Life style

Kevum – Befitting a King

Published

9 months ago

2025/04/6

Spinning a perfect konde is an art

The avurudu table of any Lankan home is complete only when it is laden with kevum. Dating back to ancient times, many types of kevum are chronicled even in our classical texts. The Dutch rulers of the island are said to have relished them, some even asking if they grew on trees… A delicacy which was offered to visiting dignitaries, kevum was revered by our kings even in the battle field not only as an energy-booster but also as a wound disinfectant.

BY RANDIMA ATTYGALLE

The culmination of Avurudu preparations in my childhood with my grandparents was marked by the ritual of Kevum-making. Athamma would ‘book in advance’ the kevum specialist Soida Hami (Soida aachchi to us children), and install a special hearth in her back verendah for the grand moment. I would watch Soida aachchi in wonderment as her thick batter of rice flour and best of kithul treacle shaping into kevums in a hot wok of coconut oil. The long kevum koora in her nimble fingers would achieve the feat of the perfect konde. It was almost a rite of reverence, so much so I was not supposed to talk to her until the first batch of Konda-kevums was completed. Like many old-folk of her vintage, Soida aachchi believed that talking while the first few kevums are done would result in a flawed product.

She would then place each perfect Konda kevuma on a banana leaf for the excess oil to drain. Once the whole exercise was completed, she would place Konda-kevum in large earthen pots and store them in the dum messa or the storage area above the main hearth of the kitchen. She would spare me only one kevuma and the rest had to wait until the auspicious time on avurudu day!

Travellers’ records

Robert Knox an English sailor who was held in captive in the court of the Kandyan King Rajasinghe II and one of the prolific chroniclers of ancient Ceylon in his famous work, An Historical relation of the Island Ceylon documents on the sweet meats of Lankans with a special account of kevum.

‘They have several sorts of sweet-meats. One they call Caown. It is like to a fritter made of Rice-flower and Jaggory. They make them up in little lumps and lay them upon a leaf, and then press them with their thumbs and put them into a frying-pan and fry them in Coker-nut Oyl or Butter. When the Dutch came first to Columba, the King ordered these Caown to be made and sent to them as a royal treat. And they say, the Dutch did so admire them, that they asked if they grew not upon trees, supposing it past the Art of man to make such dainties.’ (Spelling as in the original Knox)

The account of Knox enables rich insights into this wonder of a sweet meat which enthralled many a traveller to the island including dignitaries. The European trader Cosmas who visited Ceylon in 545-550 AD, documents that along with gems, Kevum and Kalu dodol from Ceylon were taken to the Roman court of Emperor Claudius during the sixth century.

: Mun kevum

: Konda kevum

: Athirasa

Classical literature

Kevum dates back to ancient times and our classical texts such as the Ummagga jatakaya, Pujawaliya and Saddharma Ratanawaliya bear evidence to this fact. “Originally known as poopa this sweet meat came to be known as kevum in the Dambadeniya-Kurunegala era. Jathaka atuwa getapadaya mentions 18 kinds of sweet-meats found in the ancient Sri Lanka and among them are several types of kevum such as sendi kevum, mal kevum, athirasa, pena kevum, raa-kevum,” says Prof. Kusumalatha Lankamulla from the Department of Sinhala and Mass Communication at the University of Sri Jayewardenepura.

This scholar with research interest in Culture, Traditional and Modern Literature goes onto note that Mahawamsa in its 32^nd chapter refers to two types of kevum in the context of alms offered by King Dutugemunu. The two types- thel kevum and maha de kuvum mentioned, were fried in ghee. “Many of our classical texts mention kevum in multiple festive contexts beyond avurudu. In Ummagga jathakaya, kevum is mentioned as a fitting gift to be taken when visiting parents. Saddharma Ratanawaliya refers to boxes of kevum or kevum pesa.“

Narang kevum

An energy booster

Among the popular kevum types found today are Konda kevum, athirasa, mun-kevum, naran kevum and hendi-kevum. Although the ingredients used for each type may slightly differ, rice flour and treacle (now largely replaced with sugar) remain common to all. The much sought after Konda kevum which is relatively a later addition to the range of kevum found here at home is believed to have originated during the Kandyan period says Prof. Lankamulla. “During the Kandyan period, men were prohibited from cutting their hair off and they had to tie it in form of a knot on top of their heads. Konda kevuma is believed to have been inspired by this practice.”

Traditionally, Sinhalese soldiers were given a bag of kevum when going to war. History has it that King Dutugemunu went a step ahead and used kevum to treat wounded soldiers. His army used to prepare kevum months in advance and keep them exposed to air so that the mould can grow on them.

This mould in today’s language had ‘antibiotic properties’ and was used on the wounds of the soldiers to prevent them from festering. “In a bid to undermine the pride of place given to kevum as a super food by the locals, the British coined the famous derogatory adage: ‘Sinhalaya is a fool but is an ace at eating kevum’. (Sinhalaya modaya-kevum kanna yodaya)

Steeped in tradition

Superstitious beliefs surrounding the process of kevum-making are not uncommon and these vary from region to region in the island, says Prof. Lankamulla. Regardless of the region, several common traditions were followed by our ancestors and these still continue to be observed in several parts of the country, she says. “The frying pan with coconut oil to prepare the kevum was kept on fire at an auspicious time and village matriarchs who were highly skilled were mobilized for the occasion. Women also believed that they must refrain from talking when the first kevum is being made. For centuries, the first kevum was considered to be the ‘konduru kevum’, dedicated to the sledge-fly or the konduruwa. The village women would hang the first kevum up for the insects so that the rest would be unspoilt.”

Sybil Wettasinghe’s work celebrating kevum

Prof Kusumalatha Lankamulla

With the passage of time, many Lankans, particularly city-dwellers depend on commercially available avurudu kevili including kevum. Although kevum is synonymous with avurudu, today people get to enjoy it round the year thanks to many sweet meat kiosks found in cities. Although these outlets have best sales during avurudu, they get plenty of orders from Lankans travelling abroad or coming home for vacation at other times of the year as well.

One such die-hard kevum fan is Uthpala Ranatunga from Ottawa, Canada. “My Loku amma (oldest aunt) makes it a point to pack me a parcel of best quality Konda kevum to take with me whenever I’m in Sri Lanka for a vacation.

I deep-freeze them for longer use and eat them sparingly,” says Uthpala to whom kevum is always a strong reminder of home. “Each time I indulge in them I feel nostalgic and miss home.”

Kevum is an integral part of the Lankan culture, finding its way from ancient classical literature to that of the contemporary including children’s literature and arts. The much-loved sweet meat is celebrated in the work of Sybil Wettasinghe – the iconic story teller and illustrator.

Come avurudu, we often hear the intonation of Lionel Ranwala, the eminent musician, vocalist and an authority on Sri Lankan folk music, whose tribute to the enduring legacy of this delicacy is one of the best in our times:

Me avurudu kale -sinaha weyan rale
Thel ihirunu kewum gediya wage…

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Life style

Aslam Hussein’s Couture and Trousseau

Published

4 days ago

2025/12/21

Thilina Walpola

At Colombo Fashion Week,held recently at Cinnamon Grand,designer Aslam Hussein delivered a collection that spoke the language of quiet confidence and refined glamour, positioning him firmly as a Fashion Edit, favourite this season.

‘His collection unfolded like a carefully composed symphony – each piece moving with a rhythm of elegance and poise. Aslam Hussein’s runaway was more than a presentation – it was a story of refined luxury, individuality and timeless beauty where couture met emotion and each garment became a living expression of artistry.

Colombo Fashion Week was held this November at Cinnamon Grand ,namely Couture + Trousseau . The event was part of the luxury edit focused on high fashion,bridal wear and destination wedding,celebrating CFW’’s 22 rd anniversary Aslam Hussein opened the runway and his collection balanced sharp tailoring with fluid silhouettes, creating looks that felt both modern and enduring. Clean lines, thoughtful construction and an understated palette allowed craftsmanship to take centre stage. The colour palette was muted yet rich, allowing texture and craftsmanship to speak. Luxurious fabrics caught the light with every step, revealing subtle interplay between movement and form. Each silhouette told a story of – timeless, modern and effortless elegance

Aslam Hussein redefines elegance at CFW

Fluid silhouettes, muted palettes and clean tailoring defined his collection.

On the ramp,models moved with understated confidence, their hairstyles were created by. Ramani Fernando salons,the soft luminous makeup complemented the collection’s quiet sophistication. Each silhouette reflected Aslam’s commitment to craftsmanship, versatility and timeless style. Since establishing his label, he has been a staple on Sri Lanka’s fashion calendar, consistently presenting at Colombo Fashion Weeks and earning recognition for his designs.

His collection this year re-affirmed his mastery of understated elegance and contemporary luxury. Neutral tones were punctioned with occasion, deep shades, allowing fabric, cut and texture to take centre stage. Models carried the collection with measured poise. Make up was luminous yet natural, letting the silhouettes and individual model presence shine. Through his designs, Aslam Huseein has cultivated a following among modern cosmopolitan clientele who appreciate understated glamour, versatility and the quiet power of elegance.

His contributions have solidified his reputation as a designer who bridges Sri Lanka’s rich fashion heritage with an international sensibility.

Colombo Fashion Week is Sri Lanka’s premier event, showcasing the country’s top designers alongside emerging talent and is one of the glamorous events in the fashion landscape. The visionary is Ajay Vir Singh, founder of Colombo Fashion Week, whose leadership continues to elevate Sri Lanka’s premier fashion platform to international level.

Life style

Hairstyle maestro: Niroshan at Ramani Fernando salon at Mount Lavinia

Published

4 days ago

2025/12/21

Thilina Walpola

Ramani Fernando salons is a name that has taken men and women’s grooming to new heights since its inception at Mount Lavinia. The salon has made its mark on the locals and celebrities alike. Over the years, Ramani Fernando Salons has not just set a benchmark for luxury grooming services but has also redefined how men perceive self-care, hair styling, and professional grooming. This salon at Mount Lavinia under its Manager Kappitiya Godage, namely Niroshan known by clients has become a favourite destination for those who sought more than just a haircut. The salon introduces a range of services—from precision styling and beard grooming to men’s makeup for photoshoots. The manager at Mount Lavinia is Niroshan Suresh. His philosophy emphasized that grooming is not just about appearance but also about confidence and self-expression and most importantly – self-care. He says make-up and grooming are not just limited to the opposite gender!

What makes Ramani Fernando Salon at Mount stand out. It is its innovative style and technique to men and women’s grooming. This branch prides itself on using cutting-edge tools and premium products that ensure every client leaves with a polished, customized look. The salon focus is on continuous learning and staying ahead of trends has earned it the loyalty of a discerning clientele.

Working at Ramani salons, Niroshan has spent many years perfecting the craft of styling, cutting and grooming men’s and woman’s hair, blending technical skill with a keen understanding of contemporary fashion trends. With years of experience, he guides clients on hairstyles and on the selection and proper use of styling products. His presence at Ramani Fernando salon at Mount Lavinia reinforce the brand’s reputation for excellence but also highlights the vital role of a skilled male stylist in shaping men and women’s grooming culture in Sri Lanka.

In the evolving world of men’s grooming, where style isn’t just about guiding a haircut but crafting a confident identity Niroshan at Mount Lavinia represent more than just a stylist or a place to cut hair. With Niroshan at the helm, this salon has become a place where style, innovation and meticulous grooming are curated for any client who walks in.

He is part of Ramani Fernando salons creative team, and brings creativity and precision to every look reflecting the high standards of Ramani Fernando’s renowned beauty collection

Niroshan has been with Ramani Fernando for several years and he is popular among his clients for those seeking sharp, modern and personalised hairstyles. With many years of experience, he has combined technical expertise with an eye for current trends ensuring each client leaves the salon looking confident and polished, Niroshan begins with a consultation, he carefully considers face shape, hair texture and personal style before recommending a look: He tailors each style to suit individual preferences, while ensuring easy to maintenance.

Beyond haircuts and grooming, his services include beard shaping, scalp and hair treatments and guidance on styling products. He makes each client of his leave the salon not just with a haircut but walk with confidence. He enjoys seeing his clients happy and self-assured. His experience, professionalism and knowledge make him a standard stylist in Colombo’s competitive grooming scene. He is very grateful to his senior and dynamic hairdresser Kamal for his guidance and expertise and who has been instrumental in shaping his approach to styling and artistry

by Zanita Careem ✍️

Life style

The Kingsbury, Colombo, Welcomes Season of Splendour

Published

4 days ago

2025/12/21

Thilina Walpola

Seasonal cheer wrapped in tradition and luxury

The Kingsbury, Colombo, welcomes the festive season with a spirit of warmth, elegance and celebration. This year’s Christmas and New Year offerings have been curated to bring guests together through moments of comfort, connection and shared joy across the hotel.

Harbour Court sets the tone for the season with its Christmas Eve Dinner Buffet, Christmas Day Brunch and Christmas Dinner on 24th and 25th December, followed by the New Year’s Eve Dinner Buffet on 31st December and the New Year’s Day Lunch and Dinner Buffets on 1st January. Kings Steakbar brings festive fine dining to Colombo with its Sunday Gourmet Carvery every Sunday in December, the Christmas Gourmet Carvery on 24th and 25th December, an á la carte Christmas Dinner on Christmas Day and a Seven-course Gourmet Dinner on New Year’s Eve.

Yue Chuan offers authentic Chinese cuisine with its signature Peking Duck Experience throughout December, daily Dim Sum and a special All You Can Eat menu on 24th, 25th and 31st December. At Tenk?, guests can enjoy elegant Japanese cuisine with the daily Teppanyaki Show, festive á la carte menus on 24th and 25th December and a New Year’s Eve Tasting Menu. Ocean highlights the best of coastal cuisine with festive á la carte menus on 24th, 25th and 31st December. Bringing Sri Lankan authenticity to the season, Tavern presents an Arrack Tasting Experience throughout December.

Festive cheer continues outdoors at Honey Beach Club with live music from 19th to 23rd December, poolside Festive party packages, and the signature New Year’s Eve celebration “Dancing Into 2026,” featuring Infinity and DJ E2. At Sky Lounge, guests can enjoy elevated festivities with Corporate Celebration packages, festive set menus, seasonal cocktails and the New Year’s Eve event “Party in the Sky,” featuring The Kingdom. Seas

For those celebrating at home, The Kingsbury offers Seasonal Roasts and festive hampers, available both ready-made and customisable, while Indulgence provides five-star delivery throughout the season. Families can also enjoy special offers, with children below six dining free and children aged six to ten receiving 50% off buffet dining. Seasonal cocktails, wine menus and bottle deals are available across all outlets.

This year, The Kingsbury, Colombo, invites guests to embrace the season with kindness, hope and cherished moments. Whether dining out, gathering with loved ones or gifting thoughtfully, we are honoured to share a season of splendour with you.