L I KE A ROL L I NG S TONE
AMANGALLA COOKING CLASS
A C O L O N I A L A F F A I R I N S R I L A N K A
BY SIMONE
> AMANGALLA AMAN COLLECTION GALLE FORT, SRI LANKA W hile Sri Lanka is often called “The Gem of the Indian Ocean”, Galle Fort has been the gem of Sri Lanka, prized and possessed by almost every colonial power throughout its iterations. And it’s an easy drive down a brand new freeway to Galle Fort from Colombo. Aman is amongst the most exclusive hotel collections in the world, boasting stunning hotels in some of the world’s most exotic locations. The Amangalla resort is splendid. It’s so splendid, excitement builds when you pull up and imagine what your life might have been like if you were able to sit out on their magnificent colonial style terrace every night looking out. Instead of a traditional hotel lobby, you walk into a sprawling foyer. As if you were a guest in an important home, instead of checking into a hotel. Where afternoon tea may be enjoyed, or perhaps something a bit stronger. Opulent displays of tropical flora and jewel colored furnishings fill in this sprawling room, and an open liquor cabinet is welcoming on the right. There is a small patio off the library, annexed to the rest of the villa, with two large wicker plantation chairs, and bound by a secluded garden. It is a window into the lives of those who lived and loved in villas like these in the past. I wandered the small library and peered through the glass cases as if all of the books, art, and artifacts I myself had collected. A romantic dinner was set simply for us on this private terrace. White linen. Both the trees in the garden and the table covered in twinkling candles. A guitar player strummed beneath a glimmering tree. After dinner we retired to the plantation chairs by our serenader. Plantation chairs are unique in that on each side of the armrest an extra armpulls out so you can put up your legs to rest. We enjoyed our dessert and tea here.
AMANGALLA
The spicy lentil curried crab (crab is the specialty of Sri Lanka and one of their major exports) and the rich lobster spaghetti were memorable dishes. A Watalappan is the most popular traditional dessert of Sri Lanka. It’s a rich yet light custard with caramelized syrup similar to a Spanish style flan, but uses freshly prepared coconut milk instead of dairy. A ricotta cheesecake jar is also on the menu, and not to be missed. At breakfast, local favorites are homemade curd (local yogurt) topped with treacle (caramelized sap from coconut palm trees), and
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