day.

Havelock also offers excellent home cooked cuisine which has been consistently highly praised by past guests. Cooked by expert local chefs – under the supervision of Havelock’s owner Sharmala – who combine the freshest local ingredients with western cooking styles the result is a fusion of flavours that include Italian and Mediterranean specialities. The daily menu is written on a blackboard every day with choices of specials based on whichever ingredients were the freshest and best that morning when the chefs went to do the shopping. The fabulous selection of home-made ice creams and sorbets made by Sharmala should not be missed – we recommend you try the passion fruit sorbet. Delicious!

Meals may be served to you in the bistro-like restaurant or even out in the tropical garden. If you prefer to dine in your room or suite this can also be arranged – emphasis on personalized service is very important here. Breakfast consists of either western, Sri Lankan or Continental variations and along with the main meal dishes are all very reasonably priced. They also offer a good selection of imported wines.

The rates for accommodation range from $80 for a standard room and $130 for a suite. As usual, we recommend that you contact the hotel directly to make your booking.

Accreditation: Sri Lanka In Style

When one talks of Sri Lankan food, curry is what usually comes up. There is no doubt about it – curry is everywhere in this country. That is not to say, however, that Sri Lankan cuisine doesn’t have various dishes to offer the gastronomic visitor. Still, we cannot have a discussion about Sri Lankan food without talking about the omnipresent curry.

A visit to Sri Lanka might very well mean a curry dish as the main feature of every meal. The dish can be made of pork, fish, chicken, beef, or mutton. In addition to these meats, various vegetables are also made into curry. A mixture of meat and vegetables is also possible. The common ingredients for Sri Lankan curry include coconut milk, onions, and chillies – lots of them! A word of warning is warranted, especially for those who cannot tolerate extremely spicy food: Sri Lankan curry can be VERy spicy. However, in most restaurants – especially in hotels – you can ask for a less spicy version to suit your taste.

Sri Lankans know that the best partner for curry is rice – plain boiled rice. Just like many other Asian countries, rice is a staple in Sri Lanka. It really is perfect to offset the rich (and spicy!) flavors of the curry dishes.

Aside from curry, Sri Lankans like to serve side dishes during a meal. Side dishes are usually pickles and chutneys. A signature side dish is sambol. This dish is made of fiery peppers mixed with coconut and other spices. Other popular side dishes are parripu (red lentils) and mullung (spiced green leaves which are shredded or ripped and stir-fried).

For breakfast, forget the traditional pancakes and bacon and eggs that you may be used to. Instead, go for hoppers. It’s not what you probably think it is (no insects in this recipe!). Hoppers are actually a kind of pancake but fried egg or sweet coconut meat is placed in the middle. It is fried in such a way that the edges are crisp but the middle stays soft.

Sri Lankan desserts are one of a kind and there are many varieties to choose from. A popular dessert is kevum or kavun. It is flour cake mixed with treacle and deep-fried. If you’re more adventurous, try moong kavun, which is made from green gram. It is shaped into diamonds prior to frying, making it more interesting. Wattalappam is another Sri Lankan dessert which visitors must try. It is actually egg pudding and is of Malay origins. For a sweet but healthy snack, kiri peni is the choice. It is curd (yoghurt made from buffalo milk) mixed with honey. If you happen to attend a ceremonial occasion, you’ll probably get to try another dessert called kiribath. It is made of rice cooked in coconut milk and served with sambol. Of course, you might be able to persuade the chef to prepare it just for you.

Wherever you go in Sri Lanka, you will not find yourself lacking for excellent dishes made with only the freshest ingredients.

Crispy on the edges, smooth in the center with a variety of lovely (and spicy) fillings to choose from, Hoppers are, hands down, my favourite Sri Lankan dish. These delightful pancake-style dishes are only found in Sri Lanka, and although there are different varieties you can have for breakfast, lunch, or even dinner, many locals have them for breakfast on a weekend, when they can take out their hopper pans and make them at home.

Hoppers (also called Appa) are another food native to Sri Lanka, served mainly for breakfast or lunch and often accompanied by Lunu miris, a fiery hot mix of red onions and spices. Hoppers are made from a fermented batter of rice flour, coconut milk and a dash of palm toddy, which lends a sour flavor and fermentation ability. If toddy is not available, yeast is often used. The batter is left to rise, then cooked in a hemispherical wok-like pan. There are many types of hoppers including egg hoppers, milk hoppers, and sweeter varieties like vanduappa and paniappa.

One can find hoppers all around Sri Lanka, from the street shops, restaurants, your hotel, or even the mobile hopper man, who would have them in a cart attached to his bicycle. Many hotels, like the Hilton, even hold Hopper Festivals, where their chefs put on a display of making an assortment of the little delights. The Hilton in Colombo also serves hoppers at it’s popular restaurant, the Curry Leaf, a pretty outdoor venue. In Galle, I had egg hoppers for breakfast at the Amangalla, which were excellent. Served with a delicious coconut sambal and other chillies, it was one of the best breakfasts I’ve ever had!

Photo via Pragathi Cafe

Ambalama offers plenty of luxe for the traveller. Its four equitable bedrooms are highlighted by comfortable four-poster beds adorned with the highest thread count linen to be found in Sri Lanka. With multiple sets of doors opening onto the front sea view verandah, louvers provide the rooms with enough of a breeze for you to hardly ever need to use the air conditioning or fan, although both are available. With two of the modern bathrooms featuring an enclosed open air shower surrounded by a soothing tropical garden, this is barefoot luxury at its best.

The main living area of Ambalama is an airy space with cool floors, high roof and a scattering of antique furniture and local art. To one end is a cosy lounge area whilst at the other is a circular dining table for eight, overlooking the pool, garden and sea. The villa is perfectly convivial and suits many group arrangements; it can easily be transformed from relaxed and intimate into something more formal depending upon the occasion. The villa has a full complement of staff, so all you have to do is ask.

The Balinese tiled swimming pool is one of the villa’s best assets. Located just footsteps from the bedrooms and living areas, the pool has an especially inviting ledge to one side from where you can sit in the sunshine and admire the view. Surrounded by a wide sun drenched terrace dotted with loungers, it is ideal for alfresco wining and dining at any time of the day. Ambalama is totally private and to the front is a large grassy lawn with access to the pristine stretch of beach just below.

One particular highlight of Ambalama is its cuisine. A lot of effort has gone into finding a great chef to create cuisine worth staying in for. Indeed, the new chef at Ambalama has worked in two of the island’s five star hotels and designed a menu that amply reflects this. From succulent seafood to sensational salads and wicked desserts, there is plenty to satisfy even the most demanding guest. And, whilst you might be enjoying five star cuisine, remember you’re not paying for it; guests only pay for the cost of the ingredients. Perfect! Three courses it is then.

The quoted rates for Ambalama Villa range from $600 per night in the value season to $900 per night in the peak season. We suggest that you contact the very efficient and friendly Tai via the website contact form.

Image via Sri Lanka in Style

The autumn forecast is definitely hot in Colombo this year, with the upcoming World Spice Festival to take place in November. This festive international event will run from November 6th-14th, and based on the success of the past few years (it first started in 2005), visitors and residents will be treated to a lively, fun and definitely delicious week of all things spice.

Celebrity chefs will be flying in from around the world, showcasing their culinary talents from venues around the city – many doing week long festivals of cooking and competing at top hotels and restaurants. The food to look forward to? Cuban American, Moroccan, Arabian, Italian, Spanish, Portugese, Szechuan, Cantonese, Seafood, Thai, Indonesian Balinese, Korean, Malaysian, Singapore, Japanese, Indian, Pakistan and Sri Lankan specialties. Wow! And there’s more- a Sri Lanka Crab promotion and spice ice cream. Now that I’d love to try, while I enjoy viewing the Spice Painting competition.

For the first few days of the event, organizers are holding a public “Global Spice Food Village” from 6 to 8th November. At the Galle Face hotel Green you can expect a flurry of smart outdoor activities, and an exotic Spice Bazaar is open nightly on the banks of Beira Lake.

This year, participating hotels, cafes and restaurants at the “Global Spice Food Village” will be Hilton Colombo, Galle Face Hotel, Galadari, Cinnamon Lakeside (formerly Trans Asia), Cinnamon Grand, Taj Samudra, Ceylon Continental, Holiday Inn, Mount Lavinia, Waters Edge, Raja Bojun, Siam House, The Mango Tree, Sizzle Grill, Regina Margharita and Nihon Bashi.

For more information, contact the hotels above participating or the organizers of the event, the Sri Lanka Tourist Development Authority .