Long before the first dish was placed at the Jaffna food festival at Cinnamon Bentota Beach, a dedicated team of staff and culinary staff journeyed to Jaffna.

In the North they stepped out of professional hotels and into homes, road side eateries and bustling local markets. They observed, listened and, most importantly, tasted. The experience was as much about unlearning as it was learning.

They spent time with local people, women who have perfected their craft over decades, fishermen who spoke of the day’s fresh catch, spice vendors who explained the subtle difference in dried chillies and roasted blends.

They saw the liberal use of black peppers, tamarind and the depth of roasted curry powders.

In the end, what the team brought back from the North was not just technique or taste, it was perspective. What stayed most was the spirit of Jaffna, its people resourceful grounded and deeply connected to roots.

And so when the festival came to life in Bentota, it was not just a recreation, it was a reflection. They realised the heart of Jaffna is not only in its flavours but in its people.

Cinnamon Bentota Beach — signature selection celebrated the rich heritage, vibrant culture, and authentic cuisine of Northern Sri Lanka with its signature “Jaffna Night” recently. The evening was a heartfelt journey into Jaffna’s traditions, inviting guests to experience the warmth, flavours, and stories of this remarkable region.

Guests were welcomed with the traditional greetings, followed by religious rituals that set the evening in a meaningful cultural context. The highlight was the launch of the “Jaffna Culinary Journey” video series, capturing the resort team’s immersive exploration of Jaffna’s culinary landscape and community life.

From preparing local delicacies alongside villagers, to stepping into traditional homes, participating in early morning poojas, and wandering bustling fish markets; vegetable markets, the team discovered that Jaffna’s cuisine is inseparable from its identity, history, and community spirit.

Cinnamon Bentota Beach — Signature Selection shared reflections on the journey, emphasising how meaningful experiences can preserve and honour cultural heritage. The evening culminated in the official launch of the Jaffna Food Festival at the resort – a continuation of the journey that brings authentic Jaffna flavours and stories directly to guests in Bentota.

“Jaffna Night” was more than a culinary celebration; it was a testament to connection, culture, and the shared joy of learning through food and tradition.

By Zanita Careem

Sun Siyam Pasikudah has added another milestone to its growing list of achievements by earning the prestigious Travel Gold Certification, a recognition that reflects the resort’s dedication to exceptional hospitality, high service standards and memorable guest experience. At this resort, sustainability isn’t just a concept it is a commitment. So driving eco conscious change, behind the scenes, is Chaminda Upul Kumara, shaping a hospitality experience where luxury meets responsibility .­

Q: Sun Siyam Pasikudah has earned Travelife Gold Certification, covering 147 criteria, from energy and water to wildlife and community welfare. What did that journey genuinely push the property and the wider group to do differently?

A: Earning Travelife Gold was never just about getting the certificate. Working through 147 criteria covering energy, water, waste, wildlife, and community welfare made us look hard at ourselves and ask whether we were truly doing enough in each of those areas.

What it really pushed us to do was move beyond compliance. We tightened our conservation practices, improved how we manage waste, and put more deliberate effort into biodiversity and community programmes. But perhaps the most meaningful shift was weaving sustainability into the guest experience itself, making it visible and accessible without ever compromising on comfort or quality.

At the group level, Pasikudah became a working model. The practices we refined here have since been adapted and adopted across our other properties, creating a culture where sustainability is not a side project managed by one department but something that shapes how every team member thinks and works. It reinforced what Sun Siyam Care stands for: that responsible hospitality is not a goal we work towards. It is simply who we are.

Q: Most of the Sun Siyam story has been written in the Maldives. How does Pasikudah write its own chapter, given how different the setting, the coastline, and the community around it are?

A: When the civil conflict in Sri Lanka’s Eastern Province ended in 2009, our founder Ahmed Siyam Mohamed saw something in Pasikudah Bay that many others had not yet noticed. The calm, shallow waters and unspoiled beaches were extraordinary, but he also saw a region ready for renewal and an opportunity to be part of that through responsible tourism.

The property opened in 2014 as a 34-room luxury boutique resort, quietly introducing refined hospitality to Sri Lanka’s east coast. Then came COVID-19 and the country’s economic crisis, two of the hardest back-to-back challenges any hospitality business could face. Rather than simply wait it out, General Manager Mohamed Arshed Refai led a comprehensive transformation of the property.

The refurbishment was guided by international design firm Studio 67, but its real character came from a very deliberate decision: every single material used was locally sourced, and Sri Lankan artisans and craftspeople were involved throughout the process. It was not just a renovation. It was a recommitment to the region and the people in it.

That is what sets Pasikudah apart within the Sun Siyam family. The Maldives properties have their own extraordinary identity, but Pasikudah’s chapter is distinctly Sri Lankan. From post-conflict rebuilding to post-crisis renewal, it is a story of courage, community, and the belief that investing in a place means investing in its people.

Q:There is an organic farm on the property growing over 38 varieties of fruits, vegetables, and herbs. Tell us about that. It feels like it says something bigger about how the resort thinks about its place here.

A: The farm is a fairly direct expression of how we think about our responsibility to this place. At least 30 percent of our menu is plant-based, and being able to grow a meaningful portion of that on the property makes that commitment tangible rather than theoretical. Guests receive their welcome drinks made with fruit grown here. The chefs know exactly where their produce comes from and what it took to grow it.

We also have what we call climate-conscious dishes on the menu, options designed around sustainable food principles that prompt guests to think about what they are eating and where it originated. Beyond the farm itself, we source a significant share of our ingredients from local farmers and producers in the surrounding community. That reduces food miles and carbon emissions, but it also means the resort is actively supporting the local food economy rather than bypassing it.

Put simply, the farm is not a marketing feature. It reflects a commitment to operating in a way that is connected to this land and these communities, rather than sitting apart from them.

At the Ramani Fernando salons, the spirit of Sinhala and Tamil New Year came alive in a warm, intimate celebration, led by Manager Niroshan and his team. Turning a busy salon space into a festive mood, the staff gathered to boil milk in a new clay pot, marking a new beginning. While the salon was filled with colour, as everyone was dressed in vibrant traditional allure, the atmosphere was one of togetherness an joy, far removed from the everyday hustle of the salon floor. Homemade kiribath and traditional sweetmeats, prepared by the staff, added a personal touch radiating joy, unity and a deep respect for traditions.

Boiling of milk makes new beginnings