Rustic charm of Giritale Hotel

Beverley JANSZ

BUILT on the bunds of the 12th century Giritale Tank with a magnificent view of the tranquil blue water dotted with green islands as a backdrop Giritale Hotel has what it takes to be a tourist paradise.

Built in 1974 and managed by Carsons Management Services (Pvt) Ltd., a senior company in Sri Lanka’s hospitality industry, the hotel exudes a rustic charm with the panoramic view of the Giritale Tank and the surrounding forest as an enticing backdrop.

The hotel has 42 rooms of which eight are deluxe rooms, offering star class facilities including TV, IDD telephone facilities, piped music and 24-hour room service. Resident Manager, Giritale hotel, versatile hotelier, T. Ganeshan and his ever-smiling staff treat all guests as VIPs.

This has resulted in Giritale Hotel being popular among ‘repeater’ guests, both foreign and local. The restaurant at Giritale under the guidance of Bar and Restaurant Manager Malika Edirisinghe offers the very best in Western, Eastern, Chinese and spicy Sri Lankan cuisine, prepared by a team of expert chefs. Giritale hotel is popular for family outings, conferences, workshops and for honeymooners due to its romantic setting.

The hotel is offering special discounted packages to Sri Lankans and expatriates. “This is a golden opportunity for Sri Lankan families to spend a memorable holiday in the rustic charm of the Giritale Hotel” RM, Ganeshan said.

The hotel offers Jeep Safaris to Kawdulla, Minneriya and Wasgamuwa National Parks, excursions to Polonnaruwa, Sigiriya, Dambulla, Kandy and Anuradhapura. Elephant rides, Nature walks, Jungle Tracking, Bird watching, Village Tours and Indoors Games, Cricket, Badminton and Volleyball.

Trans Asia’s summerfields for homely dining options

FOR THOSE of you who are not familiar with “Summerfields,” you don’t know what you have missed. But it’s not too late to explore what this is all about!

Here is a restaurant open 24 hours with easy access as you enter the lobby of the Trans Asia Hotel. Many cozy corners and spaces are yours to enjoy that quiet moment, a special moment or, be it in the company of a group of friends!

For the three main meals, breakfast, lunch and dinner, an extensive buffet is on the cards. Variety is not just a key word, but a fact. During breakfast, local, oriental or Asian and western dishes combined gives one the right mix and more importantly, an energy fix to start the day!

Come lunch time, the Sri Lankan spread has red rice, savoury rice, plenty of vegetables, deliciously spiced crab curry, fish prepared in different ways, beef or chicken and condiments in addition to continental dishes - too good to be ignored. You could make your own salad, or choose from what’s dished out for you in addition to having a choice of soups.

The fitting finale is the grand dessert buffet, where you have a chocolate fountain to indulge in! Dip your favourite fruit in the thick and gooey chocolate sauce, or pick and number of desserts from chilled to warm and end the meal with a hot cuppa. Now, doesn’t that say a lot for just one meal?

On the other hand, every evening, Summerfields takes you on yet another journey, where theme nights take centre stage. Japanese food takes pride of place in the buffet on a Monday, while Tuesday offers a Mediterranean spread.

On Wednesday, you could enjoy some Mexican cuisine, while Thursday goes Italian, leaving Friday with Asian options and Sunday being strictly international. The focus on a Saturday is a buffet laden with barbecue items. Freshly grilled are meats like chicken, sausages, fish, prawns, and the all time favourite accompaniment - corn on the cob and baked jacket potatoes.

Delicious salads and a variety of bread and soups are also on the cards, with a delectable dessert buffet that would satisfy and taste, any palette!

On top of all of the above, during the holy month of Ramadan, an Ifthar Buffet is served between 6 p.m. & 7.00 p.m. where prayer rooms and larger function rooms are also arranged.

There is a lot to be enjoyed at the Summerfields, so when a decision has to be made as to where to go - the answer is right here for you. Bon Apetit!

From trainee to Executive Chef

B. A. BORHAN began his hotel career in 1977 as a trainee at Ceylon Cold Stores. After four years, he left for Saudi Arabia and joined Marriot Dahran Hotel, as a butcher. After duty, he started his cross-expansion in other departments of the Marriot Hotel.

This helped Borhan to secure the post of Demi Chef at Holiday Inn Hotel, Dubai. From Dubai he left for Bahrain and was in charge of an Industrial Catering Department at Abdul Ahamed Nass.

Borhan returned to Sri Lanka in 1985 and joined Ramada Renaissance Hotel, (now Trans Asia) as a Demi Chef de Partie. After one year he left for Holiday Inn Hotel, Saudi Arabia, as a Chef de Partie.

He returned to Sri Lanka after one year joined Taj Samudra Hotel as Chef de Partie and worked for two years.

In 1989 Borhan left for Oman and worked as a ship leader at the Oman Navy. He returned to Sri Lanka and joined Hilton Colombo as a Chef de Partie and worked at Hilton for six years.

Borhan once again left for Sheraton Hotel, Sanna-Yemen and worked as a Sous Chef for one year. From Yemen he left for Sheraton Hotel, Dubai and worked there as a Junior Sous Chef.

In 2006, Borhan reached his goal in life when he joined Queen’s Hotel, Kandy as its Executive Chef.

It was through hard work, dedication and honesty that Borhan climbed the ladder of success. At present Borhan is compiling a cookery book in Sinhala using his own practical experience. “It is the first time in Sri Lnaka that a cookery book in Sinhala is to be published” Borhan said.

This will be very helpful not only to the hotel industry but to housewives and others who intend entering the hotel industry.

This book is being published after collecting F&B information from around the world, Borhan said.

Fingara chefs victorious at Culinary Arts 2007

THE TEAM of Fingara Chefs performed remarkably to win seven medals at the Culinary Arts 2007 held

 recently. Nimal Karunaratne was their star winning 2 Silver Medals for Butter Sculpture in the static category class and for fruit & vegetable carving in the live category class and a Bronze Medal for ice carving in the live category class.

Silver Medals were also won by Alex J. Nugera and Michael Witcher Perera for Bakery Show Piece in the static category class. Danushka Perera for vegetable carving in the live category class. Chandika Rajapakse won a Bronze Medal for bakery showpiece in the static category class.

Fingara Team was motivated and guided by the Executive Chef Jilan de Silva who is also the Vice President of the Chefs Guild of Sri Lanka. Fingara Town & Country Club is Sri Lanka’s most exclusive family club, and offers fabulous dining at its exclusive restaurant as well as fabulous dining outside on the terrace and benquet facilities. It also operates The Arch restaurant, specializing in Thai and Chinese cuisine at the Rooftop of Metro Central in Malabe, and FinDeli Pastry Shops, Malabe.

Global theme nights at Ceylon Continental

THE NEW “Theme Nights” at the warmest heart in Sri Lanka - Ceylon Continental Hotel, offers appetizing dishes from various parts of the world for the gourmet delight.

Sunday is Sri Lankan Night at the Cafe Emerald coffee shop where Sri Lankan spicy dishes will be laid in the form of a buffet. Monday is “Italian Night” with authentic Italian delicacies for all Italian food lovers. Guests could enjoy Pasta’s, Pizza’s, Italian fresh salads, and tempting desserts during dinner time from 7 p.m. to midnight, says PR Executive, Onitha Gurugalla.

The catch of the day from the Indian Ocean - Seafood Night is offered to guests on Tuesdays and Fridays at the Cafe Emerald where seafood fans could enjoy an array of mouth-watering crabs, prawns, cuttlefish and a variety of fish.

International Buffet is on every Wednesdays while Thursdays is Mexican night. Chinese Fiesta will be offered to guests every Saturday night.

Chinese specialities, sweet and sour prawns, Chinese flavoured rice, salads and soups along with desserts will be offered at the cafe Emerald. Monday to Saturday guests could taste a spread of authentic North Indian cuisine at the Tandoor Restaurant from 7 p.m. to midnight.

Vegetarian Thali, non vegetarian Thai & special Tandoor Thali will also be available during lunch time at Tandoor Restaurant.