IN TOUCH magazine

JULY, AUGUST &
SEPTEMBER 2013
IN TOUCH magazine
IN TOUCH magazine — Baros Maldives. Welcome to this edition of IN TOUCH, our magazine created to keep you “in touch” with Baros Maldives. All of us at Baros Maldives look forward to being
in touch with you every few months in this manner so we can provide you with valuable information on the Maldives and on our luxury boutique island resort. Imagine, we are even going to share some of our most delicious
recipes with you and tell some of our best kept Spa secrets. We hope you will enjoy being reminded about Baros Maldives and that you will want to be in touch with us too.
©2013. Contents and photos are owned by Baros Maldives and should not be reproduced, distributed, transmitted, or displayed for any commercial use.
CONTENT
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The Maldives
The Maldivian Day on Baros
—
A brief Maldivian language guide
4
Bon Appetit!
Atlantic Salmon recipe
—
Let’s Cocktail
Dondeeni
5
Spa Secrets
The joy of Scrubs
6
Underwater
Turtle Identification Programme
7
Baros Maldives
The Piano Deck
8
New Menus at Cayenne
Baros wins again
—
Get to know
Upul
Executive Sous Chef
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Did you know that
Dear IN TOUCH Reader,
Shuhan
Resort Manager
We are experiencing exciting times at Baros Maldives; with our 40th anniversary
coming up and we feel really proud of what our elegant boutique luxury resort
has become. With a strong tradition of hospitality as part of our local heritage, we
strive for excellence every year, and already in 2013 we have again won several
outstanding awards.
We are also making some exciting changes. In Cayenne you will find that our
Executive Chef Gabriël Le Roux and his team have prepared some innovative,
locally inspired dishes and we have expanded our celebration of life in the
Maldives every Saturday, our Maldivian Day. There is more information on these
innovations in the following pages.
We hope you will return soon for some more memorable moments on our little
piece of Paradise.
Warm regards from your Baros Maldives team
10
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IN TOUCH magazine — Baros Maldives
Get in touch
A BRIEF
MALDIVIAN
LANGUAGE
GUIDE
The Maldivian Day
FIND YOUR WAY
street — magu
Few visitors to the Maldives know about the rich heritage
and fascinating past that binds these 1,192 coral islands isolated in the Indian Ocean together as a nation. Whether
the original inhabitants were sun-worshipping aboriginals
or shipwrecked mariners and settlers from Arabia, India,
Africa, Madagascar and Polynesia, from the 12th century
onwards the islanders were devout Muslims. The Portuguese occupied the islands in the 16th century until –
inspired by the bravery of the Maldivian patriot, Bodu
Thakurufaan – the islanders shook off the colonial yoke.
Invasions from India were repelled, and even the British
were kept at bay by diplomacy in the 19th century.
Saturday is our Maldivian day on Baros Maldives. It’s the
day when we celebrate the customs, food and traditions
of the Maldives beginning with a Maldivian reception at
Sails hosted by the Baros team. A selection of Maldivian
“Short Eats” (snacks) are provided. Our Maldivian staff
will be dressed in traditional costume and will be delighted to show you how to tie a sarong the Maldivian way.
Interested in learning more about the people of the Maldives? Now is the time to ask questions. On display in
the Maldivian Lounge are household implements such as
a coconut scraper and a beetle nut cutter, locally made
reed food covers and intricately lacquered vases as well as
a valuable and rare collection of authentic antique maps of
the Maldives.
Our staff will explain about the exhibits and about the
simple life on village islands.
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IN TOUCH magazine — Baros Maldives
left — va-ai
right — kana-ai
straight ahead — kuri ah
north — uthuru
south — dhekunu
east — irumathi
west — hulhangu
where — kobaa
there — ethaa
here — mithaa
Let’s
cocktail
Bon Appetit!
For this issue of IN TOUCH our Executive Chef Gabriël
Le Roux has created a delicious recipe for Atlantic Salmon
with Asian Plum and Star Anise Sauce with Honey and Chilli
Roasted Sweet Potatoes.
ATLANTIC SALMON
Recipe
Serves: 4
For the Atlantic Salmon
4 x 200 g Atlantic salmon fillets
4 tablespoons olive oil
1 lime, juiced
2 teaspoons sea salt
1 teaspoon ground Szechuan
peppercorn
Combine the sea salt and pepper and season the salmon on
all sides. Heat the oil in a large
frying pan until hot and place
the salmon, skin side down, in
the pan and fry for 1 minute.
Sear the salmon on all sides
for 30 seconds and cook until
your preference. Spoon some
limejuice over the fish and keep
warm.
For the Asian Plum and
Star Anise Sauce
300 g plums, stoned and
chopped
30 g brown sugar
50 ml white wine vinegar
1 tablespoon soy sauce
1 whole star anise broken into
pieces
1 tablespoon Asian plum sauce
3 tablespoons water
For the Chilli Roasted
Sweet Potatoes
3 medium sweet potatoes,
peeled and cut into 1.5 cm x
1.5 cm x 6 cm sticks
4 tablespoons extra-virgin
olive oil
5 tablespoons honey
1 whole chilli seeded and finely
chopped, if you prefer it spicy,
keep the seeds
Salt to taste
Place all the ingredients in a pan
and simmer over low heat for
10 – 15 minutes until the plums
are soft.
Puree, pass through a sieve and
reserve.
Preheat oven to 180° C.
Lay the sweet potatoes out in a
single layer on a roasting tray.
Drizzle the oil, honey, chilli and
salt over the sweet potatoes.
Roast for 20 to 25 minutes in
oven or until tender.
Take sweet potatoes out of the
oven and transfer them to a
serving platter.
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CHEF’S TIP
Dear IN TOUCH reader,
To prevent burns, always place
food that’s in a hot pan away
from you, so the hot oil doesn’t
spatter and burn you.
This dish is well balanced – the
natural sweetness from the
sweet potato absorbs the bite
from the chilli while the richness
of the salmon acts as a perfect
foil to the tartness from the
plums.
My wine suggestion for you:
Viognier or Pinot Noir.
Viognier pairs very well with
spicy Asian flavours while Pinot
Noir and BBQ fish complement
each other.
Bon Appetit and Shukkuryia!
Gabriël le Roux, Executive Chef
IN TOUCH magazine — Baros Maldives
DONDEENI
The Dondeeni is one of the
non-alcoholic cocktails (“Mocktail”) introduced in our new
Maldivian cocktail list and has
quickly become popular with
our guests. This locally inspired,
refreshing drink is ideal for sipping in the peace and quiet of
our Palm Garden, after a sunny
day diving or sunbathing.
Ingredients
100 ml mango juice
30 ml fresh cream
20 ml cinnamon syrup
20 ml grenadine syrup
Blend all the ingredients together in a blender for a minute.
Pour all the mixture into a glass
and top it with grated cinnamon.
Serve chilled.
Cheers from the Sails Bar team.
Spa Secrets • BENEFITS OF THE BAROS BODY SCRUB
The best way to slough off dead skin cells is with a body
scrub. There are many different types of Body Scrubs and
each has a different health benefit, yet all are relaxing and
soothing. Body Scrubs gently remove unwanted dead skin
cells and leave your skin soft and healthy looking, not to
mention clean. They help to exfoliate dead skin and thoroughly clean the body. This will produce a more youthful
and healthy skin, softening the appearance of wrinkles and
making your skin soft and silky to the touch.
There are many different types of ingredients used in Body
Scrubs from loofah gloves, salt scrubs, sugar scrubs, to fresh
fruit scrubs. Each will produce a slightly different result for
your skin and body.
What is so great about body scrubs? Well, for a start, they
have amazing moisturising properties. Scrubs usually contain essential oils and other substances that can make your
skin soft and smooth. They are also good for cleaning your
skin and getting rid of dead cells, dirt, and oil. The tiny
beads scrub and exfoliate your skin to unclog your pores
and expose healthier layers of skin. This can make you
look more youthful and glowing with health.
Using a body scrub can aid in minimising the unsightly
appearance of cellulite as well. The firm, circular motions
you use when you rub the scrub against your body can also
improve blood circulation and firm up your skin. Finally,
body scrubs have aromatherapy properties that can induce
favourable physical and psychological effects. The various
scents used in the scrubs can either help you to relax and
sleep well, or invigorate your senses.
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IN TOUCH magazine — Baros Maldives
YOGA
DHANURASANA ––
THE BOW POSE
Dhanurasana, the bow pose,
is one of 12 basic postures
of hatha yoga and one of the
back strengthening exercises
included in a normal hatha
yoga class.
The main benefit of the bow
pose is to give a full backward
bend to the entire length
of the spine, building both
strength and flexibility in the
back, bending the back in the
opposite direction.
Physical Benefits of the pose:
It improves digestion, increases
the appetite, helps regulate the
pancreas, expends the thoracic region of the chest, and
strengthens the neck, shoulder,
arms and legs. It is recommended for people with diabetes.
Be cautious: Do not practise
dhanurasana if you are pregnant, have a stomach infection,
ulcer or appendicitis.
UNDERWATER
TURTLE IDENTIFICATION AT
BAROS MARINE CENTRE
We love them. Our guests love them. Everyone loves them.
Yes, we are talking about our beloved sea turtles from the
house reef. They don’t seem to bother when we swim with
them and smile into the camera when we’re trying to get a
good shot.
Over the last few years, our marine biologists have been
collecting photographs of our turtles and we thought it
was about time to find out how many turtles are roaming
around us. But how did we do that?
It wasn’t as easy as it sounds. One has a “Batman” symbol
on its head, another one is missing part of its flipper, and
one turtle has got its hind flippers tagged. However, none of
these are foolproof ways to identify a turtle. Tags can come
off and a turtle’s colour and markings change frequently
over short periods of time. We needed something like a
fingerprint. Would flipper-prints be the answer?
Well, turtles actually have got a feature comparable to a
human’s fingerprint, which is the number and shape of their
post-ocular scutes (the scales behind the eye). Adopted
from scientists Jean et al (2010), we assigned a number code
to each scute on the turtle’s right and left profile, which is
unique for each individual.
The results from our photo identification revealed that we
have got at least six Hawksbill sea turtles feeding and sleeping on our house reef.
Our work isn’t over; now we are preparing to measure
them, determine the sex of each turtle, develop a key for
our guests to identify them as well, and eventually to name
them! Swimming with turtles is a truly amazing experience.
It’s a dream that can come true on our Baros house reef
and at the surrounding reefs that we regularly visit on our
diving and snorkelling safaris.
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IN TOUCH magazine — Baros Maldives
Lagoon Fantasy
For those who dream of being alone with their
partner doing something memorable in a uniquely
romantic setting, Baros Maldives has introduced
two fantastic experiences. The choice is either Dinner, or a Massage, as the sun sets, the stars twinkle
and the moon glows, on a deck isolated in the middle of a sparkling lagoon. This exotic lagoon fantasy
is possible at the newest addition to the delights of
Baros Maldives, The Piano.
The Piano is a small wooden deck, poised above
the translucent waters of the lagoon. This deck is
shaped like a grand piano and is available for couples who want to be alone. The only sound is the
natural music of splashing waves and the whisper of
the caressing breeze.
The Piano is available exclusively for one couple
every evening for private dining under the stars
from a dinner menu especially designed for the romantic.
The Piano is also perfect for a private couple’s massage by the Baros Spa Therapists under the light of
the Full Moon, or anytime guests wish.
Sunrise and sunset yoga sessions with the resident
Baros Yoga instructor can also be conducted at The
Piano for a naturally fulfilling yoga experience.
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IN TOUCH magazine — Baros Maldives
GET TO KNOW
UPUL, EXECUTIVE SOUS CHEF
BAROS MALDIVES
WINS THREE MORE AWARDS
In the World Travel Awards, Indian Ocean, announced in May 2013, Baros Maldives outshone
the competition by being the only resort to win
three top titles: The Indian Ocean’s Leading
Resort, Most Romantic Resort and Leading
Water Villa Resort.
Shuhan, the Maldivian Resort Manager, said:
“We are thrilled at receiving these three top
awards especially as this year Baros Maldives is
celebrating 40 years of successful operation and
service excellence.” He added, “We are grateful
to all who voted for us and delighted that our
concept of warm Maldivian hospitality, understated elegance, and the romance of our blissful
tropical environment so perfect for relaxation, is
continuing to win important awards.”
NEW AT CAYENNE
EXECUTIVE CHEF Gabriël le Roux
INTRODUCES NEW MENUS
Cayenne, the restaurant by the lagoon where guests
dine in open-sided thatched-roof gazebos, has introduced new lunch and dinner menus and added
some dishes inspired by Maldivian specialities.
Already popular for its action-station cooking of
fish and meat chosen from the chill display, Cayenne now also features several items with a local touch. These include a tangy smoked fish and
pumpkin salad with iceberg lettuce, red onion, coconut and chilli; and, a special favourite, local reef
fish prepared in a banana leaf. As well as traditionally sized portions, smaller versions of innovative
main course dishes, like South African Venison and
Australian Wagyu Strip Loin, have also been introduced for guests wishing a lighter dinner.
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IN TOUCH magazine — Baros Maldives
More than seven years ago, Chef Upul joined
the Baros Maldives team as a Sous Chef.
He says he was excited by the prospect, since
he realised that with three different restaurant
concepts as well as the in-villa dining service
and ad hoc dining experiences, and with the
support of an ambitious team, he could develop professionally while making a difference.
Baros seemed like the ideal place for him to
be. In fact he was right, because in 2009 he was
promoted as the Executive Sous Chef.
Since then, representing Baros Maldives, he has
won numerous cooking competitions all over
Asia. With a strong background in five-star
hotels Chef Upul always strives for excellence.
He describes his philosophy for cooking as,
“you never stop learning.”
With passion and personalisation he continually strives to exceed the expectations of guests.
His favourite restaurant at Baros is Cayenne
where, he says, “Cooking in an open kitchen
gives me great
satisfaction and
motivation.
It’s inspiring to
cook in front
of guests; you
can see how
they enjoy
the food and
that’s why I like
to give them
more than they
expect.”
Did you
know that
some dhoni Captains
and crews still do not use
compass or GPS to navigate
…
through the islands and atolls.
They find their way throughout the
coral labyrinths steering by eyeing the
prow of their dhoni and the stars.
cowry shells
can be found
.…
in their millions in Maldives. They were
used as units of money during medieval
times, which is why shells are featured
on Maldivian coins.
… Maldivians used to build their houses
coral
. This is now forbidden since
in
coral reefs are protected by law.
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IN TOUCH magazine — Baros Maldives
Get in touch
Any questions, suggestions,
comments? Get in touch with us
on Baros Maldives, we are looking
forward to hearing from you.
∙∙ Shuhan, Resort Manager
a.shuhan@baros.com
∙∙ Chef Gabriël, Executive Chef
exe.chef@baros.com
∙∙ Kiran, Sales Manager
kiran.sonawane@baros.com
∙∙ Joanna, Asst. Marketing Manager
joanna.koski@baros.com
∙∙ Shijah, Front Office Manager
fo.manager@baros.com
∙∙ Abdulla, Food & Beverage Manager
fnb.manager@baros.com
∙∙ Jomare, Spa Manager
spa.manager@baros.com
∙∙ Semira, Marine Biologist
marine.center@baros.com
∙∙ Karin, Dive Manager
dive.manager@baros.com
Tel: +960 664 26 72
info@baros.com . www.baros.com
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IN TOUCH magazine — Baros Maldives